Courtesy of The Knot, Inc.
Party panic? Relax! You don't have to spend a lot of time or money to have fun. A
buffet-style meal can be just as wonderful as a sit-down dinner, with less mess and
cleanup. Better yet, a cocktail party with tasty tapas and inventive drinks can be a
treat for everyone. So put on your party hat and break out the balloons, because it's
party time!
LETS EAT
Tapas, or small plates, and fondue are great party foods -- easy, as well as classy --
and they're sure to be a hit with guests!
Scallop Bruschetta
1 lb scallops
1 red bell pepper, diced
1 yellow bell pepper, diced
2 Tablespoons cider vinegar
1/2 cup olive oil
Salt and freshly ground pepper to taste
2 thick slices of Italian bread, toasted
Yellow tomato, sliced
Romaine lettuce, cut into strips
1/4 cup pine nuts
1/2 lb wild mushrooms, sauteed (optional)
Toast Italian bread in Oster® Toaster Oven. Set aside. Sear scallops in hot fry pan
until done. Mix together bell peppers, vinegar, olive oil, salt, and pepper; add pine
nuts. Brush some of the dressing liquid on top of the bread. Layer tomato, lettuce,
and scallops on top of bread. Pour dressing all over. May be served with sauteed wild
mushrooms.
Servings: 2
Sweet & Savory Brie in Puff Pastry
2 round, oven-safe baking dishes that will hold 2 Brie snugly
1 package puff pastry sheets
2 six-inch round Bries
Savory Filling
1/2 cup green olives
1/2 cup parsley leaves
1 clove garlic
1 Tablespoon olive oil
1/2 cup packed spinach leaves
Sweet Filling
1 cup whole fresh cranberries
3/4 cup dark brown sugar
1/2 cup pecans
1 teaspoon butter
Defrost 2 pastry sheets, unfold, and place 1 sheet in each baking dish. Remove the
white skin from the top of both Bries. Place Brie in center of pastry and crimp the
edges of pastry together to form a lip around the edge of the Brie.
Savory Brie: Combine all ingredients in a food processor until finely chopped.
(Do not form a paste.) Spread on top of 1 Brie.
Sweet Brie: Combine all ingredients in food processor until finely chopped.
(Do not form a paste.) Spread mixture on top of the other prepared Brie. Bake
in Oster® Toaster Oven at 400° for about 15 minutes or until pastry is golden.
Serve immediately. Accompany with a variety of crackers, bread, and fruit.
Servings: 12 to 14
Seafood Empanadas
16 oz prepared seafood stuffing
1 cup salad shrimp
1/4 cup diced red pepper
1/4 cup diced celery
1/4 to 1/2 cup plain bread crumbs
20 pieces prepared empanada wrappers (from frozen section of grocer)*
Avocado, mashed or pureed in blender
Cilantro oil**
Preheat Oster® Deep Fryer. Mix together first four ingredients. Add enough breadcrumbs
to make the mixture bind together. Lay out empanada wrapper and brush with water. Place
1 Tablespoon of seafood mixture in center of wrapper; fold wrapper over to make half
circle shape. Brush outside all over with water. With a fork, press edges of wrapper
together. Continue until all wrappers are filled. Place empanadas in preheated Oster®
Deep Fryer and cook until golden. Serve with mashed avocado and drizzle with cilantro oil.
* You may substitute wonton wrappers.
**Cilantro Oil: Put 1/2 cup vegetable oil and 1/4 cup cilantro into food processor.
Whirl for a few seconds. Pour mixture through strainer.
Servings: 16
Classic Swiss Fondue
1 clove garlic
3 Tablespoons cornstarch
1 cup dry white wine
3 Tablespoons kirsch
1 lb natural Swiss cheese, cut into 1-inch cubes
Dash white pepper
Dash nutmeg
Put all ingredients, including garlic, into Osterizer® blender container. Cover and process
at ON until smooth. Pour into a fondue pot and cook at HI, stirring constantly until
mixture is heated and bubbly. Reduce heat to Med-Lo to serve.
Serves 4 to 6 as a main course, 10 to 12 as an appetizer.
LETS DRINK
Frozen drinks can be prepared ahead of time and stored in a plastic pitcher in the
freezer until needed.
Frozen Margarita
4 oz gold tequila
2 oz orange and cognac liqueur
2 Tablespoons fresh lime juice
1/4 cup sugar
3 cups ice
Garnish
Extra lime juice and salt for coating glass rims
Place all ingredients in Oster® Blender jar in order given above. Cover jar with lid.
Process until smooth. Dip rim of stemmed glasses in lime juice and then in salt. Pour
drink into glasses.
Servings: 4