The Chic Holiday Party: Casual, Fun and Gorgeous

If you’re thinking of throwing a holiday party this year, look no further! We’ve got your definitive guide to throwing a chic, gorgeous party with minimal effort. To pull it off, we turned to Jes Gordon–party planner extraordinaire and author of Party Like a Rock Star–for her expert advice on the decor, the menu and more.

The Decor: Check out Jes’ decor tips and the gorgeous holiday table she set on GLOSStv.

The Food: Go with an assortment of fingers foods — they’re easy to make, easy to eat and perfectly festive! Here are a few of our favorites from Jes’ suggestions:

REAL SANTAS EAT QUICHE CUPS

Ingredients

1 (7.5 ounce) jar marinated artichoke hearts
1 small onion, finely chopped
1 garlic clove, minced
4 eggs, beaten
1/4 cup dry bread crumbs
1/4 teaspoon ground mustard
1/8 teaspoon dried oregano
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 (8 ounce) packages shredded Cheddar cheese
2 tablespoons minced fresh parsley

Directions

Drain artichokes, reserving half of the marinade. Chop artichokes; set aside. In a skillet, saute onion and garlic in reserved marinade until tender; set aside. In a large bowl, combine the egg, bread crumbs, mustard, oregano, pepper and hot pepper sauce. Stir in the cheese, parsley, reserved artichokes and onion mixture.

Fill miniature muffin cups three-fourths full. Bake at 325 degrees F for 15-17 minutes or until set. Cool for 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.

CAPRESE ON A STICK

Ingredients

1 pint grape tomatoes
24 small leaves fresh basil
1 container marinated boccocini , bite-size mozzarella balls in olive oil with herbs
1 package   6- to 8-inch skewers

Directions

Stack tomato and mozzarella ball on skewer placing a basil leaf in between. Arrange in a pinwheel on a simple white plate and serve!

FIG AND GOAT CHEESE BRUSCHETTA

Ingredients

1 1/4  cups  chopped dried Mission figs (about 9 ounces)
1/3  cup  sugar
1/3  cup  coarsely chopped orange sections
1  teaspoon  grated orange rind
1/3  cup  fresh orange juice (about 1 orange)
1/2  teaspoon  chopped fresh rosemary
1/4  teaspoon  freshly ground black pepper
40  (1/2-inch-thick) slices French bread baguette, toasted (about 8 ounces)
1 1/4  cups  (10 ounces) crumbled goat cheese
5  teaspoons  finely chopped walnuts

Preparation

1. Combine first 7 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until figs are tender. Uncover and cook 5 minutes or until mixture thickens. Remove from heat; cool to room temperature.

2. Preheat broiler.

3. Top each bread slice with 1 1/2 teaspoons fig mixture and 1 1/2 teaspoons goat cheese. Arrange bruschetta on a baking sheet; sprinkle evenly with walnuts. Broil 2 minutes or until nuts begin to brown. Serve warm.

The Drinks:

CIDER-TINI

Vodka- 1 oz
Cider- 2/3 of the glass
Pomegranate juice- 1 oz
High Ball Glass

HOT PEPPERMINT PATTY

Chocolate Mint liqueur- 1 oz.
Hot Coffee
Whipped Cream
Chocolate Sprinkles
Clear Glass Coffee Cup or any coffee cup

CANDY CANE

3/4 oz peppermint schnapps
3/4 oz creme de cacao
1/4 oz grenadine syrup
half-and-half
7-Up
Martini Glass low or high

The Music:

1. Album: Jacqui Naylor – Smashed for the Holidays
   
2. Album: Lou Rawls – Christmas
3. Album: James Brown’s Funky Christmas
4. Album: The Hotel Café Presents…Winter Songs (Amazing!!)
5. Song: RUN DMC – Christmas in Hollis
6. Song: Prince – Another Lonely Christmas
7. Song: Wyclef Jean – Little Drummer Boy
8. Song: The Pretenders – Have Yourself  A Merry Little Christmas
9. Song: Relient K – Deck The Halls
10. Song: Dave Brubeck – We Three Kings
11. Album: Diana Krall – Christmas Songs
    
12. Album: Bootsy Collins – Christmas is 4 Ever