Timing
Happy hour is usually from 5 to 7 p.m. Make it clear when you invite your guests, via email, text or evite, that it’s ok if they have dinner plans afterwards, and that they can drop in any time during that period. This way they’ll understand they won’t be served an entire meal, and it increases the chance that friends will stop by, even for a little while. Food
One of my favorite quotes from noted chef Ina Garten is, “Food is not about impressing people. In fact, it’s just the opposite: it’s about making them feel comfortable.” I find that if I am a relaxed host, my guests are comfortable and enjoy themselves no matter what food I serve. Some of my happy hours that turned out to be the most fun were impromptu affairs, made possible by items I already had on hand. Items that every well-stocked kitchen should have for drop-in guests are foods that have a long shelf life in the pantry and go well with a cocktail or a glass of wine: think olives, nuts, mini-pickles
and crackers. A wedge of cheese is also easy to keep on hand in your deli drawer. Just arrange the snacks in pretty bowls or on a large platter and serve with some napkins and small plates. Of course, if you have more time and want to be a little “extra,” the sky is the limit. If I plan a happy hour ahead of time, I like to make an overflowing charcuterie board using a big wooden lazy Susan or a large wooden cutting board saved just for these purposes. You can also use any large, flat platter. Elements of a great charcuterie board include a variety of flavors and textures. For a basic arrangement, start with a bunch of grapes or a pile of strawberries, slightly off-center to add interest, color and height. Then place four different kinds of cheese around the platter with a small spreader or cheese knife for each cheese: soft (goat, Brie, or Boursin), stinky (blue, Camembert), semi-hard, (cheddar, Havarti, Gruyere), and hard (manchego, Parmigiano-Reggiano, aged Gouda). Next place condiments in little bowls or jars, such as fruit paste or jam, or honey and a good stone-ground mustard. Add cured meats like slices of salami and prosciutto, as well as crackers and
ITEMS THAT EVERY WELL-STOCKED KITCHEN SHOULD HAVE FOR DROPIN GUESTS ARE FOODS THAT HAVE A LONG SHELF LIFE IN THE PANTRY AND GO WELL WITH A COCKTAIL OR A GLASS OF WINE: THINK OLIVES, NUTS, MINIPICKLES AND CRACKERS.
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