denise@cca.UUCP (Denise Higgins) (12/05/85)
I am planning an Open House for an evening (7:30--) after Christmas, before New Year's. I was thinking of a Dessert Buffet. Does anyone have any ideas on the "proper" dessert items that should be included in a dessert buffet? Should I provide non-sweet items and if so, what items? Is a dessert buffet typically served later in the evening? Would egg nog and champagne punch be an appropriate compliment? I plan to serve coffee--should this be served all evening or reserved for later? Any elegant (easy?) suggestions (please send recipe). Thanks to all.
suze@terak.UUCP (12/10/85)
> I am planning an Open House for an evening (7:30--) after Christmas, > before New Year's. I was thinking of a Dessert Buffet. Does anyone > have any ideas on the "proper" dessert items that should be included in > a dessert buffet? Should I provide non-sweet items and if so, what > items? Is a dessert buffet typically served later in the evening? Would > egg nog and champagne punch be an appropriate compliment? I plan to > serve coffee--should this be served all evening or reserved for later? > > > Any elegant (easy?) suggestions (please send recipe). > > Thanks to all. For beverages I would add gluh wein (also known as hot spiced wine and mulled wine). The eggnog and champagne punch sound great. If any children will be present I'd add hot chocolate and make the eggnog without nog (but with some to add available). Think about your guests, who they are and what you expect them to prefer for serving coffee. You can have it ready to make, but not turn the pot on until there seems to be some interest. I'd certainly make it available a couple of hours before you expect people to begin leaving. Seasonal goodies such as fruit cake, nut bread, candies, cookies, etc. are the sorts of items I'd include. You might have a cream cheese spread for the nut bread, not really sweet, but not a regular buffet item. I wouldn't include cold cuts or such, but you might wish to, depending on your guests. I'd probably include some chips and dips, particularly if I had a recipe that seemed to fit with the season. A relish plate is probably a good idea, and can be made to look seasonal, for example, arrange green olives in the shape of a Christmas tree, with the pimentos as ornaments. This could be on a plate, or using tooth picks, on a styrofoam cone. (I don't like olives, but a lot of people do.) -- Merry Christmas! Suzanne Barnett-Scott uucp: ...{decvax,ihnp4,noao,savax,seismo}!terak!suze CalComp/Sanders Display Products Division 14151 N 76th Street, Scottsdale, AZ 85260 (602) 998-4800
dsmith@uiucuxc.CSO.UIUC.EDU (12/16/85)
In Europe it is quite common to serve cheese and/or fruit for dessert. This should offer a nice alternative to the other sweet desserts you have at your buffet.