The weather report for today called for up to 12 inches of snow in my area of the Rockies This was just 3 days after it was 80 degrees. The snow didn’t happen but what did happen was the first thoughts about entertaining during the upcoming holidays.
Like most folks we have the usual family gatherings on the holidays. Thanksgiving and Christmas are family affairs but we also hold a few holiday dinners and casual parties each year for friends. We enjoy this time of the year and start thinking about what we will do when the weather turns cold. That is happening a bit early this year but has started me thinking!
I was looking at one of our favorite cookbooks “ barefoot contessa back to basics” by Ina Garten and read for the first time a page concerning things not to serve at a dinner party. I compared my thoughts to hers and found that they were pretty close to being the same advice. If Ina thinks this is something to share I will spend a few paragraphs opining on things we have learned through the years which might help you with holiday entertaining
Seating
For a formal holiday meal invite the number of people you can seat at a table. Balancing a plate on the knee, sitting on a soft sofa, trying to keep the food from falling off a fork is not always fun. A buffet service is fine as long as the quests can move to a table properly set for the occasion. Place a name card where you expect each guest to sit.
Setting The Table
When you are setting the table(s) take a moment to sit and make sure that candles and floral arrangements do not block the view and conversation possibilities across the table.
Place Setting
Remember that forks are on the left with the first used fork on the outside. The knives are on the right with the cutting edge in towards the plate. Spoons are to the right of the knives. The first used is also on the outside with the knives and spoons
Glasses
Wine and water glasses are above the knives with the wine glass to the right of the water glass.
Linens
The table cloth and napkins should be ironed so that the creases from storage are not present.
Meal Tips
If a buffet is set make sure that a meat dish is included if fish is served. I don’t know why, but some people don’t eat fish. Where I live some people don’t eat meat
If they don’t eat fish of meat have a spare carrot or two handy.
If you are casually entertaining more people than can be seated at a table, meal planning is crucial. There should be an opportunity to fill a plate with food that doesn’t require serious cutting. Items that can easily run off the plate should be avoided and red wine is dangerous with a meal being eaten on a white sofa
If hors d’oeuvres are served with drinks before dinner make sure they are the one hand variety. If the main course is of a serious size, start with a salad and make the dessert light. Think about quantity balance which will be appreciated by most of your guests
Avoid heavily pungent items and forget liver, kidneys and any organ meat if for some strange reason that entered your mind. Ina says to avoid spinach so that no one will be talking with a green flag in their teeth. That depends on the crowd. Sometimes comic relief is not a bad thing, but for safeties sake, skip the spinach.
As a general rule we prepare as many items the day before as is possible so that we can enjoy the evening with our guests. Our dinners these days have about 8 to12 guests. When we were in the East we often had much larger numbers for dinner. Now if there is a crowd coming we make it less formal and serve drinks and appetizer items. This works well as an afternoon affair. Tension is reduced in an afternoon event and we can join in the holiday spirit even when there are a large number of guests.
Whatever format and meal you decide to use for your friends, remember that it is a holiday event. If some aspect is not perfect do not think about it for one minute after your guests arrive. The most important element has already been served and that is your invitation to share the joy of the Season with your friends.
