Business Resources
Last Minute Holiday Party Planning on a Budget
By Susan Lane, Susan A. Lane Events
It’s not too late to pull together a quick holiday cocktail party. You may have decided it’s too expensive to throw one this season given the bleak economic news, but you would be surprised how with a few good money saving tips, you can throw a fabulous fete for a lot less than you think.
First, think of the décor. You would be surprised how often my clients complement the presentation of my hors d’oeuvres trays and food stations. Often, I try and find what I need for décor right outside my door. Pine branches, holly branches, evergreen branches, pine cones, and other flora found in your back yard, can be used to decorate everything from your table to your passed hors d’oeuvres trays. Ti, monstera or lemon leaves, purchased from your nearby florist or grocery store, are also beautiful on a food platter. Garnish any of these leaves with slices of star fruit or kiwi’s or bunches of kumquats, cranberries or tiny artichokes, black river rocks, sea glass, long cinnamon sticks, seeds, orange lentils or green split peas. Add shells and quartered lemons to a tray covered with ti or monstera leaf and you have a beautiful display for smoked salmon and it’s accoutrements.
Next is the food. I’ve been catering and entertaining for a LONG time and one thing I’ve learned is to KEEP IT SIMPLE! Make one fabulous hors d’oeuvres and keep everything else stupid proof. I promise that your guests will focus on that one amazing thing. And you’ve just saved yourself hours in the kitchen. If I were throwing a last minute party, this is what I would serve:
A side of store bought smoked salmon with toasted bread triangles, lemon wedges, capers, diced red onion, sour cream or crème fraiche. Add some inexpensive lumpfish caviar in a jar (in the canned fish aisle) and you have a fabulous display. Don’t forget that you must use a non-metallic spoon when serving caviar.
Some store bought cheeses and pâtés. I usually do a double crème (or Brie), a blue cheese of some sort, a cheddar, a goat cheese (aged or fresh) and maybe a St. André (triple crème). A nice apricot paste (available in most cheese depts. of stores) is a yummy accompaniment to the triple crème cheese. The pâtés can be accompanied by a small bowl of coarse mustard and a bowl of cornichons (tiny pickles). The best vehicle for these cheeses and pâtés is an Iggy’s ficelle or baguette sliced thinly and baked on a sheet tray for 7 minutes on 350 degrees. Buy some red grapes and any berries for garnish. Don’t forget those store bought leaves placed underneath your cheeses! Presentation makes all the difference.
Here is a great addition to that cheese tray. Buy a goat cheese called Chavrie. It comes in a pyramid shaped white plastic package with pictures of goats on it. Open the package and turn over onto it’s own plate. In a small bowl, place two cloves of minced garlic, ¼ cup extra virgin olive oil, 3 tablespoons of pink pepperberries (available at any TJ Maxx or specialty food store), 2 tsp. kosher salt and lots of fresh cracked pepper. Mix and pour over your goat cheese. Serve with Kame brand Cheddar Rice Crackers (available in all food stores). Remember that one thing your guests will go crazy over and fixate on? This is one of them!
If goat cheese or smoked salmon don’t appeal to you and you feel you need to serve a meaty appetizer of some sort, try this simple and very popular hors d’oeuvres:
Beef Crostini with Caramelized Onions and Horseradish Cream
Heat frying pan to medium high. Add olive oil and wait a few seconds. Add the onions and bring heat down to medium and cook until very soft and caramelized (golden brown). This may take a while. Sprinkle with salt and pepper and cool down in refrigerator. Mix sour cream with horseradish in another bowl and season with salt and pepper. Right before guests arrive, place spoonful of horseradish cream on crostini and then a piece of the rolled up roast beef. Top with a spoonful of the caramelized onions and a little chopped parsley for color. Serve. Delicious!
You can now supplement your offerings with some store bought items.
Dessert is not my forté, so I always farm this piece out if I’m having a party. Either I have my chefs make a bunch of mini pastries for me or I serve a chocolate fondue with tiny dippers. This never fails to please everyone!
Chocolate Fondue for 8-12 guests
Suggested Dippers - choose 3 or 4 of the following:
Other options for dessert include:
A platter of tiny assorted store bought cookies alongside store bought bars- brownies, etc. that have been cut into triangles or circles. Sprinkle all with confectioners sugar and garnish with some beautiful stemmed strawberries and you’ve satisfied every type of sweet tooth.
My clients always wonder how much food to serve to their guests. Because I like to simplify everything, I tell them the following. If you are having a two hour cocktail party, plan on 6 bites per hour per person. A bite is an hors d’oeuvres or a crostini with topping or a cracker with dip. Get the idea? No more, no less. If the party goes longer and is considered dinner, I figure on 18-21 bites per person and that includes dessert. I have never run out of food using these numbers, and there is always a little leftover food for the next day!
These days, many of my clients are getting away from the full bar. Instead, we might choose just one specialty drink, like a Pomegranate Martini garnished with a few pom seeds. We then round the bar out with one nice red and white wine, some imported or domestic beer, including light beer if you like. Add in some still and sparkling bottled water and a couple of lemons and limes and you’re all set. You can add soft drinks if you like, but you’re just complicating things. Your guests won’t miss it.
Lastly, download some great holiday tunes, adding them to your favorite music and get a good nights rest, and, voila, you have the recipe for an original, memorable and fun holiday party.
She also teaches cooking classes that range from party planning to stocking your kitchen pantry. For more information, Susan can be reached at susanalane@comcast.net or 508-783-1663.
