Summer Party Favorites

by Laura Donnelly — May 28, 2007

Hors d'oeuvres. Canapés. Antipasti. Mezze. Tapas. Zakuski. Even if you can't pronounce them, you can make them. And now that summer party season is upon us, you're going to have to participate. You are going to have to give parties and go to parties.

For reasons incomprehensible to me, some people are loath to entertain. It makes them nervous, they don't like to cook, maybe their friends won't show up, what kind of music should they play, wah-wah-wah.

Trust me, it's really quite simple. Put out some refreshing beverages, some savory bites of this and that, and for goodness sake, remember the most important thing! This is about gathering up your friends, having fun, and relaxing.

Maybe because I adore my friends so much and love to cook, I never dread having a cocktail party. So I blindly and blithely go about it, following some simple rules (have ice) and ignoring others (introduce the hedge-fund guy to the other hedge-fund guy so they'll have something in common to talk about. Snore.) Preparations can be as elaborate (little itty bitty mini stuffed cherry tomatoes and snap peas à la Martha Stewart) or as easy (hello, frozen chicken wings!) as you like.

Where did the concept of the cocktail party come from? Small bites served before a meal have been traditional in many cultures. Hors d'oeuvres stretch out the evening and bond guests together. In Vietnam do nhua means, literally, little bites. Indians call finger foods chat. Hors d'oeuvre translates from the French to "outside the work," or meal.

The Athenians invented the original hors d'oeuvre trolley loaded with items like sea urchin, wine-soaked bread, garlic, and cockles. Romans would begin banquets with seasoned eggs, mushrooms, shellfish, olives, sausages, and cheeses seasoned with herbs. The apéritif was meant to aid digestion, stimulate the appetite, and would be some form of vermouth, spiced wine, or mead.

An hors d'oeuvre or appetizer should be user-friendly, consumable in one or two bites, charmingly presented and have visual appeal, according to Culinary Institute of America chef Eric Crowley. He believes they should be adventurous and stimulating--some hot, some cold, some crunchy, some smooth. Or to use yet another French term for it--amuse-bouche--they should give you a "happy mouth."

Homemade Caramelized Onion Dip

Just about any recipe for a deliciously decadent naughty rich and creamy dip can be modified to be somewhat less naughty but no less delicious. The flavor for this homemade onion dip comes from the long slow caramelizing of the onions. Remember the Lipton's Onion Soup Mix dip? This is a better, made-from-scratch version.

Makes about 2 cups

2 large yellow onions
2 Tablespoons butter
4 Tablespoons vegetable oil
1/4 teaspoon cayenne
1 and 1/2 teaspoon kosher salt
1/2 teaspoon pepper
4 ounces low-fat tofu cream cheese (or substitute regular low-fat cream cheese)
1/2 cup low-fat sour cream
1/2 cup low-fat mayonnaise

1. Cut onions into quarters, then thinly slice quarters.

2. Heat butter and oil over medium heat in large sauté pan. Sauté onions with cayenne, salt, and pepper. Reduce heat and continue cooking, stirring occasionally, for about 20 minutes or until onions are nicely browned and caramelized. Cool.

3. Beat cream cheese, sour cream, and mayonnaise together with whisk or in electric mixer fitted with paddle attachment. Add onions and taste for seasoning.