Cocktail Party Food

By Paula Angerstein
Photography by Andy Sams

Entertaining and being entertained should be a pleasure for everyone—including the hosts. For your next party, remember that with a little forethought, a party spread can be put together ahead of time so you can relax and enjoy a cocktail with guests. Our two menus make use of locally sourced ingredients for either warm or cool weather—showing two faces of the same flavor combinations.

Here are a few tips for creating a party you can enjoy.

Tips for Success

• Plan the menu in advance of the usual farmers market day so you’ll be sure to pick up the freshest local ingredients.

• Make sure the food is substantial enough to balance the alcohol consumption. Our menus here include hearty items that require a plate and fork but not a sit-down session with a knife.

• Our summer menu illustrates food that can be made and plated before guests arrive. Set out one buffet or serve in courses paired with cocktails or wine.

• Our winter menu items are best served hot. Broil the fish while guests are enjoying their first glass. After the fish course, take the daube and ratatouille straight off the stove to serve.

• Salads and desserts should take advantage of the vegetables and fruits of the season and be prepared and plated ahead of time. Add a little pizzazz to fruits by macerating them in Paula’s Texas Orange for a few hours in the refrigerator.

• Our favorite way to cap off the party is a small glass of dessert wine or Paula’s Texas Lemon liqueur.


cevichebeef-skewers



Warm Weather Cocktail Party Menu

Recipes

Snapper Ceviche
Beef Shish Kebabs
Grilled Ratatouille
Cucumber Salad 
Summer Fruits, such as figs, macerated in Paula’s Texas Orange

beef-daub



Cool Weather Cocktail Party Menu

Recipes

Fish Brochettes 
Beef Daube
Ratatouille 
Beet Salad 
Winter Fruits, such as pears, macerated in Paula’s Texas Orange