Meals Matter

Cooking Corner

Tips for Preparing Party Appetizers
Appetizer or cocktail parties are a great way for guests to socialize while eating. These simple tricks will please your party guests and will help create a festive atmosphere and a memorable occasion.
Timesaving tips
  • Prepare dips and marinated dishes one or two days ahead.
  • Pre-slice and chop ingredients and store them in plastic bags or containers in your refrigerator - assemble them the day of the event.
  • Decorate the party area and set out non-perishables including serving utensils and dishes the night before.
How much should you prepare?
  • Appetizers: 6-7 per person/hour
  • Sweets: 3-5 per person
  • Beverages: 1 cup non-alcoholic beverages per person/hour
  • Coffee: ½ cup per person
  • Tea: ¼ cup per person
What should I serve?
Indeed, it would be impossible to anticipate what your guests will like because they will all like something different. When serving a group the best strategy is planning a menu with variety.
Common mistakes:
  • Repetition of food or flavors
  • All bland foods
  • Too many strong or distinctive flavors that conflict with one another
  • Lack of variety in textures and colors
  • Too many foods prepared the same way, such as fried foods
Party Appetizer Tips:
  • Balance number of dishes that are made ahead and last minute preparation. Offer cold dishes that are prepared in advance as well as ones hot from the oven.
  • If you don't know all of the food preferences of your guests, be sure that you have something for vegetarians. Fruit slices and a simple veggie tray are an easy way to add color, variety and good nutrition for all your guests.
  • Be sure to have enough non-alcoholic and low calorie beverages on hand as well. If they are available, people will drink them.
  • Prepare as much as possible prior to your guests' arrival so you spend less time in the kitchen and more time enjoying your company.
Serving suggestions
  • Make appetizers small enough to be eaten in one bite for less mess.
  • Garnish serving trays with kale, olives, parsley or lemon peel and line bowls with cabbage leaves.
  • Serve appetizers and dips in interesting vessels such as hollowed cabbage, bread, pumpkins or watermelons.
  • Place appetizers in multiple locations rather than having one table. This encourages your guests to move around more.
  • Serve cold foods such as vegetables, shrimp and cubed cheese in a ring of ice.
  • Stash fresh trays of appetizers in the kitchen so you can quickly refill.
  • Provide easy-to-find receptacles for used napkins, skewers, or other consumable items.
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