Entertaining Clinic
I received the following e-mail from "Jennie," a reader in Alexandria, Va., who wants advice for throwing a holiday shindig away from home:
"I've agreed to host a dinner party for 16 at a family apartment in Boston over the holidays ... there are relatively few kitchen tools up there, and I'll probably have to buy any ingredients I'll need. It's before a formal event, so everyone will be dressed up, but it's a smallish apartment so there won't be room at a table for everyone. We were thinking something buffet style but still elegant?"
Jennie, you're up against a few hurdles from get-go, so make this project easy on yourself.
A buffet is definitely the way to go when there is a lack of space to seat all of your guests. But in your culinary boots, I would make matters even more simple.
Don't serve dinner. Here are a few good reasons why:
The guests already will have another event on their minds, so your soiree is more like a pit stop before the main event. Think hors d'oeuvres/starters instead, but don't worry, they can be substantial enough to make everyone feel well fed.
The burden is on you to cook AND clean, all gussied up? I don't think so. Dinner means dinner plates and lots of flatware, which means loads of cleanup for you.
The kitchen arsensal is sparse, so a huge meal becomes an unfair challenge especially since you wouldn't be able to linger and enjoy the fruits of your labor.
Here's a possible lineup: Shrimp marinated in an herby green/chile marinade, then broiled. The marinade will require a blender or food processor.
Buy a few baquettes, slice thin, toast in oven, rub with garlic, then top with sauteed mushrooms and herbs or wilted spinach with a dollop of goat cheese.
Speaking of cheese, a plate of interesting hunks: one sheep, one cow, one goat. Hit up a fun cheese shop in the North End and let an expert monger guide you! Serve with fig jam, grapes, dates.
If a food processor is a possibility, a smoked fish spread is just killer for this kind of affair. You'll need to whip softened butter with shallots and lots of lemon, then to that, add hunks of smoked trout, bluefish or salmon, plus a small amount of the same fish that you've simply poached in wine and leeks. This feels decadent, looks like you took hours to make and is absolutely divine for breakfast the next day. Have a look at my how-to video for fish rillettes.
Serve something sweet that guests can pick up with their hands, like a brownie or a meringue. No pie, no crisp, no mousse. Too many plates, too much fuss and potential for soiling those party frocks.
As for quantity per person, estimate three pieces for shrimp and bruschetta, four ounces of each cheese, one batch rillettes, two of each dessert.
Booze: think 2 glasses per person. More than that, your guests may be too tanked for the rest of the evening, particularly if driving heavy machinery is to take place.
Last, but not least, have a ball.
By kimodo |
November 30, 2005; 11:21 AM ET
| Category:
Entertaining
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Posted by: Claire | November 30, 2005 04:59 PM
Claire, that estimate is in the right direction, if not heavy handed. It depends on what you're promising in the invitation and the duration of the event.
Two hours is kind of standard for a cocktail party. If it goes beyond that, I don't think as host that you're responsible for food. But let's do the math: Say you offer 4 apps. You want to make sure that everyone has a shot at 3 pieces of each, which makes 12 pieces per person, which if divided into 2 hours, is 6 pieces per person. Still with me? Holler if you need more guidance.
Posted by: Kim O'Donnel | November 30, 2005 09:58 PM
I just hosted a large cocktail party and the appetizer that got the biggest raves was also one of the easiest to make - a baked brie. I bought quite a large wheel of it for 11 bucks at Balduccis. Then I took seedless raspberry jam, mixed in a little Chambord, and some finely chopped rosemary. I spread it on top of the brie, covered the entire brie with pastry dough (I cheated and used the pillsbury croissant dough)and baked it at 325 until golden brown. People gobbled it up. Filling and simple!
Posted by: Leslie | December 8, 2005 03:25 PM
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Is there a generic number of pieces per person for a cocktail party that works well for people? I read 4 - 6 per person per hour but that seems like a lot? Or not ...