Holiday parties

A BYOH’D (Bring Your Own Hors d’Oeuvres) party combines a chic cocktail party with a laid-back potluck dinner -- the best of both worlds. Ask everyone to bring their favorite homemade appetizer (or let the cooking-impaired bring store-bought stuff), mix up a few cocktails in punch bowls -- instant party! Promise your friends some stiff drinks and no one will mind chipping in at all. Here’s how to pull it off:

Get Organized

1. To avoid six different kinds of hummus, ask everyone to tell you what they’re making at least a week in advance. That said, don’t get too hung up on having a well-rounded menu. Part of the fun of a potluck is trying new things and seeing what people come up with.

2. For variety’s sake, make sure there are at least three to four different types of hors d’oeuvres. An old catering rule of thumb (although we’ve been known to break this rule a time or two) is that most people can eat about a dozen bite-sized hors d’oeuvres in two hours.

3. Some people might show up with food in plastic containers, so be sure to have large plates or platters on hand, just in case.

Setting Up and Serving

1. If you want to dress things up a bit, pick up some colorful cocktail napkins (IKEA is a good resource for fun prints) and mini cocktail picks (CB2.com has a great selection).

2. Put out cold foods like dips, cheeses, and sliced meats first, so people have something to nibble on if the hot hors d’oeuvres aren’t ready.

3. Try not to plate different types of appetizers on one platter. Keeping items separate looks nicer and prevents flavors from mixing together — no one wants peanut butter on their tapenade.

Serve a Few Drinks That Pack a Punch

Classic cocktails, including old-fashioned punch-bowl drinks, continue to be all the rage at the country’s hottest bars. Think: retro-inspired drinks, not the cough syrup-like concoctions whipped up by your dorm mates freshman year. Serving punch is less expensive and less time-consuming than setting up a full bar or mixing drinks one by one. If you don’t have a punch bowl, use a pitcher or a large, deep serving bowl. You can easily double up your favorite drink recipe (make two for each guest). Some recipe ideas:

Hurricanes

A New Orleans classic, originally created during World War II when rum was one of the only types of liquor readily available.

(Serves 12)

• 24 oz. pineapple juice
• 24 oz. orange juice
• 8 oz. light rum
• 8 oz. grenadine
• 8 oz. dark rum
• Orange slices and maraschino cherries, optional

Combine all ingredients except garnishes in a large pitcher or container. Refrigerate until well chilled, at least 2 hours. Stir before serving.

Cowboy Punch

A refreshing, citrusy blend of lemon and grapefruit juice and beer.

(Serves 12)

• 9 lemons
• 3 cups sugar
• 1 cup grapefruit juice
• 3 cans (light-colored) beer, chilled

Zest lemons and set aside. Combine the sugar with 3 cups water in a saucepan and bring to a boil. When the sugar has dissolved, add the zest and let the mixture sit for 15 minutes. Strain the mixture into a pitcher, throwing out the zest. Juice the peeled lemons into the pitcher, and add the grapefruit juice. Stir well. Refrigerate for at least 2 hours. Pour in the punch bowl and add the beer.

Negroni Punch

A fizzy, fruity twist on the Negroni, an Italian cocktail made with Campari, a strong, bitter-tasting aperitif.

(Serves 8)

• 2 cups mixed frozen berries
• 2 cups sliced oranges
• 4 Tbsp. sugar
• 1 cup Campari
• 1 cup sweet vermouth
• 1 cup gin
• 2 bottles chilled sparkling wine

Place fruit in a punch bowl and sprinkle with sugar. Stir, then let stand 10 minutes, until the sugar dissolves and juices form. Add all of the other ingredients. Pour over ice in each person’s glass.

Last but not least, here’s your BYOH’D Menu

If your friends need a little inspiration, here are a few easy and tasty hors d’oeuvres recipes that also go great together.

Deviled Eggs

Like retro-inspired drinks, deviled eggs are once again back in style. Kick up the traditional recipe by adding 2 tablespoons chopped herbs like tarragon, basil, or cilantro. Other variations include adding a tablespoon of curry powder, a handful of chopped scallions, or 1 cup chopped crabmeat.

Mini Caprese Sandwiches

For this dish, all you’ll need is toasted baguette slices topped with mini mozzarella balls, sliced cherry tomatoes, and a few pieces of torn basil. Drizzle with olive oil and serve at room temperature, or warm in the oven until the cheese softens.

Mini Meatballs with Marinara Dipping Sauce

Homemade marinara really makes this dish shine, but use a jarred sauce if you’re crunched for time. A chip-and-dip platter is the ideal vessel for this dish — just pour the sauce into the dip bowl and serve the meatballs with toothpicks to keep things from getting messy.

Related links:

• Cocktail Party Ideas
• Easy Cocktail Party Recipes
• Holiday Party Trends
• Christmas & Holiday Desserts
• Diet-Friendly Christmas Dishes
  

Article by Lisa Cericola. Reprinted with permission of Hearst Communications, Inc.

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