New York City caterer Peter Callahan specializes in outrageously cute miniature versions of comfort food favorites. In his new cookbook Bite By Bite he shares his secrets for creating stylish, unforgettable party food at home
With hors d'ouevres or finger food, there's always the question of how many things you need to serve so no one goes home hungry. Here is Peter's strategy for menu planning.
•Plan on four hors d’oeuvres per person per hour (translation: for a party with 20 guests, you’d need 80 hors d’oeuvres). This is a minimum; we often offer 14 hors d’oeuvres per guest per hour.
•Offer equal split of vegetarian, beef, poultry and seafood options
•Balance rich foods with light ones and warm hors d’oeuvres with cold ones
•Specialty cocktails are a great ice-breakers -- the key is to make them with fresh juices. Make them playful, serve lemonade in a hollowed-out lemon with old-fashioned lemon candy sticks as a garnish.