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Cocktail Party Menu: Easy Fall Recipes (Classic Drinks and Appetizers) Entertaining

Thinking about throwing a classic cocktail party? Well this video will show you how to put the wow factor into your Cocktail Party!

Cooking Recipe

Non-alcoholic options:

Pomegranate fizz
1 bottle sparkling water
1 cup pomegranate juice or pomegranate sparkling water
4 tablespoons fresh pomegranate seeds

Lemongrass tonic
1 bottle Sparkling water
1 stalk of lemongrass
2 sprigs of fresh herbs such as Thai basil, mint or lemon verbena

Citrus Spritzer
1 bottle of lemon or lime flavored sparkling water
5-6 kumquats, sliced
1 lemon or lime, sliced

Beer options:
Try to find something unique, local or seasonal.
Bottled beer is always better to serve than cans.
Make sure to display in ice with a bottle opener near by!

Wine options:
White wine is less risky than red!
Serve a crisp white like a Sancerre or Sauvignon Blanc vs. a buttery white like Chardonnay.
Open the bottles before guests arrive, and then display bottles in an ice bucket with the corks in.

Fig and Goat Cheese Crostini:

Makes 20 Hors D’oeuvres

1 baguette, cut into slices
1 cup Olive Oil for brushing the bread
6 oz. spreadable goat cheese or goat brie
10 fresh figs, assorted colors if possible
Small handful of fresh basil
2 tablespoons honey
½ cup good quality Olive Oil
Coarsely ground pepper
Sea Salt


Brush the bread with the olive oil and toast slices on a grill pan or in a 375 degree oven until golden brown.
Set aside.
Slice the figs into thin rounds
Assemble the crostini by spreading a tablespoon of cheese onto the toasted pieces.
Top with sliced figs and torn basil
Finish by mixing honey, fresh pepper and good quality olive oil together and drizzling over the crostini.
Sprinkle with sea salt and serve at room temperature.

Colorful Crudites with Red Pepper Spread

Makes enough for 3 dozen Hors D'oeuvres

For the Red Pepper Spread:
2 garlic cloves, peeled
1 (7-oz.) jar roasted peppers, drained
⅓ cup fresh bread crumbs
⅓ cup walnuts, toasted
½ lemon, juiced
1 teaspoon pomegranate molasses
½ teaspoon ground cumin
¼ cup extra-virgin Olive Oil

For the Crudités:
5 Carrots, various colors
2 Beets, various colors
2 Endive
1 Fennel, tops removed, bottoms sliced thinly
5 Red Bliss or Peruvian Purple Potatoes, cut into quarters
2 cucumbers
1 container plum tomatoes
Olive Oil and Salt to taste and then place in an ice bath.


For the Red Pepper Spread:
Combine all the ingredients in a food processor and process until smooth.

For the Crudités:
Cook Potatoes in boiling water for 15 minutes.
Drain and let cool.
Separate endive leaves.
Slice beets, cucumbers and carrots into strips.
Arrange each vegetable in it’s own container or mix and match around a big platter.
Sprinkle sea salt and extra-virgin olive oil.
Serve with red pepper spread.

Spicy Tuna Rolls in Cucumbers:

Makes 2 dozen

½ pound ahi-grade, fresh tuna
2 tablespoons fresh chives, finely chopped
2 tablespoons sesame oil
4 tablespoons soy sauce
1 teaspoon chili oil
2 English or Japanese Cucumbers
1 teaspoon black sesame seeds, toasted
2 tablespoons mayonaise
1 teaspoon Sriracha


Combine mayonaise and Sriracha in a small bowl and set aside.
Cut the tuna steak into ¼-inch diced pieces.
In a medium bowl, combine tuna, chives, sesame oil, soy sauce and chili oil.
Cover with plastic wrap and refrigerate.
Thinly slice cucumbers lengthwise, using a mandolin or vegetable peeler.
Place 1 heaping teaspoon of tuna tartar on one end of the cucumber slice.
Roll up tightly and stand up vertically when finished.
Continue with remaining ingredients.
Top each roll with a dollop of spicy mayo and black sesame seeds.
Asian Meatballs:

Makes 2 dozen

½ pound ground pork
3 ounces sweet Italian sausage, removed from casing
2 teaspoons fresh ginger
1 small shallot, minced
1 tablespoon fresh lemongrass, chopped (white part only)
4 teaspoons soy sauce
1 tablespoon freshly chopped cilantro
¼ cup grapeseed oil

Lemongrass Creme Fraiche
½ lemongrass stalk
¾ cup creme fraiche
grated zest and juice of 2 limes
1 teaspoon finely chopped ginger
1 teaspoon honey


Preheat the oven to 400
In a medium bowl, combine ground pork, sausage, ginger, shallot, soy sauce, lemongrass and the cilantro.
Roll into 1-inch balls.
Heat oil in an oven-safe skillet.
Place meatballs in the skillet and brown on all sides.
Transfer to the oven and bake for 10 minutes, shaking the pan every so often to rotate the meatballs.
Remove the pan from the oven and transfer the meatballs to a medium bowl. Set aside.
Serve with festive skewers and lemongrass creme fraiche.

Lemongrass Creme Fraiche
Combine all ingredients and serve.

Cocktail Party Menu: Easy Fall Recipes (Classic Drinks and Appetizers) Entertaining
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