|
|
House Beautiful
|
| |
Editor/Writer JANE ELLIS
Photographer LANGDON CLAY
A buffet offers variety for the guests and ease for the hostess, who does not have to worry about things like circulating hors d'oeuvres and serving at table: The first two courses are there, all on one groaning board. That is the philosophy of Carole Peck. She owns and runs a restaurant that bears her name in New Milford, Conn., and orchestrates major parties for many of her Litchfield County neighbors. "The most important thing is to find recipes that work for large numbers," says Peck, who planned this menu for 20 but tailored the recipes for as few as 6 guests. The dishes are easy to prepare, easy to eat with a fork.
To make life simple for the hostess, many dishes can be made ahead of time. Most of the desserts can be prepared in advance and frozen. "Planning ahead also means you have time to buy things found only in specialty stores."
The menu is elegant but, above all, easy to do. And you can have fun when you set the table: Bring out all the oversize family heirlooms and every candlestick you own to offer a twinkling, romantic setting. "The nicest thing about a buffet is that people mingle more and they can eat just what they want," says Peck. .
"Think of color and texture as well as flavor if you want a buffet to have a festive air," says Carole Peck
| 
Two dessert tables induce leisurely mingling and the chance to taste a variety of sweets. An inviting selection (above) includes a fig and cherry cake with lemon curd, raspberry tartlets, chévre tart, almond poppy-seed bars and kumquats. Another set of temptations (right): a bittersweet chocolate terrine, a crystallized ginger walnut torte and chocolate Sinclair drops. Plan a range of sweets for both chocoholics and health -food fans
|
Baking Tips
• Guests really like their vegetables, so plan plenty of crudités. They are not too rich to nibble before the meal.
• Eggnog can be made with bourbon, dark rum, scotch or cognac; it is also delicious as a nonalcoholic syllabub topped with grated nutmeg or cocoa powder.
• Lemon thyme custards that can be made in advance provide a nice little surprise morsel that is not too filling.
• Lemon veal is holiday hearty without being overly heavy.
• Wild rice can also be made ahead of time and frozen before it is fried.
• If you cannot find a certain vegetable, substitute anything else that is crunchy and green, such as snow peas, peppers or tiny green beans.
• Splurge on the best-quality crabmeat you can find for the crab cakes.
|
|
