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Do-Ahead Strategies for Appetizers

•  Prepare vegetables for crudités up to one day ahead. Wrap them in damp paper towels, store in zip tight plastic bags, and refrigerate. Asparagus, broccoli, green beans, and cauliflower are best when lightly cooked (blanched). Trim and cut the vegetables into the desired size or shape (flowerets, spears, or sticks) and boil them in lightly salted water just until tender-crisp (usually no longer than two minutes). Drain in a colander, rinse well with cold running water, and pat dry with paper towels. Store as directed.

•  Most pates and terrines are best if made one to two days ahead. Wrap them tightly in foil an4 refrigerate. Meat pates freeze well when double-wrapped in foil for up to two months. Defrost overnight in the refrigerator.

•  Freeze pastry appetizers, such as Empanaditas and Greek Cheese Pastries, raw or baked, for up to one month. Layer the pastries in shallow baking pans (disposable aluminum foil pans work well), separating the layers with waxed paper. Wrap each pan tightly with a double layer of foil. To serve, unwrap the pastries and arrange them on cookie sheets. Reheat the baked pastries in a 350°F oven for about ten minutes before serving. Or bake the raw pastries straight from the freezer as the recipe direct, allowing for a little additional baking time.

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