FoodBanter.com - View Single Post - Holiday-themed lunch for group

(DP) wrote in message . com>...
> Hello,
>
> I'll be hosting a group of about 6 women, on a weekend in early
> December, for a holiday-themed luncheon. For what it's worth, the
> "bar" for this luncheon has been set fairly high by some of the other
> members. I am a little nervous because I rarely prepare and serve
> group meals.

Hot or cold dishes? There are a myriad of possibilities.

I entertain a lot. One thing I do routinely is: I make a bunch of
different appetizers ahead of time- I make a couple of types of fun
pinwheels using tortillas spead with spreads (hummus, flavored cream
cheese, whatever) and minced veggies - spinach, olives, pimento, etc.
I also serve other aps like hummus and pitas, dips, cheese, meats and
crackers, creduite, etc., and let people graze for an hour or so with
a champagne cocktail. All of the aps can be prepared ahead and stored
in the fridge - the rolled up tortillas for pinwheels can be wrapped
in plastic and frozen for a couple days - thaw in fridge for at least
two hours before cutting to serve. Cut when still partially frozen
with a SHARP knife, and arrange on serving tray immediately.

For the main meal: Prepare a marinated salad with veggies cut in fun
shapes (stars, moons, flowers - using mini cookie cutters) and just
before serving, pop some edible flowers on top. Make some type of
rice dish or potato dish (cook it completely an hour ahead of serving
time and keep it warm in a crock pot), and serve with roasted meat
(often chicken with mushrooms and onions, and/or roast beef). While
roasting the meat I also make roasted ratatouille (onions, red and
green peppers, eggplant, celeriac, portobellas, garlic) as a main for
the vegetarians, but everyone likes it so I make a lot - you can serve
it with grated smoked provalone (on the side if anyone is vegan), and
it is incredible. Serve some warmed bread with flavored (garlic
and/or onion) and plain butters it makes a nice meal. Keep desserts
light - sorbets, fruit trays, light coffee cake, etc.

<snip>

>Especially serving tips! For
> example, I have space to set out a buffet, but don't know the smartest
> way to set one out.

If you have a large table you can create a tiered effect by placing
sturdy cardboard boxes down the center (or across the back if it is
against a wall) and covering the entire table with a large table
cloth. Use decorative fabric or placemats to attractively cover the
boxes - and put your cold foods and breads on the upper tier. I
always put only the dinner plates at the end of the buffet, and
utensils, etc. (napkins, silverware, cups) go on another table, so
people don't have to shuffle hands while serving. Desserts go on a
separate table, as well, with coffee/tea/drink selections at one end.
I often have a separate bar area and let people serve themselves. I
limit alcohol to wine, champagne and beer. I use lots of fresh
flowers to decorate. Since it will be around the holidays, you have
many possibilities. Remember that not everyone celebrates the same
holiday, so unless I know everyone well, I tend to keep my decor
generic "holiday" decor - snow flakes, snowmen, gold and silver,
holly, etc.

best of luck,
-L.