A Foolproof Party Menu for Every Occasion
by Mandy Major
However beautiful the decorations or terrific the music, there's one thing guests will remember most about a party: the food. If it's your turn to entertain this summer, wow partygoers by creating a versatile and guest-friendly spread. Whether it's for an anniversary, birthday or bridal shower, Linda Japngie, executive chef at Cafeteria in New York City, says it all starts with planning. A couple of weeks before the party, select a few recipes that you're familiar with-or have time to test.
To ensure you'll have enough food, follow the rule of thumb that there should be at least four to six "bites" per person (a bite is one appetizer portion; so, for example, one mini-tart). Also, take into account special diets and food allergies by including one or two meatless appetizers as well as a nut- or wheat-free dessert. Once you've got your recipes set, round out the menu with store-bought basics, like fresh fruit, cheese, mixed olives and nuts, which can be placed in bowls around the house. Shop for and prep ingredients a few days in advance to reduce day-of stress and you'll be guaranteed a houseful of happy guests.
To make your party planning a breeze, we rounded up 12 no-fail recipes that are sure to see you through the season. Simple to prepare and easy to eat (or drink!), these satisfying creations will help make any special occasion all the more memorable.
Every host should have a recipe like this in her arsenal: It's straightforward, requires minimal prep work and, toppings aside, can be made with what's already in your kitchen. While these are perfectly delicious as is, if time permits, have some fun with the toppings. Japngie recommends adding a little cayenne pepper, pickled onions or pickled jalapeños. Photo: Con Poulos/Woman's Day
This rustic dip is delicious and nearly stress-free to prepare: With canned beans as its base, you don't have to do much more than process everything together. Dips are standard, but it's for a reason: They're tasty and easy to eat when balancing food and drink. You can kick this recipe up by adding things like a bit of crushed red pepper flakes, pickled raisins, crispy prosciutto or roasted garlic instead of freshly sautéed-Japngie says it will add a little "caramelized flavor and extra texture." Photo: Jonny Valiant/Woman's Day
Whether you decide to serve a dip or not, crunchy nibbles are a party necessity. In addition to the pita chips, try taro or yucca chips, advises Japngie. Kale chips, while delicate, can also work. Raw vegetables are a nice counterpart; opt for slim strips of carrots and endive. Especially in summer, "the bitterness of the endive will be nice, cool, refreshing and crunchy," she says. Pair dips and dunkables together on a table, then cluster other foods together around the room. Spreading out the food will get guests mingling and migrating. Photo: Jonny Valiant/Woman's Day
These shrimp are simple and light-just what you want for a warm-weather party. (You can expand on this idea with prosciutto-wrapped melon or asparagus, too.) While more expensive, deveined shrimp will cut down significantly on your prep time. Whichever type you go for, store them in an airtight bag in the fridge right up until you're ready to cook. When you're serving items that create leftover trash-shrimp tails, strawberry stems-it's important to strategically place garbage pails around the room. Opt for small cans that you can place on the floor near your food stations. Photo: Kate Sears/Woman's Day
Anyone can empty a bag of chips into a bowl and call it a day. By putting just a little effort and creativity onto the plate, you're sure to win over your guests. Mix things up by swapping the potato chip in this recipe for a sweet potato or beet chip, and the pesto for a kicky horseradish mayo. This recipe also offers guests exactly what they want: a single bite that doesn't create a mess or require cutlery. "Things should always have a bold flavor," Japngie says. "Because it's a little bite, you have to impress and pack a lot of flavor into that one bite." Photo: Kate Sears/Woman's Day
When playing party host, "anything you can prepare ahead makes your life easier," Japngie says. Here, store-bought mini-fillo shells feel fancy but are simple as can be, and this two-step recipe allows for downtime in between, which means you can prepare the filling a day ahead and then bake the shells the morning of. Photo: Kate Sears/Woman's Day
These chickpeas, a delightful detour from nuts, are an unexpected way to prepare a familiar food. A recipe that can easily be dressed up is also important. Serve these in a bowl or, as Japngie recommends, in fanciful cones made of parchment paper. It's less mess for guests and is more hygienic. Secured with tape or a ribbon, paper cones "are one of those things people ooh and ahh over when you bring out," she adds. Photo: Con Poulos/Woman's Day
Yogurt Chicken Kebabs with Tomato Salad
Skewers are the ultimate summer party food-they're easy to eat and a great way to offer filling protein. Buy your meats three days before the party to save time, and when using wooden skewers, be sure to soak them in water (for about 30 minutes) before grilling, otherwise they'll burn. Another essential when barbecuing raw meat: Have one platter for the precooked meat and a separate one to serve it on after cooking, to avoid any bacterial contamination. Photo: Kate Sears/Woman's Day
Cold, refreshing drinks are a must for summer soirées. This sangria is ideal because it's fruity and fizzy. To ensure the drink doesn't become watery or warm, Japngie recommends chilling your serving glasses an hour ahead of time, and preparing the mix-sans club soda-a day before. Chill it overnight and then add the soda right before serving. Add a fragrant touch with some fresh mint or a dried lavender sprig on top. Set up your drink station a reasonable distance away from the food. "You don't want the bar to be six miles from the food; you never want guests to have to go too far for a drink," Japngie says. Photo: Jim Franco/Woman's Day
Even if you're hosting a kids-free fête, be sure to have a nonalcoholic option on hand-but avoid the store-bought soda and create something special instead. As with the sangria, Japngie recommends preparing this tea a day in advance-without the ice and fruit, which should be added right before serving. "That way it doesn't get watered down; you have a strong base flavor to work from," she says. If you want to serve more than one nonalcoholic option, try blueberry or blackberry lemonade, recommends Japngie, or mix club soda with any fruit nectar of your choosing, such as pomegranate, mango or tamarind. Photo: Antonis Achilleos/Woman's Day
Whatever the hour of your party, dessert is a must. But unless it's a sit-down affair, steer clear of heavy treats or those that require cutting or slicing. Double-dipped strawberries are terrific because they're affordable and chic. Buy the berries a day in advance (smelling them for ripeness and avoiding anything with mold or green spots), and wash and dry them thoroughly. You might be tempted to pile them into a bowl for prep later-don't! Japngie says it's important to keep them as dry as possible. To avoid moisture buildup, pat them down and lay them out on a parchment paper-lined pan, leaving them uncovered in the fridge overnight. "You don't want them to sweat," she says. "If they're not dry, the chocolate will pull away a bit," creating an uneven coating. For the dip, stick with bittersweet chocolate-Japngie recommends Valrhona or Ghirardelli. Photo: Tara Donne/Woman's Day
Gooey cookies or brownies may sound delectable in theory, but when served on a hot summer day, they'll leave guests frustrated with chocolate-covered hands. A crumbly cookie on the dry side is the way to go, like these shortbreads, which require just three ingredients and only 10 minutes of prep work. When planning your party menu, select recipes that can work with substitutions in case you've miscalculated your pantry inventory or your local store is out of what you need. Here, nuts, butterscotch chips or peanut butter chips work just as well as the mini chocolate chips. Photo: John Uher/Woman's Day
Original article appeared on WomansDay.com.
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