So, I am having a birthday cocktail party this coming weekend for my friend. There will probably be 15-20 people here and the time is eight o'clock, so I am assuming that most will have eaten dinner before. Also, the guests are all in their mid-to-late 20's (grad students) so I am also counting on this crowd being more interested in the spirits than the chow.
The crux of my dilemma is a trifecta of: not stressing out over doing everything myself -/- cooking for people that are not foodies -/- and wanting to still have a cocktail menu I am personally pleased with.
I guess I need validation that this is okay. :-) Any advice/proposed changes are welcome!
[RE: the summer rolls - how soon in advance can I make them?]
*Caramelized Onion Dip with William Poll Potato Thins (http://www.thenibble.com/marketplace/...)
*Spinach dip & Stacy's Pita Chips
*Ham & Pineapple Skewers (http://www.rachaelraymag.com/Recipes/...)
*Shrimp Summer Rolls (http://www.foodnetwork.com/recipes/ty...)
Dessert: Lemon Bar Squares and Petit Fours