Appetizer stuff

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ummary
- Why are aperitifs and appetizers so popular?
- Cocktails
- Appetizers and Finger Food
- How much is enough?
- Serving suggestions

Cocktail parties and Happy Hour aperitives wouldn't be the same without appetizers: small delicacies easy to eat, that please your taste and attract your eyes: who can resist such a temptation?

Why are aperitifs and appetizers so popular?

Pre-dinner time is the time of relaxing, after a whole day of work: and what's better than ending the day with some friends, chatting and sharing ideas: wether at a sophisticated and lively bar in the city centre, or in a house filled with old and new friends, Appetizer parties are a great way to entertain a group, an informal occasion where everyone gets in an easy and relaxed mood. If you're planning to organize an aperitif-cocktail party, find out more about the appropriate cocktails, the right appetizers and the the way to serve both!

Cocktails

Every cocktail with a delicate taste can be served as an aperitif: avoid concoctions that have an heavy flavour or are too alcoholic. Here are some kind of cocktails that are suitable for pre-dinner cocktails.

- Wine and Champagnes
white wine and champagne can be served alone, as a classic aperitif. Be sure to choose a light kind of wine (like a french Sauvignon, or an italian sparkling wine, or even a dry, lightly fruity champagne. These are the kind of beverage that would enhance any kind of appetizers. Champagne can also be used in cocktails: think for examples at a simple Champagne Cocktail or a classical Bellini or Rossini or even the Kir Royale ;

- Classy and classical cocktails
Of course, this list wouldn't be complete without mentioning one of the best known cocktails in the world, often served as an aperitifs, the Martini and some of the variations inspired to this famous drink, like the trendy Cosmopolitan, or the Crantini, the original Lavender, Violet and Rose Petals Martinis;

- Fruit Cocktails
It's definitely the best choice for this kind of parties, especially in Springtime and Summer; fruit and fruit juices offer a wide range of flavours that can easily be mixed with the main liqueurs, for example Vodka: it takes just vodka and some fruit juice to have a great-tasting cocktail! Moreover fruit have very bright colour, providing inspiration for any kind of decorations; some very good choices could be a Frozen Bikini or a Strawberry Daiquiri or Caipiroska. You can also choose cocktails based on fruit liqueurs like Traffic (Midori) or Supicion (Absolut Vodka).


- Alcohol Free cocktails
Be sure to provide a variety of nonalcoholic options for nondrinkers and designated drivers: it doesn't mean they'll only have to drink juices, sparkling waters, and soft drinks, but prepare instead some tasty alcohol free cocktails, here's just a few: Orange Fighter, Ibiza, Jamaica Forever, Lady's Kiss, Magic Moment, Melon Berry, Pear or not to pear;

Appetizers and Finger Food

Partygoers all-over the world usually avoid foods that can’t be gobbled in one bite: that's because most people find it difficult to carry on a polite conversation with a friend-of-a-friend when trying to eat a not-so-mini mini quiche, for example. On the contrarym no matter how intense the conversation, everyone can dunk a celery stick or pitta wedge into a bowl of houmous or salsa and nibble at the tasty morsel without missing a beat.

Moreover, especially in the case of dips, the preparation time is minimal. Mash up fresh avocado, add chopped tomato, a few tablespoons of lime juice and a pinch of coriander and your guacamole sauce is ready in 5 minutes, to serve with mexican nachos. The most important thing, however, is to think outside the bowl in terms of presentation. Hoummous (a puréé of boiled chick-peas and garlic, lemon juice, salt and paprika, served in a bowl with a little olive oil poured over and sprinkle with paprika) looks great when it’s just passed around in cherry tomato shells. Nother quick dip is Greek Tzatziki (greek yoghurt with cucumber and garlic). Just remember to make sure they’re bite-sized Here are some tips to keep in mind when deciding which appetizers to serve:

- Select interesting foods to serve. Be creative and don't stick to just one cuisine. Flavorful dishes from around the world add excitement to any party. Fashion your foods to provide contrasting colors, temperatures, and textures. Balance rich, dense, and highly flavored foods with simple, fresh items, and try to include at least one or two low-calorie and vegetarian choices.

-Offer enough assortment. For small gatherings of 8 to 10 guests, three or four types of appetizers are suitable; for parties of up to 45 guests, plan on six kinds; and for more than 45 guests, offer eight types. For variety, you'll want to plan appetizers from each of the following categories: meat or poultry, fish or seafood, cheese, and vegetables or fruit. If your party will extend several hours, consider serving some hearty appetizers, such as meatballs, kabobs, or items made with pastry or bread.

- A variety of hot and cold foods can help keep everyone nibbling, as cold appetizers can be circulated while other treats are heating in the oven.

- Think visual appeal. No matter how attractive the foods are individually, consider their collective impact. Combine foods with interesting color contrasts (monochromatic colors give guests the visual blahs). Also, consider how foods will look as they begin to be demolished by hungry guests. You don't want foods that become brown, soggy, or wilted after a brief stint on the table.

- Serve party-friendly foods. Party-goers will likely be standing and milling about the house, so stick to finger foods that aren't messy or greasy, are easy to pick up quickly, and are substantial enough to be eaten with two fingers. Too many offerings that must be spooned out, sliced, or spread tend to cause people to bunch up around a buffet table.

- Devise foods that go together simply and quickly. Avoid dishes that require painstaking serving techniques or last-minute preparation. Many party foods can be readied in advance, frozen, and heated as the guests arrive. As you plan, you need to weigh practical matters such as how much refrigerator or freezer space is available and how many appetizers you can heat at one time. Plan one or two hot appetizers that you can make ahead and heat at the last minute. For the rest of your menu, choose foods you can prepare ahead and serve without last-minute attention.

How much is enough?

The amount you'll need will depend upon the number of guests, the types of appetizers, and the time of day. Appetites will be greater if it's close to dinnertime than they will be at a late evening function. If a full dinner follows your appetizers, guests will eat about half of what they would at an all-appetizer party. For cocktail parties, plan on about 12 bite-size servings per person. Hot appetizers and shrimp are sure to go fast, so make plenty!

Be prepared. It's always better to have too much food than to come up short. Keep extra prepared nibbles in your freezer, and have the makings for things that can be quickly assembled at the last minute in your pantry or refrigerator. Good options include crackers, cheeses, nuts, candies, smoked meats, olives, and vegetables for dipping.

Map out serving areas to make your party more fun. Don't set out all the food at one table, making your guests huddle about one congested, noisy space. Create comfortable conversation areas by scattering food and drinks on tables around the room(s), and provide extra seating. Set up serving tables so they can be approached from all sides. If the crush proves too much, you might circulate through the room(s) with trays of canapes. It's a good opportunity for you to visit, and to gather complements on your cooking, too.

When arranging appetizers on a buffet table, plan a center of interest, such as an elegant appetizer or a centerpiece. Set the hot foods closest to the kitchen for easier replenishing.

Serving appetizers in courses, instead of presenting them all at once on a buffet table, offers several advantages to the host. It allows you to pace yourself so you're not frantically trying to keep several different plates of appetizers full at once. When serving hot appetizers single-handedly, it's easier to make sure the food is at the right serving temperature for guests. And, if kitchen space and oven space are at a premium, it may make entertaining less chaotic.

Serving suggestions

To keep hot appetizers hot, heat just one round of appetizers at a time. This way, another batch of hot appetizers will be coming from the oven as the last batch is eaten. An electric skillet, hot tray, griddle, fondue pot, chafing dish, or crockery cooker is handy for keeping appetizers hot. If foods cool as they sit out on the table, pop them into the microwave for a quick reheating.


Successful entertaining doesn't have to mean that you're stuck in the kitchen while your guests have all the fun. Here are some menu tips that will help you enjoy your own party:

- Consider the occasion and the style of service you're using. What's spectacular for one party may be inappropriate for another. A menu for a formal dinner just won't work for a party where the main focus is watching a football game on TV. And, an appetizer soup is awkward at a stand-up cocktail party.

- Build menus around familiar dishes and add only one or two new recipes. This way, if one of the new recipes doesn't quite work out, you'll feel confident about the rest of the meal.

- Plan as many make-ahead dishes as you can so you'll be free to enjoy the party.

- Keep the number of recipes that involve last-minute preparation to a minimum unless you have lots of help getting everything on the table. Also, plan how much cooking you'll do between courses.

- Combine foods with contrasting colors, textures, and temperatures. Avoid dishes that are all the same color or are all creamy or all crunchy. Plan a pleasing mix of hot and cold foods.


- Make only one or two dishes splashy ones—for example, the main dish and dessert. Let the others play supporting roles. Nothing upstages a menu's star more than too many showy competitors.

- Avoid repeating flavors in a meal. For example, a punch, salad, and dessert all with pineapple is overkill.

- Serve any one type of food only once during a meal. If your entree is a meat pie, don't serve another pie for dessert.

- Avoid foods with overpowering aromas. Otherwise, the rest of the dishes—no matter how delicious—simply will get lost.

- Consider how you'll present the foods. Think of everything. Will you have enough serving dishes? What table settings will you use?
- For guests with diet restrictions, include some foods to meet their needs. For example, offering fat-free angel cake with a fruit topper as an alternative to pumpkin pie will please anyone on a low-fat diet