Xmas party food
I'm sure I'll get lots of suggestions....for years now I have "helped" a friend throw a xmas party for approx 100 people. By "helped", I mean I am the kitchen coordinator and 'clean up as you go along' crew, and direct all the guests where to put their dishes. I do all the work and cooking and she does all the socializing. Got any friends like that? Basically she always tells everyone to bring what ever they'd like, and I make a lot of casseroles and chicken wings, things that go a long way.
So...there are no giant dishes of anything, just a giant potluck of sorts with me making some main things. She collects thru the months....like this time she's collected about 20 lbs of chicken breasts for me to use. They also fry a turkey, which makes a big mess during the party.
Any suggestions? I'm tired of the same old things. The other thing is, sometimes this food sits around for hours getting picked over until people get good and drunk, then they devour it. Thanks!
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11 Comments:
Every year for the Christmas party I'm usually on appetizer duty. I will usually make bacon and dates in mass quantities. It is super easy and mostly everyone loves it. Simply take a date, roll it in a strip of bacon, bake until bacon is crispy, and stick a toothpick through it. You can't go wrong. :-)
foodbuff at 12:49PM on 11/03/09
This is what I've decided that I'm doing for the office pot luck.
Sunflower crunch Slaw
- cut brocoli
- julienne red and green cabbage
- sunflower seeds
- golden raisins
- shaved red onion
- dried cranberries
- julienne carrot
mixed with Lighthouse Homestyle Ranch: best dressing ever and I know the guy in the office with allergies can have it.
Spicy dogs in a blanket
- Johnsonville Breakfast sausages (I'm going to pre-fry them)
- Pillsbury Croissant dough
- [insert suggested toppings here]
I'm just going to bake these little piggies/doggies up; but what kinds of toppings should I try?
Hope my ideas inspired you cindy22!
hungrychristel at 12:51PM on 11/03/09
Wow - I'm wondering what kind of "friend" thinks 100 people are more important than you are. I think I'd tell her that this year you'd like her to find another kitchen coordinator so you can enjoy the party.
lemonfair at 1:01PM on 11/03/09
@lemonfair - That's what I was thinking! But Cindy is probably just a better cook than her friend and her friend knows this. But doing all the work and not enjoying the actual party isn't very rewarding unless you're a caterer!
arm1970 at 1:27PM on 11/03/09
Yeah, if this is unpaid, I would spend more time recruiting others to share the load than trying to plan out the majority of food for 100+ people.
joyyy at 1:47PM on 11/03/09
sounds like you're getting the short end of the stick here, but i'm sure you're probably the more capable of the two... a blessing and a burden at the same time..... if things are just getting picked over in the beginning and then devoured at the end... why don't you ask people to bring appetizer pot luck items and then when the crowd is ready for the main meal serve one or two big somethings... like huge lasagnas and a few roasts that serve as the icing on the cake.... a huge pot of beef stew or chili.... or chicken cacciatorre...keep it simple though....
there's nothing worse than food standing out all night getting picked over...
but then again, if the crowd is feeling no pain -- would they even notice.
at that point - do whatever is most practical for you.
pooch at 1:54PM on 11/03/09
Wow! I have a friend like that! I agree with others, make what is simple, delicious and easy on you! A gentle reminder to your "friend" would be that most people are "paid" for these kinds of services. My advice to you...set the bounderies. No one will take more than you allow them to! Good Luck!
Foodie,foodie! at 2:13PM on 11/03/09
arm1970, you are exactly right. I'm the better cook and organizer, and she is the better socialite. I'm kinda shy, so I get to meet all the people by being the kitchen person. They all pass through my area, and I collect all the wine and liquor gifts to stash. Ha! I'm not a good mingler, so it works out well. Everybody remembers me from year to year, too, which would never happen in real life, right? Great suggestions so far!
cindy22 at 3:09PM on 11/03/09
Wow Cindy22 this makes me look at holiday cooking in a whole new light! my sympathies.
That said, I'd suggest a big vat (or more) of soups/stews/chilli -- anything you can toss in big stock pot or slow cooker and walk away from.
Or things you can bake that are big servers-- big sheet cakes, corn bread in a sheet cake pan, roast a corned beef or honey ham...
a giant salad with pre cut veggies (or ones that don't need to be cut -- baby carrots, snap peas, etc.)
Pasta with diced tomato, shredded basil (I cheat and cut almost everything like this with kitchen scissors to save time), mozzarella and balsamic vinegar
good luck! hope you are still able to enjoy yourself at this party!!
ec_washington at 5:54PM on 11/03/09
You'll have to answer some questions if I'm gonna be the caterer. I assume that this gathering is set up like a cross between a cocktail party and a buffet, with people coming and going at different times, like an open house. Do you have ways to keep hot food hot and cold food cold? Or do you prefer all food to be served at room temp? If only half the attendees brings a potluck dish, where the heck do you find the space to put 50 dishes? Do you want menu ideas that invite everyone to seriously eat, or would you rather have foods that encourage people to seriously graze?
This was our #1 Christmas-party selection when I did catering. It's festively red, white or green, the only last-minute work is reheating, it's got something to satisfy any non-meat eaters in the group, and, unless you're Italian, it's not your usual Christmas fare.
Chicken and Broccoli Fettuccine Alfredo (grilled and chunked chicken breast, broccoli florets, fettuccine, all slightly underdone, mixed with a thinned alfredo sauce and refrigerated until an hour before serving--heat in a 350-degree oven until hot throughout).
Three or Four Cheese Lasagna, made the day before and heated in the same oven with the alfredo.
Italian Sausage links with roasted red peppers and onions in garlicky olive oil--cooked two days beforehand and reheated on the stovetop.
Fresh steamed and buttered green beans topped with sliced toasted almonds and finely chopped dried cranberries.
Broccoli and cauliflower florets and cherry tomatos coated with Italian dressing and served in a clear glass bowl.
Italian rolls or brat buns, split, for the Italian sausage.
Baguette slices drizzled with garlic olive oil, for the pasta.
Mini cherry cheesecakes and lime shortbread for dessert.
betteirene at 6:09PM on 11/03/09
Latkes. Totally.
shoneyjoe at 10:21AM on 11/04/09