Make holiday buffets memorable

Kara Kimbrough • December 5, 2009 • Madison County Herald

It's the first weekend after Thanksgiving, which means holidayparty invitations have begun arriving in the mail. The holidays area time to deck the halls and prepare special foods often enjoyedjust once a year.The thought of holiday entertaining should generate excitement,not cause extra stress and anxiety. And Patty Roper has hundredsof recipes and decorating ideas to prove her point."Some of the most enjoyable times of our lives are specialoccasions spent with families and friends," said Roper, editorialdirector of Mississippi Magazine and editor of three popularentertaining cookbooks. "The holidays call for celebrations andgatherings with those we love. Everything is festive and friends

have a chance to slow down and share time with each other."Madison County hostesses in need of a simple, low-key party plan this holiday season shouldconsider hosting a holiday buffet at home, said Roper. Such a party is intimate and encouragesinteraction among guests. Best of all, buffets are less rigid in format but at the same time can bevery elegant, she said.Roper said many people feel that a great deal of expense, time and trouble is necessary for a party'sdecoration and food to be impressive. She disagrees, believing instead that when you go to thetrouble of bringing people into your most precious space, that alone makes it very special andpersonal.

"When you invite people into your home, you are telling them they are special to you," said Roper,who is busy planning a Christmas Sunday School party for 50 couples. "It's a treasured gift of yourtime, talents and effort."

Party hosts should take care not to overload themselves, a goal that can be accomplished bypreparing just a few really simple, but hearty dishes everyone will enjoy.

For her upcoming party, Roper is planning shrimp pasta and pork tenderloin with apricot sauce,two of the main dishes requested by her friends. Both are delicious during colder months, but porktenderloin served with a delicious sauce and small rolls works well for almost any party, she said.

"People expect to make little sandwiches at a party and this is a delicious, easy way to accomplishthat," she said. "Another option is grilled chicken tenderloins served with Comeback Sauce. Bothare filling and are dishes your guests will enjoy."

When planning a buffet, Roper selects food that can be made in large quantities and will stay warmso she can enjoy her guests without the need to replenish platters.

"Your guests are there to visit with you," she said. "If you are constantly running into the kitchen,they won't enjoy the party and neither will you. I plan to serve the shrimp pasta in a large dish andplace it on a mirror with three votives underneath. This will keep the food warm and I can visitwith my guests without any worries."

Other recurring favorites on Roper's entertaining menu are mini tomato tarts and a dish simplycalled great green beans. Both are simple recipes with only a few ingredients. However, Roper saidthey are two of the proven favorites from her most recent cookbook, Easy Parties and WeddingCelebrations.Desserts are also an essential element of the holiday buffet and Roper prepares and presents themin a variety of creative, fun ways.

Christmas wouldn't be Christmas without sugar cookies, which Roper said most guests expect tosee on any holiday table, no matter how formal. Small, bite-size pastries or tarts are preferable tolarge slices of cake or pie, she said.

"People love desserts they can pick up and sugar cookies are perfect, especially during theholidays," Roper said. "For my party, I plan to make lots of snowflake sugar cookies, along withbread pudding in small individual bowls and brownie truffles. Each of these desserts is easy tomake and present."

Roper said the key to dessert is using simple recipes, but presenting them in a charming, unusualway.For instance, cutting brownies into small, unusual shapes and placing them on an antique plattercan transform this simple treat into something unique and special.

Likewise, lemon meringue pie is an ordinary dessert, but guests don't mention this when it's bakedin small shells or tart pans. It's all in the presentation, a skill for which Roper is famous.

"When it's evident you've prepared something your guests will enjoy and serve it in a special way,they will feel treasured," said Roper. "Little things like serving cheesecake in small pieces orplacing bananas foster in tiny bowls will provide the special touch that tells your guests you wentto extra trouble, just for them."

A host can make the buffet visually appealing by using a variety of serve ware, ranging fromantiques to "finds" picked up a discount or even secondhand stores. Roper said the rule that chinamust match no longer holds true. As long as the colors are appealing and the pieces enhance thetable's appeal, that's really all that matters, she said.

For decorations, holiday red and green are traditionally used, but that is not a set rule, Roper said.She enjoys using all-white centerpieces and linens during winter months. The effect is visuallystunning and presents a table that's unique from so many decorated in red and green.

What's most important, Roper said, is that from invitations to decorations, the minute guests enterthe door, the stage is set for a "delightful evening with friends."

"So many people are intimidated when it comes to holiday entertaining and there's just no reasonfor it," said Roper. "With a little planning and creativity, anyone can give a memorable party.Treating your friends to an evening filled with food and fellowship is a wonderful gift to all."

The recipes for the following dishes are found in Roper's newest cookbook, which is on sale atarea bookstores and at Everyday Gourmet in Ridgeland and Jackson.

Shrimp Pasta

1-1/2 sticks margarine1 cup chopped onion2 tablespoon dried parsley1 1/2 cups sliced fresh mushrooms1 teaspoon salt1 teaspoon black pepper1/2 teaspoon white pepper1/4 teaspoon garlic powderl/2 teaspoon Tony Chachere's Creole seasoning1-1/2 pounds fresh medium shrimp, peeled and deveined1 (12-ounce) package fettuccini, cooked al dente and drained1 tablespoon olive oil1 (16-ounce) package processed cheese, cut into 1/2-inch pieces1 (4-ounce) can chopped green chiles, drained1/2 cup half-and-half

Preheat oven to 350 degrees. In a large skillet, melt margarine over medium-high heat. Add onionand cook for 5 minutes. Stir in parsley, mushrooms, salt, peppers, garlic powder, and Tony'sseasoning. Pour mixture into a 9-by-13-inch baking dish and stir in shrimp, tossing gently to coat.Bake for 20 minutes, stirring occasionally. Cook fettuccini al dente. Add olive oil, cheese, greenchiles, and half-and-half. Stir until melted and combined. Reÿmove shrimp from oven; stir infettuccini and cheese mixture until combined. Cover with foil and warm for 5 minutes. Yield: 20small servings.

Pork Tenderloin

2 pork tenderloins1 (12-ounce) jar apricot jam1/3 cup Dijon mustardSalt and pepper to taste2 tablespoons olive oil

Preheat oven to 450 degrees. Combine apricot jam and mustard in saucepan on low heat untilmelted. Salt, pepper, and oil tenderloins; brush with the jam and mustard glaze. Roast tenderloinsfor 45-60 minutes, glazing with the sauce and pan juices every 20 minutes until temperaturereaches 180 degrees. Remove from oven and let rest. Serve with rolls, Apricot Sauce, and BasilMayonnaise. Yield: 24 servings

Apricot Sauce

1 (12-ounce) jar apricot jam1/3 cup Dijon mustard

Mix ingredients and heat on low until blended. Cool. Yield: 1-3/4 cups.

Sugar Cookies

2 cups all-purpose flour1 1/2 teaspoons baking powder1/4 teaspoon salt1/2 cup butter, softened1 cup sugarI egg1 tablespoon evaporated milk1 1/2 teaspoons vanilla

Preheat oven to 375 degrees. Sift flour, baking powder, and salt, and set aside. Cream butter andsugar. Add egg, milk, and vanilla. Add flour mixture to creamed mixture. Roll dough into 2 balls,wrap in wax paper; chill. Roll out dough on a floured surface 1/4 inch thick, and cut into desiredshapes. Bake 10-15 minutes; do not brown. Cool on a wire rack and brush with Icing. Yield: 16-24cookies

Icing

1/4 stick margarine, melted

2 cups confectioners' sugar1/4 cup evaporated milk1/2 teaspoon vanilla

Mix all ingredients together and brush over cookies.--------------------------------------------------------------------------------

Patty Roper's latest book, Easy Parties and Wedding Celebrations, focuses on presentation.(Special to The Herald)NOTE: Easy Parties and Wedding Celebrations is available for purchase from Quail Ridge Presshttp://www.quailridge.com