Impress with easy, breezy, end of summer party
LABOR DAY | End the summer with an easy and enjoyable party
Rule No. 1 of hosting a party -- let yourself enjoy it. As obvious as this may seem, it's an easy thing to forget. If you're not careful, by the time you finish the planning, the cooking, the decorating, the greeting and the serving, your guests are leaving and you're exhausted.
There is a better way; it requires just a little planning, not a lot of money and a willingness to pick your battles. This is my blueprint for hosting a speedy end-of-summer party you can actually enjoy.
(AP)
Outdoors is ideal (no need to clean the house). Pick a spot that is mostly shady. If you live in the city, find a park and do it there. If you must be inside, pick your brightest, airiest room.
In late summer, 4 p.m. to 8 p.m. can be the most beautiful time to be outside. The lighting is gorgeous, perfect for photos. It also is early enough for families, yet late enough that people will be ready to nibble and drink.
Beyond the beauty of nature, you don't need much. A large card table should do fine. Dress it with a white or brightly colored tablecloth and top that with a water pitcher or jar filled with flowers.
Scatter chairs in random clusters (this isn't circle time, so break it up some). If you're doing this at a park, ask your guests to bring lawn chairs.
If kids are coming, be sure to bring balls, games and blankets (for tent building and lounging about).
This is where you pick your battles. Playing bartender looks like fun in the movies, but it's also a lot of work.
Instead, buy a few bottles of white and red wine, and a few cans of seltzer water and soda. Fill a large metal bucket with ice, pop in the drinks and let your guests help themselves.
Offer just one mixed drink that lets you effortlessly show off your culinary prowess. A fruit-infused vodka (see accompanying recipe) that guests can enjoy straight or cut with ginger ale is an excellent choice.
Keep it simple, keep it small and stick with foods that can be prepared ahead. There is no shame in outsourcing this part. A variety of cheeses, cured meats, breads and cut fruit would keep everyone happy.
If you are willing to cook, there are plenty of options.
For example, try a riff on the traditional prosciutto-wrapped melon (recipes here) by wrapping prosciutto around wedges of watermelon topped with goat or blue cheese.
Mini cheese and tomato tarts are another great option. Frozen puff pastry is pressed into tiny tart molds, filled with cherry tomatoes and a piece of cheese, then baked. They can be done ahead and refrigerated.
And grilled corn is great with any number of toppings. Try olive oil, salt, black pepper and smoked paprika. It can be grilled, wrapped in foil, then eaten warm or at room temperature.
All of these recipes are easily multiplied for crowds, can be done ahead, travel well, and are served either cool or at room temperature. If more food options are needed, supplement with cheese, bread and fruit.
AP