The key to successful entertaining is just to jump in and DO it without letting yourself get stressed-out about particulars. People love to be entertained, whether it involves a meal or just a glass of holiday cheer. Since your guests will be thrilled to be there — after all, it’s really you and the other company that draws them — anything you serve will be appreciated.
That said, the best way to go about planning a holiday party of any size or scope is to relax, have fun, and don’t forget the wine.
First, think about what kind of party you’d like to have. If you love to cook, a sit-down meal might suit your mood. For larger crowds, plan a simple buffet. A roast Turkey or ham goes a long way to feeding hungry revelers, and all of the trimmings and side dishes can be prepared the day before, eliminating day-of-the-party anxiety. These work well, too, for a holiday open house. Otherwise you might want to invite friends to stop by during cocktail hour for hors d’oeuvres and a holiday toast.
One of the most common myths about holiday entertaining is that it’s always expensive. In fact, it’s easy to keep costs down. No need to hire bartenders or wait staff. Just choose a small table to serve as the bar, open a few different types of wine, and let the guests pour for themselves. Sauvignon Blanc is a great go-with-anything white; Chardonnay is delicious with Turkey. For reds, pick a lighter, fruity style, such as Beaujolais or Pinot Noir—or both! These work wonderfully with ham or Turkey, along with a wide range of hors d’oeuvres and side dishes. Throw in a Chianti, Dolcetto, or other light Italian red (or try a California Sangiovese) if you have salami, prosciutto, or similar cold cuts. If you’re serving goose or duck, you might include a richer red, such as Merlot or Cabernet Sauvignon; these are also great with cheese. It’s easy to find any of these wines for under ten dollars or so.
Or if you really want to keep it simple, invite friends over for a glass of holiday bubbly, even at the last minute. (People love that these days). Serve anything from vintage French Champagne to Italian Prosecco, from Spanish Cava to attractive, inexpensive California sparkling wines. Butter some thin slices of baguette or squares of rye bread, top them with small pieces of smoked salmon and sprigs of dill, and there’s a holiday party right there!
And should you find yourself in the happy position of being invited to a holiday gathering, don’t arrive empty-handed. The best gift to bring to a party? wine, of course. Wrapped in a holiday gift bag, presented in a stocking, or even dressed up with a ribbon or ornament around its neck, there’s nothing more festive.
Click below for Leslie Brenner’s easy-to-prepare hors d’oeuvres recipes and wine pairings:
Endives With Gorgonzola and Walnuts
Smoked Salmon Canapes
Prosciutto and Melon With Port-Pepper Sauce
cherry Tomatoes Stuffed With Smoked Trout mousse
Courtesy of wine Market Council. For more information, visit www.wineanswers.com
Photos courtesy of wine Market Council.
That said, the best way to go about planning a holiday party of any size or scope is to relax, have fun, and don’t forget the wine.
First, think about what kind of party you’d like to have. If you love to cook, a sit-down meal might suit your mood. For larger crowds, plan a simple buffet. A roast Turkey or ham goes a long way to feeding hungry revelers, and all of the trimmings and side dishes can be prepared the day before, eliminating day-of-the-party anxiety. These work well, too, for a holiday open house. Otherwise you might want to invite friends to stop by during cocktail hour for hors d’oeuvres and a holiday toast.
One of the most common myths about holiday entertaining is that it’s always expensive. In fact, it’s easy to keep costs down. No need to hire bartenders or wait staff. Just choose a small table to serve as the bar, open a few different types of wine, and let the guests pour for themselves. Sauvignon Blanc is a great go-with-anything white; Chardonnay is delicious with Turkey. For reds, pick a lighter, fruity style, such as Beaujolais or Pinot Noir—or both! These work wonderfully with ham or Turkey, along with a wide range of hors d’oeuvres and side dishes. Throw in a Chianti, Dolcetto, or other light Italian red (or try a California Sangiovese) if you have salami, prosciutto, or similar cold cuts. If you’re serving goose or duck, you might include a richer red, such as Merlot or Cabernet Sauvignon; these are also great with cheese. It’s easy to find any of these wines for under ten dollars or so.
Or if you really want to keep it simple, invite friends over for a glass of holiday bubbly, even at the last minute. (People love that these days). Serve anything from vintage French Champagne to Italian Prosecco, from Spanish Cava to attractive, inexpensive California sparkling wines. Butter some thin slices of baguette or squares of rye bread, top them with small pieces of smoked salmon and sprigs of dill, and there’s a holiday party right there!
And should you find yourself in the happy position of being invited to a holiday gathering, don’t arrive empty-handed. The best gift to bring to a party? wine, of course. Wrapped in a holiday gift bag, presented in a stocking, or even dressed up with a ribbon or ornament around its neck, there’s nothing more festive.
Click below for Leslie Brenner’s easy-to-prepare hors d’oeuvres recipes and wine pairings:
Endives With Gorgonzola and Walnuts
Smoked Salmon Canapes
Prosciutto and Melon With Port-Pepper Sauce
cherry Tomatoes Stuffed With Smoked Trout mousse
Courtesy of wine Market Council. For more information, visit www.wineanswers.com
Photos courtesy of wine Market Council.