Tip #2 – when it comes to at-home entertaining plan your menu with a KISS – that is keep is simple and sweet. “A home party should be informal and intimate.” – Marcus Samuelsson, celebrity chef.
Unless you’re name is Martha Stewart, there is no need to work up a sweat and strive for perfection when creating your party menu. Think creative, not expensive and remember that finger food is more chic than eating on paper plates, especially if you don’t want to deal with a mound of dishes. Remember your theme and create a menu that is an extension of that theme.
Below are a few of my favorite recipes for a holiday celebration with Latin twist (courtesy of bonappetit.com).
Sparkling Rose Sangria with Pineapple & Guava 12 servings
1 750ml bottle rose champagne
4 6-oz cans pineapple juice
2 11.5 oz cans guava nectar
4 cinnamon sticks
2 cups cubes fresh pineapple
2 oranges halved and thinly sliced
Mix first 5 ingredients in large pitcher. Set 12 orange slices aside for garnish; add remaining orange slices to pitcher. Cover and chill at least 6 hours overnight. Fill tumblers with ice. Pour sangria over. Garnish with orange slices.
Chile-Corn Custard Squares
6 servings
3.5 TBL vegetable oil
1 large onion finely chopped
Nonstick vegetable oil spray
¼ cup all purpose flour
¼ cup cornmeal
½ tsp baking powder
¼ tsp salt
1 large egg
2/3 cup shredded Mexican cheese blend
½ cup sour cream plus additional for garnish
½ cup creamed corn
2 tablespoons minced seeded jalapeno chiles
Tomato salsa for garnish
Heat 1.5 tablespoons vegetable oil in heavy large skilled over medium-high heat. Add finely chopped onion and sauté until soft and beginning to brown, stirring often, about 12 minutes. Cool.
Preheat oven to 350F. Spray 8x8x2 inch metal baking pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in small bowl. Whisk egg, 1/3-cup cheese, ½ cup sour cream, creamed corn and remaining 2 tablespoons oil in large bowl. Add flour mixture; stir to blend. Stir in jalapeno and caramelized onions. Transfer batter to prepared pan. Sprinkle remaining 1/3-cup cheese blend over.
Bake until puffed and tester inserted into center comes out clean, about 35 minutes. Cool completely. Cut into 1-inch squares. Place on platter. Top each square with a dollop of sour cream then a small spoonful of salsa.
Mexican Hot Chocolate (Serves 12)
