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[November 28, 2012]
Appetizer serving tips
Nov 28, 2012 (Grand Forks Herald - McClatchy-Tribune Information Services via COMTEX) -- Here are some tips for serving appetizers at your holiday party.
--Create a variety of options for your guests to choose from. Prepare several meat appetizers (a chicken, beef and seafood) as well as a large vegetable dipping station, marinated vegetables, cheese, platters of homemade roll-ups, salty treats and sweets.
--Use pretty lettuces for garnish, hollowed-out bell peppers for dips, cherry tomatoes or strawberries for that extra dash of color. Stack plates and serving dishes at different heights. Add festive flowers.
--Kabobs are an attractive, manageable way to serve fruit, antipasto, cheeses, meats or veggies.
--Organize your lists by food that can be bought ahead and food that will be needed the week of the party. Pace yourself by baking items that can be frozen and reheated or thawed the day of the party.
--Zipper freezer bags are great for storage. They lie flat and give you more room. Think ahead about storage space when having an appetizer gathering.
--Consider items that are a bit unusual and very pretty. Rebecca Graves, a Columbia resident and longtime student of the Fleur de Lys Culinary Institute, says guests are always intrigued when she serves flatbread with a side dish of Tupelo honey, blue cheese and green seedless grapes. For extra presentation points, add a piece of honeycomb to the platter.
--Have an assortment of warm, gooey dips as well as plenty of crackers, pita chicps or French bread toast. People love them.
--Create stations where guests can eat comfortably and enjoy one another's company. If having a smaller gathering, fill the center of the dining room table with all the options and indulge together.
--Don't forget the fruit and cheeses. You can create beautiful displays with fresh fruits and with cheeses. The cheese options available in local groceries as well as specialty shops are better than ever.
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