How to make a good party better - includes related articles - includes recipes

Sunset, Dec, 1995 by Linda Lau Anusasananan

Per salad serving: 185 cal., 78% (144 cal.) from fat; 1.9 g protein; 16 g fat (2.2 g sat.); 11 g carbo.; 26 mg sodium; 0 mg chol.

RELATED ARTICLE: Handy tips, fast bites,

and hardworking ingredients from the experts

* Freshen pesto. To brighten color and flavor of purchased pesto, whirl in fresh parsley, cilantro, arugula, or more basil. * Buy instant flavor. Start with quality prepared seasonings such as curry pastes, salsas, chutneys, and tapenades. * Choose wiltproof garnishes. Best bets are fresh rosemary and parsley, kale (green or purple), cabbage (red, green, or napa), radicchio, and Belgian endive. * Think light. Offer no-fat salsas instead of creamy dips. Serve turkey breast instead of beef tenderloin, Supplement smaller meat portions with generous amounts of grain or vegetables. * Use flaky filo pastry. Lightly butter and stack sheets of filo dough to make lavish wrappers and crusts for baked foods. * Pick vegetables for color stability If they are to be kept hot for more than a few minutes, choose yellow, orange, red, and white vegetables such as corn, carrots, crookneck squash, golden squash sweet potatoes, cauliflower, potatoes, and red cabbage, To set color of green vegetables, cook and immediately chill in ice water. Serve at room temperature or warm just before serving. * Make easy shrimp bites. Lay a few basil or cilantro eaves on each shelled shrimp and enclose in a thin prosciutto slice. If raw, grill or broil. Serve hot or cold. a few for appetizers, more for a main dish * Stuff potatoes. Slash open tiny roasted red potatoes and fill with sour cream and caviar (from sturgeon to flying fish.) for an easy appetizer. * Crisp-fry filled pasta. In enough hot oil to cover, fry fresh filled pasta (homemade or purchased) such as wontons, tortellini, or ravioli until crisp. Serve with a spicy marinara sauce, chili salsa, or minced mango chutney. * Use big round cracker bread. Roll slightly dampened cracker bread around grilled eggplant, tomatoes, feta cheese; slice for sandwiches; make smaller pieces for appetizers. * Personalize purchased desserts. Top cheese-cake with fresh fruit and a jelly glaze. Drizzle hot melted sugar over fruit tarts (only if gaze is not gelatin based). Swirl purchased caramel sauce or lemon curd through whipped cream or yogurt, to top portions of pies or cakes. * Serve enough appetizers. For an open house or similar reception, have five to six kinds Allow two to three portions of each per guest. * Serve enough food. For a dinner party, if meat (poultry or fish) is the main course. start with the equivalent of 4 to 6 ounces boned, uncooked meat per person, at least 4 ounces complex carbohydrates (potatoes, pasta, grains), and at least 3 ounces salad or vegetables. If serving less meat, increase the other two menu elements proportionally. * Serve enough wine. Allow 1 bottle for 5 to 6 ser-vings and, conservatively. at least 1 1/2 to 2 servings per person. Increase wine by 25 percent if it's the only beverage. If serving several courses and several wines, have 1/2 to 1 bottle total per person. * Be beverage-savvy. If there's an open bar, expect 50 percent of the guests to choose wine. Provide nonalcoholic options such as mineral water and fruit juice. at least a 2-glass serving per person.