gourmet olives in the pickle department complete
what turns out to be a simple Sunday-brunch-
for-20 menu.
Just rinse off a half-flat of fresh strawberries (no
need to remove the green tops). And all of these
items were labeled kosher. Pick up some fresh
bagels and you're all set.
Make Lists
Wander through the aisles of your favorite market or
warehouse club and see for yourself. Bring along a pad
of paper and a pencil, too. Write down categories such
as appetizers, salads, side dishes, entrees and dessert.
Keep this list in a folder and refer back to it as
needed. If anyone asks what you're doing, tell him
or her you're trying to plan a party and want to
know your options. Perhaps you've done this
already, mentally. But when the time comes to
remember and plan a menu, you're blank.
Lists will refresh your memory.
Likewise, some cookbooks actually provide sam-
ple menus for different occasions. Look through
those, if you have them, to provide more ideas of
what foods go together.
The menu possibilities are endless. What goes
together is usually a matter of common sense. A
dinner usually consists of an entree, a vegetable or
salad, and a starch. Whatever else you add is
extra. Think of a theme for your entertaining and
your options will be clearer.
,A weekend lunch? There is deli-quality sliced
pastrami and corned beef.
Two-pound salamis need just a slather of honey
mustard or Dijon and apricot preserves shmeared
on them to make another favorite appetizer: baked
salami. Many premade potato salads are tasty, as are
spread-like roasted red-pepper hummus, tabouli or
other dipping sauces. Some of these are also perfect
sandwich condiments and chip dips.
An after-soccer game dinner? For the kids, try
bagel dogs or Empire chicken nuggets with
ketchup and mustard are fun. Serve some potato
chips or frozen French fries (baked) and pretzels.
Top it off with frozen sorbet cups and cookies.
A ladies lunch? Start with an appetizer of
choice (just heat and serve). A salad of mixed
greens with roasted red pepper, smoked salmon
slices, crumbled blue cheese and pinenuts on top
is lovely. Heated croissants, mini-muffins and rolls
are a perfect accompaniment.
Serve It Pretty
What's the trick to making these foods seem like
they're made especially for your event? One word:
display or presentation. It's no surprise to anyone
that people eat first with their eyes. Making the
food look good is as much of a skill as making the
food in the first place.
Like food staples, there are serving staples that
every entertainer should have. It's impressive to
have larger quantities of foods served at one time.
Large platters, bowls and baskets needn't be
pricey. Simple white ceramic platters can cost as lit-
de as $10 apiece. White can be casual or fancy and
shows off the colors in your food. Silver-plated plat-
ters, though more expensive, are more affordable
than ever. Discount and off-price stores often have
them at great prices. Baskets come in all sizes and
shapes and are easily stored.
Garnishing foods is important. That doesn't nec-
essarily mean a sprig of parsley on the side of a
plate. Chopped parsley or scallions can make roast
chicken look gourmet. Diced tomatoes and bell
peppers perk up a colorless rice dish. Sliced oranges
around a fruit salad create a sunny border. Lemon
leaves and clean ivy draped over a basket of rolls,
You can cater your own party, and enjoy it
414:43-
>iirk
Left to right, from opposite page:
Lox, capers, tomatoes, olives and cheese.
A deli dinner starts with corned beef sandwiches.
Hummus and blue corn chips.
Spring mix salad.
sIN
3/31
2000