Easy, Yet Classy Cocktail Party Recipes

Cocktail party recipes should be as classy as you expect your party to be. The food sets the stage, so don't skimp on appetizers. Not only should cocktail party food taste great, but it must also look fantastic.

When you plan a cocktail party menu, first consider the time constraints. Can you make six dishes and still pull it off successfully? If the answer is no, then stick to half that number. Even two appetizers for a small group will work. In fact, smaller is better if you can't control both the guests and the oven. Otherwise, unless you have a maid, you will be pulling double duty at your own cocktail party.

Some classic cocktail party recipes that stand out include bacon-wrapped scallops and mini beef Wellingtons. Both are delicious, they smell and look wonderful and they are very easy to make.

Bacon-Wrapped Scallops
Ingredients You Will Need:
Spinach leaves, fresh
Scallops, raw
Bacon, uncooked
1 tablespoon powdered garlic
Lemon wedges

Wash the spinach leaves, and set aside to drain. Do the same with the scallops. While these ingredients are draining, place the bacon strips on a cutting board. Sprinkle the garlic over the scallops while they're draining. Place one spinach leaf over each slice of bacon, and then place one scallop into each spinach leaf. Carefully wrap the scallop in the spinach leaf, and then wrap the bacon around the spinach leaf, securing the whole with a toothpick.

Broil the scallops four inches from the heat for about 10 minutes-5 minutes per side-and then remove them from the oven. Immediately squeeze lemon juice over the scallops, and serve hot.

Mini Beef Wellington Appetizers
Ingredients You Will Need:
1 to 2 pounds beef tenderloin filets, cut into strips
Salt and freshly ground pepper to taste
½ teaspoon chopped rosemary
2 tablespoons butter
2 large portabella mushroom caps, chopped
2 tablespoons green onions, minced
2 cloves garlic, minced
½ cup broth
2 packages crescent rolls, divided
1 egg, beaten
2 tablespoons water
1 cup sprigs fresh thyme
1 4-ounce jar horseradish
1 cup sour cream

Spray the meat strips with non-stick olive oil, and place them on the grill for about five minutes or until done. Sprinkle the strips with salt, pepper and rosemary while grilling. Remove when done, and place in a covered pan to retain the heat.

Meanwhile, heat the butter in a skillet. Add the chopped mushrooms, minced green onion and garlic and sauté until slightly brown. Add the broth, and deglaze the skillet while the vegetables continue cooking. Simmer until most of the liquid has evaporated.

Roll out the crescent rolls, and spread about one tablespoon of the mushroom garlic mix across the surface. Place one beef strip on the crescent roll and roll it up. Mix the egg with the water and brush the egg mixture over the top of the crescents. Bake according to the crescent roll package.

Garnish a heated plate with fresh thyme and place the mini-Wellingtons on top of the thyme. The aroma will be mouth-watering. For dip, mix the sour cream and horseradish together. Add a few springs of rosemary or thyme to the mix.