COCKTAIL PARTIES - DINNER PARTIES

Cocktail parties or receptions are standing up gatherings where people are invited from 7 pm – 10 pm, to drink cocktails or other alcoholic and soft beverages and to intermingle for social, business or diplomatic purposes.

Besides the drinks of their choice, the guests are offered various small cold and hot hors d’oeuvres which, in a way, could be considered a full meal.

And a few words about the history of cocktail parties.  Although it has been said that inventor of cocktail parties is the writer Alec Waugh of London, another source insists that, in 1917, Mrs Julius Walsh of St Luis, Missouri is the actual inventor.  Apparently, Mrs Walsh invited about 40 people at high noon for a “one-hour affair”.   According to the local press, the party "scored an instant hit" and since then “cocktail parties became an institution”.  The idea of inviting people for cocktails spread quickly worldwide, so the cocktail party or reception soon became an easy and popular way of entertaining.




(I wish to thank Wikipedia, Esquire magazine and the St Louis, Missouri press for the valuable  information for this post.) 

Dinner parties are smaller but more official affairs where the guests  are, either, seated at a table and served with a four-course dinner or, when there are more, they are seated at numerous small tables and they serve themselves from a buffet laid with various delicacies. 

A Table Set for an Official Dinner Party

Small Tables Set for a Buffet Dinner

Please find below a few recipes for cold and hot hors oeuvres appropriate for cocktail parties.

                                        SMOKED SALMON CANAPES

Smoked Salmon Canapes 

Smoked Salmon Canapes Garnished with Snipped Chives

Bread must always be slightly buttered, when making canapés, as it prevents it from going soggy.

1 loaf of brown sandwich bread, sliced and cut into rounds

A little butter, at room temperature for spreading over

360 g (12 oz) thinly sliced smoked salmon

One 200 g tub (almost 7 oz) cream cheese

A little cream, if necessary

1 spring onion, trimmed and very finely chopped or
2 chives stalks, trimmed and finely chopped 

A little lemon juice to taste

1 heaped tsp finely grated lemon rind

1 tbsp finely chopped dill

Salt and freshly ground white pepper

Garnish:

Small dill sprigs and

Tiny triangles of lemon slices made by cutting each thin slice into 16 pieces with a very sharp knife

Prepare the cream cheese mixture, by blending all the ingredients together until smooth.  Pour in just enough cream to make the mixture spreadable. 

Spread the bread rounds, lightly with butter.  Then spread each round with the cream cheese mixture and place a strip of smoked salmon attractively on top and garnish with dill sprigs and tiny lemon triangles.   Place on a serving dish, cover with cling film and refrigerate until ready to serve.

                               ELPIDA’S SMOKED TROUT AND DILL DIP

         

                    

     

My daughter-in-law, Elpida gave me this recipe, of which I have no words!

100 g (3 ½ oz) (1 packet) smoked trout

200 g (7 oz) low-fat yoghurt

1-2 tbsp low-fat mayonnaise

½ spring onion, chopped

2 tbsp dill  

Lemon juice to taste

Put all ingredients in a blender and pulse until they form a creamy sauce.  This dip is best served with crackers or rusks. 

                                           A DIP WITH RED PEPPERS

                                             

 This is a very refreshing dip.

3 pickled, roasted Florina peppers, or any other red peppers, roasted peeled and seeded                  

                                                                                       

200 g (7 oz -1 tub) yoghurt

200 g (7 oz) feta cheese

½ spring onion, chopped

1 tbsp olive oil

Freshly milled black pepper

If using fresh peppers, you might need to add

1 tsp tarragon vinegar

If using bottled pickled peppers remove any scorched skin left on, and dry on kitchen paper.

Blend all the ingredients together thoroughly. Taste for seasoning and adjust with salt,

pepper and vinegar, if necessary. Sprinkle with olive oil and serve with bread or pitta and any vegetables of your choice.

                                                WATERMELON BITES

This is a cheap, but gourmet hors-d’oeuvre, very appropriate for these difficult days.

1 kg (2 lb) watermelon, de-seeded and cut into bite-size pieces

250 ml (1 cup) orange juice

Salt and freshly ground black pepper

2 tbsp freshly snipped chives

250 g (½ lb) feta cheese or anthotyro, cubed

Mint sprigs for garnish.

Dip the watermelon pieces in orange juice, sprinkle with a little salt, freshly ground black pepper and snipped chives.   Garnish with feta or anthotyro and mint leaves and serve.

                                         

                                               STUFFED MUSHROOMS

                                               

Always a treat!

500 g (1 lb) large Portobello or other white mushrooms stalks removed and reserved

Stuffing:

90 g (3 oz) bread, crusts removed

1 garlic clove

2 tbsp brandy or rum

2 eggs

150 g (5 oz)) San Mihalis or Parmesan, grated

2-3 tbsp duxelles, see recipe below

3-4 marjoram leaves, chopped

 Duxelles:

250 g (8 oz) mushrooms stalks and a few caps, chopped

1 clove garlic

1 onion, grated

2 tbsp olive oil, or

1 tbsp butter and 1 tbsp olive oil

Salt and pepper

1 tbsp parsley

First prepare the duxelles.  Sauté the onion in olive oil, or butter and olive oil, until transparent, add the garlic and mushrooms and cook, stirring constantly until the mixture is dry. Then add the seasoning and parsley, simmer 1-2 minutes more, discard the garlic and set the duxelles aside.*

For the stuffing put the bread in a food processor with all the other ingredients, reserving 3-4 tbsp cheese for later.   Taste for seasoning and adjust with salt and pepper, if necessary.

   

Wipe the mushroom caps, arrange them on an ovenproof dish brushed with olive oil and sprinkle with salt and pepper. Stuff them with the filling, brush with olive oil and sprinkle with the remaining cheese.    Bake the mushrooms in an oven preheated to 190 C (375F) for 15-20 minutes.

*Spoon the leftover duxelles in a jar, cover and store in the refrigerator or in the freezer.  Very useful for sauces, stews or stuffed mushrooms!

                             PRAWNS WRAPPED IN KATAIFI WITH

                              SWEET AND SOUR TOMATO SAUCE

Kataifi derives from “Kadife” which Arabic for velvet. The original way of preparing this pastry was by pouring the batter through a perforated tube on a very hot slab.   After a few seconds, the fine strings of pastry were pulled off, folded and packed for further use.

Today, pastry manufacturer in Greece use the same method as their colleagues did, centuries before.   But now with the help of sophisticated machinery and the appropriate “know-how”, they produce an excellent kataifi pastry.

This is an appetizer that can be served either as a first dish or as finger food.

30 middle-sized prawns, shelled, deveined, tails left on

Salt and freshly ground, multi-coloured (black-red-green-white) pepper

30 thick wooden toothpicks

750 g (l½ lb) kataifi pastry

Corn oil for frying

Sweet and Sour Tomato Sauce:

1 large onion, grated

2 leeks, white part only, split in half, lengthwise, washed and finely chopped

1 tsp grated ginger

A little salt

250 ml (1 cup) water

125 ml (½ cup) vinegar

62.5 ml (¼ cup) white balsamic vinegar

100 g (½ cup) caster sugar

4 large tomatoes, halved, seeded, grated skins discarded

3 tbsp tomato ketchup

Salt and freshly multi-coloured pepper

1 bay leaf

First prepare the sauce.   Sweat the onion, leeks, ginger with water and a little salt until soft and cooked but not brown.  Then add the two kinds of vinegar, sugar, grated tomatoes, tomato ketchup and bay leaf to the onion-ginger mixture, cover and simmer until the tomatoes and onions are completely cooked and thick.   Turn off the heat and discard the bay leaf.  Purée and sieve the sauce, pressing with a spoon to extract most of the sauce. Taste and add salt and freshly ground multi-coloured pepper, if necessary.   Place in a bowl cover and refrigerate.

Sprinkle the pawns with salt and freshly ground pepper and fluff out the kataifi pastry, thoroughly.   Take equal strands of kataifi and wrap each prawn completely except the tail.   Fry in hot corn oil until crisp and golden then remove from the heat with a slotted spoon and pat dry with kitchen paper.  Prick each prawn with a toothpick and serve hot, dipped in sweet and sour tomato sauce. 

  

 

                                                      CRAB PATTIES

                                                 

We have a restricted number of crab recipes in Greece. Here are two. 

300g (10 oz) crab meat

100 g (2/3 cup) self-raising flour

60 ml (1/4 cup) ouzo

1 medium grated onion

1 ½ tbsp parsley, finely chopped

1 tbsp dill, finely chopped

2 tbsp mayonnaise

Salt and freshly ground black pepper to taste

Few drops Tabasco sauce or 1/8 tsp Cayenne pepper (optional)

125 ml (½ cup) water mixed with the juice of ½ a lemon

75 g (½ /cup) or more dried breadcrumbs

Olive oil or sunflower oil for frying

In a bowl combine the crabmeat, flour, ouzo, onion, herbs, mayonnaise, salt pepper and the Tobasco or Cayenne if using, and mix thoroughly.  Taste for seasoning and correct, if necessary.  Dip your hands in the lemony water and shape the mixture into patties.  Coat with the breadcrumbs and fry until golden brown.

Drain on kitchen paper.  Serve hot garnished with lemon wedges. 

                                                 CRAB CROQUETTES

                                                  

300 g (10 oz) crab meat

3 medium-sized potatoes, boiled and mashed

2 tbsp mayonnaise, low-fat if preferred

1-2 eggs, lightly beaten

1 small onion, finely grated

1 ½ tbsp parsley, finely chopped

1 tbsp dill, finely chopped,

Salt and freshly ground pepper to taste

Few drops Tabasco sauce or 1/8 tsp Cayenne pepper (optional)

A little flour

Sunflower and a little olive oil for frying

Combine all the ingredients well together, shape into walnut-sized rounds, roll in flour and fry until puffed and golden.

            SMALL CHEESE PIES MADE WITH TYROKAFTERI – A SPICY FETA DIP

 A delicious cheesy hors-d’oeuvre.

240 g (8 oz) anthotyro or ricotta

30 g (1 oz) feta

3 tbsp cream cheese

2 eggs, whipped

1 cup chopped mint

Freshly ground black pepper to taste

¼ tsp Cayenne pepper

1 packet phyllo pastry

Melted butter for brushing over the pastry sheets

Preheat oven to 180 C (350 F).  Crumble the anthotyro and feta with a fork and place in a large bowl. Add the cream cheese, the eggs, mint and black and Cayenne peppers and blend very well together and refrigerate overnight.

Spread out a sheet of phyllo, cut into 4 equal strips, lengthwise, and brush lavishly with melted butter.   Place on the top of each strip 1½ tsp of the cheesy mixture.  Start folding into a small triangle.  Continue folding until all the filling has been used, you might not need all the pastry.

Place the pies on a tin lined with baking parchment and bake until crisp and golden.   Serve hot.

                                                    CURRY PUFFS

One could obviously prepare curry puffs with a well-known curry powder.

30 small puff pastry rounds, defrosted but very cold

Filling;

500 g ( 1 lb) minced veal

1 tbsp olive oil

1 medium-sized onion, finely chopped

1 garlic clove, peeled and minced

1 tsp grated fresh ginger

Salt and freshly ground black pepper to taste

1 tsp sugar

½ tsp ground turmeric

½ tsp cinnamon powder

½ tsp cardamom seeds

¼ tsp cayenne pepper

¼ tsp garam masala *( please see recipe below)

250 ml (1 cup) vegetable or meat stock

1-2 tbsp dried breadcrumbs

Sauté the onion, garlic and ginger in olive oil, stirring constantly for 5-7 minutes, until the onions are soft.  Add the minced meat and continue stirring until the meat crumbles and no traces of pink is evident.  Sprinkle with salt, pepper, sugar and spices and cook until their aroma fills the kitchen.   Pour in the stock, lower the heat and simmer gently, covered, until the meat is thoroughly cooked and dry.  Taste for seasoning and sprinkle with extra salt if necessary.   Stir in the dried breadcrumbs and set aside to cool.

To make the curry puffs, place a small puff pastry round on a plate, add a teaspoon of filling in the centre, moisten the edges with water, fold the pastry over and seal in the filling, pressing well with a fork.  Follow the same procedure until  you fill and seal all the puff pastry rounds.   Arrange them on trays, lined with baking parchment and refrigerate for 12-15 minutes.

Bake in an oven, preheated to 190 C (375 F) until puffed and golden.

*Here is the recipe for garam masala.

30 g (1 oz) green cardamom pods

2 small sticks cinnamon

4 tbsp black peppercorns

1 tbsp cumin seeds

1 tbsp coriander seeds

4 whole cloves

1 tbsp grated nutmeg

Preheat oven to 180 C (350 F), Spread the spices in a shallow tin and roast for 30 minutes, stirring occasionally.  Do not let them burn.  When cool enough to handle, snap the cardamom pods and place the seed in a bowl.  Break the cinnamon sticks into small pieces.   Mix all the spices together and blend in small quantities into fine powder.  Place in an airtight jar, seal and store for 2 months at the most.  

Here are a few dishes suitable for a dinner party:

                                                         

                                                       PUMPKIN SOUP

                                                       

             

                       

This is a recipe for a very tasty soup.

1 kg (2 lb) pumpkin, peeled and cleaned from seeds and fibres, cut into chunks

2 large leeks, trimmed and sliced, white parts only

1 onion, chopped

2 large potatoes cut into chunks

1 ½ litre (6 cups) chicken stock (or half milk, half stock)

100 g (1 cup + 1 tbsp) kasseri or Gouda, grated

2 tbsp San Mihalis or Parmesan, grated

1 tsp freshly grated nutmeg

Salt and pepper to taste

1 liqueur glass good brandy

125 ml (½ cup) or more thick yoghurt or cream

3-4 tbsp chopped parsley, optional

Place the vegetables in a large saucepan with sufficient water to just cover and cook until tender.   Then set aside to cool, and blend. 

Return the pumpkin puree to the saucepan, add the stock (or stock and milk), and sprinkle with freshly ground pepper and a little nutmeg.   Simmer gently until the soup thickens.  Stir in the cheese, then taste and adjust seasoning with salt, pepper and nutmeg, if necessary.  Bring again to the boiling point and pour in the brandy.  Simmer the soup for a minute or two and serve with a tablespoon of cream or thick yoghurt, sprinkled with chopped parsley.   For a party you could serve the soup in a pumpkin shell, instead of a tureen.

    

                               PRAWNS WITH MUSHROOMS AU GRATIN

This is a lovely first dish for a dinner party.

12 scallop shells, buttered

1.250 kg (2½ lbs) prawns, shelled and deveined, heads and tails reserved

500 g (1 lb) fresh white mushrooms, trimmed and sliced

Court bouillon:

500 ml (2 cups) tasty chicken stock

500 ml (2 cups) dry white wine

4 sliced shallots or spring onions

3 celery stalks with leaves, cut into pieces

6 parsley stalks

1 bay leaf

The reserved heads and tails of the prawns

Sauce:

120 g (4 oz) butter

1 bay leaf

75 g (2½ oz) cornflour

The reduced court-bouillon

250 ml (1 cup) hot milk

¼ tsp freshly grated nutmeg

250 ml (1 cup) cream

4 eggs, separated, whites whipped to the soft peak stage, with a pinch of salt

1 tsp lemon juice, to accentuate the taste

Salt if necessary

White pepper

60 g (2 oz) or more grated Gruyere and Parmesan, in equal amounts

First, make the court bouillon.  Bring the ingredients to the boil over high heat. Then reduce the temperature and simmer for 20 minutes.  Strain the stock into a large, deep frying pan.  Add the prawns and mushrooms and simmer for 5 minutes, then remove them, with a slotted spoon, and place them on kitchen paper to dry.  Boil the court bouillon over high heat and reduce it down by half, about 500 ml (2 cups) and reserve.

For the sauce, melt the butter, over medium heat, add the bay leaf, and when the foam subsides stir in the cornflour and cook for 3-4 minutes more.   Do not brown.  Add the hot court bouillon, the milk and the nutmeg, and keep on stirring constantly, until the sauce comes to the boil and thickens, and remove from the stove. The sauce should be thick enough to coat the back of a spoon.  If too thick, thin it down with a little milk.      

In a bowl, mix the egg yolks with 4 tsp of cream, together.  Very slowly stir 2 cups of hot sauce to the eggs.  Pour all this mixture back into the saucepan with the hot sauce, bring to the boil, stirring, and simmer for 2 minutes more.   Remove from the heat, discard the bay leaf, stir in the remaining cream and when well mixed, add the lemon juice and stir again.  Add 2 tbsp of grated Gruyere, sprinkle with white pepper, stir and taste.   Add a little salt, if necessary.

Place the prawns and mushrooms into a bowl, add enough sauce to coat them, and divide the mixture, evenly, into the shells.   Half an hour before serving fold the egg whites into the remaining sauce.  Taste for seasoning and adjust if necessary.  Mask the prawns and mushrooms with the sauce, sprinkle with cheese and bake in an oven, preheated to 180 C (350 F) for about 20 minutes or until puffed and golden.  Serve immediately.

                         FILLET OF BEEF WITH MUSHROOMS AND HERBS

                                   

        

You could alternatively prepare this dish with a dry red wine.

10 slices beef fillet 2.5 cm (1 inch) thick, marinated, for at least 1 hour in:

4 tbsp garlic-scented olive oil

Freshly ground black pepper

1 tbsp chopped marjoram leaves

Herbed Butter:

4 tbsp soft butter

1 spring onion, very finely chopped

1 tbsp parsley, very finely chopped

½ tsp lemon juice

Salt and, freshly ground pepper

Mushroom Sauce:

2 tbsp olive oil

2 cloves garlic, crushed

1 large onion, chopped

500 g (1 lb) fresh mushrooms, stalks chopped, caps quartered

2-3 tbsp duxelles* please see below

2 tbsp flour

2 tbsp brandy

360 ml (1½ cup) or more, chicken or mushroom stock

1 tbsp tomato paste, diluted in ¼ cup water

1 tsp fresh marjoram, finely chopped

1 tbsp parsley, finely chopped

60 ml (¼ cup) sweet red wine

*Duxelles:

250 g (½ lb) mushroom stems and a few caps chopped

1 onion chopped

1 garlic clove

2 tbsp olive oil or

1 tbsp olive oil +

1 tbsp butter

Salt and freshly ground pepper

1 tbsp chopped parsley

(Sauté the onion in olive oil or butter and olive oil until the onion is transparent.  Add the garlic and mushrooms and cook, stirring constantly until the mixture is quite dry.  Then add the seasoning and parsley.  Simmer 1-2 minutes more, discard the garlic and store in a jar, cover with olive oil and refrigerate.)                    

  

First prepare the herb butter.  Combine all ingredients together and, with the help of a piece of cling film, shape a small cylinder and freeze.

 

For the sauce, sauté the onion and the garlic, in olive oil, until soft.  First add the mushroom stalks, then the caps and chopped marjoram and sauté quickly until quite dry.  Sprinkle with brandy and cook until the alcohol evaporates.  Add the flour and cook for 2-3 minutes more.  Pour in the stock and simmer, stirring, for 5-8 minutes until the sauce thickens. Stir in the duxelles and simmer for 2 minutes more.   Sprinkle with parsley, and keep hot.

Cook the steaks in two batches.   Place a frying pan over very high heat and brown the steaks quickly on one side, season with salt and pepper, then turn, brown and season the other side.  Lower the heat and cook until the meat is cooked as preferred, from about 5-10 minutes.  

 

Arrange the fillet steaks on a hot serving dish, place a slice of herbed butter over, and keep hot.  Add the mushroom sauce in the frying pan, and quickly cook and stir.  Pour in the sweet red wine cook for a bare moment and spoon half the sauce over the steaks.  Serve immediately with smashed potatoes, sautéed vegetables and the remaining sauce.

 
                                  

                                        ROAST VEGETABLE SALAD

                                               

We were given this recipe by a friend who is an excellent cook!   It is also delicious prepared with fennel bulbs, artichokes, carrots, onions, pine nuts and raisins.

2 medium-sized aubergines, the long variety, cubed

2 medium-sized courgettes, sliced

2 carrots, peeled and sliced

2 fennel bulbs, trimmed and cut into bite-sized pieces

1 green, 2 red peppers and 2 yellow peppers, cut into bite-sized pieces

4 medium onions, peeled and cut into quarters or eights, from stem to root

3 tbsp olive oil

Salt

1-2 tbsp estragon vinegar

1-2 tbsp honey

½ cup pine nuts

Toss the vegetables with salt and 1 tbsp olive oil.  Place them in a baking tin, double-lined with baking parchment, and roast in a moderate oven preheated 180 C (350 F) for about 20 minutes to ½ hour or until they are tender and lightly browned.  Transfer to a large bowl.

Meanwhile, place the onions with a tbsp olive oil, a little salt and 2-3 tbsp water in a small saucepan and simmer until the onions are just done. Then, stir in the honey, pine nuts, and vinegar and remove from the heat.   Add the onion mixture to the vegetables, sprinkle with the remaining olive oil and toss.   Correct seasoning, if necessary, cover and chill. 

Serve the next day or the day after, as the salad improves when the flavours and aromas mingle.

  

                                              CHOCOLATE SOUFFLE

This soufflé is quite delicious.  

3 tbsp butter

3 tbsp flour

375 g (1½ cup) hot milk

62.5 ml (¼ cup) Metaxa brandy

50 g (½ cup) sugar

360 g (12 oz) dark chocolate, chopped

1 tsp instant coffee

4 egg yolks, beaten

8 egg whites

Pinch of salt

50 g (½ cup) sugar

Icing sugar

First, make the chocolate pastry cream.   Melt butter over medium-low heat.  Sift in the flour and cook stirring for 4-5 minutes to prevent the taste of raw flour.     Pour the hot milk, in three portions and the brandy into the roux, stirring each time, until it bubbles and thickens into a smooth sauce.    Remove from the heat and add the chopped chocolate and the coffee and stir until the sauce becomes smooth and glossy.   Stir in the beaten egg yolks and the vanilla.  You could prepare this one day before you need it.   Cover the pastry cream with cling film and refrigerate overnight.

One hour before you want to serve the soufflé, preheat the oven to 200 C (400 F).    Butter a large soufflé dish or individual ramekins.   Add 2-3 tbsp sugar and swirl the dish/dishes until the base/s and side/s are well coated with sugar, tipping off the excess.

Whisk the egg whites with a pinch of salt to soft peaks.  Then add the sugar, by the spoonful, whisking constantly until the peaks are stiff and glossy.   Add ¼ of the whipped egg whites into the chocolate pastry cream, to loosen it.   Then fold in the remaining whites gently but thoroughly. until no streaks of white are visible.

Fill the soufflé dish/dishes up to the rim.  Run your thumb around the inside ridge of the dish, to clean the rim.   Bake the large soufflé dish for 40 minutes (ramekins for 20), until the soufflé/s rises well above the dish/dishes and is/are golden brown.   Sprinkle with icing sugar and serve immediately, because soufflés, unfortunately, deflate in a few minutes.

"Mother's Hydrangeas" By Rana Jordahl