When it comes to holiday parties, the food shouldn't just taste good.
It should look good, too.
Putting together a beautiful holiday buffet is easier than you think.
Go ahead and pick up the Costco deli meats, the Safeway party platter
and the holiday box of oranges, says Kim Mahan, a Vancouver caterer and
cooking teacher.
"Buy premade platters, but turn them into your own piece," she says.
Then, take the time arranging deli meats and cheeses on your own platters.
And if you don't have a set of matching crystal platters and cake
stands, don't sweat it.
"The more mixed up things are, the more interesting," she says. Table
cloths, garland or some other decoration can be the unifying element
throughout the table.
One key to this mismatched look is to vary the shapes, sizes and
heights.
Use dinner plates for serving, but give the plates a variety of heights
by hiding a few books or bricks underneath cloth napkins and set the
serving dishes on top, Mahan suggests.
If you have different color dishes, use that to your advantage, she
says.
Place bright, bold-colored items such as a sliced red bell pepper on
white or light-colored dishes. Place light-colored foods such as wheat
crackers on dark platters for that extra pop.
If cheese is on your grocery list, buy several different types. The
variation of colors and shapes will add interest to your table.
Mahan suggests buying pre-sliced cheeses. For cheddars or other cheeses
that come in square slices, take half and cut them down the center to
create two rectangle shapes from each slice. Take the other half and cut
on the diagonal to create two triangles from each slice. Place the cheeses
on the platter in alternating shapes.
Deli-sliced meats can be dressed up by rolling individual slices and
alternating types of meats as you place them on a platter.
For mustards, relishes or any dips, take them out of the plastic tubs.
Even a ceramic cereal bowl will dress them up.
When it comes to garnishes, herbs and grapes always work. But this
year, try something creative.
"Anything you can eat or wash makes a good garnish," Mahan says.
Don't take chances with flowers or other items from your garden that
might not be safe to eat. Use whole fruits and vegetables to add color,
texture and shape to a table.
A bowl of glass ornaments and Satsuma tangerines go well together,
repeating the similarity of their shapes.
With its deep green and purple leaves, kale can serve as a nice garnish
or can dress up the table when bundled like a bouquet. Candy canes can be
bundled like a bouquet as well.
For the dessert course, Mahan suggests taking your holiday cookies and
arranging them in a circular shape and top with a bow to create a wreath.
If a pie is a must for the holiday table, use a cookie cutter to make
it more memorable. Instead of a traditional top crust, cut shapes out of
pie dough, such as an apple for an apple pie. Then layer those shapes on
the top of the pie to create the crust.
Mahan says whatever you do, be creative. Think of different ways to
prepare foods you already make. For example, if you're hosting a buffet
brunch, make muffins in the mini-muffin tins instead of the traditional
size. Tiny pizzas, sandwiches and even soup can make great party food.
"A lot of people have an hors d'oeuvre party and think that's cheese
and crackers," Mahan says.
"Anything you cook can be made small."
Amy mcfall prince can be reached at 360-759-8019 or
amy.prince@columbian.com.
Tips
If you are hosting a buffet-style meal, make sure the flow carries
guests out of a room.
Stock the item you have the most of at the beginning of the buffet
line. Reserve the items you have the least of for the end of the line.
