Cater Your Own Parties
When my husband and I were starting out in ministry, there were many occasions when we had people in our home for meals. The grocery stores didn't offer the vegetable trays and deli platters that they have now. I don't use the ready to serve trays now because they are expensive if you consider the amount of food included and the actual cost. I learned how to do things by paying attention to buffets and dinner parties that we attended and went to the library to check out books that I could glean from.
Things that I learned:
Plan a menu that is doable for you. The more that can be made ahead, the better. Many things can be cooked and frozen days ahead, like ground beef, casseroles, desserts, etc. Keep a file of make-ahead dishes and party ideas, table settings, etc.
Buy from Costco, Sam's or BJ's if you need large quantities.
Mix what you can in the serving dish. Use a damp paper towel to wipe the edges of your dish. It saves clean up. Serving dishes that are dishwasher friendly are the best.
If you need to transfer food to a serving dish and it can be made ahead of time, place it in the serving dish for storing. The less clean up you have to do before your party the better.
Disposable pans are great if you have to have refills in the oven. When they are empty, throw them away. Tip: Get the pans at the dollar store. Cold things, like salads can be stored in gallon baggies and take up less room in the refrigerator. Just pour them out of the baggies to refill you serving bowl. If you use disposable pans and baggies, you won't have empty dirty pans in your sink when you replenish the food on the buffet.
To display the food, think about what makes a dish appetizing. A veggie tray can be made the day before. Line a pizza pan with red leaf lettuce. I place a paper towel under the lettuce to absorb the condensation. Place the veggies in an attractive fashion. Place damp paper towels on top and wrap with plastic wrap. Refrigerate overnight and your vegetables will be fresh and crisp. (Any left overs can make a great soup and salad meal.)
Use parsley liberally. Have you noticed that restaurants can charge more for a burger than a fast food place? It is because of the embellishments on the plate that don't cost much, but make it very attractive. Parsley is the finishing touch.
Have a variety of colors in your food choices. Some hot, some cold.
If you use inverted boxes of varying sizes under your table cloth, you can elevate some of your dishes.
The pictures above are of a more formal buffet, but you can use the same basic ideas and use baskets, pottery, and other interesting and unexpected things to serve in.
White cotton flat sheets make a great table cloth for a large surface. They can be bleached and reused. Look for them at discount stores. Fabric stores also sell sheeting by the yard if you sew.
Place confetti, ivy, candles, or appropriate decorations around your serving dishes.
Place beverages in a separate area.
Place plates at one end or side of the buffet and the flatware and napkins at the other end or side. It is difficult to carry the flatware with a plate through the buffet line.
If you have room, use a separate table, desk, sideboard, etc. for desserts. Have several things of varying heights to add interest. A cake, pie, brownies and cookies, or assortment of pies will give you something for everyone. They can be made ahead. Cake layers can be frozen without the frosting. Pies are better fresh from the oven and add a nice aroma to your home.
Components of a good buffet:
Assorted vegetables, They add lots of color.
Lettuce mix
Cheese and other embellishments to top the salad
Several salad dressings
Potatoes or rice
At least one meat dish
Or a casserole in place of the meat and potato or rice dishes
Fruit salad or ambrosia
Pickles and olives
Rolls, bread and butter
Salt and pepper
You can vary this and make a soup or chili and salad buffet, or an internationally themed meal. Change the side dishes accordingly.
If you are going to spend time planning a party,dinner or brunch, you will find that the little things make a huge difference and don't take much more time. It is a great way to pamper your friends. Whatever you decide, make sure that the food is low maintenance and so you can enjoy your party!
Things that I learned:
Plan a menu that is doable for you. The more that can be made ahead, the better. Many things can be cooked and frozen days ahead, like ground beef, casseroles, desserts, etc. Keep a file of make-ahead dishes and party ideas, table settings, etc.
Buy from Costco, Sam's or BJ's if you need large quantities.
Mix what you can in the serving dish. Use a damp paper towel to wipe the edges of your dish. It saves clean up. Serving dishes that are dishwasher friendly are the best.
If you need to transfer food to a serving dish and it can be made ahead of time, place it in the serving dish for storing. The less clean up you have to do before your party the better.
Disposable pans are great if you have to have refills in the oven. When they are empty, throw them away. Tip: Get the pans at the dollar store. Cold things, like salads can be stored in gallon baggies and take up less room in the refrigerator. Just pour them out of the baggies to refill you serving bowl. If you use disposable pans and baggies, you won't have empty dirty pans in your sink when you replenish the food on the buffet.
To display the food, think about what makes a dish appetizing. A veggie tray can be made the day before. Line a pizza pan with red leaf lettuce. I place a paper towel under the lettuce to absorb the condensation. Place the veggies in an attractive fashion. Place damp paper towels on top and wrap with plastic wrap. Refrigerate overnight and your vegetables will be fresh and crisp. (Any left overs can make a great soup and salad meal.)
Use parsley liberally. Have you noticed that restaurants can charge more for a burger than a fast food place? It is because of the embellishments on the plate that don't cost much, but make it very attractive. Parsley is the finishing touch.
Have a variety of colors in your food choices. Some hot, some cold.
If you use inverted boxes of varying sizes under your table cloth, you can elevate some of your dishes.
The pictures above are of a more formal buffet, but you can use the same basic ideas and use baskets, pottery, and other interesting and unexpected things to serve in.
White cotton flat sheets make a great table cloth for a large surface. They can be bleached and reused. Look for them at discount stores. Fabric stores also sell sheeting by the yard if you sew.
Place confetti, ivy, candles, or appropriate decorations around your serving dishes.
Place beverages in a separate area.
Place plates at one end or side of the buffet and the flatware and napkins at the other end or side. It is difficult to carry the flatware with a plate through the buffet line.
If you have room, use a separate table, desk, sideboard, etc. for desserts. Have several things of varying heights to add interest. A cake, pie, brownies and cookies, or assortment of pies will give you something for everyone. They can be made ahead. Cake layers can be frozen without the frosting. Pies are better fresh from the oven and add a nice aroma to your home.
Components of a good buffet:
Assorted vegetables, They add lots of color.
Lettuce mix
Cheese and other embellishments to top the salad
Several salad dressings
Potatoes or rice
At least one meat dish
Or a casserole in place of the meat and potato or rice dishes
Fruit salad or ambrosia
Pickles and olives
Rolls, bread and butter
Salt and pepper
You can vary this and make a soup or chili and salad buffet, or an internationally themed meal. Change the side dishes accordingly.
If you are going to spend time planning a party,dinner or brunch, you will find that the little things make a huge difference and don't take much more time. It is a great way to pamper your friends. Whatever you decide, make sure that the food is low maintenance and so you can enjoy your party!
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