November and December holidays have passed, and the new year is knocking at the door. With that rat-a-tat tap comes celebration. Celebratory parties vary in styles and locations as much the individuals who attend them. No matter what type of party, it is important to the host(s) to enjoy the evening along with your guests. To do so, there are some items to keep in mind during the planning.
Simplicity goes a long way, as well as a welcoming ambience. Both can be effortless to achieve, regardless of whether the gathering is casual or formal. Cozy candlelight, lovely festive foliage or fruits, like poinsettias, pomegranates or cranberries, and delicate accents of color can add a lot without a lot of effort.
Next, keep the food and drinks uncomplicated. Full-course, sit-down-type menus are a lot of work and make it difficult for guests to socialize with those out of ear reach. Why not consider tapas, finger foods and dips? Not only do appetizer-type noshes stimulate party guest interactions, but they also offer the perfect opportunity for the host to delegate. How?
Upon distribution of the invitations, offer up suggestions of what you'd like the guests to bring. If the suggestions don't fit someone's fancy, an "other" category works. Setting up a Google Docs spreadsheet and providing invitees the URL can help cut out any communication delay or double dish issues because the document can be worked in by multiple people simultaneously.
Food and drink delegation not only allows food lovers to conjure up their inner chef that is dying to show off, but also allows for nonchefs to head to the closest specialty food shop for a tasty treat for the special occasion, one less step for the host. Then, with a buffet-style table set up, guests can move about, serve themselves and mingle freely throughout the evening.
That being said, and as we dip into 2011, varieties of spreads work for multiple palates and pair with an assortment of finger foods, vegetables and proteins alike. The dips and spreads below provide an ample assortment with which everyone is likely to find something to enjoy. And they're straightforward enough to prepare by the host, if the delegation is not accomplished.
There are a few time savers that can happen when preparing dips and spreads. Make a list. Write out the dips that will be made, gather the recipes (if applicable) and compile a grocery list.
- When ready to mix, have all the ingredients, the mise en place (meez ahn plahs), ready and within arm's reach. Mise en place will ensure all ingredients are present and help with making multiple dips at once.
- If making a sauce that requires reducing, that means to simmer the sauce until it reaches its desired thickness. When the sauce can coat the back of a spoon, it is ready.
- Keep in mind that horseradish sauce and natural horseradish are two different condiments, and the latter usually has far more kick and will require more mayo to lessen the bite.
- Some warm dips are baked and have the tendency to stay warmer longer. However, dips/spreads prepared on the stove top have a tendency to cool faster. To help with this issue, try warming stoneware/ovenproof bowls in the oven before transferring cooked dips into the serving bowls.
- Include dips that accommodate dietary preferences. How? Greek and plain yogurt help calorie counters. Silken tofu, when blended and seasoned, not only makes vegetarians and vegans happy, but is as good as its dairy equivalents. Consider substituting Vegenaise® for mayonnaise. Although egg- and dairy-free, it tastes remarkably like its creamy cousin. Dips and sauces with soy sauce can contain high amounts of sodium. Try low-sodium soy sauce or Bragg's Amino Acids. Bragg's tastes just like soy sauce but is a "liquid protein concentrate, derived from healthy soybeans."
- When chopping dry chili peppers, consider grinding them in powdered form. The powder will incorporate itself into the dip and reduce the possibility of a guest chomping down on a larger, more palate-destroying chunk. If it is decided to powder peppers, a mortar and pestle will work well. Be cautious with using a coffee grinder. While it is a wonderful tool for grinding spices, consider having a machine used solely for spices. It would be an eye-opening experience if some of the chilies mixed in the cup of morning coffee.
Happy new year!
11 Dips for 2011
Horseradish Dip
½ cup mayonnaise
1/3 cup ketchup
1 Tbsp. prepared horseradish, like Boar's Head
1 Tbsp. lemon juice
½ tsp. chili powder
Salt & pepper to taste
2 scallions/green onions, chopped
Place all the ingredients into a blender or food processor. Pulse to blend into a coarse salsa. Chill at least 30 minutes before serving. Makes about 1 cup
Serving suggestions: chicken or beef skewers
Spicy Peanut Sauce
1 tsp. oil
2 scallions, chopped fine
½ cup hot water
4-5 dried red chilies, ground
½ cup peanut butter
3 Tbsp. low-sodium soy sauce
3 Tbsp. brown sugar
3 Tbsp. white vinegar
3 garlic cloves, minced
Heat oil in a saucepan. Add the scallions and garlic and sauté for one minute. Add the rest of the ingredients and bring it to a simmer. Continue to simmer until well combined and smooth. Remove from heat, and allow it to cool to room temperature. Store in an air-tight container in the refrigerator. Makes about 1 ½ cups.
Serving suggestions: chicken, vegetables, vegetable wontons
Garlic Soy Sauce
5 - 6 each fresh, roasted garlic cloves
½ cup rice wine vinegar
½ cup soy sauce
¼ tsp. fresh ground black pepper
Mash the garlic cloves, or pass through a garlic press. Whisk all the ingredients. Chill at least 30 minutes before serving. Makes 1 cup.
Serving suggestions: chicken, shrimp, crab legs, pot stickers, vegetables
Tomato Herb Sauce
1 10 ¾ oz. can of tomato puree (like Hunts)
¼ cup water
1 Tbsp. sugar
1 Tbsp. Italian Seasoning*
1 tsp. olive oil
¼ tsp. lemon juice
¼ tsp. salt
¼ tsp. pepper
2 garlic cloves, minced
* or any blend of oregano, basil, thyme, parsley
Combine ingredients in a small saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes. Makes about 1 cup.
Serving suggestions: chicken, potato wedges, tortilla chips, baked pizza dough sticks
Tangy Cheese Dip
1 cup heavy cream
1 cup Gorgonzola* cheese
1 bunch parsley, finely chopped
salt and pepper
Mash the gorgonzola with a fork; set aside. Carefully, heat the cream in a pot. Add gorgonzola and stir. Cook on a low heat for 15 minutes, stirring occasionally until the cheese has melted. Stir the parsley under the sauce and season with salt and pepper to taste.
* Blue Cheese, Roquefort, or Stilton also work. But avoid "crumbles"!
Serving suggestions: mini-meatballs, chicken, potato wedges, tortilla chips
Smokey Cream Dip
2 8-oz packages of cream cheese, room temperature
¾ cup mayonnaise
1 clove(s) garlic, minced
1 tsp. smoked paprika
1 tsp. Worcestershire sauce
salt and pepper, to taste
Mix the cream cheese, mayonnaise, and garlic together until smooth. (This can be done by hand or in a blender/food processor). Add remaining ingredients and mix well. Chill at least 30 minutes before serving.
Serving suggestions: vegetables, chicken, potato wedges, tortilla chips
Lemon Tarragon Dip
8 oz. Greek yogurt
2 Tbsp. fresh tarragon, chopped
1 Tbsp. white vinegar
1 Tbsp. Dijon mustard
Zest of 1 lemon
Salt and pepper to taste
Place all the ingredients into a blender or food processor. Pulse to blend. Chill at least 30 minutes before serving.
Serving suggestions: vegetables, chicken, shrimp
Tzatziki Sauce
2 cups of Greek yogurt
3 cloves of garlic
1 medium cucumber, chopped
1 Tbsp. olive oil
1 Tbsp. fresh dill, finely chopped
2 Tbsp. lemon juice
salt and pepper to taste
In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and salt & pepper. Process until well blended. Transfer into the yogurt and mix well. Taste before adding more seasoning. Chill least two hours before serving.
Serving suggestions: vegetables, chicken or lamb skewers
Vegan Tzatziki Sauce
1 block of Silken Tofu, drained and pureed
3 cloves of garlic
1 medium cucumber, chopped
1 Tbsp. olive oil
1 Tbsp. fresh dill, finely chopped
2 Tbsp. lemon juice
salt and pepper to taste
In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and salt & pepper. Process until well blended. Transfer into the pureed tofu and mix well. Taste before adding more seasoning. Chill least two hours before serving.
Serving suggestions: vegetables, grilled tempeh or tofu, chickpea fritters
Chili Cheese Dip
1 Tbsp. oil
1 small onion, finely chopped
1 garlic clove, minced
1 tsp. chili powder
¾ cup sour cream
2 cups grated cheddar cheese (not reduced fat)
Heat oil in a skillet. Add onion and cook for 2-3 minutes, or until soft. Add garlic and chili powder, coking for 1 minute, until aromatic. Stir in sour cream and mix until warm and thinned a bit. Add cheese and mix until melted. Serve hot.
Serving suggestions: potato wedges or tortilla chips
Tomatillo Salsa Verde
(about) 24 oz. canned tomatillos
2 Serrano chiles with the seeds removed cut into strips
1 cup of yellow onion, chopped
1 bunch cilantro
Juice of 1 lime
Salt to taste
2 cloves of garlic, chopped
Place all the ingredients into a blender or food processor. Pulse to blend into a coarse salsa. Chill at least 30 minutes before serving.
Serving suggestions: chicken, vegetables or chips
