The Culinary Architect : A summer afternoon hors d’oeuvres party

Summer is a wonderful time to celebrate warm weather and longer days.  
This time of year is perfect for an afternoon hors d’oeuvres party!  
The bulk of the following menu may be prepared ahead of time, leaving last minute preparation to a minimum and time to enjoy your guests to a maximum.  
Make the bar “help yourself” service, by making the drinks ahead of time and putting them on an attractive tray.
Place all of the foods listed here on a buffet table or a cocktail table with napkins and cocktail size plates,(feel free to add a few store bought nibbles too!)  
Then sit back and relax! Be a guest at your own party.
Menu
Serves 12
The great thing about this drink is you can get it set up a few hours ahead of time and leave it in the refrigerator until serving
Mint Julep
Pita Crisps
Your Favorite Dip and
other Nibbles*
Sun dried Tomato and
Roasted Red Pepper Dip
Cheese Straws
*recipe not given
Mint Julep
1 quart bourbon
1 cup sugar
1 cup water or club soda
24 sprigs of fresh mint
crushed or shaved ice
 In a Cuisinart, fitted with a steel blade, puree sugar, water and 12 mint sprigs.
 Divide mint mixture into 12 thoroughly frosted collins glass or mugs and pack with ice.  Add club soda or water, add bourbon and stir.  Garnish with remaining mint and serve.
Pita Crisps
1 package of Pita bread
1 can spray olive oil
Seasoning:  Seasoned Salt
or preferred seasoning
Preheat oven to 350 degrees.
 Split 6 pita breads and cut each into 8 wedges.  Place on a baking sheet in a single layer.
 Spray lightly with olive oil and sprinkle with your favorite seasoning.  Bake for 20 minutes until crisp.  These can be made up to two days in advance and stored in a tightly sealed container. (I use a Tupperware® container)
Serve in a basket with your favorite dip, ie hummus and Sundried Tomato and Roasted Pepper Dip
Sundried Tomato
& Roasted Pepper Dip
1 jar roasted red peppers
3 cloves garlic, peeled
1/4 cup oil-packed sundried
tomatoes, chopped (or use
tomatoes marinated in grape
seed oil)
1 tsp. balsamic vinegar
Dash cayenne pepper
Salt & Pepper to taste
 In a food processor, combine peppers, garlic, tomatoes, vinegar, cayenne,  Process until smooth.  Taste. Add salt and pepper if needed. This can be made up to 3 days in advance and stored tightly closed in the refrigerator. (I use a canning jar)
Cheese Straws
(NOTE:  Each whole sheet makes approximately 45-50 pieces)
1/2 cup grated Parmesan
Cheese
1 sheet Homemade Puff
pastry Dough (Available a
Culinary Architect –
 516-484-7431) or in the
freezer section of most
supermarkets
Pepper to taste
Egg Wash  (1 egg, mixed
with 1 tablespoon heavy
cream)
Extra flour for dusting
Dust a marble urface or
cutting board with flour.
Roll out dough.
 Brush with egg wash.  Sprinkle with pepper and cheese.  Cut dough into strips with a pizza wheel.  Freeze until cooking.
 To bake, preheat oven to 375 degrees.  Place straws on a parchment-lined baking sheet, or Silpat lined baking sheet. Bake until done.  Lightly golden in approximately 10-15 minutes.
Serve warm or room temperature.
Alexandra Troy is owner of Culinary Architect Catering, a 33-year old Greenvale-based company, specializing in private, corporate and promotional parties.  For more photos and presentation follow Culinary Architect Catering on Facebook.