Email a Friend Printer Friendly Add to My Favorites

The No-Shopping Cocktail Party

These five hors d'oeuvres can be made entirely from a well-stocked pantry. Like this menu? Become a member for access to thousands of recipes and menu ideas!Want to host a holiday get-together, but you’re short on time to shop (and cook)? This menu consists of five quick hors d’oeuvres and can be made entirely from a well-stocked pantry: spicy curry-spiked pecans; a simple white bean and artichoke dip that can be served with the seeded crackers (or, if you have them on hand, fresh vegetable crudités); olives marinated in herbs and lemon zest; and the crunchy Parmesan crisps known as frico in Italy. You may need to pick up one or two items that you’re missing, but there’s no need for a long slog through a crowded supermarket. As for cooking time, we’ve created a schedule that lets you work ahead, so all you have to do the day of the party is set up the food on serving dishes. But if it’s truly a spur-of-the-moment bash, you can make the whole menu with a couple hours of work in the morning.

the menu

Zesty Lemon Olives Frico (Cheese Crisps) White Bean & Artichoke Dip Malabar Pecans Seeded Crackers

Shopping List

Pantry Checklist

Refrigerator Unsalted butter (4 Tbs.) Garlic (6 cloves) 2 lemons Parmigiano Reggiano (2-1/4 cups grated) Fresh rosemary (3 sprigs) 1 lb. shelled pecans

Spice Rack Fennel seeds (4 tsp.; or 2 tsp. fennel seeds and 2 tsp. caraway seeds) Madras curry powder (1 Tbs.) Kosher salt (1 Tbs.) Sesame seeds (1 Tbs.) Poppy seeds (2 tsp.) Table salt (1 tsp.) Cayenne pepper (1/4 tsp.) 3 Bay leaves Ground cinnamon (1 tsp.) Ground cumin (1/4 tsp.) Dried red chile flakes (pinch--optional) Black peppercorns

Other dry goods Canola oil (2 Tbs.) Extra-virgin olive oil (1/2 cup) 1-1/2 cups unbleached all-purpose flour (6-3/4 oz.) 1/2 cup whole-wheat flour (2 oz.) 1 can (15-1/2 oz.) cannellini beans 1 can (14-1/2 oz.) artichoke hearts 1 pt. oil- or brine-packed olives, green or black, or a mix

Optional: pita chips or fresh vegetables (carrots, celery, bell peppers) for serving with the white-bean dip.