Put down the bag of chips. Don’t open that jar of bean dip. Quit buying red Solo cups. I hate to be the one to tell you, but you’re a grown-up now. It’s time you embraced the dinner party – the kind that includes appetizers.
I consider the dinner party a rite of passage. It’s as important as a first kiss and as inevitable as a drivers license. You kinda get the idea you’re grown up when you throw your first dinner party. It might start out as a simple affair – a few buds, brews and boxed pizza – but as life and the years start to creep up on us it seems our dinner parties become more and more elaborate. They become laden with social and professional importance. They begin to mark meaningful events in our lives. Pretty soon the dinner party will emerge as a family tradition.
Once this happens (and it always does) it’s time to put aside the Cheez Whiz and learn a few tricks that make your dinner party easier (or at least less stressful).
I’ll admit, I’m probably older than you and I’ve had decades on the front line as a party planner. I have quite a few dinner party tricks up my sleeve. But let me pass on just one great dinner party tip: wow them at the beginning. You can accidentally serve overcooked chicken as a main course, but if you impress your guests at the very start of the evening they’ll just assume everything you do after that is magic.
Really. Even if the idea of a dinner party is new to you. Even if you are still trying to tackle a few other grown up milestones – like buying car insurance, owning a sofa, or wearing big-boy underpants – there’s one sure fire way to get a dinner party rolling. Simply get a drink (of any kind) into your guest’s hand within moments of their walking through the door and have a plate of tasty tidbits waiting. Choose something pretty. Something that makes a strong statement. Something that seems fancy, but can be made hours in advance.
I recently served these Blue Cheese-Walnut Shortbreads. You can make the shortbread the day before. They’re boldly flavored with blue cheese and have that buttery texture that’s sure to impress your guests at the very first bite. Once baked, they’re simply topped with plain cream cheese and a dollop of jarred chutney. Best of all they can be assembled a few hours before the guests arrive. They’re just the “wow” you need.
Once you’ve gotten the party off to a great start with you can simply relax into the rest of the meal. Everyone in the room will be rooting for you. Because the biggest obstacle a host faces is not a fallen soufflé or a backed up toilet. Nope, it’s the hosts or hostesses themselves. We can be our own worst enemy. So take a good long look in the mirror ‘cuz I’m talkin’ to you (and me!).
Tell me if you recognize any of these characters:
The Absent Host
Having failed to organize your time, or worse having decided to make a flourish of complicated, last-minute changes– you find yourself in the kitchen all alone, all night long. Sound the buzzer. Clear the plates. Your party is a flop. You failed. Sure your guests expect a great meal, but they’re hoping you’ll be in the room as they enjoy it.
The Nit Picker
I’ll admit I have ruined a few parties myself by becoming this guy. So I feel qualified in helping you ban him from the kitchen by passing along this tip. Do not tell everyone at the table what’s wrong with the food before they even pick up a fork. Maybe the chicken is too salty and you know it. Maybe the guests know it too. But by pointing it out, all that’s left for your guests to do is offer uneasy objections, making everyone in the room look like a liar. Besides it’s always possible (likely even) that it’s not nearly as bad as you think.
The Wishful Thinker
No, it won’t just miraculously work itself out. You have to be present and accountable. If the roast is burnt. You have a problem on your hands, so have a back up plan. A box of pasta and some frozen marinara can be your friend. Because if you have a back up plan it quite plainly means that you are an organized cook, so there’s not a chance in hell you are even gonna need that backup plan!
The Impossible Dreamer
You saw a great recipe for Thai-style noodles on your favorite blog but couldn’t get a hold of lemongrass. You thought about making apple pie, but changed it to tarte tatin – then went with tiramisu in the end. Don’t tell people what they could be eating. Most guests will love whatever dish you put in front of them, as long as you don’t start gushing about the Tangerine-Glazed Pork Belly you almost made.
The Insufferable Food Network Star
Speaking of pork belly, if the dishes being served are very well executed and the wines very well chosen, it’s natural for the host to expect a little recognition. But please, no bombarding the guests with television-style gourmet commentary, boastful patting on the back, or exaggerated tales from the front line. Let the guests notice this for themselves. Believe me, it’s far more satisfying to accept a compliment gracefully, than try to wrest one out of everyone at the table in alphabetical order!
GREG
Blue Cheese-Walnut Shortbread with Cream Cheese and Chutney
Print This Recipe Yield 36Source adapted from Mary Corpening Barber and Sara Corpening WhitefordPublishedThe shortbread dough can also be rolled and cut out with 1 ½ inch cutters for a more formal presentation.
Ingredients
- 3 ounce blue cheese (such as Maytag)
- 1½ ounce unsalted butter
- ½ cup all-purpose flour (scooped and leveled)
- ¼ cup cornstarch (scooped and leveled)
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 ounce chopped walnuts (lightly toasted)
- 2 ounce cream cheese (or to taste)
- 36 walnut halves (lightly toasted)
- chutney (such as Major Grey’s)
- 36 fresh thyme tips
Directions
Combine blue cheese and butter in a food processor; process until smooth and creamy. Add flour, cornstarch, salt and pepper to the blue cheese mixture; pulse to combine. Add the chopped walnuts and process until just incorporated into a dough that pulls away from the sides in jagged clumps. Do not overprocess.
Remove the dough from the food processor and shape into 2 logs about 1‑inch in diameter. Wrap the logs in plastic and chill at least one hour.
When ready to bake preheat the oven to 325 degrees.
Unwrap and slice each log into eighteen ⅓‑inch thick discs and place each disc onto parchment covered baking sheets about 2‑inches apart. Use the bottom of a glass to press each disc into a 1 ½‑inch round about 1/8‑inch thick. You may need to use an off-set spatula to loosen the discs if they are sticking.
Bake in the heated oven, rotating halfway through, until lightly browned; about 15 minutes. Remove sheets from oven and let them cool on a rack. The shortbread made be made up to 3 days in advance. Store covered at room temperature.
To assemble: Spread a small dollop of cream cheese onto each shortbread; top with a walnut halve, chutney and a tiny sprig of thyme.
Hmm … The Impossible Dreamer … Guilty. Not so much for dinner parties as for everyday. I’ll say, I was going to make a [blank] today but something came up. My husband’s usual response is, “Those was-gonnas taste really good!” Love these gorgeous little hors d’oeuvres.
I’m fairly well-versed in dinner parties and I certainly recognize the Absent Host and the Nit Picker. I’ve become more organized with age, though and I’ve learned to nit pick to my husband and not to my guests. Love the blue cheese shortbreads!
This is some really good dinner party tough love. Preach it!
I think the most fun I have had since college was entertaining, mistakes and all. Not everything worked, but guests really do notice and applaud your efforts. These sounds like perfect — and simply to put together — apps. I’d love to attend one of your dinner parties ANY day!
Ok, this post made me laugh. Guilty on several charges.
I love complexity of flavors you chose for your appetizer and the simplicity of its execution. I can imagine many variations of this recipe. I will start the impossible dreaming now…
Oh my goodness! This is so appetizing! I’m loving this post of yours and you have great photos. These little shortbread treats is the classy thing needed for a party! I will surely try them 🙂
Brilliant post. Totally agree on every point. We do loads of dinner parties and are good at it, but my appetizer game could use some work. So I should start with these! Really good recipe — thanks.
I agree with you completely. This is an appetizer I would be more than happy to entertain with. Looks so fancy, yet so simple. Loving the idea of the chutney, you know I love that.
Wow doesn’t even begin to cut it. As the first bite at your dinner party, this would certainly lure me right in. (I’m the Nit Picker — there’s always a disclaimer.) xo
Me too! GREG
Oh man, I have always been too frightened of throwing a formal sit-down dinner! Hence my informal pie parties. The idea of all the last minute and trying to get more than one thing ready at the same time paralyzes me. But now I have it noted: booze and fancy appetizer upon arrival. If be proud to serve these shortbreads.
Great appetizer! Your comments brought me right back to my mother’s kitchen where she always said that if people had a great dessert they would remember that and go home happy. I’m the planner type. I have a binder that I prepare for each dinner party, menu, shopping list, a list of the dishes and serving pieces I’ll need, recipes and a time schedule for when to start cooking what so everything hits the table at the right time. Gets me over the nervous moments if I know I’m on track.
I love an organized host! GREG
So funny Greg. I want to embrace the dinner party and serve this gorgeous appetizer 🙂 Love the walnuts on top — great addition. My husband always reminds me to never put down my ownwork, whether it be photos or a meal. Great advice!
Greg, I am so gratified by this post. I started having “grown-up” dinner parties in my teens, using the Time Life International Cookbook series (borrowed from the library) as my guide. Throughout my twenties I often found myself diplomatically suggesting to other hosts “maybe instead of snacks, just pop a fryer into the oven for 45 minutes, you’re guests will love it”. I still love having dinner parties as you know, but I suffer from a lack of presentation know-how. But I won’t stop trying, and I’m going to try these hors d’oeuvres with goat cheese at my next ‘do.
Love your humour, G.
And these li’l shortbread sweeties have to be the sexiest things at any cocktail party.
Can’t wait to try them! xo
Oh and it goes without saying, your food is always a WOW
I would love to make a savory shortbread. The word shortbread itself is so impressive. I’m the nit picker. I’ll say something like “this salmon just isn’t as good as the last time we made it.” How dumb. hahahaha Odds are it’s still the best salmon they’ve ever eaten in a house!
Gorgeous photos! What about the host that works to hard and collapses during the meal? I always kill myself and I had two dinner parties this week and needless to say, I did NOTHING today! I’m going to make these for the next one!
Hello Greg! This is too funny about the types of hosts/hostesses:) and Blue Cheese-Walnut Shortbreads sound like heaven… ~Bijouxs
I always make way too much food when I entertain—but I pawn off leftover desserts on my guests so no one ever complains 🙂 Love your savory shortbread appetizer—easy and impressive!
Love this post — will give you a jar of my homemade mango chutney the next time we cross paths…