'Tis the Season to Party: Munchies, Tapas, & Hors d'Oeuvres

When I was growing up my parents often had cocktail parties - in fact they often had parties, period. But I particularly remember the cocktail parties with their large collection of munchies.

There was of course the obligatory plate of crudities with Lipton Onion Soup dip and there were smoked oysters (which I absolutely craved) and Swedish Meatballs figured prominently. They usually offered a cheese plate and went a step beyond the common cheese ball by offering a real selection of imported cheeses from a mail-order company in New York.

As I recall, we kids were invited to attend the parties if we wished, but we had to keep quiet . In fact we were always encouraged to associate with adults, but to remember we weren't adults and, unless asked, no one cared about our interests so don't volunteer. Pretty much "be seen and not heard."

These days one of the most popular classes I teach is titled, "Tapas, Mezethes, & Small Bites." That's about the most accurate title you can imagine because I include a few tapas recipes, a few recipes for Greek and Middle-Eastern Mezethes, and a few other things that are distinguished by the fact they are only a bite or two in size. It's also one of my favorite classes because it reminds me of those parties when I was a child. So given that it's party season, I thought I'd offer a round up of some of my favorite party munchies.

Feta-Stuffed Peppers: This is one of my go-to recipes. They're easy to make, easy to modify, they can be made in advance because they're as good at room temperature as they are warm, and they're bright and colorful on a platter served with pickles and olives. They always surprise guests who haven't had them before and they always disappear before the party's over.

Tuna-Deviled Eggs: Everyone loves deviled eggs and although the idea of tuna in deviled eggs initially puts some people off, once they try them they're convinced. This is a Greek meze but I tweaked my version by adding smoked, hot Spanish paprika to the yolk and tuna mixture. The hot paprika provides the deviling with an added fillip of smokiness that I think rounds these eggs out beautifully. These are easily made a day in advance.

Prosciutto Gougeres: Although gougeres are at their absolute best when pulled, just-baked, from the oven and served, they're still pretty damned good made in advance and reheated. You can make them a day early and refrigerate them overnight, then reheat them in a 350F oven, or you can even freeze them for a few weeks, then heat them up just before serving.

Prosciutto & Chevre Canapes: As long as you're buying prosciutto, buy a bit more and make these canapés. You simply mix together chèvre and minced prosciutto and spread it on slices of baguette. Garnish with a parsley leaf or twist of lemon peel. This recipe is completely my invention, but is based on the tubes of ham and cheese spread you can find in Europe.

Duck Rillettes: This very French appetizer requires a lot of effort, at least it does if you're making your own duck confit. But Oh My God! Spread on a baguette (such as those you bought for the canapés above) they are heaven on earth. You can also get duck confit mail-order from companies such as d'Artagnon or Hudson Valley Foie Gras. I make my own confit so I don't know how good those products are, but I do know and respect both companies.

Ceci Fritos: Fried Chickpeas are addictive - especially warm from the skillet. They can be made in advance and keep well for a day or two, but because it only takes about 7 or 8 minutes to make them if you have access to a stove then make them at the last minute (you can prep them in advance).

Stuffed Mushrooms: I know, I know. They're old hat, overworked, and certainly nothing to write home about. Except these aren't. Choosing an Italian accent, I stuff these with a mixture of pancetta and sun-dried tomatoes. They get raves and I've been told more than once, "They’re the best stuffed mushrooms I've ever had." I suspect that's as much a reflection of how expected most such recipes have become as a true statement, but surprise is a genuine element of excellent food so I nod and say, "Thanks."