Tuscan Platter
Olives, White Bean Dip, Sopressata, Parmesan, Bread Sticks. A stand alone platter.

Sweet and Spicy Nuts - recipe
Serve with a cheese plate.

Endive with Beets, Chevre and Toasted Walnuts - recipe
Great as a side dish or present with olives.

Dates wrapped with bacon and served with a balsamic, honey, and rosemary dip - recipe
Serve with a small cheese plate.

To keep your guests satiated while enjoying each other's company into the wee hours, have a balanced combination of sweet and savory snacks. Plan ahead and serve one or two heavier hor d'oeuvres and/or desserts about half-way into the party. If you have baked your own cookies, do not present formally until one hour before your party will end. What follows are individual suggestions that are easy to prepare, colorful, and can inspire a menu. Do not hesitate to contact ChefsLine and speak with one of our chefs about creating an exciting menu. We'll send you recipes, a shopping list, and give you the tips you need to make it all so effortless!

 

Munchies

Spicy nuts - recipe by LeeAnn Leichtfuss

Hard cheese (such as comte, manchego, or gouda) wedges

Hot wasabi peas

Quesadillas - recipe by LeeAnn Leichtfuss

Party mix

Chocolate covered pretzels

 

Hot Snacks and Desserts

Gougeres (Cheese Puffs) - recipe

Kusa b’Jibin (Syrian Squash Cheese Pie with Yogurt-Cucumber Mint Dressing) - recipe

Pizzettes

Pumpkin Flan

Pear Walnut Cake with Broiled Maple Glaze - recipe

Cranberry Linzer Tart - link to great recipe

 

Ready to squeeze in creating a fabulous dessert for your party or to bring to your upcoming shin-dig? Following are suggested desserts that can be made within 2 hours of serving.

Roasted Spicy Pears - recipe

Crepes with nutella and bananas - recipe

Tiramisu Cones for 5: Melt 6 ounces chocolate. Pour into 5 large sugar cones, rotating cones to coat entire interior. Drain off any excess chocolate; allow chocolate to harden. Prepare the tiramisu foam. Fold together 1 cup milk, 1 cup Torani tiramisu syrup, 2 cups sweetened whipped cream and 5 tablespoons rum. Pour tiramisu mixture into cones, placing each cone in a slender glass to hold it upright. Chill in refrigerator for 15 minutes. Top with sweetened whipped cream and chocolate sprinkles. Add straws and serve. Cathy Tomas

Pumpkin Bread Pudding - recipe

 

 

Nothing says "let's get up!" like a homemade breakfast or brunch. Why not bake your own bread this season? It is super easy to do and well worth the "early rise" when served with a half grapefruit, coffee or tea, and a simple egg scramble with all your favorite fresh ingredients.

 

One hour Bread

Scones

INGREDIENTS

2 cups all purpose flour

1/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, cold, and cut into pieces

2/3 cup buttermilk (or heavy cream)

Egg wash:

1 large egg, lightly beaten

1 tablespoon milk

Optional:

1/2 cup crystallized ginger, raisins, or currants chopped into small pieces. And/or, lemon zest.

This recipe can be scaled up at 1-to-1 ratio.

 

METHOD

Preheat oven to 400 degrees F and place rack in middle of oven.  Line a cookie sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  It's okay if some largish pieces of butter remain -- they'll add to the scones' flakiness.  Stir in your flavor enhancements such as chopped crystallized ginger, lemon zest, raisins etc gently now. 

Add the buttermilk to the flour mixture and stir just until the dough comes together. Only mix the dough until it comes together.  Do not overmix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times.

Large scones: Pat the dough into a circle that is about 7 inches round and about 11/2 inches thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles).  Makes 6 large scones.

Smaller scones: Pat the dough into a circle. Divide in half. Create 7 inch circle about 1/2 inches thick. Cut with a 2-inch round biscuit cutter. Makes 12-14 scones.  You can also use a pizza cutter and cut into eight or more wedges.

Place the scones on the baking sheet.  Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.  Sprinkle with turbinado sugar (if desired). Brushing the tops of the scones with the egg and milk mixture helps brown the tops of the scones.

Place on cookie sheet at least an inch apart. (Scones do grow)

Bake for about 15-25 minutes or until golden brown and a toothpick inserted in the middle comes out clean.  Transfer to a wire rack to cool.  Cool them uncovered.  If freezing, cool with a towel covering them.

 

Two hour Bread

Angel Biscuits

INGREDIENTS
1 package active dry yeast (about .25 ounce)
1/4 cup warm water, about 110° F.
2 cups warmed buttermilk, about 110° F.
5 to 5 1/4 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon salt
3/4 cup chilled shortening
4 tablespoons chilled butter
melted butter

Biscuit cutter

METHOD
Dissolve the yeast in the 1/4 cup of warm water. Set aside.
In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse meal, with some small pea-size pieces of fat.

Stir in yeast mixture and buttermilk, blending well. Turn dough out onto a lightly floured surface and knead with floured hands just a few turns. Pat into a round about 1/2-inch thick. Cut with 2- to 2 1/2-inch biscuit cutters. Place cut out biscuits on a lightly greased baking sheet. Cover with a dish cloth and let rise in a warm place for about 30 minutes. Bake at 400° for about 15 to 20 minutes. Brush tops with the melted butter while still hot.

ChefsLine Party Planners Pantry List

by Chef Annemarie Ahearn

Stock the fridge and pantry with these versatile ingredients and you'll always be ready to throw a quick and easy cocktail party.

Limes and Lemons
Ice
An Assortment of Cheeses (hard and soft)
Fleur de Sel
Mixed olives
Sliced Dried Sausage
Wine and beer
Vodka
Scotch
Tonic
Crackers
Marcona Almonds
Cipolinni Onions Marinated in Balsamic Vinegar
Dark Chocolate Biscuits
Chestnut Honey
Smoked Salmon
Crème Fraiche
Dried Apricots
Seasonal Fruits
Tomatillo Salsa
Homemade Tortilla Chips
1 Can Chipotle Peppers in Adobo Sauce
Bone Lickin Good Barbeque Sauce
Finely Ground Coffee
Sardines
Cognac/Sherry
Mint Tea

 

Hostess Essentials

Following are basic tools to have on hand for at-home entertaining.

Matching small serving bowls
Complimentary cheese plate
Cheese knives
Set of serving utensils
White wine glasses
Red wine glasses
Tall, narrow cocktail glasses
Set of cocktail (linen) napkins
Set of dinner (linen) napkins
One large casserole (microwave, oven, stovetop-ready)
One large serving platter

• According to Miss Manners..."The least subtle way to get rid of guests that is still polite is to say goodbye to them. This is done almost as if you were the ones who were leaving. You stand up, approach them, and say, "It was wonderful having you here. We must do this soon again." If you remain standing in front of them, Miss Manners promises that they will arise, too, and then you can slowly walk toward the door."
• Be sure to present any last dishes within an hour of "closing time."
• Clear all food and drink accessories from the main room.
• Lower the music.
• Lower lights in the kitchen or workspace.
• If no movement toward goodbyes, excuse yourself from the room for at least 5 minutes.
• When you return, perhaps ask a friend, "Did you have a nice time?" and remain standing.

1. Clean the kitchen and the eating area ahead of time.

2. Pick a theme or a focus and do a little research.

ChefsLine offers complete menu planning services for $65. ChefsLine will develop your theme and menu, provide you with a schedule, recipes, shopping list, and wine pairing.  Also includes live coaching the day of your event to review critical cooking techniques or last minute touches. 

3. Do all of your grocery shopping the day before and always buy flowers.

4. Always get a head count, make sure you have enough plates and utensils.

5. Prep everything before you start cooking.

ChefsLine is available to review your menu and offer suggestions on your cooking schedule, how to properly store food, and reheating.  Suggestion: Schedule an appointment with Chef Barb Freda, Sara Gibbs, or Kevin Weeks who are experts in menu review.

6. Portion control: gauging what is the right amount of food.

ChefsLine will work with you to review your menu for balance and to discuss proper portioning of dishes and drinks for your event.

7. Food and drink pairing: Not a guessing game.

ChefsLine has an on-staff wine consultant to review your menu and make wine recommendations.  We also offer a discounted wine selection service through Porthos and you can place your wine orders with us at any time.

8. Par-cooking: Don’t wait until the last minute to introduce heat.

9. Don’t be afraid to ask for help.

10. Log your menu; what worked, what didn’t and why for future reference.

Bitter Widow

This drink reminds us of touring in Italy in the summertime but is such a festive color for the Holidays! It's soothing flavor is the perfect compliment to rich Holiday foods. We found the recipe on chowhound but of course tested right away. It's delicious!

2 cups vodka
2 cups sweet vermouth
2 cups Campari or Aperol
Combine the vodka, vermouth, and Campari in a 2-quart pitcher. Let your guests serve themselves in chilled cocktail glasses over ice. Garnish with an orange twist.

 

Tom and Jerry

Source: Cocktail Jenn

Servings: about 10

For the batter (yes, batter!!!):
12 eggs
2 tablespoons vanilla extract
2 ounces Bacardi rum
4 dashes Agnostura bitters
2 pounds sugar (about 4 1/3 cups)
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 gallon whole milk Rum (Bacardi Gold)
Brandy or Cognac (Raynal VSOP)

1. To make batter: separate the egg yolks and whites and place in separate bowls. Beat yolks slightly, then add vanilla, rum, bitters, sugar and spices. In the other bowl beat egg whites until stiff. Fold egg whites into mixture until it has the consistency of pancake batter. Batter may be made ahead of time but must be refrigerated and used in the same day.

2. To serve: heat milk in saucepan or electric kettle to just before boiling. While milk is warming, pour 2 ounces of batter into a toddy mug (the spices in the batter will settle at the bottom so stir the mixture first) Then, add 1 ounce rum and 1 ounce Cognac. Fill toddy mug with boiling milk and stir. Dust with freshly grated nutmeg.

 

Champagne Cocktails

The classic Champagne Cocktail consists of:

1 cube sugar Angostura bitters
Chilled Champagne (Soak the sugar cube with a couple of good splashes of Angostura bitters and place in the bottom of a large champagne flute.
Fill slowly with the sparkling wine.
Garnish with a lemon twist.
* May be amended with a few drops of various fruit based liquors or fruit juices or berries.

Since the delicate flavors and nuances of the sparkling wine will be masked by the other ingredients in the cocktail, I would suggest that you use a good quality, yet inexpensive sparkling wine (or Champagne) to use for a Champagne cocktail:

Freixenet Cordon Negro - Brut, Cava - <$10.00
Domaine Chandon - Napa, Brut $14.00 - $16.00

 

Hot Buttered Rum

Jenn, CEO of ChefsLine, finds her crockpot oh so handy for parties but especially for this classic drink. You can also use your stovetop. Enjoy the mellow flavors of this festive cocktail that compliments light salty snacks, perfect for a tree trimming or cookie swap.

2 cups firmly packed brown sugar
1/2 cup butter
pinch salt
3 sticks cinnamon
6 whole cloves
1/2 teaspoon ground nutmeg Rum
Heavy cream, optional
Ground nutmeg

Put all ingredients, except rum, cream, and nutmeg into crockpot. Add 2 quarts hot water. Stir well. Cover pot and cook on LOW for 2-4 hours. When ready to serve, pour rum into mugs and then fill with "butter." Stir to blend. Top with a scoop of whipped cream and a dusting of nutmeg.

 

Swedish Glogg
Source: unknown but we checked with a Nordic. Can't wait to try it!

Makes about 1 gallon
1.5 litre bottle of dry red wine
1.5 litre bottle of port
1 bottle of inexpensive brandy
10 inches of stick cinnamon
1 Tablespoon cardamom seeds
2 dozen whole cloves
Peel of one orange
1/2 cup raisins
1 cup blanched almonds
2 cups sugar
Garnish with the peel of another orange

Notes
Use stainless steel or porcelain pot. For cardamon, purchase the pods and then pop open to extract seeds.

Pour the red wine and port into a covered stainless steel or porcelain kettle. Add the cinnamon, cardamom, cloves, orange peel, raisins, and almonds. Warm gently, but do not boil. Boiling will burn off the alcohol.

Put the sugar in a pan and soak it with half the bottle of brandy. Warm the sugar and brandy slurry over a low flame. The sugar will melt and bubble until it becomes a clear golden syrup of caramelized sugar.

Add the caramelized sugar to the spiced wine mix. Cover and let it mull for an hour. Just before serving, strain to remove the spices, and add brandy to taste (about 1/2 pint). You can serve it immediately, or let it age in tightly sealed bottles..

To serve, warm it gently over a low flame or in a crockpot, and serve it in a mug. Garnish it with a fresh orange peel.

 

See the Whole Series, On the Tequila Trail

For a full bar party, we assume that 50% of your guests will drink wine, 20% will drink liquor, 15% will have beer, and 15% of folks will be drinking non-alcoholic drinks. Most guests will have two drinks in the first hour and one every hour after that. For a party of 12, purchase 8 bottles of wine, 1 litre of non-alcoholic drinks, a six-pack, and have two liquor options. Other considerations: Most guests bring a bottle of wine and Holiday parties run no more than 2 hours for most guests because it is such a busy time of year. So, we have presented conservative estimates.

 

	Dinner Party	Wine Party	Cocktail and Wine
	Full course, 3 hours	Your guests love wine. 1-3 hours.	No-holds "bar"red. 1-3 hours.
For Five
Liquor	1 bottle vodka 1 bottle scotch or bourbon		1 bottle vodka 1 bottle scotch or bourbon 1 bottle rum
Wine	1 bottle champagne 2 bottle reds 1 bottle white	1 bottle champagne 3 bottles red 2 bottles white	1 bottle champagne 1 bottle red 1 bottle white
For Ten	Dinner Party	Wine Party	Cocktail and Wine
Liquor	1 vodka 1 scotch or bourbon		1 vodka 1 rum 1 gin 1 scotch 1 bourbon
Wine	3 bottles red 2 bottles white 2 bottles champagne 12 pack Beer	4 bottles red 4 bottles white 2 bottles champagne 12 pack Beer	2 bottles red 2 bottles white 2 bottles champagne 12 pack Beer
For Fifteen	Dinner Party	Wine Party	Cocktail and Wine
Liquor	Optional bar / 3 bottles with mixers. Suggest 1-2 different types of drinks to guests.	1 Madeira and/or Port	2 vodka 1 rum 1 gin 1 scotch 1 bourbon or tequila
Wine	4 bottles red 4 bottles white 2 bottles champagne	7 bottles red 3 bottles white 3 bottles champagne	4 bottles red 4 bottles white 2 bottles champagne
For Twenty	Dinner Party	Wine Party	Cocktail and Wine
Liquor	3 bottles with mixers After-dinner cordial / cognac/ scotch	2 bottles Madeira and/or Port	2 vodka 2 rum 1 gin 1 scotch 1 bourbon
Wine	6 bottles red 6 bottles white 2 bottles champagne	8 bottles red 3 bottles white 5 bottles champagne	6 bottles red 4 bottles white 2 bottles champagne
For Twenty Five	Dinner Party	Wine Party	Cocktail and Wine
Liquor	Offer one - two different pre-dinner cocktail types to guests or just champagne	2 bottles Madeira and/or Port	2 vodka 2 rum 2 gin 1 scotch 2 bourbon
Wine	9 bottles red 5 bottles white 5 bottles champagne	9 bottles red 4 bottles white 6 bottles champagne	7 bottles red 4 bottles white 5 bottles champagne
For Thirty	Dinner Party	Wine Party	Cocktail and Wine
Liquor	2 Vodka 1 Scotch	2 bottles Madeira and/or Port	3 vodka 2 rum 2 gin 1 scotch 2 bourbon
Wine	10 bottles red 7 bottles white 7 bottles champagne	10 bottles red 6 bottles white 6 bottles champagne	8 bottles red 6 bottles white 5 bottles champagne

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mixers and Garnishes

Tonic, Ginger ale, Diet and Regular Cola, Club soda, Sparking Water, 7 Up, Juices including Orange and Cranberry, Dry vermouth, Rose's lime juice, Bitters, Sugar cubes, Lemons, Lime wedges, Orange slices, Olives and Cocktail onions.

For a full bar, purchase 1 litre of mixer and non-alcoholic drink for every 3 guests.

One pound of ice per person is perfect if serving cold drinks.

See our "How much liquor chart" about. Generally, there are 5 glasses of wine per bottle. Average drinking guests for a wine and beer party will have three glasses during a 2 hour party. You'll know your crowd best, but assume 2 bottles of red to 1 bottle of white wine.