list of holiday appetizers

It is that time of year, when we engage in party-throwing and dressing up and cocktailing for the sake of the season. In my opinion, we should do this more often, despite the season. I just think it is good to gather, converse, and to not replace a perfect tag line: eat, drink and be merry.

Merry in March. Merry in May. Merry on our way.

Life is short—throw more parties. Perhaps in 2008 we should all resolute to have more parties—to even out our life full of work with more play.

Ah, good traditions. We started one a few years back in my [extended] family: during the Christmas weekend festivities (aka getting together to celebrate Christmas, eat some good food, open presents), insert an adults-only dinner. My siblings and I are all married, with children. It is nice to hire a sitter, send all the kids to grandma’s house and actually carve out some adult time for a nice dinner. Sometimes, we even wear heels—or not. We can dress up or come as we are, whatever suits our fancy. And we all sign up to bring part of the menu.

Each year, we start earlier. Each year, we end later. We are practicing at being merry.

For the past few years, my menu assignment(s) has been bring the creative cocktail and bring two appetizers. Last year, I brought the Christmas Kamikazi—it was even featured on the home page of Food & Wine! So we were feeling glamorous while we sipped our holiday cheer. This year, I will bring two special drinks: my eggnog, made from scratch (a first for me: but I can already tell it will be sewn into family tradition), and my favorite cocktail of 2007: Gingerum. Pa-rum-pum-pum-pum. (I admit, I just renamed that: around Halloween I called it Mummy Juice; I am still looking for the perfect name for this drink-that-fits-so-many-occasions). Any ideas?

And then there are the appetizers. To me, a party like this is my chance to either 1. show off a new favorite appetizer, or 2. try something completely new or 3. bring back an old favorite. I am still deciding; but one appetizer I am considering is one I have been plating and partying with for at least half a dozen years: Cambazola (a creamy, mild blue cheese), roasted garlic (cut off top, lube in olive oil, pinch of kosher salt, oven at 350 for an hour) and focaccia (or other artisan bread). The aroma alone is worth it.

And, come to find out, I am not the only one with cocktail food on the brain:

• Appetizers from AllRecipes

• Cocktail Party fair from Epicurious

• A Party Menu from Martha Stewart

• 25 cocktail recipes from Food & Wine

• A Holiday Cocktail Party slide show from Bon Appetit

Garlic

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