Cocktail Supper Countdown

Our menu guide lets you kick back and enjoy the party.

Up to 2 weeks before

• Assemble Creamy Mushroom Phyllo Triangles ; place on a baking sheet and freeze. When completely frozen, transfer to heavy-duty zip-top freezer bags.

4 to 5 days before 

• Coconut Biscotti ; cool completely, and store in an airtight container at room temperature.
• Bake Spicy Meringue Kisses ; cool completely, and store in an airtight container at room temperature.
• Prepare and refrigerate Eggplant Caponata .

2 days before 

• Marinate beef for Cognac-Marinated Beef Tenderloin Sandwiches with Horseradish Cream in refrigerator, turning the package once or twice a day.

1 day before

• Prepare horseradish cream for Cognac-Marinated Beef Tenderloin Sandwiches with Horseradish Cream
• Stock up on ice, liquor, etc., for the bar.

Party day!

In the morning:

• Cook beef for Cognac-Marinated Beef Tenderloin Sandwiches with Horseradish Cream ; chill until ready to serve. Slice before serving.
• Prepare Mixed Vegetable Salad .
• Drain yogurt for Wrinkled Potatoes with Black Caviar; cover and chill.

In the afternoon:

• Set the table; be sure to have enough salad plates for all guests.

2 hours before guests arrive:

• Squeeze and refrigerate lime juice for Pineapple Margarita.
• Marinate shrimp for Marinated Shrimp.

1 hour before guests arrive:

• Bake Creamy Mushroom Phyllo Triangles (if the pastries have been frozen, add 7 minutes to baking ·Prepare Marinated Shrimp ; chill until ready to serve.
• Prepare Wrinkled Potatoes with Black Caviar.
• Prepare a dish of salt, and cut up limes and lemon rinds for cocktails. 30 minutes before guests arrive:
• Remove the horseradish cream for Cognac-Marinated Beef Tenderloin Sandwiches with Horseradish Cream from refrigerator.
• Remove Eggplant Caponata from refrigerator.

Printed from:
http://www.cookinglight.com/entertaining/menus-for-entertaining/cocktail-supper-countdown-00400000001228/