As regular readers of What’s Cooking know, my favorite way to entertain during the holidays is with a casual cocktail party where you can invite dozens of people without worrying if you have enough china, seating or silverware.

I choose munchies and hors d'oeuvres that can be prepared ahead with a minimal of last minute kitchen work just before guests arrive. We always set up a bar as far away from the kitchen as possible. If it’s a really large group (I remember the days when I didn’t bat an eye at 80 guests in my house) a bartender/kitchen helper is an excellent investment.

Otherwise, I think it is nice for the host or hostess to mix or pour the first libation to welcome your friends to the party and then invite them to help themselves if they’d care for another.

Having a bar set up away from the activity in the kitchen (where everybody seems to congregate no matter what) helps promote good traffic flow and allows guests to mingle and chat. Have a good assortment of liquor and wine on hand and also include a couple of non-alcoholic beverages, plenty of ice and a selection of mixes. I think a pot of decaf and something decadently sweet offered as the party begins to wind down is a lovely way to end the evening.

I’ve included 2 charts that may be helpful when planning your party, as well as a selection of both hot and cold recipes that can be prepared at least a day in advance. Cheers!

Vegetable dipper quantities

Vegetable approximate yield

• 2 lbs. broccoli or cauliflower: About 30 (1-1/4-inch) florets
• 1 lbs. carrots: About 60 (3 by 1/2-inch) sticks
• 1-3/4 lbs. celery: About 100 (4 by 1/2-inch) sticks
• 1 pint cherry tomatoes: About 25 tomatoes
• 1-1/2 lbs. cukes or zukes: About 50 (1/4-inch) slices

Beverages

• One bottle (1.75 or 59.2 oz.) liquor yields about 40 mixed drinks
• One bottle (750ml) wine or champagne yields 5 or 6 glasses

Spicy Mexican ranch dip

• 1 pkg. (8 oz.) cream cheese, softened (regular, reduced fat or fat free)
• 1 cup sour cream 1 envelope (1 oz.) ranch salad dressing mix
• 1 can (10 oz.) Rotel tomatoes with mild chiles, drained well
• 2 Tbsp. fresh cilantro
• 1 Tbsp. fresh lime juice
• Combine all ingredients in food processor and blend 30 seconds or until well combined. Transfer to a bowl and serve with fresh veggies or tortilla chips. Yield: about 2-1/4 cups.

(May be prepared a day in advance and refrigerated.)

Bourbon cocktail meatballs

For the meatballs

• 3/4 lb. lean ground beef
• 1/2 lb. ground pork
• 1/4 lb. ground veal
• 1/2 cup unseasoned dry bread crumbs
• 1/4 cup finely minced onion
• 3/4 tsp. salt
• 3/4 tsp. dry mustard
• 1/2 tsp. freshly ground black pepper
• 2 Tbsp chili sauce
• 1 large egg, beaten

For the sauce

• 1 jar (12-oz.) pineapple preserves
• 1/3 cup chili sauce
• 1/4 cup bourbon
• 1/4 tsp. hot pepper sauce

To prepare the meatballs: Combine beef, pork, veal, bread crumbs, onion, salt, mustard, black pepper, chili sauce and egg in large bowl, and mix gently until well combined. Shape into 48 (about 1-1/4 inch) meatballs; place on ungreased rimmed sheet pan and bake in a preheated 400 F oven 15 to 20 minutes or until meatballs are cooked through. Remove from pan and place meatballs on paper towels.

To prepare the sauce: Combine preserves with chili sauce, bourbon and hot pepper sauce in a Dutch oven or other large pan. Cook over low heat, stirring frequently, until mixture is hot and bubbly. Add meatballs and stir gently to coat with sauce. Cook until thoroughly heated and then transfer to a chafing dish. Yield: 48 meatballs.

(Prepare as directed and place meatballs and sauce together in a covered container and refrigerate for up to 1 day in advance. Reheat in a large pan over medium heat, stirring frequently. Transfer to chafing dish when hot.)

Buffalo chicken wontons

• 24 wonton wrappers
• Non-stick cooking spray
• 2 cups chopped or shredded cooked chicken
• 1 pkg. (8 oz.) cream cheese, softened and cut into pieces
• 1-1/2 cups shredded Mexican cheese blend, divided use
• 3 Tbsp. Frank’s hot pepper sauce
• Blue cheese dressing (recipe below)
• Celery sticks for garnish

Coat 24 mini muffin cups with cooking spray. Fit one wonton wrapper into each muffin cup; set aside.

Combine chicken, cream cheese, 1 cup of the Mexican cheese blend and the hot sauce in a medium bowl and mix gently until blended. Spoon chicken mixture evenly into cups and bake in a preheated 375 F oven for 6 minutes. Sprinkle 1 teaspoon of the remaining Mexican cheese into each cup and bake 2 minutes longer or until wontons are lightly browned and cheese is melted. Transfer to a serving platter and garnish with a dollop of blue cheese dressing and poke in a celery stick. Yield: 24 appetizers.

(Filling may be prepared a day ahead of time. Fill wontons and bake just before serving.)

Blue cheese dip

• 1 cup mayonnaise
• 1/3 cup sour cream
• 2 Tbsp. cider vinegar
• 1 Tbsp. sugar
• 1 clove garlic, peeled and minced
• 1/4 tsp. white pepper
• 1/2 cup crumbled blue cheese

Combine mayonnaise, sour cream, vinegar, sugar, garlic, and pepper, beating to combine. Fold in crumbled blue cheese. Yield: about 1-3/4 cups.

(Best made a day in advance of serving.)

Shrimp cocktail with Caribbean style dipping sauce

• 3 lbs. large shrimp, cooked, deveined, shelled and chilled
• 1 Tbsp. butter
• 1/2 of a habañero pepper, seeded and minced (wear gloves!)
• 2 tsp. grated fresh ginger (do not substitute dried ginger)
• 1 jar (18-oz.) orange marmalade
• 2 Tbsp. fresh lime juice
• 1/4 tsp. salt

Melt butter in a medium saucepan over medium-high heat. Add pepper and ginger; cook 2 minutes stirring frequently. Re­duce heat to low; stir in marmalade, lime juice, and salt. Simmer 5 minutes, stirring frequently. Yield: 2 cups

(Caribbean sauce may be prepared several days in advance and refrigerated. Shrimp are best cooked the day of the party.)

Cheddar cheesecake

For the crust

• 2/3 cup crushed pumpernickel crackers
• 3 Tbsp. butter, melted

For the cheesecake

• 2 pkgs. (8-oz. each) cream cheese, room temperature
• 1/4 cup whipping cream
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp. dry mustard
• 2 large eggs
• 2 cups shredded extra sharp Cheddar cheese
• 1/2 cup finely chopped roasted red bell peppers (from a 7.25-oz. jar)
• 1/4 cup sliced green onions

For the garnish

• Roasted red bell peppers cut into shapes with mini seasonal cookie cutters

To prepare the crust: Combine crushed crackers and butter in a medium bowl and mix well. Press evenly onto bottom of an ungreased 9-inch springform pan. Bake in a preheated 350 F oven 8 to 10 minutes or until golden brown. Set aside.

To prepare the cheesecake: Beat cream cheese in medium bowl with electric mixer at medium high speed until light and fluffy. Add cream, Worcestershire sauce, mustard and eggs; beat until smooth and well blended. Stir in shredded cheese, roasted peppers and green onions; mix well. Spread over crust and return to oven (still at 350 F) and bake for 35 to 40 minutes or until center is set. Remove from oven and let cool 30 minutes. Loosen edges of cheesecake with a thin, sharp knife and let cool for another 30 minutes. Refrigerate overnight.

To serve, carefully remove sides of pan and place cheesecake on platter. Garnish with roasted pepper cutouts, if desired. Surround cheesecake with apple and pear slices and assorted crackers. Yield: 24 servings.

(Must be made 1 day in advance of serving.)

Wild mushroom crostini

• 36 (about 1/3-inch-thick) baguette slices
• 2 Tbsp. olive oil
• 1/3 cup chopped shallots
• 2-1/4 cups chopped oyster mushrooms
• 2-1/4 cups chopped shiitake mushrooms (about 6 oz.), stems removed
• 1-1/4 cups chopped chanterelle mushrooms (about 4 oz.)
• 2 cloves garlic, peeled and minced
• 1/4 cup whipping cream
• 1 tsp. minced fresh rosemary
• 1/2 tsp. grated lemon zest
• Salt and freshly ground black pepper
• 1 cup grated Fontina cheese
• 1/2 cup freshly grated Parmesan cheese

Arrange baguette slices on a rimmed sheet pan and toast in a preheated 375 F oven for 8-9 minutes or until golden. Cool.

Heat olive oil in a large skillet over medium-­high heat. Add shallots; sauté 1 minute. Add all mushrooms; sauté 6-7 minutes or until begin­ning to brown. Stir in garlic; sauté 1 minute. Remove from heat. Stir in cream, rosemary, and lemon zest. Season to taste with salt and pepper. Let cool and then add the Fontina and the Parmesan cheeses. Preheat broiler. Top each toast with about 1 Tbsp. of the mushroom topping and place on rimmed sheet pans. Work­ing in batches, broil 3 minutes or until cheese is melt­ed and begins to brown. (Watch closely — they can burn quickly.) Transfer to platter and serve immediately. Yield: 36 appetizers.

(Baguette slices may be prepared 2 days in advance and stored in an airtight container at room temperature. Mushroom topping may also be prepared 2 days in advance and refrigerated. Assemble just before serving, baking as directed above.)