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It's Tapas TimeIt’s your turn to host the annual company cocktail party and you feel like breaking with tradition. Just say “NO” to mini quiches and stuffed mushroom caps. Instead it’s time to partee like a toreador.![]()
Recipes for this party plan can be found in
At Home Entertaining beginning on page
156 including:
Individual Tequila Martinis,
Warm Olives with Fennel and Orange,
Quick Crab and Goat Cheese Empanadas,
A Trio of Tapenades,
Tuna and Caper Stuffed Hard Boiled Eggs with Almond Garnish,
Roasted Peppers, Roasted Garlic and Grilled Endive with Blue Cheese, Sautéed Chicken Wings in Garlicky Broth, Garlic Shrimp with Lime
Cinnamon Vanilla Flan with Toasted Coconut![]() Prepare everything in advance so that you only have to warm the hot foods as your guests arrive. Prepare the flan the evening before. Bring to room temperature and sprinkle toasted coconut on top before serving. Prepare the olives in advance and re-warm. Make the empanadas several days in advance. Place into an airtight container and freeze. Bake in advance and keep warm in a 200 degree oven. The tapenades can prepared in advance and refrigerated until just before serving. Prepare the eggs the morning of the party and refrigerate. Roasted garlic will keep for days in the refrigerator. Roasted peppers are best kept peeled but not sliced. Slice and arrange just before serving. Prepare the chicken wings and re heat before serving. The shrimp dish is easy enough to prepare at the last moment.
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