Plan Ahead For Holiday Parties

No other time of year stirs my creative juices as the Christmas holiday. My kitchen is rarely vacant from Thanksgiving through Christmas, whether it be for preparing family meals or baking and creating those goodies for friends and neighbors. Through the years, I have collected hundreds of recipes, tips and suggestions for holiday entertaining and in the next few weeks, I plan to share as many of them as possible, with you, my friends, who keep me motivated by your kind comments about “Lovin’ Spoonful.”

A good hostess plans ahead for a party or special gathering so she can enjoy her own parties and guests instead of spending time fussing over the food. This lesson did not come easy, but was learned over time.

Make-ahead appetizers are the ticket to hassle-free entertaining. Remember to balance rich, dense and highly flavored foods with simple, fresh items. Serve hot and cold food items as well as room-temperature foods such as nuts, crackers, and cheese. As you plan, it is also important to visualize how much space you will need, and how much is available.

If serving appetizers “buffet-style,” choose foods that are easy to pick up quickly. Avoid too many that must be spooned out, sliced or spread to keep the line flowing smoothly. Also, try to stay away from foods that are messy or difficult to eat, especially if your guests will be standing while socializing.

When planning, also visualize how the foods will look and taste together. Eye appeal is very important for party appetizers. No matter how attractive the foods are individually, consider their collective impact. Plan foods that you are familiar with but don’t be afraid to try something new . . . (you may want to let your family “test” it before serving it to guests, just in case !)

Be good to yourself. Try to keep your stress level at its lowest point, if possible. Make lists . . . I write everything down, starting with the foods I plan to serve, listing the ingredients I will need, and the bowl, platter or dish, that I will serve it in. Shop well in advance and prepare as much as you can ahead of time. To add sparkle to your party food, dress it up: add simple garnishes and take a little extra time arranging the food. Use parsley, endive, cherry tomatoes and the old stand-bys, such as fruit wedges and radish roses.

Fresh vegetables also make colorful and convenient containers for dips: red, yellow and green peppers, hollowed out red cabbage or tomatoes.

The possibilities are endless and there are tips by the score to help make your gathering the talk of the town. Follow your own hunches, ask a friend for help, but whatever you do, do enjoy!!

Christmas Party Pinwheels

2 pkg. (8 oz each) cream cheese, softened
1 pkg. ranch salad dressing mix
½ cup minced sweet red pepper
½ cup minced celery
¼ cup sliced green onions
¼ sliced stuffed olives
3 to 4 flour tortilla (10 inches)

In a mixing bowl, beat cream cheese and dressing mix until smooth. Add red peppers, celery, onions and olives; mix well. Spread about ¾ cup on each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Slice into ½- inch pieces. Makes 15-20 servings.

 

Layered Shrimp Dip

1 8 oz. pkg. cream cheese, softened
6 Tablespoons Salsa, divided
½ cup cocktail sauce
3 cans (6 oz. each) small shrimp, rinsed and drained
1 sm. can sliced, ripe olives, drained
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Sliced green onions
Tortilla chips

Combine cream cheese and 3 Tbs. salsa; spread into an ungreased 9- inch pie plate. Combine cocktail sauce and remaining salsa; spread over cream cheese. Place shrimp evenly over top. Sprinkle with olives. Combine cheeses, sprinkle over olives. Top with onions. Chill. Serve with tortilla chips. Makes about 15 servings.