Fall Cocktail Party
Special Collaboration with Jonathan Adler
Serves 4 people, 2 balls each
- 2 cups of cooked white rice
- Sushi vinegar (for amount, follow bottle instructions as it varies)
- 4 slices smoked salmon
- 4 slices prosciutto
- Cherry tomato and fennel (for garnish)
- Drizzle vinegar over hot cooked rice; gently fold to mix.
- Line plastic wrap. Scoop the rice with ice-cream scoop and out on the wrap and put salmon on top. Gather the plastic wrap straight up from the sides and shape rice ball.
- Unwrap the ball and put on the plate. Sprinkle with fennel for garnish.
- Repeat with prosciutto instead of salmon. Serve with a sliced cherry tomato for garnish.
Serves 4 people
- 1/2 pounds ground chicken
- 1/4 cup panko bread crumbs
- 2 pinches of finely chopped scallions
- 1/2 egg, lightly beaten
- 1 tsp finely minced fresh garlic
- 1 tsp finely grated fresh ginger
- 1/2 teaspoon sesame oil
- 1 pinch of salt and pepper
- 4 slider buns
- 1 cucumber sliced
- Teriyaki sauce
- Using hands, mix together chicken, bread crumbs, scallions, egg, ginger, garlic, sesame oil, salt, and white pepper until thoroughly combined.
- Form mixture into putty and cook 5 min per side until well done.
- Tuck the putty and sliced cucumber into the bun and serve with mayo and teriyaki sauce.
Serves 4 people, 2 rolls each
- 8 6-inch rounds rice paper
- 8 leaves lettuce
- Mint, basil, cilantro and your favorite herbs as much as you want
- 24 slices cooked pork
- Sweet chili sauce (for dipping sauce)
- Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel.
- Working on bottom third of rice paper, spread a bit of lettuce, herbs and pork. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.
- Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Serve with dipping sauce.
1 Month Prior
Purchase bar items, servingware and cocktail mixes
Place floral order with local florist
2 Days Prior
Purchase cocktail garnishes and groceries for small bites
1 Day Prior
Set up bar and lay out glassware and servingware
Prepare small bites (refrigerate and reheat closer to party)
Prepare cocktails (refrigerate until party)
Assemble and plate small bites 1 hour prior to the start of the party
Decor: $1,000 – $2,500
Food: $200 – $300
TOTAL: $1,400 – $3,000
Q&A with Jonathan Adler
Jonathan Adler shares his best entertaining tips.
What is your favorite type of event to host at home?
A marathon of MSNBC’s “Lock Up” with two guests – my hubby Simon and our rescue pup FoxyLady.
Can you share any tips or hacks for simplifying the party planning process?
Calm down. Don’t work yourself into a tizzy: People aren’t coming to your house to judge you on your décor or your food – they’re coming to see you.
When you are hosting a cocktail party, what is your go-to piece (from your collection)?
Anything from our 1948 dinnerware collection. It’s named for the temperature at which gold melts; it’s splattered with real gold. Formal enough for a holiday table but hardworking enough for every day.
What is your favorite host / hostess gift to give or receive?
I keep a stash of our Champagne Pop Candles at home. All the fun of drinking without the hangover.
What signature cocktail best represents you and why?
Iced tea with milk. It’s a little unexpected, it’s delicious, and I don’t drink.
On the rocks or neat?
Water – neat.