The holiday season is a magical but stressful time. Of course, you want to see friends and family, but entertaining at this time of year often adds to an already-crowded schedule, making for harried hosts and hostesses.
So, how can a you minimize the anxiety that frequently accompanies hosting a holiday get-together? Local caterers, a food blogger, and a wine aficionado shared their secrets and suggestions for planning and preparing in a way that will set you up for successful and relaxed event.
1. Outsource some of the heavy lifting.
To immediately alleviate the stress of preparation and clean up, think about hiring a caterer, suggests Laurence Craig of Laurence Craig Catering.
“Become a guest at your own holiday party,” he says.
Mary Conway, manager of weddings and special events for Krug Catering and Consulting at Orange Lawn Tennis Club, agrees.
“Even if you are on a budget, it can still be cost effective to call a caterer for certain items, whether they be time consuming, or complicated to prepare,” she explains. “You may be surprised just how affordable pre-made platters can be.”
2. Stick with what you know.
Unless you’re a very seasoned cook, Craig says do not attempt new and off-the-beaten-path recipes. “Tried and true will be much less stressful,” he notes.
But, for those more adventuresome souls who want to try a new recipe that’s sure to wow the crowd, Sharing Plate’s Monica Puri Bangia shares her recipe for Braised Short Ribs with Citrus Gremolata below.
Pine cones, fir tree branches, and winter berries can help you craft an inexpensive centerpiece. Courtesy of Laurence Craig.
3. Bring the outside in.
Don’t have time (or an extra stack of cash) to spend at a florist? Look to the outside of your home for organic party buffet décor, Craig advises.
“Seasonal winter berries, evergreens, pine cones, dried grasses and hydrangea et cetera are very beautiful and inexpensive,” he says.
4. Add a personal touch.
Embellish bought food items to give them a special flair, suggests Craig.
“Take prepared hummus and garnish with a drizzle of olive oil, pomegranate seeds, toasted pine nuts, and chopped parsley for a beautiful holiday dip that takes seconds to prepare.”
5. Make it visually appealing.
“Putting your food on risers not only helps your food look more eye-catching and fun, but it serves a purpose to make everything more accessible and easy to reach,” says Conway. “Cake stands and tiered platters are a ‘no-brainer,’ but you can also invert vases or bowls and use them as pedestals. ”
If you’ll be serving cheese, don’t forget to take it out of the fridge ahead of time, adds owner and executive chef Richard Krug. “Cheeses should be served at room temperature,” he explains.
Varying the heights of your offerings makes for a visually-stunning display. Courtesy of Vanessa Joy
6. Create an open feel.
“Don’t be afraid to move things around. A quick shift in your regular furniture plan can help avoid a ‘bottle neck’ and improve the flow of your party,” says Conway, who points out that seating arrangements can also make a big difference when preparing for an intimate gathering. “If hosting a small sit-down dinner party, don’t be afraid to assign seats. It may sound old fashioned, but mixing up couples, and shuffling seating can make for more interesting conversation and new friendships.”
7. Don’t forget the spirits!
Pre-batch a special holiday drink so that you are not spending time constantly mixing cocktails at the party, Craig advises. “For example, a pomegranate martini – in a pitcher have pomegranate juice, vodka, lime and simple syrup to taste. This can be made up to two days ahead and then shaken with ice or served on the rocks.”
Serving a signature cocktail adds personality, while having drinks pre-made alleviates the stress of getting stuck behind the bar all night.
Courtesy of Krug Catering.
Conway agrees, adding, “Preparing a large batch of a seasonal festive cocktail before your party is not only fun but also practical. It adds personality to your party and also helps distribute refreshments to your crowd.”
Speaking of drinks, if you’re hosting a New Year’s Eve party, you’re probably wondering which bubbly to serve. Hank Zona of The Grapes Unwrapped says when it comes to sparkling wine there are really good choices ranging from the low double digits in price to well into the triple digits.
“Drink what your taste and budget desires but if you are going to use a sparkling wine as an ingredient in a cocktail or drink like a mimosa, don’t waste it on pricier Champagne or sparkling wine,” he advises.”Want an alternative to Champagne? Franciacorta from Italy has way more in common with Champagne than Prosecco. Want similar quality to Champagne for significantly less? There are some ‘grower Cava’ producers from Spain, the best perhaps being Raventos. Want an alternative to Champagne from the U.S.? Schramsberg, to me, is the premier sparkling wine producer in the U.S., but their wines start in the high $20s, although their second label, Mirabelle, tops out in the low $20s. Iron Horse from CA is also wonderful.”
Looking for a meal that’ll impress your guests? We present Maplewood food blogger Puri Bangia’s crowd-pleaser:
Braised Short Ribs with Citrus Gremolata, recipe and photo courtesy of Monica Puri Bangia.
Braised Short Ribs with Citrus Gremolata
4 pounds short ribs, excess fat removed
2 teaspoons salt
Pepper
1 tablespoons fresh thyme, chopped
1 tablespoons fresh rosemary, chopped
Place the short ribs in a large glass dish and sprinkle the salt, pepper, thyme and rosemary. Refrigerate overnight. Take out an hour before cooking.
2 tablespoons extra light olive oil
1 cup carrots, chopped
2 medium onions, chopped
2 ribs celery, chopped
4 garlic cloves, chopped
2 tablespoons tomato paste
3 tablespoons all-purpose flour
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 fresh bay leaf
4 cups chicken broth
2 cups red wine
Salt
Preheat oven to 350 degrees F.
Heat a heavy saucepan with the olive oil until smoking. Brown the ribs on both sides for 4 to 5 minutes each in two to three batches. Keep aside. Add the carrots, onions, celery and garlic. Saute on medium heat for 3 to 4 minutes. Add the tomato paste and sauté for minute. Add the flour and sauté for another minute. Add the thyme, rosemary and bay leaf. Add the chicken broth and red wine and bring to a boil. Add the ribs back into the liquid and transfer to the oven. Bake for 2 to 3 hours or till the meat is falling off the bone.
Take out of oven and take the ribs out onto a platter. Strain the braising liquid and squeeze all the moisture out of the solids. Discard the solids and return the liquid to the saucepan. Reduce to desired consistency- there should be about a cup and a half to two cups of liquid remaining. Check for seasonings and return the ribs back into the liquid. Top with gremolata and serve.
Citrus Gremolata
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
1/3 cup parsley, chopped
2 garlic cloves, chopped
Zest of one lemon
Zest of two clementines or half a navel orange
Mix all the ingredients in a small bowl, cover and keep aside.
Which wine should you pair with this? Zona says, “It’s like beef-based lip balm so you want big lip-smacking wine to go with it. This is the dish for those big juicy high alcohol zinfandels, and zin blends, petite sirahs, shiraz and Cali style syrah if you have a mushroom addition to the sauce/braise. Splurge for an Amarone with this too.”
Happy Holidays!
