Whether you're organizing the annual office party or hosting a cocktail soiree at home, elegant, finger-friendly hors d’oeuvres are all about entertaining with style. From Crisp Cucumber Rounds with Fresh Ahi Tuna to deliciously Decadent Deviled Eggs, with Bambu All Occasion Veneerware® and some thoughtful menu planning, it’s entirely possible to host an elegant evening without slaving away in the kitchen. That’s right, you can—and should—enjoy the party too!
Here are our tips…
Don’t Overdo It
There’s no need to go gangbusters when planning the menu. Serve four to six items, and choose recipes that can be made ahead to keep the cooking fun and avoid the stress of eleventh hour prep. A perfect example is Olive Tapenade on Crostini—the flavor of the spread gets even better a day or two after it’s made, and the little baguette toasts will keep for up to a week.
Include Some No-Prep Bites
Things like a Cheese and Charcuterie Plate with Pickled Vegetables can be served with very little work on your part, but are total crowd pleasers. Be sure to incorporate some of these no-prep items into your party spread.
A Mix of Healthful and Indulgent Items
Everyone is inundated with rich foods at the holidays, so it’s nice to serve some lighter options too. If you’re dishing up hearty Sweet and Sour Meatballs, counterbalance with Pickled Peppers Stuffed with a Vibrant Curried Rice Salad.
Skip the Dishes
With Bambu’s All Occasion Veneerware® Bamboo Tasting Plates and matching compostable Bamboo Sporks, hosting a holiday party is a whole lot more fun. Not only do you save on the cost of purchasing stacks of non-disposable plates, but cleanup is made infinitely easier when those same stacks won’t need to wait their turn in the dishwasher. Stylish, eco-friendly, and the perfect size for finger foods, our tasting plates will make your next cocktail party much more manageable and, most importantly, fun!
Big thanks to contributor, Andrea Slonecker for this post. Andrea is a cookbook author, food stylist, cooking teacher, and consultant based in Portland, Oregon. She is also the recipe editor for Kinfolk magazine.
