Back in the first half of the 20th century, cocktail parties were much more prevalent than they are today. I don’t know exactly why that is, except that in general people today are much more aware of driving under the influence, which is a very good thing. (Not driving under the influence – heightened awareness! Just making sure you’re paying attention.) For sure there is the driving under the influence factor, but at least in our part of the country, there is the life in the west reality (people here tend to dress and entertain much more casually than back east, for example). But I personally believe the number one reason adult cocktail parties are not as popular as they once were is because starting at about the time my children were very small (late 60s and 70s), all the couples I knew were beginning to take their children with them wherever they went. I think (and I’m not a sociologist so none of what I’m espousing is grounded in fact) with the onset of more mommies working outside the home, we ladies wanted and needed to be with our children as much as possible evenings and weekends. I know that was how I felt, and I certainly wasn’t alone. But prior to that, when the majority of women were still stay at home moms, I’m sure they desperately needed to get away from their children once in awhile. (I know I would have had to, or I’d have gone mad!) So a late evening cocktail party for adults only was a perfect solution.
At the same time many women were starting to work outside the home, men were beginning to play a much more active part in their children’s lives too. So spending time with your own family and your friend’s families was becoming de rigueur. And if it meant only being able to see friends with children in tow, so be it! And because there were children present who needed to be fed at a reasonable hour, our party style gradually changed from adult only cocktail parties to early evening family dinner gatherings. (Spaghetti was big in those days.) Now granted, we still managed to imbibe our share of adult beverages, but sophisticated affairs these were not. Just great friends, happy children with spaghetti sauce smiles and noise levels in the 120 decibels range.
And as our party style changed, so did the types of food we served. We quickly learned that one of the best ways to combat alcohol over-indulgence at a party, or at any kind of a function for that matter, was to serve so much fabulous food that booze became almost incidental. I know that sounds difficult to believe, but if you serve a variety of incredible tasting horse d’oeuvres at a party, including this recipe for Olive Stuffed Cheese Balls, people are going to continue nibbling all evening long. Sure they are still going to drink, but with enough truly wonderful food available, drinking becomes almost secondary.
I mean really, even at my ripe old age, I still remember going to parties in my twenties where the only food was a big old bag of potato chips and a couple store bought dips. Who in their right mind would have chosen chips and mediocre dip over keg beer? Not anyone I knew. But today, if presented with a beautiful table full of a variety of delicious dishes that include plenty of protein and as little salt as humanly possible (party food is intrinsically salty), people will simply eat more and drink less.
So plan your parties heavy on the food, lighter on the booze, and speak slowly and distinctly to your older guests. Some of us are still suffering the effects of all those 120 decibel evenings!
- scant ½ lb. (2 cups) finely grated sharp cheddar cheese
- ½ c. butter, room temperature
- 1 c. flour (not sifted)
- 1 tsp. paprika
- ¼ tsp. hot sauce
- approximately 45 small stuffed green olives that have been drained and patted dry (I use the 5-oz. jar of Lindsay brand Spanish Manzanilla Olives)
Combine cheese, butter, flour, paprika, and hot sauce in a medium mixing bowl. (Best prepared with a powerful mixer such as a KitchenAid). Using a very small scoop or your fingers, remove about a heaping teaspoon of dough and form it around each olive. Place wrapped olives on an ungreased baking sheet. Freeze firm. Place still frozen balls in a pre-heated 400 degree oven for 15 minutes, or until lightly browned. Cool and store in an airtight container in the refrigerator. Serve at room temperature.
Note: People will eat these like popcorn. I would advise a double batch!