You’ve decided to make your holiday gathering an appetizer party. Now what? A great party may seem magical, but it’s probably the result of some great planning. Before you call or e-mail the people you want to invite or pull out the cookbooks to choose recipes, answer a few basic questions. Do you have much time for preparation? What party space is available? How much can you afford to spend on food, beverages, and supplies? What equipment and tableware do you own (or what can you borrow, rent, or buy?) An unfavorable answer to any of these questions doesn’t mean forgetting the party, it just means finding creative solutions.

CHOOSE THE FOOD

· DETERMINE THE AMOUNT
At an afternoon open house or event that doesn’t include the dinner hour, offer seven to nine bites per person. If an appetizer party is scheduled for 7 to 9 in the evening, provide enough food to replace dinner, about 12 to 14 bites per person. Keep appetizer servings small; most guests will want to sample some of everything.

· SELECT YOUR APPETIZER RECIPES
Think about ease of eating and serving. Balance hot-from-the-oven appetizers with cold and room-temperature nibbles. Aim for variation in color and texture. Consider guest tastes, but don’t be limited by them. Not every food needs to be meatless if one or two guests are vegetarians. Look for things you can make ahead and freeze. Master a few great recipes and rely on them. “Great” may mean recipes that minimize last-minute fuss, add bold flavors, look fabulous, or are easy to eat. Try to prepare a new recipe at least once before you serve it to company. Round out the menu with very simple foods or ready-mades from the deli or specialty store. Steer clear of recipes requiring party-time attention and have fun with your guests.

· PICK A KITCHEN DAY
Study your recipes for what you can make ahead. Pick a preparation date and get a few appetizers ready and frozen.

· BRING IT ALONG
If a guest offers to bring something, accept. Decide together what your guest’s contribution could be so it fits the theme or “taste” of the party.

BALANCE YOUR BUDGET

· ESTIMATE YOUR PARTY’S COST
Once you know your menu, add up the food cost. Then include napkins, tableware, or serving pieces you plan to buy or rent.

· ECONOMIZE IF NECESSARY
To cut costs, find a substitute for a pricey recipe ingredient, offer fewer appetizer choices, pour punch or a house cocktail instead of a full bar, or trim the guest list.

MAP OUT THE PARTY

·MAKE YOUR SHOPPING LIST
With the menu finalized, complete the shopping list. On another list, note anything that needs to be special ordered and write a deadline date for ordering.

·PLAN PREPARTY TASKS
Make a day-to-day list, starting a week ahead and ending on party day. Be sure your oven, refrigerator, and freezer will hold everything you need and that oven temperatures for foods that need to be heated or baked at the same time do not conflict.

SET THE STAGE

· PICK YOUR PARTY AREA
Guests often seem to gather in the kitchen, so if that’s not what you want to happen, make it obvious by positioning food and beverages in another room of the house.

· PRESENT A BUFFET TABLE
Keep guests circulating with several food stations throughout the house. Locate beverage service in an area separate from food.

· TAKE A LOOK AT YOUR HOME
Does furniture need to be arranged in small groupings? Can you add holiday color with pillows, flowers, or other decorations?

· ADD LIGHT, SOUND, AND AROMAS
Think about the room’s atmosphere. Consider candles or white lights, have CDs ready, and put special soaps and towels in your bathroom.

MAKE THE MAGIC HAPPEN

· TAKE CARE OF THE BASICS FIRST
Do what you absolutely have to do first then see if time allows for extra garnishes. Entertaining is about gathering good company over good food, not about perfection.

· GET A LITTLE HELP
You don’t need a professional for an extra pair of hands. Pay a college-age neighbor, culinary student, or your own teen to assist in such tasks as last-minute assembly, serving and replenishing platters, and cleanup detail.

· SET OUT FOOD
Be ready with warming trays, chafing dishes, and ice baths. Replace platters of perishable items with fresh foods every 1 to 2 hours.

STOCKING THE BAR
Locate the bar conveniently near the entrance. Many guests prefer to begin with a drink and mingle before visiting the food table. Here are some thoughts if offering a variety of drinks.

·GLASSWARE
If you can have only one set of party glasses, make it 9- to 11-ounce stemmed glasses. Otherwise, the basics include double old-fashioned (rocks) glasses, highball (similar to iced tea) glasses, pilsners (for beer), martini glasses, and some all-purpose wine glasses.

·EQUIPMENT
Have a jigger, long-handled spoons, napkins, towels, ice bucket, ice tongs, stir-sticks, and blender. Keep a couple of coolers nearby to restock ice and keep bottled beverages cold. Have plenty of ice on hand for adding to drinks.

·BEVERAGES
Stock a clear liquor (gin or vodka), a dark liquor (whiskey), beer, red wine, and white wine. Also stock up on soft drinks and fruit juices.

·MIXES
For a good variety, stock vermouth, sweet and dry bitters, Bloody Mary mix, tonic, triple sec, club soda, and ginger ale.

·GARNISHES
Have lemons, limes, oranges, maraschino cherries, cocktail onions, celery stick-stirrers, and stuffed olives.