How to Plan Party Foods Ahead

If you'd rather be having a relaxed glass of wine than sweating over the hors d'oeuvres, cook party foods that need just a little assembling and warming up in the oven. The best party foods can be eaten standing up with no silverware. For a two-hour party with 12 guests, you should have roughly 130 pieces of hors d'oeuvres. Sounds like a lot, but it goes fast. Quick tip? Costco.

Instructions

Difficulty: Easy

1. Plan ahead. Some hors d'oeuvres can me made the day of of the party, but others need to be made a few days ahead of time. Have an idea of what you want to make, so you'll have time to make it.
2. Make the dishes with plenty of time to spare. Dumplings, empanadas and other stuffed treats need to be made a few weeks in advance, most of the time. Firm polenta should be made a couple of days ahead with plenty of time to cool. Skewers and other meat dishes should be marinating a couple of days prior for optimum taste, but actual cooking should be done the day of. Hummus and other dips are day-of operations, but some prefer the safe bet of a few days ahead and cooling them. This is because they're fairly easy to do, and it gets them out of the way when party time comes. Chips and salsa can be homemade a day or two before the party, but things like that are more easily purchased, particularly if you're serving large numbers.
3. Understand how to cook each item. Strattas and frittatas need to be warmed in a 350-degree oven after they've been cooling for awhile. But if you're making them on the spot, cooking times may vary. If you just want to warm something, set an oven or grill to a low temperature, like 125-175 degrees and heat for 10-20 minutes in the oven, or 5-7 on a grill.

Tips & Warnings

• A few days in advance, pull out and wash your serving trays, napkins, containers or cups for used skewers, bowls for olive pits and any other party supplies. Label everything for last-minute ease.