Open House: Cocktails & Small Plates | Print |

An assortment of simple appetizers welcome guests for a cocktail party, Sunday open house or New Year’s late night fete. The trick is to prep ahead so you, too, can enjoy the fun.

 

We’re all about removing the stress from the holidays. Two solutions for holiday entertaining: Decorate early and keep a batch of Pineapple Margaritas ready-to-go in the fridge. Seriously. When the halls are decked, the house looks good and no one notices the dust bunnies. Especially after this incredible cocktail from Rick’s new book Frontera: Margaritas, Guacamoles and Snacks.

 

Here’s the party plan:

  1. Make the meatballs (keep them small) up to 2 days in advance and reheat gently in the oven when the guest arrive.
  2. Make the filling for the empanadas one day in advance. Assemble the empanadas in the morning of the party and refrigerate. Bake shortly before the guests arrive.
  3. Assemble the salsa baked cheese up to 6 hours in advance and bake when the guests arrive.
  4. Make the margaritas a few hours in advance. (Try not to drink them all gone.)
  5. Make the guacamole and the shrimp cocktail several hours in advance and refrigerate tightly covered. Serve cold.
Then shake, shake, shake the margaritas. Shake, shake, shake senora, shake it all the time.

Happy Holidays from all of us at Frontera!

Cocktails & Small Plates Menu