Party of Two

In November, the entertaining season is as charged as a college dorm the night before finals begin.

Just enough to make you crave a housebound Saturday night.

Well, how about it? Why not bring the party home and enjoy a little jazz or a video, some savories to nibble on, and no one’s elbow in your ribs?

To make the occasion as festive as any you’d go out to, prepare some special munchies, like pecans roasted with cumin and chili powder or cheese cones, thin sheets of shredded cheese, cooked until crisp and served plain or with prosciutto.

Turn up the heat with a martini made with mezcal instead of the usual gin or vodka. Contrary to its raw reputation, the best mezcal has a smooth hint of smoke and herbs. The following recipe was developed using Encantado mezcal from Oaxaca, Mexico.

The only thing that could dampen your pleasure is having to dash into the kitchen to cook. So prepare the food earlier in the day. The cheese cones without the meat can stay at room temperature several hours; with the meat, one hour tops.

Bennett is the author of four cookbooks, including “Dinner for Two” (Barron’s, 1994).

ENCHANTED MARTINI

2 ounces mezcal

1/2 ounce dry vermouth

2 olives

Combine mezcal and vermouth and shake over ice in martini shaker. Strain into 2 martini glasses. Garnish each with olive on toothpick. Serve immediately.

Makes 2 servings.

SAVORY PECANS

2 tablespoons butter

1/4 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon medium-hot chili powder

1 teaspoon soy sauce

1/2 pound raw pecans

Use these pecans to stuff olives in place of the usual almonds.

Melt butter in medium pan. Add cumin, paprika, chili powder and soy sauce and stir until blended. Stir in pecans and coat with mixture.

Line baking sheet with foil and spoon pecans onto sheet in 1 layer. Bake at 300 degrees until golden and aromatic, about 20 minutes, stirring halfway through.

Makes 8 (1-ounce) servings.

CHEESE CONES

1 cup freshly grated Parmesan cheese (about 1/4 pound)

1/8 teaspoon medium-hot chili powder

Butter

4 strips prosciutto, optional

This is a great recipe, but it may require a little experimentation to get the hang of it. For practice cones, just use 1/2 cup grated Parmesan cheese.

Gently toss together cheese and chili powder.

Melt 1 teaspoon butter in 7-inch nonstick skillet. Sprinkle in 1/2 cup flavored cheese to create layer that covers bottom of skillet. Heat over medium heat, watching carefully until cheese melts, turns golden brown and becomes firm, lacy sheet.

Using plastic spatula, gently pull up cheese sheet around edges to loosen from pan. If cheese is firm, it is ready to be removed. If completely limp, it needs to be cooked 1 minute longer.

When cheese is firm, gently pull off skillet using fingers. If desired, place 2 strips prosciutto on top of cheese sheet. Wrap cheese around a cone shape, or, if desired, a tube that is 1 to 2 inches in diameter. If using prosciutto, it should be on the inside. Hold cheese to the form 1 minute or until it firms up. Release from form. Place cheese cone on plate lined with paper towels to absorb excess fat from cheese. Wipe any fat from skillet. Add another 1 teaspoon butter and repeat with remaining cheese.

Serve warm or at room temperature within few hours of preparation.

Makes 2 large cones or 2 servings.