Check the following at epicurious.com Lot sof good advice there. Also follow the links for Party Planning. It will give you some great recipes and guidelines. As far as what kinds of drinks to offer... that depends on the crowd who will be there. I have some friends who are more interested in a variety of beers, some who only want wine and some who are the mixed drink afficianados.... serve what your crowd enjoys! Here is a thread I had saved that includes a LOT of cocktail party foods.... Hi All After reading the food/gender thread it occurred to me that I could use some help determining a menu for a little gathering next Tues. I have met all the people coming (all women) but I do not know some of them well at all. There will be about 15 - 20 in attendance. Beverages are easy - red & white wines, beer and a couple of flavored martinins. There will also be sodas (diet & regular), a pitcher of iced tea and bottle water. The only definite menu items I have are: Herbed profiteroles with chevre & crab filling (cold) Hot Artichoke spread on Balsamic Roasted Peppers (hot) Cheese & Crackers I need a few more savory items - what can you suggest? Maybe something with asparagus since it 'tis the season? I'm not making "dinner" this is more a cocktail party type gathering. Dessert will be fresh cut up fruit, caramel brownies and either Apricot Brandy Pound Cake or Petit Fours. Lots of coffee and hot tea. Thanks is advance! Alexa Follow-Up Postings: RE: need finger food suggestions..... Posted by: Susie_que (My Page) on Tue, Mar 4, 03 at 8:17 Alexa, I have a twist on potato skins. Bake the potatoes as usual and scoop out the insides leaving just a rim of flesh. Saute some leeks in butter (Works with ramps but its a bit early for them). Put a heap of leeks into each shell and top with feta cheese and broil until the cheese browns slightly. I know I am the worst when it come to amounts. I would say maybe 6 medium potatoes for 12 servings and 2 bunches of leeks. With the asparagus, steam it slightly and wrap with procutto. Have fun!! Susie p.s.-how was the party this past weekend??? RE: need finger food suggestions.....  Posted by: bulldinkie (My Page) on Tue, Mar 4, 03 at 8:22 Chicken wings... RE: need finger food suggestions.....  Posted by: chase (My Page) on Tue, Mar 4, 03 at 8:36 Yeah how was the party!!!! Alexa, my sister served a lovely asparagus appetizer at her party. The asparagus spears were blanched and then cooled. When cool she wrapped them in proscuitto and then sprinkled them with Kosher salt, or it might have been sea salt. I would have thought the proscuitto was salty enough but they were very, very good. RE: need finger food suggestions.....  Posted by: ArabellaMiller (My Page) on Tue, Mar 4, 03 at 8:54 I like to cut cherry tomatoes in half and pipe (or spoon) in guacamole or boursin. You can scatter some chopped chives on top if you'd like. I was also just at a party with sort of a backwards artichoke dip. You probably won't want to have 2 artichoke things, but it was really great. My friend had taken a can of artichokes and filled each with a mixture of cheeses and broiled. They were great. I'm also a big fan of the mini pumpernickle loaf with some cream cheese, a slice of salmon and some chives. RE: need finger food suggestions.....  Posted by: caliloo (My Page) on Tue, Mar 4, 03 at 9:23 Thanks so much for all the suggestions. I think both the asparagus/proscuitto and cherry tomatoes will be excellent additions. I think the potato skins and wings, though delish sounding might be a bit messy for a stand around gathering. The party was awesome. I am finally feeling better (can you say haven't been this hungover since college LOL) Alexa RE: need finger food suggestions.....  Posted by: DanaIN (My Page) on Tue, Mar 4, 03 at 10:03 Women seem to like spinach and individual, mini things and these wonderful: Spinach Cups 9 slices Pepperidge Farm white bread 10 oz. pkg. frozen chopped spinach; thawed 1 tablespoon butter ½ cup finely chopped onion 6 oz. cream cheese; softened 2 oz. jar pimiento; drained and minced 1 small clove garlic; minced salt and pepper to taste Spray 36 count mini muffin pans with cooking spray. Trim crust from bread, cut into four squares, flatten each with rolling pin. Press bread into muffin tins. Bake at 350° for 5 to 7 minutes until lightly browned. Drain spinach and press between paper towels removing moisture. Over medium heat melt butter and add onion; sauté until tender. Stir in spinach and cook 2 to 3 minutes. Add cream cheese, pimiento, garlic, salt and pepper. Stir and heat thoroughly. Spoon 1 teaspoon into each bread cup and bake at 350° for 5 minutes until hot. Serve immediately or refrigerate and reheat in oven before serving. Marilyn RE: need finger food suggestions.....  Posted by: Ann_T (My Page) on Tue, Mar 4, 03 at 10:08 Alexa, Here are a few of my favourite appetizers that are finger foods. Ann Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Mushrooms And Pimientos In Puff Pastry ====================================== 1 package puff pastry 1 Tablespoon olive oil 1 Tablespoon minced onion 1 clove garlic minced 2 Tablespoons minced pimiento preferably homemade 1/4 pound mushrooms, chopped fine 1/2 dried red chili crumbled or 1/4 teaspoon dried red pepper flakes Salt and pepper to taste 2 Teaspoons grated parmesan cheese . Heat the oil in a skillet and saute the onion and garlic until onion is wilted. Add the pimiento and cook for a minute, then the mushrooms, chili pepper, salt, and pepper and saute until mushrooms are softened. Remove from the heat and stir in cheese. Roll the puff pastry to 1/8 inch. You can cut Cut into 1 3/4 inch circles and place 1 teaspoon of filling on half of the circles. Moisten the edges with water, cover with the remaining pastry circles, and press with the tines of a fork to seal. I prefer to make them triangle shape,by cutting the pastry into 2 1/2 inches squares, add filling on one half and then folding over corner to form a triangle. (May be prepared ahead and refrigerated) Place on a dampened cookie sheet and bake at 425 F on the upper rack of the oven for 7 to 10 minutes or until golden. ( To cut down on work you could make this appetizer in a larger size and Bake for about 20 minutes.) Then cut into wedges. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table - Appetizers Stuffed Endives With Crab Meat ============================== Filling Fills about 24 leaves 1 2-oz. can whole pimentos 1 green onion 1 shallot 1/2 lb. cooked crab meat 1 tsp. prepared mustard 2 tsp. lemon juice 2-4 Tbl. mayonnaise Salt and pepper Paprika 3 Belgian endives . Chop 1 pimento (reserve the remainder for another use), the green onion, and the shallot. Combine the crab meat, mustard, lemon juice, green onion, shallot, and 2 Tbl. of the mayonnaise, adding more if needed. Add the pimento and season to taste with salt, pepper, and paprika. To prepare the Belgian endive cut off 1 inch from the root end; carefully separate each leaf. Stuff Belgian endive leaves with crab meat filling. Servings: 4 Home Cookin 4.9 Chapter: Recipes From Thibeault's Table - Appetizers Spinach Squares =============== These are really good. They are from a Woman's Day Home Entertainment Magazine from Dec. 1982. 2 packages (10 ounces each) frozen, chopped spinach 1/2 cup choped onion 1 tablespoon vegetable oil 2 cloves garlic, minced 2 tablespoons chopped parsley 8 eaggs beaten 1 10 to 12 soda crackers, crumbled (2/3 cup) 2 teaspoons herbs, (thyme, rosemary, dill) 1 teaspoon pepper 1 1/2 teaspoon salt 2 cups grated cheddar cheese Parmesan cheese paprika . Thaw and drain spinach. In large skillet, heat oil. Saute spinach, onioin, garlic and parsley until lightly cooked. Add eggs, crackers, seasonings and Cheddar cheese, mix together. Pour into a greased 8 1/4 X 13 1/2 inch baking dish. Sprinkle top with parmesan cheese and paprika and bake at 325 for 45 minutes, or until knife inserted in centre comes out clean. cut in small squares, about 1 3/4 inches. May be served hot or cold. Makes 36 squares Servings: 4 Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Tomato - Oregano Tarts ====================== Source: Roger Verges Vegetables 1 lb very ripe tomatoes 2 Tablespoons olive oil Salt and pepper 1 slice of bread 1/2 lb puff pastry 2 Tablespoons or Capers or 4 oz black olives (Nicoise or Kalamata) - pitted 6 oregano sprigs . Peel and seed tomatoes. Chop coarsely. Put olive oil into a sauce pan or skillet heat, add tomatoes and salt and pepper to taste and sautee for 7 to 8 minutes. Trim crusts from bread and process into crumbs. Mix crumbs with 2 oregano sprigs. Add to Tomato mixture. Set Aside. Roll puff pastry into a generous 12 inch square. Place on a chilled baking sheet. (may also be made into 4 six inch circles, use a tart ring or plate as a template and cut out) Prick pastry all over, leaving 1/2 inch border unpricked. Bake for 10 minutes. Remove from oven and spread a layer of tomato mixture and sprinkle with capers or olives. Return to the oven and bake an additional 8 minutes. If serving as a first course, allow one per person. Or cut the large tart into small squares and serve as an appetizer in the living room. Garnish with sprig of oregano. RE: need finger food suggestions.....  Posted by: Ruthanna (My Page) on Tue, Mar 4, 03 at 10:22 Small stuffed musrooms would be nice. RE: need finger food suggestions.....  Posted by: Dances_in_Garden (My Page) on Tue, Mar 4, 03 at 12:04 You have one cold, and one hot. How about one at room temp LOL? In the spring I like to make quiche in a shallow square baking dish, and allow to cool to room temp. Then I roast some asparagus (thin spears) that has been tossed with a little oil, salt and pepper. Drizzle with a tiny tiny amount of good vinegar (or your favorite vinagrette dressing, or just leave alone), and cool to room temp. A diamond of quiche topped with a thin spear of asparagus tied in a knot. I like this better than cooking the asparagus right in the quiche. If your spears are thicker, just cut to fit. Sprinkle with finely minced red onion. RE: need finger food suggestions.....  Posted by: caliloo (My Page) on Tue, Mar 4, 03 at 13:11 Oh wow! Some great suggestions! Thanks so much for all the ideas. Keep 'em coming too! Alexa RE: need finger food suggestions.....  Posted by: Cindy_Mac (My Page) on Tue, Mar 4, 03 at 13:14 I like some of these suggestions. The stuffed tomatoes, prosciutto-wrapped asparagus, & spinach squares sound great! Think I'll start a Finger Food file. Ann, few questions on the Spinach Squares. What's the 1 after "8 eggs, beaten"? Is that choice of herb? And how much Parmesan? RE: need finger food suggestions.....  Posted by: Ann_T (My Page) on Tue, Mar 4, 03 at 13:26 Cindy. that is just a typing error. Sorry. Ann RE: need finger food suggestions.....  Posted by: Cindy_Mac (My Page) on Tue, Mar 4, 03 at 13:36 Ok. What about the other two? RE: need finger food suggestions.....  Posted by: ladyinredokla2002 (My Page) on Tue, Mar 4, 03 at 13:42 My old standby is cucumber sandwiches: 1 big package of cream cheese 1 package HIdden Valley RAnch dressing mix(dry) Miracle whip--i use about 1-2 tbsp. Mix thoroughly and spread on Sliced French Bread(not toasted). Place 2 slices of cucumber on top. They are wonderful and oh so easy. Marla RE: need finger food suggestions.....  Posted by: Ann_T (My Page) on Tue, Mar 4, 03 at 14:03 Cindy, I always use fresh dill and then a mix of the rosemary and thyme. You need just enough parmesan cheese to sprinkle on top, around 1/4 to 1/2 cup. Ann RE: need finger food suggestions.....  Posted by: chase (My Page) on Tue, Mar 4, 03 at 14:04 Alexa I've served Ann's crab and endive and it's fabulous! RE: need finger food suggestions.....  Posted by: ArabellaMiller (My Page) on Tue, Mar 4, 03 at 15:00 Mmmmm - this thread is a keeper! RE: need finger food suggestions.....  Posted by: Ann_T (My Page) on Tue, Mar 4, 03 at 15:09 Alexa, This is another appetizer that is easy to make and is well received. If you don't want to bake your own focaccia you can buy one. I have included the recipe for Tapenade as well. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Focaccia topped with warm Goat Cheese ===================================== 1 focaccia, homemade or purchases 1 roasted red pepper, cut into strips and drizzled with olive oil. 1 recipe homemade Tapanade (or purchase all ready made) Chevre (Goat cheese) . Cut the Focaccia into bite size squares Cut the roasted pepper into small strips Warm the Goat Cheese in the microwave to soften. Put a dollop of goat cheese on top of each square of focaccia. On half the focaccia place a few strips of pepper and on the other half place a small spoon of Tapanade. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Tapenade ======== 1/2 pound black olives, pits removed (do not use canned olives) 2 cloves garlic, crushed 2 1/2 oz can of anchovy fillets (use all or some) 1 to 2 tablespoons capers 1 cup olive oil 1 teaspoon lemon juice 2 to 3 teaspoons Dijon Mustard . Combine the olives with the garlic, anchovies and capers in the bowl of a food processor and reduce to a paste. Incorporate the olive oil by pouring it slowly down the funnel in a stream. You may add less or more olive oil depending on how thick you want it to be. Options: Recipe can be cut in half you can use less anchovies - to taste puree some fresh chopped basil use some or all green olives add 1 to 2 tablespoons brandy RE: need finger food suggestions.....  Posted by: Andy_Japan (My Page) on Tue, Mar 4, 03 at 18:12 How 'bout sushi? In addition to cukes (pictured below, but the cukes are too thick!) and things like avocado and crab, you could use asparagus as one of the fillers. Sounds like a great seasonal sushi. I would sautee the tips in a bit of soy and ginger. RE: need finger food suggestions.....  Posted by: caliloo (My Page) on Tue, Mar 4, 03 at 19:47 OMG - What wonderful suggestions all! I am going to ahve a terrible time deciding which to make first LOL! DH has already put in a request for Ann's Foccacia with Tapenade. He loves my homemade foccacia and is an absolute olive nut. He would eat olives at every meal if he could convince me to include them. The endive and crab sounds awesome too - I guess since I'll be using chevre and crab for Ann's recipes I'll have to find another filling for the herbed profiteroles LOL. The cuke sandwiches sound great and do-ahead so they will probably be on the list too. Oh.... "The Mommies" will be eating well on Tuesday! Alexa RE: need finger food suggestions.....  Posted by: Gina_w (My Page) on Tue, Mar 4, 03 at 19:50 For a cocktail party, a bowl of mixed olives is always nice. RE: need finger food suggestions.....  Posted by: Canarybird (My Page) on Wed, Mar 5, 03 at 7:53 Bacon strips cooked until nearly crispy, drained and each strip rolled around a date (pit removed) and secured with a toothpick. Easy to pass around on a plate. Sharon

First of all, who is "we"? How many people will be working on this? I think this is WAY too many items even if you were ten very experienced people. You write, "I have no idea what I'm doing," so I'm guessing you don't have a lot of experience with cooking for large groups. This is actually much too much even if you use a caterer. You'd have to have way too much food and a lot of waste with so many choices -- at least 55 servings of every item times 21 items. Most will be untouched. So you need to do two things.: First, drastically simplify your menu, and I mean by like 85%. You've already got a candyish appetizer and a special drink that you say the guest of honor insists upon. Then I would eliminate everything else except any one of items 1, 2, or 3; and then also items 11, 13, and 14. Which is: some kind of sandwichy thing, Caesar salad, fruit kabobs, and vegetable tray. Also coffee and some nonalcoholic drink. You can add a simple dessert -- one -- unless you think you're sort of serving dessert first with those goodies. Make sure everything on your menu can be eaten by someone standing with a plate in her hand. Nothing that requires a knife and fork and nothing messy (chili, meatballs, taco salad, yogurt). Second, this is a large group, so unless you all really really know what you're doing, please consider hiring a caterer to do all or at least some of the food. You may be pleasantly surprised that the difference in price is less than you think (the caterer I use actually often costs a bit less than doing it myself). Or you can order pre made platters of things. Sometimes I'll cook, say, a main dish and a dessert and order fruit and cheese trays and salads. For 55 people you should get some help, not necessarily professionals, but even a couple of teenagers. They will help you set up, clear away used plates and cups throughout the party, replenish pitchers and platters, and clean up. It also helps keep your guests from trying to help, which can really detract. At the most recent shower I gave, a brunch for only 19 or so people, I almost didn't bother with a helper, but thank goodness I did: when the first guest tried to get coffee from the percolator, all she got was water -- it hadn't worked right. So the helper ran to Starbucks for cartons of coffee. Unforeseeable stuff like that. The simpler you keep it, the better it will be, I promise. If the hosts are stressed out, no matter how good the food is, the guests are miserable. It will be a lovely party. Have a good time!

Cheesecake with a thin layer of lemon curd on top, whipped cream and a few raspberries— just leave off the berries. For next time . . You can also buy lime curd or make it and do the same thing and call it Key Lime cheesecake. I serve hearty beef dishes like bourgnon over egg noodles, with a good salad and garlic bread just as someone above posted. Night before last i made a quick blueberry tart with all our blueberries (leaving town early tomorrow for Washington again). Cooked the blueberries, fresh and added in a small pkg of dried blueberries, with lime juice, sugar, cinnamon cinnamon, vanilla and cardamom. After 30 min on a low boili added a slurry of 2 tblsp cornstarch mixed with a small amount of cold water, and cooked until thickened. cooled itin a bowl in the freezer, then unfolded a sheet of puff pastry almost thawed, used a pizza cutter to cut strips on an angle on both sides just to the middle where the blueberries were and cross the strips over each other. Brushed with egg wash and sprinkled with turbinado sugar, cooked on parchment paper over a half sheet pan in the oven for 20 min on 400 convection, then lowered temp for 350 and continued cooking until bottom crust was crisp. Served with vanilla ice cream. Easy peasy! I didnt take a picture, i make these often withdifferent fruits and spices as the frozen puff pastry makes it so easy. I made this lne the same way, with apples ( and used boiled cider, cinnamon, nutmeg and rum extract) and the crossed stripsof pastry.

There will be 18 attendees.. but we're working around some diet limitations mostly covered above but also add in a few who do not eat shrimp and some other "i'll eat this but not thats" (I can't eat beef yet.. mom doesn't eat chicken, etc) While the list of food is long-- the "mtn bar" model for serving will allow us to prepare "just enough" of various fillings. I must have traditional ground beef tacos for mom-- and fajita filling for nephew with stage 4 kidney disease. I could cut pork without an issue. Some of the others are preferences of the cooks or cooks' children ;) I thought the overall variety/qty was good because.. We are back to an afternoon AND evening event-- with some guests traveling from OOT Cocktails will be flowing so *I* feel it is important to have food available all day Taco meats can be made ahead-- Fajita meats will be grilled together. No extra work. A few sides I could see removing.. some more reluctantly than others.. Sopes are somewhat duplicative-- but such nice little bites for someone who didn't grab lunch. I am 75% likely to outsource these. Tamales are not required-- but they a fav of mine and I'm outsourcing them I could swap out charro beans for Mtn's bean salad which i think is fresher/prettier Mexican street corn salad-- but there are two attendees who won't eat vegetables if there is no corn-- plus it's prime corn season. Mexican shrimp cocktail is overkill, i guess-- but it is celebratory and so easy What would you suggest is overkill and an option to cut (keeping in mind the menu was a group effort so lil sis has veto power)?