easy entertaining | food
An easy way to set up your party, and one that is sure to be appreciated by your guests, is to have a selection of finger foods, tasty things to grab so they won’t have to miss any of the big game. For our party for this issue, we invited Chefs Jacob Coronado from 8UP, Ming Pu of The 502 Bar & Bistro, and Darnell Ferguson of SuperChefs to work with us to devise just such a grab-and-go, finger-food, don’t-have-to-sit-down-with-a-knife-and-fork menu. We think they came up with a great variety of dishes, each of which speaks to their own kitchen personality but are easy to prepare in the home kitchen. We like to kick off our sports-themed parties by inviting our guests as they come in to visit the build-your-own Bloody Mary bar where we put out basic tomato juice or Bloody Mary mix and they can add vodka, Bourbon, or make it alcohol-free and garnish it with all of their favorite accompaniments. We ourselves like food that is super easy to prepare and fun to eat, so we like to feature a variety of veggies with dips in individual disposable cups, which eliminates the dreaded double-dipping issue. We give here our selection of colorful crunchies, and a few suggestions for dips that are quick to prepare and a bit different, but you can go with whatever vegetables and dips you like.
Tim and Lori Laird –––––––––––––––––––––––––––––––––––––––––––––––––––
Bloody Mary station For a fun Bloody Mary station, set out a pitcher of basic tomato juice or Bloody Mary mix, along with vodka, Bourbon, and any or all of the following garnishes. Your guests can build their own.
Horseradish Steak sauce Finely grated Parmesan or blue cheese Celery salt and celery stalk Pickled mushrooms Pickled asparagus spears Pickled string beans Pickled green tomatoes Olives stuffed with garlic or blue cheese Cooked and peeled shrimp Hot sauce
Veggie cups and dips
Bloody Mary station Jalapeño peppers Pepper flakes Balsamic vinegar Lemon and lime wedges
Veggie cups and dips Cut vegetables into bite-size spears — we like using peppers, zucchini, carrots, celery and asparagus, but go with what suits your taste — and serve in individual cups partially filled with dip. We offer a trio of dips that are a breeze to make. Just whisk ingredients until smooth and they are ready to serve.
For the Asian ranch dip: 1 cup ranch dressing 2 teaspoons soy sauce ½ teaspoon sesame oil
For the Buffalo blue cheese dip: 1 cup blue cheese dressing ¼ cup Frank’s hot sauce
www.foodanddine.com Winter 2016 39