Then follow the advice of catering pros: Let “make ahead” be your mantra. The more food you can prepare before your party, the more you’ll relax and have fun.

Make and freeze this fabulous Ginger Champagne Granita. This recipe can be made up to 2 days ahead.

Ginger Champagne Granita

Makes 6 servings

• 1 bottle champagne
• 2 to 3 teaspoons freshly grated ginger
• 6 tablespoons sugar
• 2 tablespoons lemon zest

1. Put all ingredients into heavy saucepan and bring just to a boil, stirring constantly.
2. Pour into bowl and cool to room temperature.
3. Pour mixture into 8-inch square metal baking pan. Freeze until icy around edges (about 45 minutes).
4. Use a fork to rake frozen edges toward the center. Repeat raking into the center every 30 minutes until frozen through, about 5 hours total. Cover; keep frozen.
5. To serve, use large spoon or ice cream scoop to mold.
6. Serve in a martini glass, frosted parfait glass or in a small dish. Garnish with fresh mint and berries.

Note: Because you’re dedicated to organic living, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavor, while minimizing your risk of exposure to pesticides, chemicals and preservatives. 

Recipe and photo courtesy of Sam’s Club

You can shake things up with this special Cinco de Mayo Margarita. Use margarita glasses authentically rimmed with delicately flaked kosher salt. And while many alcoholic beverages call for prepared Sweet and Sour Mix, you can easily make your own with organic lemons and sugar.

Cinco de Mayo Margarita

Makes 1 serving

• 1/2 oz. fresh lime juice
• Kosher salt
• 3 oz. Sweet and Sour mix (1 to 1½ tablespoons lemon juice to 1 teaspoon powdered sugar)
• 1½ oz. tequila
• 3/4 oz. Triple Sec
• Lime slices, to garnish

1. Rim margarita glass with fresh lime. Dip glass rim into kosher salt.
2. Shake all liquid ingredients with ice. Strain over ice into salt-rimmed margarita glass.
3. Serve with fresh lime slice and stir stick.

Photo courtesy of Diamond Crystal Salt/Cargill. Basic recipe courtesy of the National Bartenders Association.

Mary Micucci is one of the most famous caterers in Los Angeles, specializing in large events like Hollywood movie premieres. She launched Along Came Mary in 1975, working out of a Volkswagen Bug. Today, she runs a $10 million business as the largest gourmet catering company in the entertainment industry. The “Hollywood Reporter” even dubbed her the “epicurean Steven Spielberg.”

When entertaining for Christmas, “think themes,” says Micucci. “Try snowmen, reindeer or toy soldiers carried out in the decor or cut out as cookies, with fun decorations and celebratory desserts.”

Here’s Micucci’s recipe for wassail, a traditional Christmas punch, which she made for last year’s star-studded premiere of “Lemony Snicket’s A Series of Unfortunate Events.” You should have no trouble finding organic ingredients at your local whole or natural foods store.

Wassail

1 gallon apple cider
1 quart pineapple juice
1 quart fresh orange juice
2 cups light brown sugar
1 teaspoon whole nutmeg, grated
10 to 18 whole cinnamon sticks
3 whole oranges, cut in half
25 whole cloves
8 stemmed Irish coffee mugs

1. In a large saucepot on low, heat apple cider, juice and sugar. Bring to a rapid boil while adding 10 cinnamon sticks and grated nutmeg. Simmer for 15 minutes.
2. Stick cloves into the skins of the 4 orange halves, placing them in even, linear rows. Turn off heat and add cloved oranges. Allow flavors to expand within the mix for 15 minutes.
3. Using a peeler, zest 8 orange strands (4” each) from the third orange and set aside.
4. Reheat mixture and pour into decorative coffee glasses. Garnish each glass with whole cinnamon, with orange strands twisted around it. Serve hot.

Cheers from everyone at Organic Authority!