- Jean-Anthelme Brillat-Savarin in The Physiology of Taste
No wonder planning a party menu feels so overwhelming. In a sense, as we plan our holiday menus, we have the "whole world" in our hands.
How are your holiday entertaining plans coming?
I'm hosting a holiday supper buffet for 50 this weekend. The meal welcome vegetarians and meat-eaters alike, entice sophisticated chowhounds while not ignoring the less adventurous eaters. Everything must be affordable, good looking, reasonable to prepare in a small kitchen in a couple of nights and taste good even at room temperature. My partner and I want pieces of the menu to represent the British and American holiday flavors we grew up with.
Developing this menu has become my personal sudoku puzzle.
What's in? Here's some highlights: Stilton with Port-Glazed Walnuts, Curried Carrot Soup Shooters, Bacon Wrapped Maple Pork Loin, mashed potatoes, Christmas Clementine Cake, and Cut Out Sugar Cookies.
What's on your menus and how can we help? Any tips to share for preparing these "intelligently planned feasts"?
Image: detail from a 1906 Christmas Menu, New York Public Library