Cocktail Party

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Entertaining

7 Restaurant-Worthy Recipes For Your Next Cocktail Party

Restauranteurs Sarah Keenlyside and Brandon Olsen invite you inside their stylish soirée.

Food

Shrimp Toasts

Brandon fries these sandwiches in clarified butter so the toast doesn’t burn while preserving the delicious flavor. To make clarified butter, you’ll need to bring melted butter to a simmer in a small pot to allow the water and milk solids to boil off, or you could buy ghee.

Food

Banana “Corks” With Chocolate Fondue

Brandon uses a silicone bouchon or “cork” mould to make these lovely little cakes. Buy the moulds online or use a muffin tin, but you’ll get 14 larger cakes instead of 20 bouchons if using a muffin tin.

Recipes

Seared Scallops & Artichokes

The numeral 10/20 refers to the size of scallop (10–20 scallops per pound). Look for Espelette pepper at gourmet stores, or online through The Spice Trader.

Recipes

Cheese Fondue With Fried Bread

For this recipe, it’s important that the wine mixture doesn’t get too hot or your cheese will separate and curdle.

Entertaining

How To Throw A Spanish-Style Pintxo Party

Flavorful cocktails and savory bites are the secret to a summer soirée.

Recipes

Mutiny On The Bounty

Watermelon juice is made by puréeing chunks of peeled, seedless watermelon in a blender and pouring it through a fine sieve. Simple syrup is made by combining equal parts boiling water and sugar, and stirring until dissolved. Make this cocktail as an individual drink, or use the quantities in brackets…

Recipes

Ceviche Verde

Victor Dries serves this ceviche on homemade corn chips, but you could also serve in small glasses.

Recipes

Grilled Artichokes, Peas & Stracciatella

If you have the time to prepare fresh artichoke hearts for this recipe, by all means do so, but high-quality jarred artichoke hearts make this recipe even easier. Stracciatella is a soft buffalo milk cheese made up of stretched curds and can be found at specialty cheese shops.

Recipes

Jamon Croquetas

Look for serrano ham at gourmet shops. Victor Dries adds trimmings from the ham to the milk mixture to infuse and amplify the flavor — try it if you have trimmings available (let the milk mixture come to a boil, then let stand for about 15 minutes to infuse before…

Recipes

Tortilla Española

Victor Dries uses a deep fryer to make easy work of cooking the potatoes for the tortilla, but here we’ve adapted the process for home use.

Recipes

Basque Cheesecake

This is the most amazing, fluffy cheesecake you’ve ever eaten. It rises a bit like a soufflé and will fall once you’ve removed it from the oven. It can be a little challenging to tell when it’s cooked, so use an internal thermometer, if you have one.

Entertaining

Host The Perfect Cocktail Party With These Recipes

Get chef Melanie Dunkelman's one-bite recipes for the perfect cocktail party, and get her tips for holiday entertaining.

Food

5 Quick Appetizers For A Holiday Party

Round out your holiday feast with some fast and easy bites to serve before the main course. Smoky Chèvre Log – In a food processor, coarsely grind roasted, salted almonds with smoked paprika. Roll a chèvre log in the mixture. Serve at room temperature with crackers. Marinated Olives – Rinse and dry plain olives with…

Southern Cooking

Rich Pork And Cornmeal Tamales Recipe

A Mississippi take on spicy tamales.