Festive Party Ideas

By Susan Nye
Festive Party Ideas

Chicken, Sundried Tomato & Olive Bruschetta

Marinate the chicken overnight and it will be juicy and tender. The sundried tomatoes and olives are a wonderful combination and complete this tasty treat.
Serves 8
  • 1-1/2 lb boneless, skinless chicken breasts
  • Sundried Tomato Marinade (recipe follows)
  • Sliced Ciabatta bread
  • 1 clove garlic
  • Extra-virgin olive oil
  • Sundried Tomato & Olive Tapenade (recipe follows)
  • Toasted pine nuts for garnish

    • 1. Put the chicken in a large, heavy-duty plastic resealable bag. Add the marinade and seal the bag, pressing out excess air. Marinate the chicken in the refrigerator, turning every few hours, for at least 4 hours or overnight.

    2. Preheat the oven to 350°. Put the sliced ciabatta in the oven and cook until lightly toasted, about 10 minutes. Keep an eye on the bread so it doesn’t burn.

    3. Meanwhile, preheat a grill pan to medium high. Remove the chicken from the marinade. Arrange the chicken on the grill pan. Reduce heat to medium; cook, turning once, until cooked through, about 4 to 6 minutes per side. Remove the chicken from the pan. Let rest for 5 minutes and then cut into thin slices.

    4. Lightly swipe the toasted ciabatta bread with the garlic clove and drizzle with a little extra-virgin olive oil.

    5. To serve: top the toasted ciabatta with sliced chicken and a spoonful of Sundried Tomato & Olive Tapenade. Garnish with a few toasted pine nuts.

    Sundried Tomato Marinade

  • 2 cloves garlic
  • 1/2 shallot
  • 2 halves oil-packed sundried tomatoes
  • 1 tsp dried herbs de Provence
  • 1 tsp kosher salt
  • 1 Tbsp hot pepper sauce or to taste
  • 1 cup dry white wine

    • 1. Put all the ingredients except the wine in a blender or mini food processor and process to combine. Add the wine a little bit at a time and process until smooth.

    Sundried Tomato & Olive Tapenade

  • 1/2 cup oil-packed sundried tomatoes, drained and finely chopped
  • 1/2 cup oil-cured Greek Olives, pitted and finely chopped
  • 1/2 tsp anchovy paste
  • 1 tsp capers, drained
  • 1 clove garlic, finely chopped
  • 1 Tbsp red wine vinegar
  • 2 to 3 Tbsp fresh basil, chopped
  • 1 Tbsp fresh parsley, chopped
  • 2 to 3 Tbsp extra-virgin olive oil
  • Kosher salt and freshly ground pepper to taste

    • 1. Combine all ingredients. Refrigerate for at least 1 hour to combine the flavors. Bring to room temperature before serving.

    Red Wine Punch

  • 3 Tbsp powdered sugar
  • 2 parts red wine
  • 1 part soda water
  • Oranges

    • Mix sugar with red wine in a punch bowl and stir well. Add the soda, plenty of ice, and drop in a few orange slices. Serve immediately.

    Ladybird

  • 1 oz brandy
  • 1-1/2 oz creme de cassis
  • 1 oz half-and-half
  • 1/4 tsp chocolate powder

    • Fill a cocktail shaker half full with ice cubes. Add brandy, cassis, and half-and-half. Shake vigorously. Strain into a chilled cocktail glass. Garnish with chocolate powder, and serve straight up.

    Golden Glow Punch (non-alcoholic)

  • 6 oz orange juice concentrate
  • 6 oz lemonade concentrate
  • 1 qt chilled apple juice
  • 2 qt chilled ginger ale
  • 1 pint lemon sherbet
  • 1 pint ice

    • Pour the concentrates and the apple juice into a punch bowl. Stir in the ginger ale. Spoon in sherbet and ice and serve immediately.

    Frozen Raspberry Daiquiris

  • 1 bag (12 oz) of frozen raspberries
  • 1 can (6 oz) frozen lemonade
  • 1 can water
  • 1 can rum

    • Put the raspberries and lemonade in a blender. Use the can from the lemonade to measure out your water and rum. Mix all in the blender until smooth.

    Frosty Lemon Martini

    Makes 2 servings
  • 1 Tbsp sugar
  • Lemon wedge
  • 1 cup crushed ice
  • 3 oz chilled lemon-flavored vodka
  • 1 oz chilled lemon-flavored liqueur
  • 4 tsp lemon juice
  • 2 thin strips lemon peel

    • 1. Pour sugar onto a small, rimmed plate. Rub rims of two martini glasses with lemon wedge to moisten, then dip rims into sugar to coat.

    2. Place ice in a cocktail shaker. Add vodka, liqueur, and lemon juice. Shake until mixture is very cold, about 10 seconds. Strain into glasses. Garnish each with a twist of lemon peel.