Menu for 12 to 24

Signature cocktail, such as Rosemary Lemon Drop* or Grapefruit Cosmo*
Non-alcoholic drink, such as Sangria Fizz*
Smoked Salmon Deviled Eggs*
Portlock Smoked Petite Oysters
Hot Crab and Artichoke Dip*
Dish D’Lish Goat Cheese & Chive Spread with Blueberry Lavender Chutney on crostini
Cucumber Slices
Assorted Crackers

* Recipe follows

All recipes by Chef Kathy Casey

Grapefruit Cosmo

Makes 1 drink

1 1/2 ounces Absolut Ruby Red grapefruit vodka
1 1/2 ounces Dish D'Lish Classic Cosmo Cocktailor ™
Garnish: grapefruit zest or frozen cranberry

Fill a cocktail shaker with ice. Add liquor and Cocktailor. Cap and shake vigorously. Strain into a martini glass. Garnish with grapefruit zest or cranberry.

Rosemary Lemon Drop

Makes 1 drink

1 sprig fresh rosemary
1 1/2 ounces vodka
1 1/2 ounces Dish D'Lish Lemon & Lime Sour Cocktailor ™
Garnishes: super-fine sugar rim and tiny sprig of rosemary

Bend and drop rosemary into a cocktail shaker. Fill with ice and add liquor and Cocktailor. Cap and shake vigorously. Strain into a sugar-rimmed martini glass. Garnish with rosemary.

Sangria Fizz

Makes 1 drink

1 1/2 to 2 tablespoons Dish D'Lish ™ Red Sangria Mix Cocktailor ™
Soda water
Garnish: 1 fresh raspberry or twist of orange zest

Measure Cocktailor into a tall glass filled with ice, fill with soda water and stir. Garnish as desired.

Smoked Salmon Deviled Eggs

Makes 48 stuffed eggs

1 (6.5-oz.) can Portlock Wild Smoked Salmon , drained w ell
1/4 cup capers, coarsely chopped
1/4 cup finely minced red onion
1/4 cup minced chives or green onions
4 tsp. fresh lemon juice
2 dozen hard-boiled eggs
6 Tbsp. sour cream
6 Tbsp. mayonnaise
2 tsp. Dish D'Lish French Seasoning Salt
2 tsp. Dijon mustard
2 tsp. minced garlic
4 tsp. prepared horseradish

Crumble 1/4 of the salmon into a small bowl. Add capers, red onion, chives and lemon juice. Toss together and set aside for the topping.

Cut eggs in half lengthwise and remove yolks to a mixing bowl. Cover and refrigerate egg whites. Mash yolks until smooth. Mix in sour cream, mayonnaise, seasoning salt, mustard, garlic and horseradish. Crumble in remaining salmon and stir. Fill egg white halves with yolk mixture. Divide topping among the eggs.

Hot Crab and Artichoke Dip

Makes 8 servings

1/2 (8-oz.) package cream cheese
1 cup mayonnaise (Note: do not use reduced-fat)
1/3 cup small-diced onion
1/2 cup thinly sliced green onion
1/2 tsp. hot sauce
1 1/2 tsp. minced garlic
1 (6-oz.) can Portlock Dungeness Crab, drained well
1 (14-oz.) can or jar artichoke hearts, drained and chopped
1 1/2 cups shredded parmesan
Garnish: minced fresh parsley or thinly sliced green onions

Cream the cream cheese till soft, then beat in the mayonnaise. Do not overmix. Fold in remaining ingredients, except garnish. Transfer to a 6-cup ovenproof serving dish, and smooth out.

When ready to serve, bake in a preheated 425°F oven for about 10 – 12 minutes or until heated through and just starting to bubble around the edges, and cheese is melted. Garnish and serve with crostini, crackers or French bread.