or a buffett for a big crowd? Will there be kids ?
For decor consider this basic formula that is a no fail for any dinner occasion.
1. A set of basic white dinner plates (these can be used for any style dinner party). They can be purchased from a big box store like Target,Walmart or Cost Plus World Market. The ones below are from pottery barn.
2. A set of basic white or decorative smaller salad plates. This is a way to inject the personality and theme of the dinner. You can choose a coordinating solid color or a fun print.This particular one is from Crate and Barrel.
4. Chargers to dress up your plate.
5. A table runner
6. Centerpiece elements. You can use different heights of candles, floral arrangements. ornaments. You are only limited by your imagination. Below is one example of how using these basic elements can dress up a table.
Once you've decided on those basics its time to figure out the menu. You can create a menu for each place setting to really dress it up using cardstock coordinated to your color scheme and ribbon. You can create and format a menu on microsoft word.
Try to stick to the formula of two or three meats for variety. An example could be chicken, pork, red meat with sides to compliment each meat and make sure to include your vegetables. One example of a red meat I have had recently that is delicious I actually discovered at Publix. It is part of their aprons simple meals. Its a rib roast with a chitpotle bleu cheese sauce and mushroom brie cups.
Here's the recipe....
Rib Roast
Ingredients
cooking spray
8 celery ribs
1 standing rib roast (4–5 lb)
2 teaspoons kosher salt
1 1/2 teaspoons coarsely ground pepper
5 oz Deli soft-ripened blue cheese, cubed
3 1/2 tablespoons herb garlic butter (1/2 stick), cubed
1 cup yogurt blue cheese dressing
2 teaspoons chipotle pepper sauce
Steps
cooking spray
8 celery ribs
1 standing rib roast (4–5 lb)
2 teaspoons kosher salt
1 1/2 teaspoons coarsely ground pepper
5 oz Deli soft-ripened blue cheese, cubed
3 1/2 tablespoons herb garlic butter (1/2 stick), cubed
1 cup yogurt blue cheese dressing
2 teaspoons chipotle pepper sauce
Steps
- Preheat oven to 425°F. Coat medium-size roasting pan
with spray. Cut celery into 7-inch ribs; lay across center of pan. Place
roast on top of celery (wash hands); sprinkle salt and pepper over roast.
Bake 20 minutes or until roast has browned.
- Reduce oven to 350°F; cook 2 more hours or until roast
is 145°F (medium-rare) up to 170°F (well-done). Use a meat thermometer to
accurately ensure doneness. Transfer roast to cutting board; let stand
10–15 minutes before slicing.
- Cut cheese and butter into small cubes. Place both in medium saucepan on medium heat; cook and stir 2–3 minutes or until melted. Stir in dressing and pepper sauce; remove from heat when sauce is bubbly. Serve roast with sauce. (Makes 8 servings.)
Mushroom Brie Cups
6 frozen puff pastry cups
6 oz fresh whole portabellas, coarsely chopped
8 oz fresh whole white mushrooms, coarsely chopped
2 tablespoons shallots, finely chopped
2 tablespoons fresh chives, finely chopped
8 oz Deli brie cheese, divided, cubed
3 1/2 tablespoons herb garlic butter (1/2 stick), cubed
3/4 cup beefy mushroom condensed soup
1 teaspoon garlic powder with parsley
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Steps
Preheat oven to 425°F. Bake puff pastry cups following
package instructions.
- Chop mushrooms, shallots, and chives; cut brie and
butter. Combine all remaining ingredients (except pastry and one-half of
the brie); transfer to 2-qt baking dish.
- Bake 15–20 minutes or until hot and bubbly. Use fork to remove "top" of shells and soft pastry underneath. Place remaining half of brie in center of cups; add mushroom mixture over brie. Serve.
I hope that this posts help eases some of the stress if you are hosting for the holidays.
Happy
Holidays…
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