Rule 1: Keep it small.
Rule 2: Keep it simple.
The honeymoon is over. All the wedding presents have been opened and thank-you notes sent. You are settled, or semi-settled, in your new abode. It’s time to entertain.
Do not, on this occasion, attempt to do a multi-course dinner. It’s sufficient to have a few close friends over for a drink. Suggest in your invitation that it will be a casual get-together, perhaps to look at wedding photos, and then the group will go on to dinner at a nearby restaurant.
There should be food served with the drinks, of course, but remember Rule 2. Our rookie hosts will lessen the pressure on themselves by restricting their food offerings to two or three items, dips or finger food that can be prepared, or largely prepared, ahead of time.
These can be purchased, but why not prepare something even better that you will be able to call your own? It’s never too early to become known for setting (and filling) a distinctive table, and recipes such as those that follow may become part of the family and serve you well for years to come. In addition, a wedge of easy-to-spread cheese, accompanied by a knife and crackers, is always appropriate.
Since your guests are friends, you will know whether they would enjoy sharing a pitcher of cosmopolitans or another cocktail of the moment, sipping a choice of red or white wine or drinking beer. Remember to include a non-alcoholic offering.
Whenever possible, use your wedding gifts, especially anything appropriate that came from a guest.
Recipes
HOT ARTICHOKE-SPINACH DIP
12 to 16 servings
2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
2 tablespoons butter or margarine
1 bunch green onions, most of the green cut off and discarded, chopped
1 can (14 ounces) artichoke hearts, drained and chopped
1 clove garlic, peeled and minced
4 ounces cream cheese, softened, at room temperature
4 ounces Monterey Jack cheese, shredded
4 ounces Swiss cheese, grated
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 teaspoon dried thyme leaves
Cajun seasoning to taste, optional
Grated Parmesan cheese to taste
1. Squeeze spinach to remove excess moisture. Melt butter in a saucepan. Add onions and cook over medium heat until softened, about 2 minutes. Off the heat, add spinach, artichoke hearts, garlic and cream cheese. Mix well with a rubber spatula or spoonula, then transfer to a heat-proof 2-quart casserole. Add Monterey Jack and Swiss cheese and stir to combine. Add Worcestershire, hot pepper, thyme and optional Cajun seasoning and mix thoroughly. Cover and refrigerate for several hours or overnight.
2. Heat oven to 350 degrees. Bake casserole, uncovered, for 20 to 30 minutes, or until heated through. Remove casserole and turn oven to broil. Sprinkle Parmesan generously over the top of the casserole and place under the broiler until cheese is golden brown.
3. Serve with tortilla chips, salsa and sour cream.
–From “Company’s Coming 2000” by the food staff of The Advocate in Baton Rouge, La.
SHRIMP IN A PICKLE
8 to 10 Appetizer servings
2 1/2 pounds medium shrimp in the shell, or shrimp already cooked and peeled
2 or 3 large sweet onions, such as Vidalia (about 2 pounds), peeled and sliced to yield about 6 cups
1/2 cup high-quality red wine vinegar
1/2 cup tarragon vinegar
8 bay leaves
Juice of 1/2 lemon
1/2 cup capers, drained and mashed
2 tablespoons superfine sugar
1 tablespoon Worcestershire sauce
1 cup olive oil
1 teaspoon salt and 1/2 teaspoon hot pepper sauce, or more to taste
1. The night before, or morning of, the party, prepare the shrimp. Bring water to boil in a large saucepan. Add shrimp and allow water to return to a boil. Stir, lower heat to a simmer and cook until shrimps are pink and just firm, about 4 minutes. Drain into a colander. Cool under cold running water. When shrimp are cool enough to handle, peel them.
2. In a large bowl suitable for serving, place a layer of onions. Top with a layer of shrimp. Repeat layering until all the shrimp are in the bowl, ending with a layer of onion.
3. In a separate bowl or a jar with a tight-fitting lid, combine vinegars, bay leaves, lemon juice, capers, sugar and Worcestershire. Stir or shake to combine, then stir in oil or add it to the jar, cover and shake. Add salt and hot sauce.
4. Pour dressing over shrimp and onions, cover and refrigerate for 12 hours. Stir occasionally, if convenient. Remove from refrigerator at least 30 minutes before serving. Serve with thinly sliced French bread or small forks. (Encourage guests to eat the onions as well as the shrimp.)
–From “Favorite Recipes of the Lower Cape Fear,” The Ministering Circle, Wilmington, N.C.
AN UNUSUAL HUMMUS
About 2 1/2 cups
3 cups cooked chickpeas, or two 15-ounce cans, drained and rinsed
1 1/2 tablespoons Asian sesame oil, plus more for drizzling
2 small cloves garlic, chopped (about 1 teaspoon)
1 tablespoon fresh lemon juice (optional)
Salt and freshly ground black pepper
1. Place chickpeas, sesame oil and garlic in bowl of food processor. Begin to process, slowly adding 2/3 to 3/4 cup cold water to make a thick, smooth paste. Add optional lemon juice, salt and freshly ground black pepper to taste.
2. Cover and refrigerate until ready to serve. Spread thickly on a large plate, making a shallow well in center. Drizzle a few more drops sesame oil into the well. Serve with pita chips.
–From “Entertaining 1-2-3” by Rozanne Gold
