Photo: Taste of Home
It’s almost party time! Guests will start arriving soon, and you’re dashing around, putting the final touches on everything. All that’s left to do is tidy up your home bar. You hit the freezer to fill the ice bucket and…ugh! The ice cubes are stuck together in one giant clump. You either need to take the time to bust those frosty suckers apart or find really huge cocktail glasses. If you want your cocktails to look perfect, then learn to make clear ice cubes.
Don’t put yourself in this situation again! While there are dozens of ways to break up ice cubes, it’s actually a cinch to keep them from sticking together in the first place. In fact, this secret has been around so long, your great-grandparents likely knew about it. What is this sub-zero strategy? It’s simple!
Store your ice cubes in a paper bag.
We’re talking about the sort of bag your mom used for school lunches or the type that grocery-store clerks suggest. (“Paper or plastic?” Choose paper next time just for this purpose.) Whether you rely on your ice dispenser, use an ice cube tray or buy it by the pound, quickly transfer the cubes to a clean paper bag. Fold it closed and store it in the freezer. Pull out the cubes as you need them. They shouldn’t stick together.
Why does this work? Who knows! (What are we? Physicists?) Some sources say the paper absorbs extra moisture, unlike plastic-bag counterparts. When excess moisture is minimized, there is less chance of it freezing the cubes together.
If you’re making a lot of ice for a party, start filling the bag a week or two early. If you’re using the ice for adult beverages and mocktails at home, fill a smaller bag, and refill as needed. So stop chiseling blocks of ice, and quit ticking off your downstairs neighbors by banging bags of ice on the floor. Just grab a paper bag, fill it with cubes and let the party commence!
Try these tapas for your next party!
Garden-Fresh Seafood CocktailFor something cool on a hot day, we mix shrimp and crabmeat with crunchy veggies straight from the garden. Look for adobo seasoning in your grocery’s international section. —Teri Rasey, Cadillac, Michigan
Marinated Olive & Cheese RingWe love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, Pennsylvania
Pomegranate Pistachio CrostiniPomegranate seeds intrigued me, so I sliced French bread, smeared it with cream cheese and added seeds, pistachios and chocolate. —Elisabeth Larsen, Pleasant Grove, Utah
Crab Crescent TrianglesWhen friends who love crab were planning a party, I created this recipe just for them. These comforting baked bundles wrap up a cheesy seafood filling in convenient crescent roll dough. —Noelle Myers, Grand Forks, North Dakota
Candied Bacon-Wrapped FigsI stuffed figs with cream cheese and wrapped them in bacon and spices for an addictive flavor combo that’s sweet, salty and delicious. You can use dates, too. —Shelly Bevington, Hermiston, Oregon
Heirloom Tomato Galette with PecorinoI found beautiful heirloom tomatoes and had to show them off. In this easy galette, the tomatoes are tangy and the crust is beyond buttery. —Jessica Chang, Playa Vista, California
Ginger-Tuna KabobsI find myself making this recipe again and again. It's a hit at parties and potlucks. —Mary Beth Harris-Murphree, Tyler, Texas
Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato JamAn appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar—tasty bites that vanish in a hurry. —Debbie Reid, Clearwater, Florida
Nutty Stuffed MushroomsBasil, Parmesan cheese and mushroom blend together well, while buttery pecans give these treats a surprising crunch. Our children, grandchildren and great-grandchildren always ask for them! —Mildred Eldred, Union City, Michigan
Cheddar-Veggie Appetizer TorteA line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. — Barbara Estabrook, Rhinelander, Wisconsin
Bacon-Cheddar Potato CroquettesInstead of throwing out leftover mashed potatoes, use them to make this potato croquette recipe. The little baked balls are yummy with ranch dressing, barbecue sauce or Dijon mayonnaise for dipping. —Pamela Shank, Parkersburg, West Virginia
Baked Oysters with Tasso CreamI love nothing more than a cold beer and a shucked oyster, so when my partners and I opened Saw’s Juke Joint in Birmingham, Alabama, we wanted to add them to the menu. We love making them, we love serving them and our guests love eating them. —Taylor Hicks, Las Vegas, Nevada
Apricot WrapsI accumulated a large recipe collection from around the world while my husband served in the Air Force for 25 years. This mouthwatering appetizer is one of our favorites, and we enjoy sharing it with friends. —Jane Ashworth, Beavercreek, Ohio
Marinated ShrimpMy husband's aunt shared this recipe with me ages ago. Not only is it a Christmas Eve tradition in my home but in the homes of our grown children as well. —Delores Hill, Helena, Montana
Bacon and Fontina Stuffed MushroomsWhat's better than lots of bacon and cheese in a mushroom cap? Yum! They'll be a hit with your guests, too. —Tammy Rex, New Tripoli, Pennsylvania
Ham 'n' Cheese Biscuit StacksThese finger sandwiches are filling enough to satisfy hearty appetites. I've served the fun little stacks at every event, including holiday gatherings, showers and tailgate parties. —Kelly Williams, Forked River, New Jersey
Asian Shrimp PancakesI keep these crisp, colorful appetizer pancakes on the small side so my guests can easily pick them up with chopsticks and eat them in a few bites. I think the little shrimp-topped cakes are as good as any I've tasted in Asian restaurants. —Tonya Burkhard, Davis, Illinois
Muenster BreadMany years ago my sister and I won blue ribbons in 4-H with this bread. The recipe makes a beautiful golden loaf with cheese peeking out of every slice. —Melanie Mero, Ida, Michigan
Grilled JalapenosWhen barbecuing for friends at home, I also use the grill to serve up hot appetizers. These crowd-pleasing stuffed peppers have a bit of bite. They were concocted by my son. —Catherine Hollie, Cleveland, Texas
Salmon Mousse CupsI make these tempting little tarts frequently for parties. They disappear at an astonishing speed, so I usually double or triple the recipe. The salmon-cream cheese filling and flaky crust will melt in your mouth. —Fran Rowland, Phoenix, Arizona
White Chocolate Brie CupsTry these unique little tarts as an appetizer before a special meal, or save them for a surprisingly different dinner finale. They’re sweet, creamy and crunchy—and very addictive! —Angela Vitale, Delaware, Ohio
Zucchini Patties with Dill DipThese crisp-tender patties are a nice alternative to crab cakes and taste very similar, thanks to the seafood seasoning. They always get gobbled up! —Kelly Maxwell, Plainfield, Illinois
Shrimp TartletsFill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. —Gina Hutchison, Smithville, Missouri
Southwestern Pulled Pork CrostiniAs a different take on crostini, these apps are fantastic for tailgating and casual parties alike. —Randy Cartwright, Linden, Wisconsin
Teriyaki Salmon BundlesIf you're bored with the same old appetizers, give this one a try. I serve the little salmon bundles on skewers for easy dipping. Standing the skewers in a small vase filled with table salt creates a festive presentation. —Diane Halferty, Corpus Christi, Texas
Parmesan Mushroom TartletsMy easy tartlets loaded with a cheesy mushroom filling take advantage of refrigerated crescent roll dough. I think they’re best warm from the oven with a sprinkling of green onion.—Betsy King, Duluth, Minnesota
Goat Cheese Spread in Roasted Pepper CupsI had a similar dish in a restaurant in Seattle, and when I returned home I just had to try my hand at making it. This is the fantastic result. I've taken it to work for parties and my boss once commented, "It's so good, it must be illegal."—Jenny Rodriquez, Pasco, Washington
Brown Sugar-Glazed MeatballsI modeled these sweet-spicy pork-and-shrimp meatballs after the filling in Asian wontons. They're a family favorite, whether I serve them alone as an appetizer or over hot cooked rice as a main dish. —Lily Julow, Lawrenceville, Georgia
Parsnip Latkes with Lox and Horseradish CremeA horseradish-flavored creme fraiche brings zip to these crispy homemade latkes, which get a touch of sweetness from the parsnips. Add fresh dill sprigs for a garnish. —Todd Schmeling, Gurnee, Illinois
Butternut-Gouda Pot StickersMy family can't get enough butternut squash. I had some left over, so I used pot sticker wrappers and chopped veggies to create these fun little appetizers. —Carla Mendres, Winnipeg, Manitoba
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