[From the 2026 Home & Garden Magazine]
The idea of entertaining a large number of guests might seem intimidating, but believe me... it doesn't have to be! All you need are some simple but delish recipes that can easily be made in crowd worthy amounts. So step into my kitchen and let me show you how!
As you know, I always start with a great drink. My new libation creation is a signature cocktail for a very special member of our Saratoga TODAY family... drum roll please... the fabulous Colleen Coleman! Besides her ever-popular feature "Colleen's Picks: A Carefully Curated Selection of Home Decor Items,” this amazing woman is owner and principal of CMC Design Studio, LLC. Her award-winning interior designs illuminate her talent and eye for detail. The CMC Summer Splash is the quintessential warm weather cocktail. A refreshing cherry almond flavor profile and a top off of sparkling Rosé makes this drink as pretty, effervescent, and fun as Colleen herself!
My Cauliflower Jalapeno Popper Dip is spicy, cheesy deliciousness! This will serve about 10 to 15 guests, but you can easily double the recipe if needed. Even better, low fat dairy ingredients and the addition of cauliflower make it a healthier option as well. Not only is this dip a great addition to any party spread but it’s another make-ahead wonder. Put it together in advance and just pop it in the oven a little before party time and you're ready to go.
I think one of the easiest celebratory noshes to prepare and serve is the time-honored party sandwich, and I have two yummy versions to share. Just put the sandwich fillings together a day ahead and assemble the sandwiches before your party. You can quickly make one, two, or three or more sandwiches depending on the size of your guest list. Using long French style baguettes lets you make multiple servings quickly. Just cut a baguette horizontally into two pieces, add the fillings to the bottom half and pop the top half in place. After they're chilled just slice into small sandwich portions and pile them on a platter. I usually count on about 2 to 3 servings per guest.
So, let’s gets cooking! First up is the Green Goddess Garbanzo Party Sandwich. Fresh herbs and scallions give a scrumptious green color to the yummy Garbanzo bean (aka chickpea!) filling. Next up is the Cucumber, Radish and Herb Butter Party Sandwich. Crispy fresh ingredients and a flavorful herb butter meld deliciously in this summery creation. I hope you and your guests enjoy these recipes. As I always say, have fun in your kitchen cooking (and making drinks!) for the people you love and remember...
it doesn’t have to be perfect,
it just has to taste good!
Party Noshes & Drinks for a Crowd!
The CMC
Summer Splash
- 2 ounces of cherry juice - I like using Antioxidant Solutions 100% Tart Cherry Juice
- 1 ounce of
premium vodka - I/2 ounce of amaretto or almond liqueur
- Sparkling Rosé -
I prefer Bollicini brand - Stemmed maraschino cherries to garnish
- Directions: Measure the first three ingredients into an ice filled shaker, secure the lid and shake it like crazy. Strain into an ice filled white wine glass and top off with the sparling Rosé and garnish with one or two maraschino cherries.
- Cheers to you, Colleen!
- Visit SimplySaratoga.com for the Mocktail version!
Green Goddess Garbanzo
Party Sandwich
- One large French style baguette
- One 15.5 ounce can of chickpeas drained
- 1/2 cup of vegan mayonnaise
- 1 tablespoon of fresh lemon juice
- 1/4 cup of chopped fresh
flat leaf parsley - 1/4 cup of chopped fresh basil
- 1/4 cup chopped scallions
- 1 tablespoon of chopped
fresh tarragon or 1 teaspoon of dried tarragon - 1 clove of garlic minced
- 1/4 cup of sliced almonds,
coarsely chopped - 1/2 teaspoon of kosher salt
- 1/4 teaspoon of black pepper
Directions: Place the chickpeas in a large mixing bowl and mash with a fork to a chunky consistency.
Place the mayonnaise, lemon juice, parsley, basil, scallions, tarragon, and garlic in the bowl of a food processor fitted with the blade attachment. Process on high speed into a smooth dressing and add to the mixing bowl with the chickpeas. Add the almonds, stir to combine well and season with salt and pepper. Cover and refrigerate for at least one hour.
Slice the baguette horizontally and spread the bottom half with the chickpea mixture. Place the top half of the baguette in place and press gently. Wrap tightly in plastic wrap and refrigerate until party time. To serve slice into 1.5- to 2-inch-wide sandwiches. Secure each with a toothpick or party skewer and arrange them on a platter. Makes approximately 10 to 12 servings.
Cauliflower Jalapeno Popper Dip
- 1 large head of cauliflower washed and broken into florets
- 8 ounces of low-fat cream cheese
- 1/2 cup of low-fat sour cream
- 1/2 cup of chopped pickled jalapeno peppers
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of kosher salt
- 1 cup of shredded cheddar or
Monterey Jack cheese
Directions: Steam the cauliflower florets for about 10 minutes or until tender. Remove the heat, cool and place into a medium size mixing bowl. Preheat your oven to 350 F. Mash the cauliflower with a fork then combine with the cream cheese, sour cream, jalapeno peppers, garlic and onion powders, salt and shredded cheese. Spread the mixture into a 9 x 9 baking dish. Bake for 20 to 25 minutes until bubbling and lightly browned. Allow it to cool for at least 15 minutes then serve with your choice of crackers or veggie dippers. This recipe makes 4 cups of dip.
Cucumber, Radish & Herb Butter Party Sandwich
- 1 large French style baguette
- 1/2 cup of plant based or regular butter, softened.
- 1 tablespoon of minced fresh flat leaf parsley
- I tablespoon of minced scallions
- 2 teaspoons of minced fresh dill or 1 teaspoon of dried dill
- 2 teaspoons of minced fresh thyme or 1 teaspoon dried thyme leaves
- 1 teaspoon of kosher salt
- 1/4 teaspoon of black pepper
- 1 cup or a bit more of thin cucumber slices
- 3/4 cup or a bit more of thinly cut radish slices
- 1/2 cup or a bit more of thinly sliced purple onion
Directions:
Place the butter, parsley, scallions, dill, and thyme into a small mixing bowl and mix with a fork to combine. Season with salt and pepper. Slice the baguette horizontally and spread each half with the butter mixture. Spread the onion in a layer over the bottom half and follow with a layer of the cucumbers and then the radishes. Place the top half of the baguette in place and press gently. Wrap tightly in plastic wrap and refrigerate until party time. To serve slice into 1.5- to
2-inch-wide sandwiches, Secure each with a toothpick or party skewer and arrange them on a platter. Makes approximately 10 to 12 servings