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Judy Creighton, The Canadian Press

Date: Tue. Nov. 17 2009 10:08 AM ET

The trend to small tasting plates served in restaurants has morphed to private house parties, according to two chef instructors at Liaison College in Kitchener, Ont.

Don't be surprised at holiday cocktail and wine parties to see individual stations throughout the living and dining rooms where appetizers with matching wines are being served, say Dean Michielsen and Mike Magda. Both teach at the culinary school, one of a chain of the college's campuses in Ontario.

"You can have a dozen different appetizers on several stations," says Michielsen. "That way a lot of your guests are able to mingle and sample the food and wines and it utilizes the available space in a home a lot easier than passing platters of food around."

Another trend catching on, says Magda, is the deconstructing of a popular dish taking apart certain elements to create small bite-size appetizers.

"Take a classic bouillabaisse (French seafood stew), narrow it down to certain elements and put it in a smaller version using a piece of fish and tomato puree on a small slice of bread," he says.

Magda says that some hosts short on time may opt to buy ready-made appetizers for their party, "but it's wise to have a few comfort items like shrimp and seafood sauce or quiche tarts which are classics."

But if time and ability permit, it's much nicer to make your own original appetizers. But try the recipes first before you serve them to your guests, he cautions.

"I would average four to five appetizers per person."

Michielsen says that the least popular items on the table at a cocktail party are the vegetable platters "because they are so plain."

"Instead, make a spinach dip or smoked salmon with roasted red pepper which are much more exciting."

Tips on planning appetizers for a holiday cocktail party:
As guests arrive, welcome them with spreads, dips and crudites, seasoned nuts and appetizers that you can arrange hours ahead and that won't go soggy in the fridge.

--As the party gets underway, serve appetizers that require last-minute arranging. Surround pates or terrines with crackers and breads, then garnish. Fill pastry cups with savoury fillings and pass them around.

--When the party is really rolling, serve piping hot appetizers. When choosing hot dishes, read recipes carefully and do as many of the components ahead of time as possible. Then simply heat, reheat or broil the final dishes prior to serving.

--Source: "The Complete Christmas Book" by The Editors of Canadian Living Magazine (Transcontinental Books).
A new addition to stand-up functions is the dessert appetizer table.

"The trend is for sweets on the side," says Magda. "Serve miniature desserts such as small shortbread cookies with a lemon curd filling or bars and squares."

Although cocktails like martinis and other mixed drinks made a comeback several seasons back, Michielsen says their popularity seems to be waning at private home parties because most hosts seem to prefer to serve a variety of wines.

He says that if it's a large party, the host might want to hire a bartender if serving mixed drinks, or ask a family member or friend to pour the wine for a smaller gathering.

"There are so many wonderful wines available and with such emphasis on zero tolerance, the trend today is more on the social and the warmth you get from mingling with friends around the food stations."

To learn more about Liaison College, visit www.liaisoncollege.com

Article source

http://www.ctv.ca/servlet/ArticleNews/story/CTVNews/20091117/PARTY_tasting_091117/20091117?s_name=holidayguide2009&no_ads=

Yields: 6 Senings
Author: Michael Cortese

Ingredients:

6 Ahi Tuna Steaks
1 Tbsp Olive Oil
1 English Cucumber, Sliced into thin rounds

Mango Salsa Ingredients
2 Mangoes, Peeled & Diced
1 Red Pepper, diced small
1 small Red Onion, diced small
1 Jalapeno, diced fine
1 Tbsp Lemon Juice
1 Tbsp Chopped Cilantro
2 Tbsp Orange Juice

Cucumber Water Ingredients

1 English Cucumber, peeled
1 tbsp Chopped Cilantro
Pinch of Salt to taste

Mango Salsa Procedure:
In a mixing bowl combine mangoes, red pepper, red onion, jalapeno, Lemon Juice, Orange Juice, and chopped cilantro. Salsa will hold for up to 5 hours.

Cucumber Water Procedure:
In a blender combine the cucumber, cilantro. and puree. Pour through a cheesecloth and season with salt.

Ahi Tuna Preparation:
Rub the Tuna with Olive Oil and Sear in a hot Pan or on the grill until desired doneness.
Overlap the cucumber slices on the plate and arrange hi a circle. Place the Mango salsa hi the center of the cucumber rounds. Slice the Tuna and place overtop of the mango salsa. Pour the
cilantro water around the dish and serve.

1 can Black beans
1 head garlic (roasted)
Half an onion (fine dice)
1 jalapeno pepper (finely chopped)
l oz butter
Salt pepper to taste

Cut the top of your garlic off and drizzle with olive oil place on foil and put in the oven 300 F till golden brown with a soft consistency.
Chop your onions and jalapeno pepper.
Melt your butter in a saute pan add your onions and peppers salt pepper. Remove from heat and add to the black bean and place in your blender, mix well till you get a smooth consistency adjust the thickness with water. Place back in your saute pan and heat adjust your seasoning.