Tuscan Platter
Olives, White Bean Dip, Sopressata, Parmesan, Bread Sticks. A stand alone platter.

Sweet and Spicy Nuts - recipe
Serve with a cheese plate.

Endive with Beets, Chevre and Toasted Walnuts - recipe
Great as a side dish or present with olives.

Dates wrapped with bacon and served with a balsamic, honey, and rosemary dip - recipe
Serve with a small cheese plate.

To keep your guests satiated while enjoying each other's company into the wee hours, have a balanced combination of sweet and savory snacks. Plan ahead and serve one or two heavier hor d'oeuvres and/or desserts about half-way into the party. If you have baked your own cookies, do not present formally until one hour before your party will end. What follows are individual suggestions that are easy to prepare, colorful, and can inspire a menu. Do not hesitate to contact ChefsLine and speak with one of our chefs about creating an exciting menu. We'll send you recipes, a shopping list, and give you the tips you need to make it all so effortless!

Munchies

Spicy nuts - recipe by LeeAnn Leichtfuss

Hard cheese (such as comte, manchego, or gouda) wedges

Hot wasabi peas

Quesadillas - recipe by LeeAnn Leichtfuss

Party mix

Chocolate covered pretzels

Hot Snacks and Desserts

Gougeres (Cheese Puffs) - recipe

Kusa b’Jibin (Syrian Squash Cheese Pie with Yogurt-Cucumber Mint Dressing) - recipe

Pizzettes

Pumpkin Flan

Pear Walnut Cake with Broiled Maple Glaze - recipe

Cranberry Linzer Tart - link to great recipe

Ready to squeeze in creating a fabulous dessert for your party or to bring to your upcoming shin-dig? Following are suggested desserts that can be made within 2 hours of serving.

Roasted Spicy Pears - recipe

Crepes with nutella and bananas - recipe

Tiramisu Cones for 5: Melt 6 ounces chocolate. Pour into 5 large sugar cones, rotating cones to coat entire interior. Drain off any excess chocolate; allow chocolate to harden. Prepare the tiramisu foam. Fold together 1 cup milk, 1 cup Torani tiramisu syrup, 2 cups sweetened whipped cream and 5 tablespoons rum. Pour tiramisu mixture into cones, placing each cone in a slender glass to hold it upright. Chill in refrigerator for 15 minutes. Top with sweetened whipped cream and chocolate sprinkles. Add straws and serve. Cathy Tomas

Pumpkin Bread Pudding - recipe

Nothing says "let's get up!" like a homemade breakfast or brunch. Why not bake your own bread this Holiday season? It is super easy to do and well worth the "early rise" when served with a half grapefruit, coffee or tea, and a simple egg scramble with all your favorite fresh ingredients.

One hour Bread

Scones

INGREDIENTS

2 cups all purpose flour

1/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, cold, and cut into pieces

2/3 cup buttermilk (or heavy cream)

Egg wash:

1 large egg, lightly beaten

1 tablespoon milk

Optional:

1/2 cup crystallized ginger, raisins, or currants chopped into small pieces. And/or, lemon zest.

This recipe can be scaled up at 1-to-1 ratio.

METHOD

Preheat oven to 400 degrees F and place rack in middle of oven.  Line a cookie sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  It's okay if some largish pieces of butter remain -- they'll add to the scones' flakiness.  Stir in your flavor enhancements such as chopped crystallized ginger, lemon zest, raisins etc gently now. 

Add the buttermilk to the flour mixture and stir just until the dough comes together. Only mix the dough until it comes together.  Do not overmix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times.

Large scones: Pat the dough into a circle that is about 7 inches round and about 11/2 inches thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles).  Makes 6 large scones.

Smaller scones: Pat the dough into a circle. Divide in half. Create 7 inch circle about 1/2 inches thick. Cut with a 2-inch round biscuit cutter. Makes 12-14 scones.  You can also use a pizza cutter and cut into eight or more wedges.

Place the scones on the baking sheet.  Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.  Sprinkle with turbinado sugar (if desired). Brushing the tops of the scones with the egg and milk mixture helps brown the tops of the scones.

Place on cookie sheet at least an inch apart. (Scones do grow)

Bake for about 15-25 minutes or until golden brown and a toothpick inserted in the middle comes out clean.  Transfer to a wire rack to cool.  Cool them uncovered.  If freezing, cool with a towel covering them.

Two hour Bread

Angel Biscuits

INGREDIENTS
1 package active dry yeast (about .25 ounce)
1/4 cup warm water, about 110° F.
2 cups warmed buttermilk, about 110° F.
5 to 5 1/4 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon salt
3/4 cup chilled shortening
4 tablespoons chilled butter
melted butter

Biscuit cutter

METHOD
Dissolve the yeast in the 1/4 cup of warm water. Set aside.
In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse meal, with some small pea-size pieces of fat.

Stir in yeast mixture and buttermilk, blending well. Turn dough out onto a lightly floured surface and knead with floured hands just a few turns. Pat into a round about 1/2-inch thick. Cut with 2- to 2 1/2-inch biscuit cutters. Place cut out biscuits on a lightly greased baking sheet. Cover with a dish cloth and let rise in a warm place for about 30 minutes. Bake at 400° for about 15 to 20 minutes. Brush tops with the melted butter while still hot.

Do-Ahead, Freeze, and Bake Bread

If using Instant Active Dry Yeast, omit first rise and go through the resting period of 10 minutes. NOTE: Make sure dough does not overrise. Deflate dough (omit if using Instant Active Dry Yeast) and shape for baking.

Rosca de Reyes- Three Kings Bread

INGREDIENTS: 1/3 cup warm water
1 packet of yeast
4 cups flour
1 cup sugar
8 eggs, beaten
3/4 cup butter, room temperature
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon anise seed
4 teaspoons vanilla extract
A small figurine or toy
Candied Fruit (about 2 cups of assorted fruit cut into strips such as figs, orange, lemon, mango or cherries)
1 egg beaten (egg wash)
1/3 cup sugar (topping)

METHOD
Sprinkle the yeast on the surface of the water and let it sit for 10 minutes.
In a large mixing bowl, combine the yeast water, flour, sugar, eggs, butter, salt, cinnamon, anise seed and vanilla extract.
Mix until a dough forms. Knead the dough for 5 minutes, then cover and let rise in a warm area until dough is doubled in size, about 2 hours.
Punch dough down and shape into a wreath. You can do this by simply rolling it into a log shape then bending the ends around to form a circle, or you can make three thinner strips and braid them, then put the ends together. The wreath should be about 12-14 inches in diameter. Smooth out any lumps or tears.
Do not let the dough rise for the second time. Immediately freeze wreath on wrapped, lightly greased cookie sheet. Once frozen, place in large storage bag or double wrap.

Remove from freezer the night before serving if a late night or 3-6 hours before baking. Place dough on a baking pan, covered tightly with greased-side-down plastic wrap.

Add the dried fruit by laying it across the top and pressing it in slightly. Brush top with egg wash, sprinkle with sugar and bake for approximately 45 minutes at 350 degrees.

ChefsLine Party Planners Pantry List

by Chef Annemarie Ahearn

Stock the fridge and pantry with these versatile ingredients and you'll always be ready to throw a quick and easy cocktail party.

Limes and Lemons
Ice
An Assortment of Cheeses (hard and soft)
Fleur de Sel
Mixed olives
Sliced Dried Sausage
Wine and beer
Vodka
Scotch
Tonic
Crackers
Marcona Almonds
Cipolinni Onions Marinated in Balsamic Vinegar
Dark Chocolate Biscuits
Chestnut Honey
Smoked Salmon
Crème Fraiche
Dried Apricots
Seasonal Fruits
Tomatillo Salsa
Homemade Tortilla Chips
1 Can Chipotle Peppers in Adobo Sauce
Bone Lickin Good Barbeque Sauce
Finely Ground Coffee
Sardines
Cognac/Sherry
Mint Tea

Hostess Essentials

Following are basic tools to have on hand for at-home entertaining.

Matching small serving bowls
Complimentary cheese plate
Cheese knives
Set of serving utensils
White wine glasses
Red wine glasses
Tall, narrow cocktail glasses
Set of cocktail (linen) napkins
Set of dinner (linen) napkins
One large casserole (microwave, oven, stovetop-ready)
One large serving platter

• According to Miss Manners..."The least subtle way to get rid of guests that is still polite is to say goodbye to them. This is done almost as if you were the ones who were leaving. You stand up, approach them, and say, "It was wonderful having you here. We must do this soon again." If you remain standing in front of them, Miss Manners promises that they will arise, too, and then you can slowly walk toward the door."
• Be sure to present any last dishes within an hour of "closing time."
• Clear all food and drink accessories from the main room.
• Lower the music.
• Lower lights in the kitchen or workspace.
• If no movement toward goodbyes, excuse yourself from the room for at least 5 minutes.
• When you return, perhaps ask a friend, "Did you have a nice time?" and remain standing.

1. Clean the kitchen and the eating area ahead of time.

2. Pick a theme or a focus and do a little research.

ChefsLine offers complete menu planning services for $65. ChefsLine will develop your theme and menu, provide you with a schedule, recipes, shopping list, and wine pairing.  Also includes live coaching the day of your event to review critical cooking techniques or last minute touches. 

3. Do all of your grocery shopping the day before and always buy flowers.

4. Always get a head count, make sure you have enough plates and utensils.

5. Prep everything before you start cooking.

ChefsLine is available to review your menu and offer suggestions on your cooking schedule, how to properly store food, and reheating.  Suggestion: Schedule an appointment with Chef Barb Freda, Sara Gibbs, or Kevin Weeks who are experts in menu review.

6. Portion control: gauging what is the right amount of food.

ChefsLine will work with you to review your menu for balance and to discuss proper portioning of dishes and drinks for your event.

7. Food and drink pairing: Not a guessing game.

ChefsLine has an on-staff wine consultant to review your menu and make wine recommendations.  We also offer a discounted wine selection service through Porthos and you can place your wine orders with us at any time.

8. Par-cooking: Don’t wait until the last minute to introduce heat.

9. Don’t be afraid to ask for help.

10. Log your menu; what worked, what didn’t and why for future reference.