the Flare

Planning Ahead - Be Prepared for a Last Minute Party I always appreciate any article I read about throwing a party - whether an elaborate dinner soirée or a kid's birthday - that includes tips on when to do each of the planning tasks in advance of the guests arrival. Remembering that certain supplies can be purchased a week or two in advance, dips can be made 2-3 days ahead of time, certain entrées and desserts can be prepared and sit for hours or days without compromising flavors, and the bar can be set up at your convenience with only ice to add at the last minute always reassures me. So with that in mind, I have a few tips so that you are prepared if you suddenly find yourself needing an appetizer to bring or serve your last-minute guests, or if you simply want to minimize the amount of work needed to be done at the ninth hour. Frozen appetizers are handy to have stocked in your freezer. I always keep a package of frozen phyllo shells, which can quickly be transformed into Goat Cheese and Chutney Phyllo Tarts in a matter of minutes, especially since I always have a couple of varieties of chutney in my fridge. There are also a wide variety of quality appetizers available in the supermarket now, ranging from Indian Samosas to Greek Spanakopita triangles (www.realsimple.com has a list of the best frozen hors d'oeuvres). Recently, I discovered Lunds & Byerly's mini vanilla bean cheesecakes - they have a great flavor, and are an easy portion size dessert that works well for a small or large gathering, especially dressed with a small pile of fresh berries and a spring of mint, or a drizzle of chocolate or caramel sauce. There are a number of items that can be stocked in your pantry to make quick dips and spreads at the last minute or ahead of time. Making your own olive tapenade only requires pitted olives, olive oil and a few pulses in the food processor. A can of white cannellini beans or great northern beans, garlic, olive oil and lemon juice quickly become a savory white bean dip that can be served as is, or topped with fresh tomatoes, diced red onion, shredded zucchini, feta crumbles and sliced olives for a fancier presentation. Soup parties are another easy option that allow most of the work to happen well in advance of the party, and enables you the freedom to hang out with your friends throughout the party, rather than being trapped in the kitchen starting the next course. I recommend making one or two soups, depending on the size of the party, and offering a variety of mix-ins for each, such as tortilla strips, shredded cheese, cilantro, diced red onion, and avocado for a spicy Mexican style chicken soup. Good quality bread from Panera Bread or Great Harvest, a few hunks of quality cheese and a green salad (to appease my mom) round out the meal. Kowalski's cheese department offers a great selection of local cheeses and their experts will help you find just the right ones to pair with your soups. Dessert can simply be a cookie or cupcake, which of course can be made well in advance. So you see, throwing together a party doesn't have to be stressful if you take some simple steps to prepare yourself and your food ahead of time. Goat Cheese and Chutney Phyllo Tarts 30 store-bought mini phyllo cups (Athens brand in freezer section) 6 oz goat cheese (room temperature) 1 small jar chutney (I used Fig & Apricot Chutney - you won't need the whole jar) 1 tbsp chopped flat leaf parsley (optional) Preheat oven to 350°. Lay the phyllo cups out on an ungreased baking sheet and put a ¼ teaspoon of chutney in the bottom of each cup (you may need to cut the chunks of fruit in the chutney into smaller pieces first). Top the chutney with a generous teaspoon of goat cheese. Bake tarts on center rack of oven until pastry is golden and cheese has softened, about 12 minutes. Watch carefully. Remove from oven and transfer tarts to a serving tray. Sprinkle each with some parsley, if you like. Best served warm. Greek Six-Layer Dip from Delicious Living magazine Serves 8 1 15 oz can white beans, drained and rinsed 1 tbsp minced garlic, or to taste 1/4 cup Extra Virgin Olive Oil 1 tbsp lemon juice 1 tsp dried oregano 1/8 tsp salt 1 tbsp red wine vinegar 1 tsp Dijon-style mustard 1/2 large red onion, finely chopped 1/2 large zucchini, shredded 2 oz feta cheese, crumbled 1/2 cup chopped tomato 1 2 oz can sliced black olives, drained In a blender or food processor, place beans, garlic, olive oil, lemon juice, dill, oregano, salt, vinegar, and mustard. Purée into a somewhat smooth mixture (it will still have some texture.) Spread bean mixture on the bottom of a serving dish. On top of the beans, evenly sprinkle each of the remaining layers: onion, zucchini, feta, tomato, and olives. Chill. Serve with chips, crackers or slices of bread. - Colleen Fox Slack, Home & Culinary, the Affair