It’s mitzvah season! Sure, it’s always mitzvah season. However, there is something about summertime that makes it perfect for weddings, b’nai mitzvahs and other celebrations. 

While some people look to synagogues, restaurants or other venues to host, many enjoy entertaining at home. 

Whatever the size of your celebration, JLiving has you covered. Chef Rossi of The Raging Skillet, Amy Jurist of Amy’s Culinary Adventures, and cookbook author and food writer Faith Kramer (“52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen”) share hosting tips, along with some of their favorite recipes for entertaining at home. 

Here is some of their best advice and some easy recipes for your next mitzvah celebration.

What’s Your Party Prep Philosophy? 

Chef Rossi: A lot of folks get downright scared when it’s time to throw a party, but it doesn’t have to be scary at all. It can actually be fun! 

Faith Kramer: When I entertain at home, whether it is for 4 or 40, the first thing I figure out is what I can make in advance to cut down on my time in the kitchen while guests are present. I also like to time things so that I have a chance to recharge and relax (and clean up) before guests arrive. Easy things to make ahead are desserts, salads (not only green salads but vegetable and/or grain ones) and appetizers. While I do sometimes make individual appetizers to pass around, it is much easier to make dips and spreads that guests can help themselves to. 

A word about special dietary needs: I always ask and try to accommodate when I can. If it is a potluck situation, I might ask the person to bring something they can eat in a quantity that can be shared. Other times, I might make a special plate for those with restrictions or make sure there are enough gluten-free, vegan or other choices for them to enjoy among my offerings.

Chef Rossi: When preparing for a party, put on some music that gets you in the mood to shake your tuchas, not fall asleep. This is not the time for slow jazz. This is the time for James Brown. For me, it’s Joan Jett.

How do you decide on/organize the meal?

Amy Jurist: After the appetizers, plan for a salad or some kind of starter (like a soup), then a main course, a side dish, and, finally, dessert. Give people 30 to 45 minutes for the appetizers if it’s under 25 guests, and 45 minutes to an hour for larger parties, because most people arrive late. Allow about an hour to an hour and a half for dinner. And remember, once you put out dessert, people will start to leave. 

Faith Kramer: I will try out new recipes for guests if I am confident of the source and my ability to follow the recipe. Otherwise, I stick to my comfort zone. One of my rules is that I limit the fuss. For example, if I’m doing a complicated vegetable dish, I keep my main dish simpler. If I do have to make dessert the day of the event, I make it first. It gives me the boost I need to get through the meal prep, and I don’t worry that I’ll run out of time. 

Do as much as possible in one location. So, if you are grilling, try to grill as much as possible. If you’re using the oven, conserve energy (including yours) and make as much as possible in the oven. 

Amy Jurist: If you host parties regularly, set aside some time at the end to review. Are there a lot of mini quiches left over? Is the gin gone but the vodka bottles are still full? Hosts tend to do panic buying at the last minute, which results in a lot of leftovers. A few minutes of reflection can help you plan better for next time.

How do you feel about hors d’oeuvres?

Chef Rossi: I do not come from a one-bite family unless that one bite was Godzilla’s. My family’s idea of a small bite was an entire all-you-can-eat pizza buffet. It’s not surprising that, after I became a caterer, I had trouble with the notion of a one-bite hors d’oeuvre. There are hoity-toity caterers who pride themselves on the perfect dime size, one-bite hors d’oeuvre. Not me. I think if you’re going to go to all the trouble of putting something in your mouth, it should at least be a mouthful. I think of myself as a three-bite girl. My clients love me for it. 

Amy Jurist: For passed appetizers, plan to make about 1½-2 pieces of each appetizer per person. But if you are doing stationary appetizers, plan on 2-4 per person. I always use this example: If I walk up to you with a plate of shrimp, you will take one from me. But if I put that plate down and walk away, you will take 3 and come back for more! 

If it’s a dinner party for 10, you’ll want to prepare 2-3 different appetizers. Over 50 guests, we recommend 4 appetizers. For a cocktail party with only appetizers, plan on 7-8 different appetizers. In general, people like cheesy, crunchy, crispy and sweet. And there should be a vegetarian item in there — and avoid polarizing items (like squid!). 

What’s your top tip for enjoying your own party? 

Chef Rossi: All those pals of yours who say they want to help. LET THEM! They can be washing dishes while you prep, not waiting till your kitchen looks like an inferno after you’re done. 

Amy Jurist: My No. 1 recommendation is to hire someone to do the dishes and clean up during the party. It’s about $125 and worth every penny! Also, get a server to help with the setup and cleanup. Most staffing companies will charge $40 per hour per person, with a 5-hour minimum. Make sure you have them come at least an hour before the party starts, and plan for them to be there an hour after to clean up. That way, they have time to get the lay of the land and the download of what you expect. And this will give you time to finish getting ready! We usually figure 1 server for every 15 guests. So, if you’re having 40 people, get 2-3 staffers. You need people to attend to the guests, set up the food, replenish it, refill wine and water glasses, bus trash and tables, and clean up and set out dessert.