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Party Recipes

Punch Recipes   
Anniversary PunchCalifornia Punch
1 fifth Bourbon
3 cups Cranberry Juice Cocktail
1 qt. 7-Up
1 cup fresh Lemon or Lime Juice
1 dash Bitters (optional)
2 qt. Champagne
Pre-chill ingredients.  Pour into
    punch bowl over large piece of
    ice, adding champagne last.
    Decorate with slices of lemon
    and orange.
1/2 gal. Orange Juice
1/2 gal. Pineapple Juice
1/2 gal. Lime Juice
2 qt. Ginger Ale
2 qt. light or dark Rum
1/2 lb. sugar
Plenty of fresh sliced fruit
    floating in bowl .  NO PULP!
Champagne (straight)Champagne Punch
Chill with ice cubes
    in a plastic bag.
1 gal. Sauterne Wine
4 qt. Champagne
2 qt. Ginger Ale
1/2 pt. Sherbet
Ice cubes to chill.
Honolulu CoolerHospitality Punch
1 gal. Pineapple Juice
6 oz. Lime Juice
2 qt. Vodka
2 qt. 7-Up
1 qt. Brandy
1 qt. Soda
Ice cubes to chill.
3 oz. fresh Lemon Juice
8 oz. Cranberry Juice Cocktail
8 oz. Blended Whiskey
24 oz. pre-chilled Squirt or Wink
Mix in punch bowl; add cake
    of ice and decorate with
    orange and lemon slices.
Non-Alcoholic Punch #1Non-Alcoholic Punch #2
2 qt. Cranberry Juice
1 can (46 oz.) Pineapple Juice
1 cup Bottled Lemon Juice
2 qt. Ginger Ale
2 cans frozen Orange Juice
2 cans frozen Lemonade
8 cans water
2 cups Grenadine
Juice of three fresh Lemons
3 qt. pre-chilled Ginger Ale
Float orange slices on top.
    Add cherries.
Open House PunchParty Punch
1 small can (6 oz.) frozen
    Orange Juice Concentrate
6 oz. fresh Lemon Juice
2 small cans 12oz. frozen
    Lemonade Concentrate
2 1/4 qt. pre-chilled 7-Up
2 1/2 cups Blended Whiskey
Mix in punch bowl, adding 7-Up
    last.  Add drops of red food
    coloring as desired (optional).
    Add ice cubes or lump of ice.
    Garnish with fresh fruit.
1 fifth Bourbon
8 oz. unsweetened Pineapple Juice
8 oz. unsweetened Grapefruit Juice
4 oz. fresh Lemon Juice
2 qt. 7-Up
Pre-chill ingredients.  Mix in bowl,
    adding 7-Up last.
Decorate with fruit
Planter's PunchWedding Punch
1 gal. Red Wine
4 qt. Champagne
1 qt. Vodka
1 oz. Lime
Ice cubes to chill.
2 fifths Bourbon
juice of 12 lemons (total 12 oz.)
1 cup sugar
1 pt. very strong tea
56 oz. Club Soda
Mix thoroughly.  Pour over large
    piece of ice (or two trays of cubes),
    adding soda last.
Decorate with fruit.


Canapés & Hors D'oeuvres
DelicieuseSpread white bread with butter, add a slice of prosciutto and roll.
RusseSpread rye bread with cream cheese, softened with a little cream.  Sprinkle with finely chopped scallions, finely chopped dill pickles and seasoning, and roll.
Fortnum and MasonFortnum and Mason is one of the most famous grocery stores in England.
Spread whole-wheat bread with butter, top with very thinly sliced smoked salmon, sprinkle with black pepper and a little lemon juice and roll.
Egg & Anchovy CanapésSpread 1½ inch rounds of plain or toasted white bread with mayonnaise.  Cover one side with sieved hard-cooked egg yolk and the other side with finely chopped hard-cooked egg white and press down lightly.  Lay a fillet of anchovy across the middle.   Serve cold.
Ham or Salami CanapésCut 1½ inch rounds of buttered rye bread and spread thinly with Dijon-style mustard.   Top with 1½ inch rounds of thinly sliced ham or salami and, using a paper decorating cone, decorate with spirals of mayonnaise.  Set a piece of ripe olive in the center of each spiral.  Serve cold.
Clam and Spinach Canapés1 can (7½ oz.) minced clams, drained
1 package frozen spinach, cooked and drained
2 tablespoons butter
2 tablespoons grated Parmesan cheese
12 slices white bread, toasted

1½ inch plain cookie cutter

Makes 24 canapés.

Cut 24 rounds (1½ inches each) from the toasted bread.  Work the spinach in a blender until pureed.  Heat the butter, add the spinach and cook, stirring until dry.   Take from the heat, add the minced clams and spread the mixture on the toast rounds not more than 3 hours before serving, broil until browned and serve hot.

Stuffed Grapes1 lb. large black grapes
1 small package (3 oz.) cream cheese
salt and black pepper
2 tablespoons finely chopped salted browned almonds

Paper decorating cone and a small star tube

Makes about 30 according to size of grapes

Rinse the grapes, pat dry with paper towels and carefully remove from stems.  Make shallow splits in the stem ends of the grapes and lift out seeds with a pointed knife or rounded end of a sterilized bobby pin.  Work the cream cheese with salt and pepper to taste and put in paper decorating cone fitted with a small star tube.  Fill the grapes generously with seasoned cheese.  Dip the tops into the chopped almonds to cover them lightly on top.  If you like, spear each grape with a toothpick.

Stuffed Cherry Tomatoes1 box (1 pint) cherry tomatoes

for caviar filling:
small jar of black caviar
juice of ½ lemon
finely chopped hard-cooked egg white (optional)

Wash the cherry tomatoes and pat dry with paper towels.  With a sharp, pointed knife cut a slice from the stem end.  Use a demitasse spoon to hollow out a little of the tomato flesh.  Spoon a little caviar into each cavity, add a squeeze of lemon juice and, if you like, sprinkle with egg white.

Cheese Straws½ cup grated Parmesan or dry Cheddar cheese
6 tablespoons butter
1 cup flour
1 egg yolk
1-2 teaspoons water

Makes 35-40 straws.

Set oven at moderately hot (375 degrees).  Cut the butter into the flour, then rub with the fingertips until the mixture resembles crumbs.  Add the cheese and egg yolk, lightly beaten with the water, and continue working to form as smooth a dough as possible.   Chill at least 1 hour before rolling out to about ¼ inch wide and 4 inches long.   Shape 6 strips into rings and leave the remainder flat.  Lay on a baking sheet and bake in heated oven for 12-15 minutes or until golden.  When cold, lift the straws from the baking sheet and slip 4-5 into each ring.  Arrange the carefully on a platter because they are very fragile and break easily.

Dried Beef Rolls½lb dried beef, thinly sliced
2 packages (3 oz. each) cream cheese, softened
1 tablespoon prepared horseradish (or to taste)

Separate the slices of dried beef carefully.  Spread each slice with cream cheese mixed with the horseradish.  Roll up the beef like a jelly roll and cut into pieces about 1½-2 inches in length.  Fasten each little beef roll with a toothpick.

Stacked SandwichesMake sandwiches using thinly sliced bread.  With a cookie cutter, cut 2-4 small round sandwiches from each large one.   Sandwich 2 small sandwiches with any chosen ingredient (see below), also cut in a circle if necessary, and finish with a circle of bread.  Secure the stacked sandwiches with toothpicks and garnish with sprigs of parsley, if you like.

Egg and Cheese:  sandwich pumpernickel bread with layers of thinly sliced Gruyere cheese and hard-cooked egg, chopped and mixed with mayonnaise to bind and chopped dill pickles to flavor.

Ham and Pate:  sandwich whole-wheat bread with layers of liver pate and ham.

Ham and Salami:  sandwich white bread with layers of ham, salami, sliced tomato.

Neuchatel:  sandwich rye bread with sliced Gruyere cheese and finely chopped cooked ham or tongue, bound with mayonnaise and well seasoned with Dijon-style mustard.

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