70s Inspired Cocktail Party Menu
The annual appetizer cooking class is one of my favorite classes of year! I’m a giant kid at heart, and love everything about the Holidays–anticipation, festivities, that slightly panicked feeling–I love it all!
This class kicks off the Holiday season, and I hope that this menu will help you tackle all your entertaining endeavors. The menu is built so that you can cook all of the recipes as a cohesive entertaining menu, perfect for a Holiday get together or open house cocktail party. You can also make a recipe or two to take with you! All the dishes have a great make-ahead component and travel well, perfect for taking to an office party, bunco, or a friend’s house.
The inspiration for this menu came from the craziest place: taking my daughter back to school clothes shopping! Everywhere we went, the racks were filled with gold, burnt orange, brown, and avocado green clothes. What do those colors remind you of? Yep–the 70’s! As we shopped, I shared stories of the crazy outfits my mom made my sister and I wear, our avocado green kitchen, and the things I was doing as a teenager. It got me thinking about what I was doing in the late 70s/early 80s, which was helping a family friend who ran a catering business make loads of appetizers. This menu is comprised of some of those appetizers that I’ve updated and given a fresh new look. Just like the music from the 70s, these are classics!
So, what are we cooking?
A confetti egg is a name I came up with because I thought it sounded a whole lot better than hard-boiled and brined eggs! These are perfectly cooked hard-boiled eggs that we place in beet juice brine so that the whites turn a brilliant shade of pink. Sprinkled with “confetti” vegetables, it’s a festive way to start a party!