The Classy Cocktail
This party is a lot of fun, but can be time consuming. Be careful with selecting too many hot appetizers as they require attention during the party. You may find that this party warrants the hiring of some teen assistants to keep hot appetizers warm and refreshed. We give you lots of choices with this menu. We suggest for a party of 20 that you limit the number of hot appetizers to four, not including the hot dips. Be sure to follow the time line so you don’t end up in the kitchen when your guests are arriving!
Our friends and family really enjoyed this party. The variety of the appetizers, with differing textures, tastes and ingredients were really appreciated. The HIT of this party was the chocolate fondue. Make sure you have lots of plates and forks for dipping!
This is a great party for inside or out, so don't let weather hold you back... serve a martini, munch on a crab cake and enjoy your friends.
One special note. Cocktail parties are usually a scheduled event, with a beginning and an end time. 5:00 to 8:00 pm is the usual time. Our friends, however, stayed late and ate EVERYTHING!! If this happens to you, you may want to order pizza or something else to be delivered to feed the partiers. When serving alcohol, you need to make sure people have plenty to eat and an assortment of nonalcoholic beverages such as bottled water, soda, and coffee. And make sure everyone has a safe ride home.
We have provided you with our party menu and a sample recipe below; Asparagus Wraps, so you have a better idea of what the recipes are like. Try it out on us, if you like it download the entire party or purchase the Carefree Gourmet Buffets book.
The Classy Cocktail Menu
- California Rolls (purchase)
- Shrimp Cocktail (purchase)
- Vegetable Platter (purchase)
- Hot Artichoke Dip (recipe)
- Asparagus Rolls (recipe)
- Spinach Balls (recipe)
- Crab Soufflé with Assorted Crackers (recipe)
- ·Chocolate Fondue with Fruit and Pound Cake (recipe)
- Martinis (recipes)
- Assorted Beers
- Soft drinks
- French Roast Coffee
Free Recipe
Asparagus Crepes
Number of Servings: 12
Serving Dishes:Platter or raised cake plate
Preparation Time: 20 minutes
Cooking Time: None
Can You Double: No
Can You Freeze: No
Crepe
- 1/2 c all purpose fl our
- 1/2 c milk
- 1/4 c lukewarm water
- 2 large eggs
- 2 T unsalted butter, melted
- 1/2 tsp salt
- additional butter for cooking the crepes
Combine ingredients in a blender or food processor until smooth. Pour the batter into a bowl. Cover with plastic wrap and let stand for 30 minutes (or you can refrigerate up to two days). Place a nonstick pan (small frying pan works fine) over medium heat. Coat the pan with a little butter (about a teaspoon). Stir the batter and pour about a tablespoon into the pan, lifting the pan off of the heat and rotating it so that the batter forms an even, fine layer. Cook until the top is set and the underside golden. Turn the crepes over, using a spatula or your fingers and cook until the second side is lightly browned. Remove the crepe and place on a piece of parchment paper. Use a drinking glass or biscuit cutter that is about 3-4 inches in diameter to cut the crepe into a smooth round shape.
Continue cooking the remainder of the crepes, stirring the batter and adding butter to the pan each time you start a new crepe. Stack, cut, finished crepes between parchment paper. Use immediately, or let cool, wrap air tight in foil and plastic wrap, and freeze for up to one month, or refrigerate if using the next day. Let crepes come to room temperature before filling. This recipe makes approximately 2 dozen 4 inch crepes.
Filling
- 1/2 lb fresh asparagus or 1 (9 oz) pkg of frozen (use fresh if you can as it yields a better texture)
- 1 5 oz pkg of herbed cream cheese, at room temperature
Cook asparagus in a small amount of boiling, salted water until crisp tender; about 3 minutes (watch closely by piercing it with a fork while cooking or asparagus will over cook and be mushy). Cut off end of spear so that each spear is about 1/2 inch longer than the diameter of the crepes. Spread each crepe with the cream cheese, placing the asparagus tip in the center and roll up. Serve at room temperature or cold.