Parties: What to Serve, What to Bring!
I love parties. I love throwing them, attending them, and even crashing them. Well, the latter isn’t exactly true--I haven’t crashed a party in years! I love throwing parties because I truly enjoy them, meaning I don’t bog myself down with lots of work. Let’s be honest here, I want to have fun too! As I do on my Food Network show, Quick Fix Meals, I prep ahead for every party I throw. In the show, I prep my weeknight meals a few days in advance so I can get a delicious, home-cooked, weeknight meal on the table in about 20 minutes. My parties are no different. For each party, I plan the menu (whether it’s a dinner party or just cocktails and hearty appetizers), do the grocery shopping and prep the food as far in advance as possible without compromising the quality of each dish. The day of the soiree, I’m completely ready well before party time so that when my guests arrive I can spend quality time with them. I always feel terrible for the host who spends the entire evening in the kitchen. Truth is, that host was ME for my son Luke’s third birthday. I thought I was fully prepped in advance--I made several trays of baked ziti, a huge salad, a train-shaped cake, and a bunch of yummy appetizers that simply needed to be plated and served (or, in some cases, heated, plated and served). Turns out, because the party was outside and the ovens were inside, I spent the entire party running back and forth checking the oven and bringing out food. I completely missed the bunnies I “rented” and most of the games Luke played with his friends! I vowed never to do that again. Below I’ve selected three super-simple dishes you can make ahead for your next party. The ingredient lists are short, the instructions are simple but the results are divine! I have more recipes just like them in my cookbook, Robin to the Rescue: Quick & Simple Recipes for Delicious Home Cooking (Taunton Press, 2008).
I also enjoy attending parties and love to think of fun treats to bring to the host. My chocolate-covered pretzels have become one of my most-requested things to bring! The tradition of making those gems started the year I decided to make them for the “caregivers” in my life. I made batches for several teachers, neighbors, babysitters, and others that help make my life run more smoothly. The best part about these heavenly morsels is that you can make them ahead and store them until you’re ready to hand them out (no need to stay up until midnight the night before baking batch after batch of cookies!). I also love what a pretty presentation they make--I often put a “bouquet” of pretzels in a vase, wrap a red ribbon around the vase and give the whole thing as a gift. People cherish home-made gifts and this is one they’ll truly adore. For more recipes and information about my cookbooks, please visit www.robin-miller.com. Happy holidays!
Red Pepper Hummus with Toasted Pita Triangles
Note: The hummus and pita triangles can be made up to 3 days in
advance. Refrigerate the hummus and store the triangles (at room
temperature) in zip-top bags or sealable containers. If desired,
reheat the triangles in a 250ºF oven for 10 minutes.
Total Time: 11-16 minutes
Prep time: 5-10 minutes
Active cooking time: 6 minutes
Toasted Pita Triangles:
4 whole wheat pita pockets, cut into triangles
Cooking spray
Garlic salt to taste
Red Pepper Hummus:
One 15-ounce can chickpeas, rinsed and drained
1 cup roasted red peppers (from a water-packed jar)
1/4 cup tahini (sesame paste)
2 tablespoons fresh lemon juice
3 cloves garlic, peeled
1 teaspoon ground cumin
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley
Preheat the oven to 400ºF.
Place the pita triangles on a large baking sheet and spray the tops with cooking spray. Sprinkle them with garlic salt. Bake until golden brown and crisp, about 6 minutes.
Meanwhile, in a blender or food processor, combine the chickpeas, red peppers, tahini, lemon juice, garlic, and cumin. Process until smooth. Season with salt and pepper. Transfer to a serving bowl and top with the parsley.
Serve the hummus with the toasted pita triangles arranged on the side.
Serves 4-6
5-Ingredient Wild Mushroom Turnovers with Romano Cheese
The turnovers can be assembled up to 3 days before baking. Store in the refrigerator and bake just before serving.
Total Time: 29-31 minutes
Prep time: 15 minutes
Active cooking time: 4 minutes
Walk-away time: 10-12 minutes
2 teaspoons olive oil
2 cups sliced wild mushrooms (any variety, any combination)
1 teaspoon dried thyme
1 sheet frozen puff pastry, thawed according to package directions
1/4 cup freshly grated Pecorino Romano or Parmesan cheese
Preheat the oven to 400ºF.
Heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook until softened, about 3 minutes. Add the thyme and cook for 1 minute, until fragrant. Remove from the heat and set aside.
Unroll the puff pastry on a flat work surface and roll into a 14-inch square. Using a sharp knife, cut the pastry into 12 squares. Top each with the mushroom mixture (about 1 heaping teaspoon) and 1 teaspoon of the grated cheese. Dip your fingers in a small dish of water and wet the edges of pastry square. Fold over one corner of the square, making a triangle.
Place the turnovers on a baking sheet about 2 inches apart. Bake until puffed up and golden brown, 10 to 12 minutes. Serve warm.
Freezing turnovers when prepping well in advance: Make the turnovers as instructed and, before baking, arrange them in single layers in plastic bags or on a baking sheet. Freeze until firm and then transfer to plastic bags or sealable containers (to free up freezer space). Freeze up to 3 months. Bake as directed, directly from the freezer (without thawing), adding 5 to 8 minutes to the cooking time if necessary.
Serves 6
Chocolate-Covered Pretzels
Additional fun toppings for the pretzels (in addition to or instead of
walnuts) include colored sprinkles, chopped peanuts and almonds,
shredded coconut, and crushed peppermint candy.
Total Time: 15–20 minutes
Cook time: 5 minutes
Prep time: 10–15 minutes
One 12-ounce bag semisweet chocolate morsels
1 cup finely chopped walnuts
24 pretzel rods
Melt the chocolate in a double boiler or in a large bowl set over simmering water or in the microwave for a few minutes on HIGH (stirring every minute). Spread the nuts over a large plate.
Dip each pretzel rod halfway into the chocolate and turn to coat. Transfer the chocolate-covered pretzel to the walnuts and turn to coat. Place on a sheet of waxed paper to cool. Repeat with the remaining pretzels.
Serves 6 to 12
Bank a Batch: Make a double batch and store the extra in freezer bags for up to 3 months in the freezer. No need to thaw before serving.
© Robin Miller, The Taunton Press, Inc., 2008
kitchen furniture on December 14, 2008 at 08:23 AM
Good advice. There are times when I am not sure what is appropriate to bring. I know that I cannot come empty-handed. :)
Red Ribbon Bakery on January 01, 2009 at 11:12 PM
I love to cook too. Thanks for this blog, this expanded my collection.
Arrielle Green