Host a Galentine's Snacky Party
Plus some last minute Super Bowl apps!
Last weekend I hosted some friends upstate for a Galentine’s party, and it turned out to be such a fun and magical evening! I’ll be honest with you, I don’t always love cooking dinner for a large group. I’m usually stuck in the kitchen the entire time, only to emerge at the dinner table. This is where the snacky party comes into play. A snacky party is an array of apps, perfect for a casual mingle and graze. To create a successful spread, I use my bites, bowls and boards method. If you can feature at least 1 or 2 dishes in these categories, you’ll cover a wide range of different textures, colors and flavors. But first, let’s start with the decor!
THE VIBE
For the decorations, I went with a red, pink and white theme with bow and heart details. I loved the lace tablecloth, it added a delicate texture to the space without being too distracting. The colorful candlesticks and tea light candles also added a nice warm glow to set the mood. See below for links!
THE SNACKS
Now for the food! I wanted to have a balanced spread of both cheesy offerings and some freshness for contrast. I also wanted each dish to tie into the Galentine’s theme, using red hues and heart accents. I went with the following:
BITES: Tomato, Mozzarella and Roasted Red Pepper Skewers
BOWLS: Beet and Apple Winter Salad + French Onion Dip with Sea Salt Chips
BOARDS: Cheese and Chocolate Board + Sourdough Bread with Salted Butter
BEVS: I also whipped up some tasty espresso martinis for everyone!
On the cheese board (love this three-tiered tray) I featured a heart-shaped brie, espresso rubbed cheddar, salami, strawberries, dark chocolate, red pepper jam, candied pecans, crackers and rosemary! There were seven of us total, and it ended up being plenty of food. We also planned to go to another location after this (a dance party in a nearby barn… gotta love upstate) so the intention of the party was to just enjoy the light apps.
I’m going to try and host one themed snacky party a month, so stay tuned for more ideas.
LAST MINUTE GAME DAY APPS
The Super Bowl is tomorrow, aka, a day to celebrate all types of decadent snacks. Here are two of my favorite apps - both delicious and simple to make!
HOT HONEY TORTELLINI PASTA SALAD
INGREDIENTS
Pasta Salad
8 ounces of cheese tortellini
15 slices of Italian Dry Salami, thinly sliced into strips
5 slices of Grande Sopressata Salami, thinly sliced into strips
8 ounces mozzarella balls, sliced in half
1/2 cup of frozen peas, defrosted
1/2 cup of sweet corn
1/4 cup roasted red peppers, diced
2 tbsp fresh basil, chopped
Hot Honey Dressing
1/4 cup extra virgin olive oil
2 tablespoons hot honey
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
Crushed black pepper
Flaky salt
TO MAKE
1. Bring a pot of salted water to a boil and add tortellini. Stir gently to prevent sticking. Cook the pasts for the time specified on the package, usually 2-5 minutes, until they are al dente (tender but still slightly firm to the bite).
2. Immediately drain the tortellini in a colander. Rinse with cold water to cool them down. This helps prevent them from sticking together and keeps the pasta firm for the salad.
3. In a large bowl, combine tortellini, salami, mozzarella, peas, corn, roasted red peppers and set aside.
4. In a small bowl, whisk together the olive oil, hot honey, red wine vinegar, Dijon, crushed black pepper and salt.
5. Pour the dressing over the pasta salad and mix until combined
6. Garnish with fresh basil, crushed black pepper and serve. This will last in the refrigerator for 2-3 days.
SMOKED HAM, GRUYÈRE AND DIJON SLIDERS
INGREDIENTS
3 tablespoons salted butter, melted
1 tablespoon Dijon mustard, plus more for serving
2 teaspoons everything bagel seasoning
12 King’s Hawaiian rolls (or any slider rolls)
6 ounces Emmental cheese, thinly sliced
8 ounces smoked ham, sliced
6 ounces Gruyère cheese, thinly sliced
Bread-and-butter pickles, for serving
TO MAKE
1. Preheat your oven to 325°F.
2. In a small bowl, mix the melted butter, Dijon mustard, and everything bagel seasoning.
3. Using a serrated knife, slice the rolls in half horizontally. Place the bottom half on a sheet pan.
4. Layer the fillings in this order: half of the Emmental, half of the ham, all of the Gruyère, the remaining ham, and the rest of the Emmental. Place the top half of the rolls on top.
5. Pour the butter mixture evenly over the top of the rolls.
6. Cover with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and the tops are golden brown.
7. Serve with extra Dijon mustard and bread-and-butter pickles on the side.
Looking for some savory dip recipes? Check out the recipe rundown for paid subscribers here.
Have a great weekend!
xo Marissa