Ideas For Holiday Entertaining

Tips and a recipe perfect for hosting an easy, elegant and festive party.


| November 22, 2011


Having friends and family over for the holidays doesn’t have to be difficult. With these tips and a savory recipe from the all new “Entertaining Chapter” of the latest edition of the “Betty Crocker Cookbook,” (Wiley, 2011), experienced and novice hosts can pull off a festive party with ease.

Setting a Buffet Table 

Buffets are a great option when the gathering is less formal or you’re short on table space.

  • Buffets can be set up on a variety of surfaces, including a center island or counter, dining room table, sideboard or folding table. Allow ample room for people to move around the serving area.
  • Arrange buffet items starting with the main course, followed by side dishes, salads, condiments and bread, with the flatware, glasses and napkins last.
  • Make cutlery bundles for easier carrying.
  • If people will be standing to eat, skip paper plates and use dishes or plastic plates. If you must use paper, make sure they are heavy-duty. Avoid serving foods that require cutting.

What to Serve 

Cheese plates are a great idea for an easy and elegant buffet. When selecting cheese, aim for variety – try mixing textures (soft, semisoft, hard and very hard) and flavors (mellow and sharp). Plan on at least 2 ounces of cheese per person. Here are some delicious cheese plate combinations:

  • Flavored cheddar, like chipotle, queso blanco and pepper Jack. Serve with grapes, pickled chiles, dates, grape tomatoes.
  • Gruyère, Havarti and blue or Gorgonzola. Serve with apple and pear slices, dried apricots, olive assortment.
  • Chèvre (goat cheese), Colby, cream cheese. Serve with chives, crackers, breads, chutney.

 





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