Thanks to a family of extraordinary southern hosts and hostesses, we've inherited particular ideas about how much food to serve at a cocktail party. In short, the rule was "too much is never enough." They think it far better to have entirely too much food than to even begin to run out.
But as we're thinking about wasting food lately, not to mention the rising cost of food, we're starting to examine this rule. We still want to be the epitome of a gracious hostess, with guests never worrying if there will be enough to eat, but we also don't want anything to go to waste.
Here are our new rules for how much food to serve at a cocktail party:
For friends coming over for a drink before going out to dinner, you only need serve one or two things. It could be a fast dip and crudite, or an elegant bite. Give them something to whet their appetite without ruining it. Do one thing well.
But if you're having a cocktail party without a specified end time, be aware that many guests will just eat hors d'oeuvres rather than a full dinner. You'll want to serve enough to fill them up without having tons of leftovers.
• Scale Down Entertaining books often advise planning for six to eight bites per person per hour. But we find that the longer an event, the more you can downgrade this total. So for a three-hour party, we'd probably plan for each person eating 16 hors d'oeuvre rather than 24. Invite 20 people and those extra hors d'oeuvre add up.
• Be Substantial We like to make one or two "substantial" things that fill people up. For example, a sliced pork loin served with small biscuits and a dish of good mustard or chutney will go more slowly than bite-sized canapes.
• Plan for Leftovers Filled phyllo shells will be soggy and unappetizing the next day, but that leftover pork loin can be made into many different dishes. Similarly, we might make a vodka-spiked cherry tomato with a cube of mozzarella. Leftovers get tossed with pasta for an easy dinner.
Know which leftovers can be easily transformed, and plan accordingly. I.e., make fewer phyllo shells and more pork loin.
• Stock the Freezer We try to have a couple of straight-from-freezer-to-oven hors d'oeuvre. Not only do they allow us to make things in advance, but we can only make as many as we need. Leftovers stay in the freezer for our next party.
• Send Them on Their Way Our menus look like a mini-meal. There's something hearty and meaty like we mentioned above, several vegetable-based bites (including the tried-and-true crudite platter), at least a few starchy items, and something sweet to finish things off. But we don't set the "dessert" items out at the beginning of the party. Instead, as the party is starting to wind down, or you see that you're running out of food, put out the sweets. You can then feel free to take away half-empty platters rather than refilling them.
The rules are different if you're planning a dessert-only party, as people seem to get their fill of sweets more quickly. Read our advice on Desserts for a Crowd: Planning Quantities.
Looking for recipes and menu planning ideas? We've got tons of hors d'oeuvre ideas.
Images: Mini Lamb Burgers by Faith Hopler, Elegant Pancetta Cups by Nina Callaway, Roasted Figs with Honey and Rosemary by Faith Hopler, all for The Kitchn.
I'll stick to preparing too much -- I've been to a host of (Southern) weddings where the food ran out. NOT PRETTY. I just view the uneaten food as great leftovers.
view madampince's profile
this is really practical information - in terms of planning ahead so that if you DO make too much food (which, if most people will err, it will be on the "too much" side), you can use it later. i am also perennially afraid of running out of food, so thinking through what i am planning to serve ahead of time helps to save me from eating thoroughly limp phyllo cups three days post-event (it's a tough job, but someone's got to do it.)
view rhubarb13's profile
It's awful to run out of food and drink when serving guests. I agree that uneaten food makes GREAT leftovers. What a relief not to have to cook again for a few days!
There are many types of food you can serve guests at a party with no worries of over-doing it or running out because they are foods that freeze well or that you don't mind eating as leftovers during the following week.
Fresh green salads are to be served with some restraint (counting size vs guest rsvp's) but a lot of baked goods, meats, and cheese dishes can be frozen with little negative effect.
Also, things you wouldn't think are worth eating the next day can be better if you just pay attention to how you reheat them. If it's something that must be crisp on the outside, reheat it in the oven with a rack underneath for drips. If it's a rice dish, they always heat better in a steamer to push a little moisture back in.
view weremonkey's profile
ah, this is helpful. I pretty much always over-cook and end up with a lot of leftovers. I like the idea of having some frozen hors d'oeuvres on hand, and the idea of transforming hors do'oeuvres gives me some good ideas for making tasty soups from leftover vegetables, etc.
view branny's profile
I always have way too much. I'm terrified of not having enough. And I would never say No to a friend who wants to bring someone else at the last minute, so I overcook. Since I do not ever freeze my food or eat anything what been frozen, I have it down to the science. At the end of the dinner party , just when people about to leave, I plop new set of Glad tupperware, aluminum foil and zip-lock bags on the counter and urge my guest to take some home with them. Whatever they like. Since mostly all of my friends have dogs, i pack some dogie-appropriate snacks to take along as well. Still if there will be leftover, I'll pack my lunch for next day. Few times I invited friends back to my house next night to feast on left-over deliciousness. You would be surprised to know that most of them come back for much more casual meal. Ones, i got stack at work, by the time I got home, everything was heated and served and my dear crew were sitting around the kitchen table waiting for me.
view Astrid Vladi's profile
this is so helpful in planning for my housewarming tomorrow:) i stocked up on lots of yummy frozen apps from Trader Joe's.... no party would be complete without mini crabcakes and mini meatballs, and i like that i will be able to just pop another dozen in the oven (or not) if i need to (or don't).
view sarahbfrom's profile
such great tips!
Seafood is the worst as I wouldn't trust it for leftovers the next day, so I avoid stuffed mushrooms with crab, or any dips with shrimp, etc.
Originally hot hors d'oeuvres can linger at that crucial temperature and harbour bacteria. I'm a big fan of platters on top of larger trays of ice, or using chafing dishes - and keep up on refilling the ice and replacing the sternos if it's a long party. This way, you can trust that the leftovers are safe for the next day.
view LaraR's profile
Personally, I love leftovers, they allow me to be creative and invent new appetizers for the next party. I recently morphed parts of these 3 appetizers http://i137.photobucket.com/albums/q213/justafoodie/Appetizers/WasabiCaviar.jpg http://i137.photobucket.com/albums/q213/justafoodie/Appetizers/DSC00629.jpg http://i137.photobucket.com/albums/q213/justafoodie/Appetizers/DetailRicottaPhylloCup.jpg
into what has to be my best effort so far. http://i137.photobucket.com/albums/q213/justafoodie/Appetizers/Dsc00702.jpg
Using up leftover cheese is a great excuse for inventing new casseroles or side dishes.
view justafoodie's profile
I love Astrid Vladi's method! But I must admit that I love leftovers, so I don't mind if there's tons of stuff left over. And in common with most everyone who commented, I prefer having too much on offer than running out!
view RubyB's profile