A Summertime Cocktail Party with Neighbors

Hosting summer parties is such a joy. When the weather is superb, and the food is fine and the company is divine, well then, it’s simply sublime.

Such was the case with this summertime cocktail party with neighbors. Now before you start wondering, this was not a recent event, on the contrary. Usually whenever we host events my intention always is to share the festivities, and of course, the food choices/combos in a prompt, timely manner. Sometimes good intentions aren’t enough, which is why I never had a chance to post this event that took place back in 2019. That’s right, way back 2 years ago. At first, I felt remise not meeting my own self imposed ‘timely reporting duties’. But after some consideration, I am glad now about the delay. I think this post might have gotten lost in the soup given that none of us were entertaining in 2020, and therefore, could have been forgotten or overlooked. As I’ve often said, things happen exactly when they should. And so I believe this post is more timely presented now as we ponder hosting more gatherings during the warmer weather and for the upcoming Memorial Day Weekend.

Let me first start by setting the visuals for you. We live in the most charming little enclave of Hartsdale, NY known as Manor Woods. By its name you can imagine that we are nestled within decades old trees that tower above us 40-50 feet. Our ‘hood also sports 4 dead end courts which means no through traffic, and ultimately super quiet streets. (Minus all the dog barking.)

Our backyard tucked under towering trees.

Our front yard guarded by this majestic Oak Tree.

Looking down from our backyard, more trees.

No way out, but we don’t mind. We love it here.

And if those weren’t reasons enough to live here, the neighbors are something special. A diverse group of considerate, caring, joyous people that truly enjoy one another’s company and look out for each other. Which is why for the past several years we have been swapping hosting get togethers at one another’s homes. As I mentioned, the last one we hosted was during the summer of 2019, and the weather was simply flawless for a Friday night of food, drink, good conversation and laughter. There is something so special about just hanging and savoring the moment, as well as the food. Relaxed and easy going with no agenda but to chill.

Smiles all around.

We had a few more people than our original group which brought the headcount to 18. And it was great to see the camaraderie among all. For this type of event, buffet-cocktail style foods are ideal. Fill up a large table with a good variety of eats and let people pick and mingle as they may. I pulled from some of my favorites and had fun arranging the table from high to low, from hot to cold. For more tips on outdoor hosting, give a gander at 5 Key Steps to Hosting a Garden Party.

Florals don’t have to be fussy, just pretty.

Fill the table, and remember height adds dimension and interest.

Everyone finding their space and favorite drink so we can all catch up.

Back then dipping was encouraged. And no, there wasn’t a line for food.

I do like to ensure that there is variety. If your party is scheduled for 2 hours then it’s true you don’t need as many options. But if it’s going to be longer, having only a couple of offerings simply doesn’t cut it. After a while the palate gets bored, and so do your guests. Plus, with so many people you need to have items that everyone can enjoy. The below menu seemed to hit all the right notes.

Here’s the menu:

Various Cheese & Charcuterie Board with grapes, olives, cucumbers
Fennel with Olive Oil & Course Salt & Cracked Pepper
Baby bell peppers with Chick Pea Mash
Endive Spears with Chick Pea Mash
Endive Spears with Peaches, Goat Cheese & Basil
Smoked Salmon & Cream Cheese on Cucumber Rounds
Spicy Chorizo Pigs in a Blanket
Grill Meats
Watercress, Cucumber & Herbed Butter Tea Sandwiches
3 Dips with Potatoes, Carrots & String Beans
Rice & Quinoa Crunch Salad in Individual Cups
Puff Pastry Tomato Tartlets
Dessert: Homemade Ice cream balls

*Note: Since some of the above items do not have recipe links, please do not hesitate to contact me for simple instructions on how to prepare them. dana@2fishinc.com

Nothing better than Cheese/Charcuterie platters. Always and forever a crowd pleaser.

The freshness and simplicity of fennel dressed with coarse salted, cracked pepper and olive oil. Refreshing and super easy.

Mini bell peppers stuffed with Chick Pea Mash, Smoked Salmon/Cream Cheese/Cucumber Rounds, Watercress/Cucumber Sandwiches.

3 Dips a Dipping. A hearty take on a crudité platter. String beans are blanched, potatoes boiled, carrots are raw all served with 3 different dips that perfectly complement those veggies.

Pretty in Pink. I love playing with color. Rosy Prosciutto, pink Mortadella, red globe grapes and endive spears. What’s not to love here?

Mini spicy chorizo wrapped in puff pastry served with a mix of grain mustard, Dijon and yellow mustard.

Easy to grab and eat Rice & Quinoa Crunch Salad.

Now, I realize that this may seem like a ton of different plates, but for this amount of people for the length of the party (5-11p), the variety and quantity were much needed. Our guests included meat eaters, as well as no pork eaters, plus those who are gluten free. So having options is key to ensure that everyone is satisfied and has enough from which to choose.

Scott & Harry. White wine chilling. (Notice the bug spray between them. Important to have some key essentials available for a backyard party.

Manchego for miles.

All the dishes were well appreciated and loved, even by the kids, which is a great feat if I do say so myself. The best part about these food choices were that most did not require much attending. A couple of dishes were hot/warm but the majority were room temp. Place and walk away!

Mingle, chat, eat.. and text.

I can’t wait for our next get together. I’m really going to have to up my game and come up with a whole new offering. Or maybe since 2 years has passed they won’t mind having some repeat performances. I know I wouldn’t.

Hope you give some of these a try, even if on a smaller scale.

Sunday Brunch - Part Homemade/Part Not

A bounty of yum.

Hosting a brunch can be easy, or a lot of work.  It can be made up of all the usual suspects, or a mash up of the expected and the unexpected.  I am never one to shy away from hard work, but I am also a huge fan of working smarter not harder.  So the idea of creating a sumptuous brunch spread that would serve up that mix with as much ease as possible was what I was aiming for.

One of the keys to achieving success; a good mash up of homemade items with banging good store bought items.  This greatly cuts down on the amount work.  Another huge help is asking guests to bring an item or two.  I'm sure your guests, as do ours, always ask, "what can I bring?" This is the perfect time to say "Bagels, or lox".  Or both!

Such was the case when we hosted a Sunday family brunch.  Our guests provided the bagels, lox and cream cheese. While we prepared the remaining dishes. 

For me, the perfect brunch is a like a moveable feast.  As with any party that isn't a sit down meal, there should be a decent variety of items ranging in temperatures and protein choices. A to and fro of movement.  Nibbling here, picking there. Foods that can last for several hours of conversation without too much fuss.

Here is what we offered up, and what was consumed with zeal.

• some from scratch (Warm Items)

  • Pork Belly

  • Roasted eggplant with feta gremolata & roasted tomatoes

  • Apple Tart

• others partly homemade (also warm)

  • Lentils

• the rest, some assembly required (Cold & Room Temp)

  • Cheese/Charcuterie Board with grapes, figs, olives, marcona almonds

  • Boquerones

  • Sardines with cucumbers/tomatoes

  • Salmon sashimi

• Graciously Provided by Guests

  • Bagels

  • Lox with onions & capers

  • Cream Cheese & creme fraiche

When you buy quality products, the best plan is to let them shine with maybe just a few embellishments. That was the case with all of the "some assembly required" items. The Spanish sardines were enhanced with cucumbers and tomatoes. 

Spanish sardines with cucumber and fresh grape tomatoes.

Cucumber slices bring a crisp, freshness to the intense sardine.

Plate them simply and use the rich oil they are packed in.

You've seen me use boquerones before. This brunch crowd loves them so, of course, I would serve them.  These fresh anchovies dressed with chopped garlic and parsley and good olive oil always get gobbled up.

I selected fish shaped dishes for these two under the sea selections. I love the shape and cobalt color. I've had these dishes for 30 years. Yes, you read that number correctly.

Cheese/Charcuterie platters are another easy to assemble ahead offering that everyone loves.  And a perfect brunch item.  So go ahead and create one chock full of your favorite combinations.

It's always good to have a full board of charcuterie and cheese mixed with fruits, olives and nuts.

The lentils were partially homemade, in that I used delicious precooked lentils that I get from Despaña but enhanced them by sautéing onions, carrots and celery then adding the lentils to warm through.  That simple.

This group of guests hadn't had my Eggplant Gemolata dish yet, so why not make it again. I did alter the feta topping, keeping it simple and not using the sun-dried tomatoes, olives and lemon zest but adding oven roasted tomatoes to finish the dish.  It was a huge hit with no left overs. This is one of those dishes that you can prep, then cook right before serving.  The flavors are powerful and beautifully melded. It has never let me down, no matter the event or the guest.

Eggplant with feta gremolata.

A little something for the meat lovers. Pork belly, lovingly prepared by JuanCarlos, cut in bite sized chunks and simply served on a wooden board.

Pork belly does take some time, as it is twiced cooked. Slow oven roasted to render the fat, then seared crispy in a skillet.

The usual brunch suspects, bagels, lox, cream cheese are always welcome and always the perfect Sunday comfort food.

Bagels, lox, cream cheese, capers. Also served was Sushi grade Salmon Sashimi.

Eggplant, lentils and a bowl of the extra oven roasted tomatoes.

Make your life easy with the table setting.  Throw a graphic cloth down the middle as a landing strip for all the dishes. Then a simple stack of all the right plates, bowls and utensils in an easy to grab fashion keeps the laid back feeling going.

Finish with a little something sweet, Apple Tart.  And that's how part homemade/part not is done.

Create the vibe you want by selecting food that fits that mood.  A spread that spreads love.  One that invites conversation and fills their bellies and their souls.  What a great way to mark a Sunday, or any brunch day.

The Art of a Charcuterie & Cheese Platter

As the holidays come barreling down the highway, ideas for what to serve are top of mind. With all the hustle and bustle, a good way to fill the table, fill your guests and keep sane during the season is to offer up a beautiful, bountiful charcuterie platter as part of your appetizer/cocktail hour.  There are many ways to stack up all your meats, cheeses and other nibbles, but a tried and true method is have a wide selection,  keep like items together and spread the color around for visual impact.  

Sure, there are plenty of other rules like; offer 3 different types of cheese (cow, goat, sheep). Or one should be hard, another soft, one should be mild, one should be strong, blah blah blah.  Joking aside, these are some decent guidelines. But your own instinct and good judgement are the very best rules to follow.

I say, buy and serve what you love and what you think your guests will enjoy. Sometimes I serve four cheeses. Sometimes three or five.  There are no hard and fast rules but I will share some of the tips that my heart follows, and thus do my platters.  

• I like to offer up a 'palate party'. Put forth different items that will excite all the sensory notes on your tongue. Cheese and meat for the savory elements, fruits both fresh and dried for sweetness, nuts or chick peas for crunch, olives for a salty bite. You get the idea.

• Use bowls for smaller items. They contain them plus create height giving the platter a bit more interest.

• Add fresh items like vegetables or greens

• Include small spoons or forks so guests can easily pick up food

• Arrange each item in groupings, either neatly and orderly or nicely bunched together

• Be colorful. Spread the hues around so that similar colors aren't next to one another.

• Fill your charcuterie platters chock full of goodies. Depending on what you have available and how you want your guests to feast should determine what goes on your platter. Pull out what you have and see if it's the right mix.

• If it may seem overwhelming, then place all your items on the board to help provide a visual sense.

Using fruit of the season is a wonderful complement to cheese. If your cheese, meat and fruit choices feel like they are all in the same color scheme, tuck some herbs or greens on the edges for some visual anchoring.

Let's build a platter.  

Here is 2 types of dry cured sausage, 3 types of cheese, Marcona almonds, olives, dried apricots, gluten free crackers and short bread sticks.

Filling the bowls.
For some small items like nuts, you can snuggle them up to another offerings. However, I find that items with liquid, like olives, are best contained.  Once I have one small bowl, then I usually like to add another for balance. Also, a suggestion is to stay within a color scheme when choosing vessels.  I have presented my platters with and without bowls.  It's just how the mood hits me.  Design at will.

Create Height:
For more visual interest, place a big hunk of cheese then arrange the cut pieces around it.  This creates structure and height but also shows your guests the cheese in its original state.

Make it Easy to Eat:
When presenting cheese and meats, I prefer cutting each one so they are readily available for guests.  They can just pick up a few pieces and go.  I have noticed that trying to cut with all the other items on a platter can be difficult. For cheese, I look for the natural and most logical way to cut a particular cheese.  Each one has its own best way to present it.  Some are better in big chunks while others work beautifully in elongated triangles. Much like people, we come in a myriad of shapes and sizes but all mingle together.

Presentation:
Keep cutting and placing and building up your board.  Place items around and see how they feel in the space. They can always be shifted around.  You can't make a mistake.

Build it up:
Keep at it until you get it just the way you want. Generally, I just go with the flow.  Insert here, augment there to create a platter that looks appealing and complements my other appetizer offerings.  My suggestion is play around until you get a sense of how the meats and cheeses and fruits and other snack-ables like cozying up together.  

If you are wondering what these tiny round nuggets in the center bowl are, why those are my Spicy Chick Peas that make a perfect addition to a platter or alone for cocktails.

When it comes to dry cured meats like Prosciutto or Serrano ham, you can rock and roll 'em up. 

Serrano ham

Other times, they are best when gathered to make little bunches.

Other dry cured meats can be folded or curled like trumpets for a tidy look.  I think it's the uniformity that makes it appealing and appetizing.  

Now that you have the basics, here are a few other tips plus other platters I have created in the past to get a sense or arrangement.

I am an equal opportunity employer when it comes to my serving ware.  So I like to put into play a variety of shapes and sizes when I build my platters. Incorporating the shape of those boards/platters helps to paint the picture of the final layout.  If you have curves (like I do...) embrace them, work with them and arrange your items
in a circular fashion.  

Also, introduce veggies when you can. Since crackers can be heavy, I adore including cucumbers. (I use either English or Persian, as they have less seeds.) They work just like bread or a cracker as a delivery vehicle, and are a great alternative for gluten free and carb free folks.  Plus they burst onto the scene with a green that just makes me smile.

When you do use crackers and want to keep it all contained, include them nestled in so that guests can grab whatever their heart desires all from one place. 

Abundancia: Figs, triple cream goat cheese, Moroccan oil cured olives, Serrano ham, Fuet, cheeses, grapes, nuts, onion jam (recipe coming soon) Mary's Gone Gluten Free crackers.

The introduction of dips, such as hummus, right in the midst of it all augments your offerings with a creamy factor. I'm a big fan of tucking greens in and around. Arugula provides a lovely, spicy bite that dances well with all these flavors.  The greens not only brighten the platter but provide a crispness that both lightens and refreshes the palate.

Notice how I didn't use a bowl for the nuts here but instead just piled them amongst their friends.

Sometimes you can make a big impact by mixing nice and neat items that anchor the others that are just mounded up abundantly in the middle.

No matter how you decide to arrange your charcuterie platter, have fun with it. With every grab of a piece of this and a slice of that your guests will be delighted with your bountiful offering.