Holiday Entertaining

Sometimes I think my life goal is to be a hostess with the mostess. I like to imagine myself Gwyneth Paltrow and day dream about throwing soirees like its 1999. Then in the very next second I realize a) I'm not Gwen, b) I don't have infinite funds and c) I don't have enough friends to host! Just kidding... kinda, sorta!

That said, I have thrown a dinner gathering or two in my lifetime. Most recently, I had my two lovely co-workers over for a mini-dinner party and a Christmas movie-- Meet Me in St. Louis. It was a deelightful night filled with good laughs, great food and holiday cheer!

Since dinner parties and social gatherings, whether on a Gwyneth-scale or little-ole-me scale can prove to be rather stressful, here are my prep tips to keep that entertaining cray to a minimum.

Two weeks before: 
1) Plan early: The professional event planner in me knows that advanced planning is key. So especially during the holiday season, when calendars fill up quickly (that sounds so grown up to say!), nail down your date and invitees early!

Paperless Post

2) Menu: If you're anything like me, trying out a new recipe when guests come over is a big no no (The RISK!!! Ahhh). So turn your kitchen into a test kitchen two weeks before and start exploring menu ideas.

Three days before:
3) Plan your tableware and decor: If your're using linens, make sure they are cleaned and pressed. Unless you are throwing a 90's-catering theme party, skip the dated napkin swans and go rustic by rolling up your napkins and tying them together with a piece of ribbon or twine. Decide which flatware, silverware and glasses you are going to use... that is if you fancy and have more than one option for the occasion. Plan out your centerpiece and tablescape.

Two days before: 
4) Finalize your menu & shop: Stop experimenting and go by them ingredients. Grocery lists organized by dishes are the way to go here. Even better, when you get home from the store, organize your ingredients by dishes or by courses. For example, the ingredients for your appetizer salad all go in the same shelf in the fridge etc.

5) Stock the bar: Read Tips #4 and #5 here for my thoughts on this.  

6) Clean up! Scrub the living daylights out of your sink, tub, toilet and floors.

Day before: 
7) Plan your cooking timeline: Knowing what order things are to be chopped, cooked, or popped into the oven will make your life much easier.

8) Make ahead: If there is anything you can make ahead of time, do it now.

9) Set your table: Lay out your tablecloth, napkins, glasses etc.

Happy hosting!

Holiday Cheer: Holiday Party Hosting Tips

When I was younger, my life's ambition was to not work a day in my life. I wanted to just sit home and eat bon bons all day. Yes, I am for real.

Once I got older, I thought about becoming an ambassador, just so I could throw sophisticated soirees all the time. (Because somewhere in my little mind, that's all an ambassador did. Foreign relations be dammed.) Now that I am actually a working gal, and seriously doubt that a career in foreign affairs in anywhere in my future, I settle for throwing the occasional miniature dinner party.

This year, my best friend and I have every intention of hosting a holiday dinner party and we've been dreaming up sample menus. We're excited to say the least, but more on that another time.

For now, here are some gorgeous pictures and holiday tips to help get the creative juices following for your own holiday party.

Tip #1: When it comes to selecting candles for your tablescape, chose votive candles instead of tapers to give your table a more casual yet intimate feel. Added bonus: The dim light also casts an attractive glow and makes everyone look great.

Tip #2: Keep center pieces and candles low so that everyone can actually make eye contact across the table.

Tip #3: Greet all guest with a cocktail, champagne or prosecco as soon as they walk through the door. It's a great way to get into the spirit.

Tip #4: Instead of stocking your entire bar for your party, why not offer a single holiday-themed house cocktail. Supplement with wine, beer and sparkling water. Added bonus: By streamlining your bar, you not only save time but also money! 

Tip#5: If you must have a fully stocked bar. Here are my tips on what you should save and splurge on. 

• Vodka: Save. Because vodka is suppose to be a tasteless alcohol, the lower priced ones don't have that horrible flavor that other cheap liquors might have. 
• Whisk(e)ys and Scotch: Splurge. This one is a no brainer since these spirits are usually drunk straight up or on the rocks.
• Gin: Save. A low end gin will most probably take the bloom out of your martini but if you are looking for something to mix with other alcohols, you can afford to avoid the top-shelf. Just make sure you aren't going so cheap that you have an artificially juniper flavored one (check the label).
• Bourbon: Splurge. Cheaper Bourbons tend to give you the burn without the flavor. 
• Rum: Splurge. Taking the cheapskate route will likely give you a rum that taste more like an Island backalley than a sugarcanned vacation.
• Tequila: To be honest, no one is going to go near this stuff during the holiday season, so save and don't even get any! 
• Club Soda or Tonic Water: Splurge. It may seem instinctive to save on the mixers but store brands can go flat quickly and often have an aftertaste to them.
• Juices: Splurge- fresh squeezed is always best because you don't want that corn syrupy taste. 

Tip#6: Make a whimsical sign for your bar like "Santa's Favorites". Guests will know where to find their drinks and will get a kick out of your creativity.

Tip #7: When Decking the Halls, don't be afraid to venture outside the traditional red and green Christmas colors. I'm loving the purple and magenta hues.

Tip #8: Consider the first thing guest see when entering your home. A bold, creative wreath sets the festive tone for what's to come.

Tip #9: Scatter plenty of bowls of snacks, like nuts, olives or even a cup full of candy canes, through out the house.

 

Tip #10:  Hang candy canes, scatter silver and gold tinsel on a table, or stick ornaments in a vase of bowl for decoration. 

Tip #11: Keep the music upbeat and holiday specific. Make sure to have your music playing way before guest are due to arrive, so that an early straggler does not show up to an awkwardly quiet house. 

Tip #12: You'll have more fun at your party if you let go of the idea that a party has to be perfect. Parties are about fun, not perfection. So lighten up and enjoy yourself!

All Images Courtesy of Loony.

Casual Dinner Party for 6

A couple weekends ago, I decided to throw a spur of the moment casual dinner party for 6 of my friends. Because it was such a last minute decision, there was no real theme to the night's menu (and also because I entirely forgot my shopping list when I went to the grocery store :D).

Needless to say, I think the dinner (food and company wise) was a success. Here is a recipe from that night.

Chicken Pot Pie:

This has got to be my favorite chicken pot pie recipe. I mentioned before that I am not a huge fan of buttery or creamy sauces and the same applies for pot pies. This pie gets its velvety richness from the olive oil, wine and milk rather than from butter.

Ingredients:

1 lb skinless, boneless chicken breast

1 tablespoon olive oil

1 large onion, chopped

4 carrots, diced

3 tablespoons all purpose flour

1/2 cup dry white wine

2 cups 1% milk

1 package of frozen peas

A good dash of nutmeg and paprika

Salt and Pepper (to taste)

2 store bought 9 inch pie crust, thawed if frozen

Directions:

1. Preheat the oven to 400 degrees. Cook the chicken breast in a pot of simmering water until cooked through. About 10-14 minutes. Then let cool and shred.

2. Meanwhile heat the oil in a sauce pan over medium high heat. Add the onions and carrots and cook, stirring, until softened but do not let them darken. About 8 minutes. Sprinkle the flour over the vegetables and cook for about 1 minute. You want the flour to cook and turn a little yellow.

3. Add the wine and cook until evaporated, about 5 minutes (be patient here, I wasn't once and the depth of flavor did not develop). Stir in the chicken and peas; and season with salt, pepper, nutmeg (this is what will make people go 'Mmmmm what is that I taste?') and paprika. Stir to incorporate.

4. Transfer the mixture into your two pie pans and cover with the pie crusts, pressing to seal. Cut several vents in the crust and place the pie on a baking sheet before placing in the oven. Bake for 30 to 35 minutes or until bubbling and crust is golden.

Makes 2 medium pot pies of one large pot pie.

Oh and I am sure there are some out there who would rather make their own pie crust and I say more power to you! I will be the first person to admit that I use store bought crust to make my pies (Hey! Don't judge, I am merely a home cook not even a home chef!)

Enjoy!