CINDY, INCIDENTALLY:

There are particular rituals that often mark the passage into adulthood, such as: first car, first heartbreak, first sectional couch and hosting your first holiday party.

We all mock Martha Stewart and her work as a flawless domestic goddess, but truthfully I think most of us covet her ability to throw a party, color-coordinate a Christmas tree, create holiday cards with rubber stamps and glitter and make canapĂŠs shaped like gingerbread men.

It’s an enviable trait that looks effortless, but actually requires a huge level of organization skill that many of us don’t realize we don’t have until in the throes of planning our first mixer.

I met up with Erika Reardon, a Huntington Beach caterer who has fine-tuned her skills for throwing parties, and she was able to offer some advice for novices who are branching out on their own this year.

Reardon, owner of Erika’s Catering, gave me her top five tips that she uses when putting together a party.

 Plan Ahead: Reardon explained the importance of writing lists out for everything you need for your party. This can mean drafting the menu, writing out a timeline of things you need to do and by when, and having shopping lists of ingredients and home décor supplies you need.

“Everybody is really busy and they have a lot of traffic in their brain, so carrying lists with you will help you pick things up when you are out,” she explained.

 Be Realistic: While it’s nice to brag to guests that the apple pie sitting on your dinner table was made from scratch and you cored all the apples that morning, Reardon says it’s best to just pick one dish to make from scratch.

“Be realistic about what you can cook. Pick one thing you are good at making and then supplement the rest with something simple.” Go ahead and pick up side dishes at gourmet markets or Sam’s Club. And don’t feel bad; you are not cheating on the dinner party gods.

 Recruit a Co-Host: Don’t try to do everything yourself — go ahead and ask friends and family to bring side dishes, salads or desserts. If you have roommates and they are part of the party, ask them to help with the costs, decorating or cooking.

 Invitations: Reardon says while it’s important to send out invitations, it’s equally important to understand people don’t remember to R.S.V.P. or they wait until the last minute to do so. So plan ahead and double check with guests yourself or make extra food so you don’t run out.

 Have Fun: Getting bogged down with the decorating details, cooking and trying to make everything perfect can keep you from having fun. Planning will help things will run smoothly so you can also enjoy your party.

RECIPES

Below are recipes courtesy of Erika’s Catering, at 7351 Heil Ave. Unit E, Huntington Beach. For more information visit www.erikascatering.com.

 

WINTER GREEN SALAD

1 bag of mixed greens (about 9 oz.)

½ cup of dried cranberries

½ cup of toasted, slivered almonds

Directions: Toss together in pretty serving bowl.

 

APPLE VINAIGRETTE

3/4 cups Olive Oil

1/2 cup sparkling apple cider

1/8 cup Dijon mustard

1/2 cup rice wine vinegar

1 tsp. sugar

Pinch each or kosher salt & black pepper

1/2 cup diced green apple

Directions: Combine and shake well. Dress salad to taste

Optional: 2 oz. crumbled goat or blue cheese

 

GOURMET MACARONI AND CHEESE

Preheat Oven: 350 degrees

2.5 lbs. cooked & drained shells (don’t overcook)

1 qt. Alfredo sauce (store-bought is fine)

1/2 lb. goat cheese

1/2 lb. blue cheese crumbles

1 lb. grated Swiss cheese

2 tsp. fresh thyme

1 tsp. salt

2 tsp. Tabasco

1/2 cup half & half

Directions: In a large skillet or sauce pan, combine the Alfredo sauce and cheeses. Warm over medium heat until all of the cheese is melted, stirring often. Stir the thyme, salt, Tabasco and half & half into the cheese mixture. Add the cheese mixture to the cooked shells and combine well. Pour mixture into an aluminum 1/2 -sized pan or casserole of your own. Spray the pan with a spray release like Pam. The food won’t stick and clean up will be a snap. Bake uncovered for 10 minutes till golden and crunch

CINDY ARORA is a freelance writer. She may be reached at [email protected].