Hosting a party at the end of summer can be easy, fun

Rule No. 1 of hosting a party -- let yourself enjoy it.

As obvious as this may seem, it's an easy thing to forget. If you're not careful, by the time you finish the planning, the cooking, the decorating, the greeting and the serving, your guests are leaving and you're exhausted.

There is a better way; it requires just a little planning, not a lot of money and a willingness to pick your battles. This is a blueprint for hosting a speedy end-of-summer party you can actually enjoy.

Location and timing

Holding an event outdoors is ideal because there's no need to clean the house. Pick a spot that is mostly shady. If you live in the city, find a park and do it there. If you must be inside, pick your brightest, airiest room.

In late summer, 4 p.m. to 8 p.m. can be the most beautiful time to be outside. The lighting is perfect for photos. It also is early enough for families, yet late enough that people will be ready to nibble and drink.

Props

Beyond the beauty of nature, you don't need much. A large card table should do fine. Dress it with a white or brightly colored tablecloth and top that with a water pitcher or jar filled with flowers.

Scatter chairs in random clusters -- this isn't circle time, so break it up some. If you're doing this at a park, ask your guests to bring lawn chairs.

If children are coming, be sure to bring balls, games and blankets for both tent building and lounging about.

Drinks

This is where you pick your battles. Playing bartender looks like fun in the movies, but it's also a lot of work.

Instead, buy a few bottles of white and red wine, and a few cans of seltzer water and soda. Fill a large metal bucket with ice, pop in the drinks and let your guests help themselves.

Offer just one mixed drink that lets you effortlessly show off your culinary prowess. A fruit-infused vodka that guests can enjoy straight or cut with ginger ale is a good choice.

Food

Keep it simple, keep it small and stick with foods that can be prepared ahead. There is no shame in outsourcing this part. A variety of cheeses, cured meats, breads and cut fruit would keep everyone happy.

If you are willing to cook, there are plenty of options.

For example, try a riff on the traditional prosciutto-wrapped melon by wrapping prosciutto around wedges of watermelon topped with goat or blue cheese.

And grilled corn is great with any number of toppings. Try olive oil, salt, black pepper and smoked paprika. It can be grilled, wrapped in foil, then eaten warm or at room temperature.

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RECIPES

All of these recipes are easily multiplied for crowds, can be done ahead, travel well, and are served either cool or at room temperature. If more food options are needed, supplement with cheese, bread and fruit.

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FRUIT-INFUSED VODKA CHILLERS

Start to finish: 24 hours (10 minutes active)

Servings: 8 to 10

2 to 3 cups tender fruit (strawberries, blueberries, black currants, peaches, finely chopped pineapple, etc.)

3 tablespoons honey

750-milliliter bottle vodka

Four 12-ounce bottles ginger ale

Ice cubes

Start the recipe at least one day before you want to serve the vodka.

In a wide-mouthed 2-quart container with a tight-fitting lid (a glass canning jar is ideal), combine the fruit and the honey. Use a long wooden spoon to partially crush the berries.

Add the vodka, then cap the container, shake and refrigerate for 24 to 48 hours. Whenever you think of it, give the container a shake to mix the ingredients.

Alternatively, the fruit, honey and vodka can be combined in a blender. Pulse for 1 or 2 seconds, just enough time to chop the fruit, but not puree it. Transfer the mixture to the 2-quart container and proceed with the recipe.

After 1 to 2 days, the vodka can strained. Place a mesh strainer over a large bowl. Pour the vodka and fruit into it, then use a rubber spatula to press the fruit pulp to extract as much liquid as possible. Discard the pulp.

Transfer the vodka to a clean glass container with a stopper (a wine bottle is ideal, but depending on how much juice was extracted from the fruit, you may need more than one).

Refrigerate the vodka until ready to serve.

To serve, offer ice and ginger ale. The vodka can be sipped straight or cut with ginger ale. Either way, serve it over ice.

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SMOKY GRILLED CORN

Start to finish: 10 minutes

Servings: 8

8 ears corn, husked

4 tablespoons olive oil, divided

1 tablespoon kosher salt

1 tablespoon ground black pepper

1 tablespoon smoked paprika

Heat a grill to medium-high.

Divide the corn between 2 large zip-close plastic bags. Into each bag, add 2 tablespoons of olive oil, 1/2 tablespoon salt, 1/2 tablespoon black pepper and 1/2 tablespoon paprika.

Close the bags and gently shake and move the corn around to coat with the oil and seasonings.

When the grill is heated, place the corn on the grate and grill, turning often, until lightly browned, about 4 to 5 minutes. If not serving immediately, wrap each ear in foil.

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CHERRY TOMATO TARTS

Start to finish: 45 minutes (25 minutes active)

Makes about 18 tarts

2 sheets frozen puff pastry, thawed according to package directions (each 17.3-ounce package contains 2 sheets)

18 cherry tomatoes, quartered

5 ounces halloumi cheese (a Greek grilling cheese), cut in 1-inch chunks

Salt and ground black pepper, to taste

2 tablespoons fresh thyme leaves

Preheat the oven to 400 F.

Unfold the pastry on a lightly floured counter. Use a 2 1/2- to 3-inch biscuit cutter to cut rounds from the pastry.

Gently press each round into a 2-inch tart mold (a minimuffin tin also could be used). Use your fingers to press the dough against the top edge of the mold, pinching away and discarding any excess dough.

Place 4 tomato quarters in each mold, then wedge a piece of cheese between them. Arrange the tarts on a rimmed baking sheet, then season them with salt, pepper and thyme leaves.

Bake for about 20 minutes, or until the pastry is puffed and brown at the edges. Let the tarts cool a bit before removing them from the molds.

The tarts can be served warm or at room temperature. They also can be cooled and refrigerated, then heated briefly just before serving.

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PROSCIUTTO-WRAPPED WATERMELON

Start to finish: 20 minutes

Makes 30 pieces

Half a small watermelon

5 ounces goat or blue cheese

15 slices prosciutto, halved crosswise

Ground black pepper, to taste

Cut the watermelon into about 30 wedges. The easiest way to do this is cut the watermelon half into 2 equal pieces. Each piece then can be cut into 4 slices, and each slice can be divided into 4 or more wedges.

Divide the cheese into chunks. One at a time, place a chunk of cheese on each watermelon wedge, then wrap half a slice of prosciutto around it. Arrange the assembled wedges on a serving tray, then season with pepper.

Refrigerate until needed, but let stand at room temperature 15 minutes before serving.

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EDITOR'S NOTE: J.M. Hirsch can be e-mailed at jhirsch(at)ap.org.