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few smart
is a real help.
with
68 Party Basics
ust N ibbles
Off-the-shelf selection
The array makes it difficult to resist
Roasted nuts
Marinated oliwes
of 1 lemon and
8{l
o/'l
Party Basics 69
Marinated cheese
Prepare the marinade used for olives to
is
seeds.
Above sp/ced
Vegetable crisps
chilli sauce.
p/a
Roasted cardamom
cauliflower florets
sa
t and
er,
Rinse wel
dish, scrap ng
Roast at
220'Cl42s'Flcas 7 for
Baguette croOtons
with
Toss
70 Party Basics
Sa
Don't ...
Do ...
scoop easily.
nibbles to dunk
for hollowed
little
chunky lengths
. offer
of dip.
Red salsa
Play
Party Basics 71
eggs.
seeded
cucumber cruditds.
bunch of
Cucurnber and
avocado salsa
to
it
is
wonderful with
up
them in.
Below lomato-based
Gorgonzola and
parsley dip
Mash 2259/8oz Gorgonzola cheese
o/1
72 Party Basics
Salad Talk
ln a flurry of curly leaves or a fris6e of
Salad reminders
Harmonize all aspects of a salad; the
base, main ingredients, dressing and
- this is especially
pasta salads.
creamy coatings.
Below
party dish.
Salad portions
four and
5009111/alb shredded
Party Basics 73
is a
texture
To serve
Asides to centrepieces
Tip-top finishes
I
is
to marry punchy
a
es:
. A substantial full-flavoured
leaf and
74 Party Basics
To]arato sauce
Mayonnaise
'1
ln a warm room.
accom pa
n i
5 minutes. Cover
with crudit1s.
o/1
cup oil.
Flavouring rnaYonnaise
A well-flavoured mayonnaise can be
served as a filling for baked potatoes
lightly browned.
Party Basics 75
egg.
ish
Above Quail's
eErgs
served with
oi
chop
all
Whisk 5mli
and vinegar
25911 oz
the ngredients
or sunfLower o
Flavouring dressings
Beetroot relish
This sweet and sour preserve is terrific
.3kg/31b.
76 Party Basics
or
flour
'1
250m1/8f
50m /2ll
oz./1/a
Add
'1
cup water.
Shaping dough
Make interestingly shaped oaves for
a ightly
special occasion.
Below
Party Basics 77
traditional style.
Above
Serving bread
1 'i
sql4oz chopped
Buying guide
wilh
substantial salads.
to be eaten
into cubes.
butter with
illed'
% cup butter.
Presentation tips
Wooden or marble boards are
traditional but ch na piatters and glass
or china cake stands work extremely
Whether the cheese board is an
international extravaganza or
of pieces of
Dinner-party
.
Gheese
course
When the cheese board is served as
cheese.
. A low enough
is
heese may be
'erued
. When
is
Par:y 3=s .5 79
Acco1rlpaniments
.
.
Cheese savouries
. When serving
- walnut, hazeinut,
cheese as a main
macadamia or olive
Lorruer-fat options
fo'
eErEr
Below Chopped
is
serve
with
cheese.
80
:..:r'
Basics
BtrI
l.t e. lete
ri-
up n
*:
*
,-*
s==
..ffi n
920s style.
to drink
Below Choose
rc}
FG
,f;
t,lffi
ril
lt
1t
1
.---r:
Above Ihere
is a choice of several
Party wines
t is st ll usual
'o p'olide write o'reo wrre O'e'rrg a
Irage|ood rall'er
1l dn a
na r
n-eal.
rs
the thoice
Party Basics
81
is just as important
bowing to expert opinion, so lf you
want to share your favourite wines
a creamy sauce.
fashionable columns.
wine preference
as
claret, Ch6teauneuf-du-Pape,
Australian Cabernet-Merlot or
Cabernet Shiraz blends are all suitable.
First courses
is popular for
special occasion.
is
82 Party Basics
\i;r\1-rd
:.l,i;nil".n+$
Pasta
Match the wine to the sauce or type of
pasta dish, for example the dominant
flavours may be fish, poultry or meat.
Light to medium reds go well with
Desserts
Sauternes, Barsac and Monbazillac are
class c wines for creamy desserts and
as
Cheese
cheese
wth
ful
red is an enloyable
wirh
Lhe main
is o Fle,en
and he
oea oI
na <l-irq
robust reds.
Party Basics 83
Serving wine
,-frF*--:
Ternperature
White wines should be chilled and reds
served at room temperature. Overchilling whites dulls thelr flavour light
whites should be served at i 0.C/50.F,
or lust below, while the fuller
Decanting
for
bottle
i>
Opening
is
aim
is
on its way
-lust
84 Party Basics
"bright"
beer
Beer
to hand.
and port.
warming winter
aLes.
When buying
Alcohol-free drinks
strength
something to be especially
aware of at parties
pre-dinner drinks.
extremely strong.
for example).
Fruit-flavoured beers are a good
choice for drinks parties. The rich ales
and very dark beers
such as Britlsh
casseroles and
temperature
Pa'-. ::i
:i 85
Glasses
Disposabie cups may be cheap and
Fven
that
is
well balanced to
for
red.
Above Wne
Erlasses
are a preferable
for
Quantities
of the wine.
is
to 300m1/% pinVl
7n
cups) are
ll
arge amounts.
ptnt
glasses or tankards.
- wide and
- ailow all the bubbles
Above
six
average g/asses.
86 Party Basics
Classic Cocktails
The cocktail paity can be a fun
occasion for a Twenties or Thirties
that list.
agreed in advance.
use
for drinks
th
single measure is 25ml/%ll ozl 1 lbsp
tbsp.
ozl3
is
45ml/11hIl
and the double
into glasses.
Cocktail equiPrnent
Party Basics 87
Nutmeg grater:
tl
Glasses
Cocktail or martini glass: the
,e
l"i
classic
,,i!
narrow straight
ts
classic
cup glass.
is a 250m1/8fl ozl
cup glass.
t..
.
)'
(,r!,
.-'-
'1i
)/\
as decorations.
,)
"Jsjtr:'
250m1/
88 Party Basics
Drinks Checklist
Familiarize yourself with the flavours
before writing your cocktail menu. The
is
ls.
is
Vodka:
flavoured liqueur.
flavoured liqueur
Liqueur flavours
clear or orange-brown.
almond-flavoured liqueur.
Crushing ice
In the absence of an ice-crushing
to
uiise.
Party Basics 89
Frosting glasses
cubes
to
month
lime or orange.
Below
/ce cubes
es.
90 Party Basics
Traditional Cocktails
tsp suqar on crushed ice- Pour into a
in
Serve on ice.
rye whisky.
E#
r;
f""
fxea !3
Da iq u i ri.
Party Basics
91
Ma
hatta n.
x.
a glass.
92 Party Basics
classic Christmas
with 4 cloves,
be left overnight. Add 1 well-chilled
water or lemonade.
- this can
o'
7+
cups
Party Basics 93
with
Alcohol-free drinks
Although there is a wide choice of
commercial soft drinks (sodas), there
are many home-made cold drinks that
are a real 5Jmmer's treat for prcnics o.
1159/6ozlscanl
Above Sangria
Abov e
Th i rst-q
uench
ng 5t. Clements.
is
5q/4ozl
and
For
with
ice.
is great