Perfect party food: usher in the new year with dazzling hors d'oeuvres that signal good things to come - includes recipes

Vegetarian Times, Dec, 1997 by Betty Passow

A cocktail party is an ideal solution to entertaining. It accommodates the most guests with the least amount of effort and it can be as simple or elaborate as you wish. The food can be prepared well in advance and for relatively little expense, and the informal format will leave you with enough free-time to mingle and enjoy yourself What more could a host ask for?

The most difficult part about staging a cocktail party is planning the menu--figuring out what and how many kinds of hors d'oeuvres to prepare and how much of each to serve. A general preparation guideline to follow for a two-hour party is six to eight types of hors d'oeuvres and two to three of each variety per guest. The longer the party lasts, the more food you should make, both in terms of the amount and variety. Keep in mind too, that the fare should be hearty and abundant enough to cushion the cocktails.

When it comes to hors d'oeuvres, presentation is paramount. Seasonal garnishes--small wreaths fashioned with rosemary twigs, shimmery gold ribbons tied to handles, red rose petals--enhance the beauty of a holiday appetizer tray and buoy spirits.

Now, send out the invitations, turn to our helpful Party Countdown on the next page, and get set for a hassle-free holiday party full of great food and good cheer.

Marinated Olives

MAKES 1 1/2 CUPS VEGAN

Naturally delicious, green olives can taste even better with this flavorful marinade.

8 oz. green olives, pitted (about 1 1/2
cups)
1 tsp. finely chopped fresh rosemary
or 1/2 tsp. dried
3 Tbs. fresh mixed herbs, such as
thyme, oregano, chives and
sage or 3 tsp. dried
1 tsp. fennel seeds, crushed
(see glossary)
1/2 tsp. paprika
1/8 tsp. crushed red pepper flakes
1/4 tsp. black peppercorns
1 Tbs. coarsely chopped garlic
1/4 tsp. salt
3 medium bay leaves
1- by 3-inch piece of lemon peel
Olive oil