INGREDIENTS

INSTRUCTIONS

much further than something like steamed shrimp (which attracts guests from
several states away and cost you a fortune). Also stay away from roasts or
tenderloin for a party of this size. A selection of oil-cured black olives
and cornichon, (small french gherkin pickles), finely chopped red onion,
and capers are nice savory complements. I also like to serve smoked salmon
with dark pumpernickel bread.
To round out the menu we're going to serve a sampling of sweet cookies and
savory crackers.
Buy the crackers for the dips in bulk or once again, at a wholesale club.
If you can find the time I suggest planning ahead and doing some baking for
the sweet cookies. It will cost far less. Shape them a tad smaller than a
"regular" cookie. Make them bite-size. Store them properly in airtight
containers and freeze them. Simple sugar cookies, butter cookies and
cheesecrackers are nice, easy, inexpensive cookies to prepare ahead.
THE BAR: THE BASICS
At a cocktail party, one must, or course, consider the bar. Serve both red
and white wine and a small selection of hard liquor. Some cocktail tips:
Make sure you buy from a place that will give you a case discount -- many
stores offer a 10% discount if you buy a case of wine. As for hard liquor,
vodka, bourbon, and gin are the basics. Some stores will even let you
return unopened bottles - ask before you assume. Don't forget the mixers.
At minimum you'll need soda and tonic water as well as cranberry and orange
juice (use concentrate if you want to really pull in the belt), soft
drinks, and lemons and limes. Don't scrimp on the liquor. Don't buy top
shelf but don't buy really cheap liquor. Everyone will appreciate it!
REMEMBER...
You don't have to spend a fortune to entertain. Keep the food simple and
think about the number of guests, and the "event" - a cocktail party is far
cheaper than hosting a Sunday brunch, yet certainly more expensive than a
small dinner party for friends. Get a little bit creative with the
presentation, make it exciting and festive. Most importantly, have fun!
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Recipe by: Virginia Willis
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