Barber Mary Corpening - Cocktail food: 50 finger foods with attitude

This cookbook is a compilation of insight, talent, and unwavering support from some very special people. Our most sincere thanks to:

Patricia Willets, who pulled us through at every turn and provided magnificent culinary vision and tremendous decision-making ability.

Bill LeBlond, our editor, for his vision and, more importantly, for his heartfelt advice.

Jane Dystel, our savvy agent, for her perseverance and guidance.

Jack and Erik, our husbands, for being the most honest recipe testers in the world and for being patient when we were working around the clock and not available.

Jackson, our newest addition, who has provided inspiration to both of us during the tedious testing process.

Mom and Dad, our guiding lights, for their undying support.

Tori Ritchie, for being our number one mentor.

Sara Deseran, for listening and for her sound advice.

Various friends and recipe testers, especially to Victoria Reid, Lucy Bowen Caddell, Bruce Taylor, Gerri Shaw, Liza Williams, Larry Kandell, Wayne Hill, Andrea Cardoso, Tania and Richard Bennett, Mandy Schoch, Jeff Licata, Libit Schoch, Ann Beattie, Bill Whiteford, Mary Adkins, Lauren Bruder, and last but not least, Franck Prissert.

Mary and Sara

IF YOUVE HAD ONE TOO MANY CHIPS FROM A BAG, DIPS FROM A JAR, OR carrot sticks, you and your friends will be refreshed, bite after bite, with Cocktail Food. This book is filled with innovative recipes for scrumptious, sexy, doable finger food.

We have been hosting parties for as long as we can rememberhelping our parents as children, throwing our own parties as teenagers, and catering professionally for the majority of our culinary careers. After preparing and serving an endless array of delicious finger foods, we chose fifty of our favorite combinations for this book. They redefine party food by capturing global flavors in bitesized treats.

We have always had a passion for sharing recipes and entertaining tips. Our enthusiasm has grown as a result of hours of conversation with people asking for advice and recipes. We have filled this book with the information that our friends and clients frequently request and we hope that it will inspire and boost the confidence of any host with cocktail-party jitters.

In Cocktail Food we provide contemporary recipes that are simple yet stylish. We have included do-ahead tips for every recipe to accommodate the reality of everyones fast-paced life.

The recipes are divided into chapters based on the flavor intensity of the ingredients so that they will complement a potables potency. But that doesnt mean you cant mix and match, or leave out the drinks altogether and simply indulge in a savory little snack.

If you love a good party as much as we do, open this book and start cooking up your next cocktail party!

Do you want to jump-start a relationship? Entertain future in-laws? Make amends with a neighbor? Pour them a drink, give them something to snack on, and stand back. A libation and an accompanying morsel are all that is needed to make up the most revered of occasions: a cocktail party.

A cocktail party is an ideal form of entertaining because it can be a limited investment of time. It doesnt require toiling over a six-course menu, dusting off that full set of china, or running out of dessert forks. A cocktail party can be a planned occasion or an impromptu gathering. It can be elaborate or simple, its all up to you. There are no rules for throwing a great soiree, other than relaxing and having fun. After all, its your party.

We do have a few suggestions to get you started on your next party. Make a plan and stick to your guns; stock up on both food and drinks (more is always better); present your offerings attractively; and pair the food and drinks to complement, not overwhelm, each other.

Whether you are sending out invitations to an occasion weeks in advance or inviting friends over at the last minute, make a game plan. Start with lists. Write down how many people are invited and the intended party length. Be realistic; remember that these types of gatherings do have a tendency to run overtime and over budget. Next, decide what food and drinks you want to serve. Do your budget and menu jibe? Be careful not to plan a champagne extravaganza when your wallet is screaming beer bash.

Do you have time to execute your desired plan? Dont be overambitious or unrealistic. Its OK to serve a limited selection. Wow guests with one or two special hors doeuvres paired with one type of liquor rather than making yourself crazy with a large selection. Consider your schedule and then make a time-line. Write down everything that can be accomplished ahead of time and a separate list to keep track of everything that needs to be tackled at the last minute. Plan to buy liquor in advance and perishables the day of the party. Then match these lists with your calendar and, if possible, spread tasks evenly so that you arent burdened on any one day. Schedule baking and cooking items that can be frozen first; next, plan for items that can be prepared and refrigerated or left at room temperature; finish with items that require last-minute assembly.

The most important aspect of selecting your menu is to consider how much preparation time is needed for each recipe. Vary your menu so that not all of the dishes need to be heated and/or assembled at the last minute. Select one or two recipes that can be completed ahead of time and served cold or at room temperature. Mix in one or two dishes that are served with a minimum of last-minute fanfare. Add one or two warm dishes that can be passed. Also keep in mind who your guests will be. Are you entertaining your husbands sports buddies or your mothers garden club?

Whether your cocktail party is an event unto itself or a prelude to a later meal, the secret to success is always stocking more than you think you need. Its always hospitable to offer a few less labor-intensive items, such as a cheese and fruit platter or pt with crackers. Youll have peace of mind and your guests will definitely be satiated.

If your cocktail party is the main event and not just to whet your guests appetites for dinner, plan for 5 hors doeuvres per hour per person for the first 2 hours and 3 hors doeuvres per person each hour afterward. For example, if you are hosting 8 people for 2 hours, prepare 80 pieces of food. You can double and triple recipes to yield your targeted number of hors doeuvres. If your party will be followed by a meal, reduce the number of hors doeuvres to about 4 per hour per person.

Pick your potion and then have plenty on hand. Plan for 2 drinks per hour per person during the first 2 hours and one drink per hour per person for every hour thereafter. Plan for each guest to trade a dirty glass for a clean one at least once. This is not a rule but a general guideline. Dont worry if you have a limited number of glasses in your cupboard; renting is always an option. Allow 1/2 pound of ice per person (assuming the beverages are already chilled) for the first 2 hours and 1 pound for a party that will last 3 or more hours. Allow one pound of ice per person if the beverages need to be iced. Additional ice is needed if the party is outdoors and the weather is warm.

To stock up on liquor, start with calculating the total number of drinks you will be serving and then consider the following:

A 750-milliliter bottle (standard-size bottle of wine, champagne, or liquor) will yield six 4-ounce glasses. The same size bottle of spirits or liqueur will yield approximately sixteen 11/2-ounce shots of liquor for a mixed or straight drink. A 12-ounce portion of beer essentially serves one.