Make-Ahead Party Recipes

by Laura Donnelly — June 25, 2007

Why are people reluctant to entertain, to have parties? Too much work? Nerve-wracking? You're too busy slaving away in the kitchen as your guests aimlessly chitchat and make their own drinks?

A cocktail or dinner party can also be expensive. But none of these things needs to be true. With a few surefire do-ahead recipes, an organized game plan, and a reasonable budget, you can give a successful, fun, and, yes, relaxed party.

First you have to remember the French expression they teach in cooking schools "mise en place" or "everything in its place." Before you begin a recipe, have all of your ingredients measured and laid out in order of use--the same way they do on those cooking shows where they teach you how to make a paella in 30 seconds.

This is also not a time to try a new recipe. Stick with what you know and have had success with in the past. My friends don't mind if they've had my barbecued shrimp before because they know it's an awesome recipe!

Casseroles are a perfect do-ahead dinner party meal, and frequently benefit from being reheated because the flavors have had a chance to blend after being in the refrigerator for a day or two.

Make a large batch of salad dressing ahead of time too. A lot of supermarkets, gourmet shops, and salad bars have already cut-up vegetables you can use in a salad or to make fajitas, chili, whatever.

Although there are some pasta dishes you wouldn't dare reheat, some are excellent because they've got plenty of sauce and are made with a sturdier pasta like penne or fusilli. Grilled vegetables are another great do-ahead party side dish. Take them out to come to room temperature and drizzle a few drops of balsamic vinegar, good olive oil, and some chopped herbs (basil, parsley, and/or chives) over them.

When I cook rice, I always make some extra so I can make a rice salad. Getting out of making dessert is easy. Buy some already cut-up fruit (again, from a reputable salad bar/gourmet shop) and splash a little Grand Marnier on it. Or bake some cookies or lemon squares the day before. Make sure you have plenty of ice and good music.

Last but not least, do what I do. Half an hour before the guests arrive, I treat myself to a nice little hostess bubble bath with a small cocktail. I convince myself that if I have time to do this, then I must be organized! Have fun, and remember, the party is about your friends and family, not the overcooked pot roast!

Creole Gumbo

There are numerous gumbo recipes; some are all seafood, some have sausage. Feel free to fool around with the recipe--you could probably even come up with one that's all-vegetarian. If you can't find fresh okra, the frozen kind is perfectly okay. Serve over rice with chopped green onions on the side.

Serves 6

2 Tablespoons bacon fat or olive oil
2 celery stalks, diced
1 sweet red pepper, diced
1 clove garlic, minced
4 large fresh tomatoes, seeded and chopped, or one 28-ounce can whole tomatoes
1 and 1/2 cups sliced okra
2 Tablespoons flour
1 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked chicken, uncooked medium shrimp or crabmeat or combination
1 to 2 Tablespoons file powder

1. Heat bacon fat or olive oil in heavy casserole pot or Dutch oven. Add celery, red pepper, and garlic and sauté until softened. Add flour and stir, cooking a few more minutes.

2. Lower heat and add tomatoes, okra, salt, and pepper. Simmer ten minutes. Add chicken or seafood and cook two minutes more. Add one Tablespoon of file powder and cook 5 minutes more. You can add the second Tablespoon if desired. Serve hot over rice.