When we invite guests to our home for a meal, we all want to make sure that we get to spend some quality time with them and get to know them better. And since no one can do that if they are stuck in the kitchen the entire time, I try to make a lot of the dishes ahead. That way, I can make sure that I have prepared as much as possible before the party.
The easiest way that I cut down on kitchen time when entertaining is to serve starters that can be made well in advance. One of our most beloved Food for Cause demonstrations was the Tex-Mex one by Jaimini Patel and Arati Nagaraj. The make-ahead salsas were huge crowd favorites and there was not one kernel of corn or piece of tomato left at the demo. We especially loved the
Corn Salsa and the
Tomato, Onion and Cilantro Salsa , both of which can be made ahead of time and served with tortilla chips when guests arrive for a mouth-watering treat.
Refreshing
Mojitos,
White Wine Punch or ice-cold beer can be served alongside as beverages.
Another way to prepare ahead of time is to serve chilled soups, particularly when the weather is hot.
The
Spanish Gazpacho Soup has long been a stand-by course for me precisely because it tastes even better when made in advance. So imagine how thrilled I was when I sampled the most refreshing
Melon Gazpacho Soup at a Parisian restaurant this summer! On a hot sunny day, I relished the sweet and light chilled Melon Gazpacho Soup topped with a sprig of mint and some pesto oil drizzled on it. And best of all, it couldn’t be easier to make. Both of these chilled soups could also be served in scooped out cucumber cups as well for more elegant starters.
In my future blogs, I will share some more make-ahead party dish ideas with you for salads, main courses and dessert. In the meantime, please share some of your party ideas with me so that we can post them on our website -- I really love hearing from you!
Wishing you all the best,
Namee Oberst
Founder, Food for Cause
Entertaining At Home
Cool Make-Ahead Recipes to Start Your Party: Part I
Sunday, September 25, 2011