Holiday Parties GUIDE TO HOLIDAY ENTERTAINING 2013
MAKE IT YOURSELF SAVE MONEY AND SHOW OFF YOUR STYLE!
Party 9-1-1 Daphne Oz’s Hostess Rules How to Hire a Caterer
A SPECIAL INTEREST PUBLICATION OF THE YAKIMA HERALD-REPUBLIC NOV. 21, 2013
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HOLIDAY PARTIES
Anticipating a crowd? Use these meal-planning tips from the pros to ensure your next shindig is as successful as it is delicious.
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By Camille Noe Pagán CTW Features
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eeding yourself and your family is a cinch. Cooking for a large group? That’s another story. Whether you’re hosting a formal dinner party or having a backyard get-together, it can be tricky to figure out how much to buy and make. “You want to make sure no one leaves hungry, but you don’t end up with a fridge full of food,” says Susan Wyler, a registered dietitian and author of “Cooking for a Crowd” (Rodale, 2005). Fortunately, a few tricks of the trade will keep your guests happy – and keep you cool and collected. Here’s your step-by-step guide to a memorable, stress-free soiree. Before you hit the grocery store, pick a theme Is your event formal? Casual? In-between? What time will
Putting out a successful spread is simple as long as you plan your food and drink needs in accordance with the number on your guest list.
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Start with the main dish First things first: Pick a proteinbased main course. For groups over six, Wyler favors bigger cuts of meat that can be sliced in advance, like filet of beef or
A cheese plate makes a great side dish, especially if you’re serving a light main course. Consider textures when you put together a cheese plate: a mix of creamy and hard cheeses will complement many fruits.
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it start? “If it’s at a meal time, guests will expect to have their bellies filled. If it’s at eleven or three, they’ll snack lightly, so you’ll need to purchase far less food,” says Rachel Hollis, a Los Angeles-based party planner who’s worked with the likes of Al Gore and Jennifer Love Hewitt. When in doubt, center your event around a type of cuisine – Wyler likes Italian, Mexican and Mediterranean – or choose a theme like picnic, luau or barbecue. Research shows that people care more about presentation than food, so use good plates and glasses, put on music and your party will be a hit.
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4 boneless pork roasts. Other foolproof main courses include chili, risotto and lasagna. Rule of thumb: 1/4 pound of meat is a generous serving for most lunch and dinner parties; if you’re serving a rich protein, like sausage or prosciutto, you can easily cut back to 1/8 pound – especially for a buffet-style meal. For other main dishes, like lasagna, plan on 4 to 5 ounces per person.
Choose simple side dishes Instead of offering a cornucopia of options, opt for two to three appetizers and two to three side dishes to accompany the main course – for example, a cheese plate and/or mini meatballs, and a green salad and a potato salad tossed with oil and vinegar. “Guests are grateful for whatever you offer, and it’s more impressive to offer a handful of really great items,” says Hollis. (The more items you offer, the more likely
you are to spread your budget thin, Hollis adds.) Unless a dessert bar is part of your plan, a single option is sufficient, says Wyler. Rule of thumb: Four “bites” – small appetizer portions – per guest per hour before the main meal. For side dishes, opt for 1 to 2 ounces of salad, rice or beans, and 3 ounces of pasta or potatoes. For deserts, count on one slice or item (such as a cookie), and roughly 4 ounces of mousse or ice cream per guest.
The Do’s and Don’ts of Working With a Caterer Hiring a caterer can take much of the stress – and the mess – out of throwing a party. Here are five tips to help you pick the right professional and have the event of your dreams. Don’t ... call a caterer before you’ve decided your budget. Figure out how much you can spend before calling potential catering companies. “You shouldn’t assume that having a smaller budget means you can’t afford a particular caterer,” says Rachel Hollis, a Los Angeles-based party planner. “In many cases, companies that throw large formal events are also happy to help with a backyard barbecue or a child’s birthday party.” Do ... establish what’s most important to you. Even if you have a sky-high budget, you’ll have to make decisions about where to allot your money, says Katherine Hilboldt Farrell, president and co-founder of Katherine’s Catering in Ann Arbor, Mich. “Whether your priority is a showstopping main meal, a fantastic bar or really nice linens, your caterer should know – before she begins working on a proposal for you,” Farrell says. Don’t ... make your decision solely based on the proposal. A quote may come in slightly higher than your budget – but that’s because a quality caterer offers all options and details all expenses (including things like linens, state and local taxes, and gratuity) in advance. “It’s better to have everything included up front than be surprised with costs and items that weren’t in the initial workup,” says Farrell. Do ... go with your gut. Yes, recommendations help, but when it comes to finding the perfect fit, “personality is key,” says Farrell. “There’s so much trust involved in the catering relationship. You want to work with a catering representative who’s enthusiastic about your event and who feels right for you.”
Thursday, November 21, 2013 YH-R Holiday Gift Guide yakimaherald.com
Don’t ... stress. Your caterer will meet with you multiple times before the day of your event to plan every detail. So when the party’s finally in full swing, don’t hover or check in. Instead, go enjoy yourself – that’s the reason you hired a professional. © CTW Features
Don’t forget drinks When budget is a concern, invest in the bar instead of fancy food items, because people expect ample drinks at a party, says Brett Galley of Hollywood POP, an event-planning firm with offices in New York and Greenwich, CT. Rule of thumb: Whether you’re serving alcohol or virgin beverages, plan on three drinks per person. When stocking a bar, “Vodka tends to be the most popular spirit,” says Galley. White wine is typically more popular than red; when your crowd skews young, expect beer to go quickly. Above all, “Choose your selection and quantity based on the season, holiday, temperature and state of the economy,” advises Galley. “Beer is better if [the weather is] hot, brown spirits and red wine if it’s cold, and plentiful drinks during a recession.” Consider donating your leftovers Even the best party planners can end up with too many leftovers. “If this happens, consider giving the rest to a soup kitchen or food pantry,” advises Heather BellPellegrino, president of A Perfect Plan!, a Westchester, N.Y.-based event planning firm. “Many will take perishable food as well as nonperishables, and some will even pick it up for you.” To find a local food bank, visit feedingamerica.org. What to say when asked, ‘Can I bring something?’ Chances are, many of your invited guests will ask what they can bring. “Most people don’t mean this, so the best answer is, ‘Just yourselves’,” says Ellie Rand, a New Orleans-based public relations consultant and frequent entertainer. If they insist, request something for the bar, or a small sweet treat, says Rand. © CTW Features
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There’s No Place
Home
Like
By Anne e. Stein CTW FeaTures
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n her first book, “The Dorm Room Diet” (William Morrow, 2010), certified chef and integrative nutritionist Daphne Oz helped college students tackle dorm living. In her second book, “Relish: An Adventure in Food, Style, and Everyday Fun” (William Morrow, 2013), the daughter of author and TV personality Dr. Mehmet Oz shares her tips on delicious, healthy eating and how to relish and celebrate food, style and life. Q: What are your top tips for making holiday meal hosting stress-free? A: The biggest thing that stresses people out is thinking that everything needs to be piping hot when guests arrive. Figure out what foods can be served hot, cold or room temperature. One of first things I learned doing “The Chew” is the battle strategy. Chef Mario Batali has the entire day planned in 15-minute intervals – what goes in and when. Have a hot something to greet your guests – I love chestnut soup in little espresso cups around the holidays. Then I have cold salad sitting on the table, so guests aren’t waiting forever to eat. I’ll serve a warm entrée – stews and braises are favorites in the fall and winter – and have side dishes that are good lukewarm, such as corn pudding. I also set the table the night before – that saves time the next day. I try to limit sit-down dinners to no more than
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12. And not every holiday meal has to be a big sit-down affair; I think people prefer a buffet table. Q: How do you put your guests at ease? A: Guests want to feel taken care of, but it also helps if you give them ways to feel at home. I let them fix their own drinks or greet new guests and take coats – something that puts them in the mentality of being at home. I like to make my signature cocktails or drinks, especially mulled wine in the winter, and let them help themselves. Q: Let’s talk table decorations. How do you make your holiday tables special? A: Around the holidays I love pinecones, branches, and other ways of bringing the outside indoors. I do lots of candles and fragrances – a combination of spicy candles with cinnamon in the kitchen, for example. The world around you is so beautiful around the holidays – I love a little shine and shimmer, like a bowl or cylinder of Christmas balls, or I put balls in glass votives. For decorations the big thing is not to go overboard. Do a bowl of pinecones and glitter them up with spray paint. Rethink traditional decorations and bring in as much nature as possible. Q: You’re a guest at a holiday meal. What are some perfect hostess gifts? A: I’m known for bringing a gift basket with a few simple things that feel personalized and mean something
2013 HOLIDAY GIFT GUIDE
Daphne Oz, co-host of ABC’s food and talk show ‘The Chew’ has come out with her second lifestyle cookbook, where she explains how to host fun, stressfree parties at the holidays – or any time of year
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2013 HOLIDAY GIFT GUIDE
RECIPES
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Daphne Oz’s Chestnut Soup
cooking holidays at my grandparents’ house and if there was ever a disaster, my mom or my grandmother would have pretended it was part of the plan! I can think of just one thing that happened; I grew up primarily vegetarian but we always served a turkey for guests. One year we went shopping late and couldn’t find Q: Someone brings her favorite a turkey anywhere in the state of holiday red Jell-O dish and it just Pennsylvania, so we served chicken. doesn’t match your meal. What do No one minded because the food was you do? delicious aand they were there to see A: You put your pretty hostess friends and family. smile on and kindly put it in your My biggest tip to people who don’t kitchen. You’re under no obligation to leave it out with the food you worked host a lot is that you can plan for so hard to present. If it’s your mother- perfection all you want, but you just in-law’s dish, maybe it’s not worth the need to put on your party dress and lipstick and commit to being a guest headache, but if it’s your friend and her raspberry crumble bars don’t fit, at own party. If you’re stressed out, it’s your party and you can do what that’s the cue your guests will pick up you want. on. If you focus on love and sharing and your guests, they won’t notice Q: Have you ever had a holiday that anything’s gone wrong. cooking disaster? A: We always celebrate the big © CTW FeaTures to me and my host. I’ll get a small galvanized bucket and fill it with immune-boosting vitamins, or some new favorite natural cosmetics. Luxury candles are nice, too. You can bring wine or food but don’t expect your host to put those out; they might not go with the meal being served.
Serves 2-4 3 cups chopped chestnuts (canned or fresh) peeled 3 tablespoons unsalted butter 1 medium leek or 2 shallots (white and light-green parts only) rinsed and finely chopped 1/2 cup white wine 1/2 cup finely chopped celery 1/2 cup finely chopped carrot 1/2 cup finely chopped onion 1 1/2 tablespoons chopped fresh thyme plus more for garnish 6 cups low-sodium vegetable or chicken broth 1/4 cup milk 1/4 teaspoon black pepper Kosher salt to taste 4 sprigs thyme 2 bay leaves 4 sprigs fresh parsley Cheesecloth Make a bouquet garni by wrapping thyme, bay leaves and parsley in cheesecloth. Melt butter and sauté leek, carrots, onions, and celery until translucent, covering to soften, approximately 15 minutes. Deglaze the pan with wine. Transfer to a large saucepan or soup pot (4-quart) and add vegetable or lowsodium chicken broth, bouquet garni, and cover; simmer for 25 minutes. Remove bouquet garni. Add cooked chestnuts and cover, allowing to soften for 10 minutes. Stir in milk, salt, and pepper. Allow to cool before pureeing in a blender in small batches and strain through a cheesecloth to remove any shells or large pieces. Reheat pureed soup over medium heat before serving with a garnish of fresh thyme.
Milk Punch Serves 4 It’s a delicious drink for any holiday entertaining - especially over Christmas as a lighter (and egg-free) alternative to egg nog, but with some of the same familiar, warming holiday spice flavors. It can also be made with dairy free milk, like almond of coconut, if anyone in the family is interested in a vegan option. 3 cups whole milk 2 tablespoons pure vanilla extract 2 tablespoons sugar 1/4 teaspoon freshly grated nutmeg plus more for serving 1/4 teaspoon ground cinnamon plus more for serving 8 ounces (1 cup) light rum 1. In a medium saucepan, combine the milk, vanilla, sugar, nutmeg, and cinnamon over medium-low heat, stirring constantly to dissolve the sugar and being careful not to burn the milk. When the milk is scalded (there will be a thin skin on the sides of the pan), after about 5 minutes, remove from the heat and allow to cool to drinking temperature. 2. To drink warm, divide the milk mixture into 4 heat-proof mugs and add 2 ounces (? cup) of the rum to each. To serve cold, fill 4 tall glasses with ice, add the rum, and top with the milk mixture, swirling to combine. Serve with freshly grated nutmeg and a dash of cinnamon.
Spiced Winter Wine Serves 6 In the winter, I crave spice, sweetness, and the warmth of mulled red wine or cider. While it cooks on the stove, this sends a delicious, holiday aroma throughout the house - and of course, gives guests a warming drink to help themselves to as they arrive. I love to serve it in a mug with a cinnamon stick garnish. For those of you looking to
HOLIDAY PARTIES skip the alcohol, apple cider works great in place of wine in this recipe! If you use cider and want to put the alcohol back in, serve the mugs with a shot of bourbon!
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1/4 cup pure maple syrup 8 cinnamon sticks One 1-inch piece fresh peeled ginger, sliced into 4 rounds 6 cloves 1/4 teaspoon ground nutmeg 10 cardamom pods 1 vanilla bean, halved lengthwise and scraped Zest and juice from 1 orange 1 lemon, sliced into rounds
Two 750 ml bottles red wine (Cabernet Sauvignon, Malbec, or Chianti work well) or apple cider 1. In a large saucepan, combine the syrup, 2 of the cinnamon sticks, ginger, cloves, nutmeg, cardamom pods, vanilla bean, and orange zest and juice. Heat over medium heat to boiling, then immediately turn off the heat, cover, and set aside 10 minutes to steep. Add the lemon rounds and steep 2 minutes more. Add the wine and heat over medium-low heat until simmering, taking care not to boil. 2. Strain and divide among 6 heat-proof mugs and garnish each with a cinnamon stick.
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Daphne recommends serving the spiced wine on a tray decorated with a sprinkling of cardamom pods—the aroma is intoxicating.
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Every host and hostess wants to throw a party that shows off a flair for the creative. Try these oh-so-2013 ideas to put your stamp on the invitations, decorations, menus, events and gift bags to make your party By Darci SwiSher cTw FeaTureS
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of a dessert – something like a powdered sugar-dusted Yule log – or an imaginative he holidays are perfect tabletop display that captures everyone’s time to gather with family imagination,” she says. and friends, and take Once that’s decided, they’re able to advantage of the festive hone in on personal details, such as favors mood that settles in from and place cards. Those “little touches that Thanksgiving to New Year’s Day. show you care,” Lee-Creel notes. Nearly one-third of Americans host A theme is one way to add a personal a holiday party, according to a 2011 touch to a holiday party. While not every survey by Ask Your Target Market, a get-together has a dedicated theme, Lee-Creel personally finds it’s what market research firm. How many host a successful one depends on those personal motivates her to get off the couch and to touches, from the decorations to the the craft store. dessert, that make an evening memorable. “Having a theme can be a wonderful “During the holidays, our imaginalaunching pad for your ideas,” she says. tions run wild,” says Kelly Lee-Creel, “It also makes for a great conversation co-author with her sister, Rebecca starter with your guests who will enjoy Söder, of “Handmade Hostess” (C&T seeing a little bit of your personality on Publishing/Stash Books, 2013). “We long display. to capture that holiday spirit we enjoyed But for those who feel a theme is “too as children.” The sisters like to focus much,” Lee-Creel advises choosing a simple color palette – just two or three their efforts on one big, over-the-top colors that work together to enhance the element. “Maybe it’s a beautiful finale
decor. “Having a consistent color scheme stretches your decorations a bit further, giving them more visual impact,” she says. Lee-Creel expects to see a lot of 1920s and ’30s-inspired parties this holiday season, a la “Downton Abbey” and “The Great Gatsby.” “Think glam, sparkle and fringe,” she says. “Pinterest has such widespread appeal now, I think we’ll see even more DIY and DIY-inspired, touches – homemade ornaments, garlands and crafts.” Jennifer Shea includes a “Truly Terrific Theme Generator” for those needing theme help in her book, “Trophy Cupcakes and Party” (Sasquatch Books, 2013) named for her successful cupcake shops in Seattle. It should come as no surprise that dessert is the highlight of any holiday gathering she throws. “I love to serve desserts that follow the theme of my party,” she says. For the 2013 holidays,
she imagines a candy cane-themed party with red and white stripes blanketing the party space, peppermint cocoa and cocktails with candy canes for swizzle sticks. “And of course, a dessert such as Chocolate Candy Cane cupcakes helps tie it all together,” she adds. For other dessert ideas, Shea suggests incorporating favorite sweets and flavors of the season. Standard pumpkin pie can be given new life through pumpkin pie cupcakes, or a table of miniature pumpkin desserts. Eggnog lovers might serve an eggnog-infused dessert, or even swap eggnog for milk in a vanilla cake and add nutmeg and cinnamon, she adds. “If you love a specific holiday movie, watch it again to see if they serve a specific dessert you could recreate,” Shea says. She points out that desserts have been a part of celebrations for thousands of years and, when flour and sugar were sparse, were highly coveted. Since
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Let us take the stress out of the Holidays • Complete Dinners • Side Dishes to Complete Your Menu • Holiday Turkey Dinner
From DIY ornaments and decor to quirky food ideas, look for Pinterest-inspired projects to be big this holiday season.
© CTW FeaTures
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they’re now served toward the end of the party, desserts are oftentimes what people remember most, she notes. “I always say even if the rest of your party is pretty simple, serve a showstopping dessert and your guests will be ‘oohing’ and ‘ahing’ about your party for weeks to come,” Shea says. Not that desserts have to be elaborate. Simple desserts, like cookies, cupcakes and popcorn bars, can still look over the top when placed on the festive cake stand or in the right serving dish, she says. “To me, homemade desserts are the best thing in the world,” Shea says. “If they don’t look perfect but are delicious and made with love, then that’s all that matters.” In their book, Lee-Creel and Söder point out that the “only good reason to do any of this – the decorating and celebrating, baking and making – is because you want to, and doing it yourself will give you immense satisfaction.” “It is so easy to get caught up in trying to impress others that we lose sight of ‘why,’” Lee-Creel says. “The important thing is to do it from the heart.”
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PARTY By Lisa Iannucci CTW Features
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long with the holidays come many parties, but unfortunately, parties don’t always go the way you hope they will. We asked Susan Spungen, founding food editor at Martha Stewart Living and author of “What’s a Hostess to Do?” (Artisan, 2013) to count down the top five things that will most likely go wrong at your party and what you can do to
9-1-1!
fix them. And since we all want to know if our party is a success, there are five signs that you party was a hit. What went wrong? • I’m not ready! “The biggest thing that can go wrong is that you plan to do too much and run out of time,” Spungen says. “You start with an overly ambitious wish list of what you want to have at your party.” Fix: Spungen says that cooking takes time, so keep the party simple so you have enough time to do what you want to do.
How do you know if a party is going well or horribly wrong? Entertaining expert Susan Spungen tells you how to right a sinking ship and how to stop worrying and enjoy your fiesta
• Too much to cook! “Again, simplify what you are cooking,” Spungen says. “Less can be more. A few beautiful, well-conceived and well-prepared dishes will go over big. Choose a menu with dishes that can be prepared ahead of time, leaving only the simplest tasks, like heating a dish, cooking pasta or rice, or dressing a salad for last minute.” • Not enough people showed up! “It’s hard to have a good party if not enough people show up and some people might leave if there aren’t enough of guests,” Spungen
says. Fix: Overinvite. “If not enough people show up, have a last-minute impromptu party,” she says. “There are always neighbors sitting around waiting to be invited to something.” • We’re running out of food and drink! “When you’re out of things to eat and drink, people start to leave, so you don’t want that to happen,” Spungen says. Fix: “Have staples in your kitchen so you can whip up something simple or, if you’re desperate, you can always order takeout, such as pizza.”
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HOLIDAY PARTIES • My guests aren’t mingling! “If your guests aren’t mingling the way want them to, it’s up to you as a hostess to start conversations. Fix: “Find people who have something in common and give them a conversation starter and then leave,” she says. “The role of the hostess is to get people together.” If they don’t know each other, it’s your responsibility to try to get them to learn more about one another.
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that they had a really good time and they want to keep that good feeling going,” she says. • Guests want to know when the next party is. “They want to come back to the party because they liked the energy,” Spungen says. “If they had a lot of fun, they’ll ask if they can bring a friend to share the good times.” © CTW Features
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It’s a success! Here are five signs that your party is a success: • Everyone is having a good time and nobody is noticing anything else. “Your guests are laughing, drinking, eating and enjoying themselves,” Spungen says. “Most of the time, that happens even if you do mess up. Usually everything turns out okay anyway. The single most important thing is that people are having fun.” • You had a good turnout. “Right before you think, ‘What if nobody comes?’ your guests show up,” Spungen says. “People will always drop off and [you] would rather have it too crowded than to not have enough people. About 15 percent of the guest list typically doesn’t show up.” • Guests ask you for a recipe. “Often people ask how you made the food, or they Instagram photos of the food at the party,” Spungen says. “That’s a good sign!” • Guests send thank you notes the next day. “When you get emails the next day, people can’t wait to tell you
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