Entertaining a Crowd
Source of Recipe
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Recipe Introduction
Feeding a lot of people doesn't have to be difficult. With our tips and recipes, it can be downright fun, whether you're throwing a casual birthday party for adults, having a housewarming, or hosting a big holiday celebration.
List of Ingredients
First:
Plan the menu
Draw up the shopping list
Take an inventory of pots, pans, dishes, and serving vessels to make sure you have all the equipment you need for cooking and serving
Quick Tips
For a quick, easy, and informal party, keep things simple. Purchase snacks like chips, salsa, nuts, cold cuts, bread, crackers, pickles, olives, and prepared salads (potato, coleslaw).
Before you go shopping or start prepping, clean out your fridge to make room for all those prepared foods and make-ahead dishes.
They're your friends; feed them right. Incorporate healthier dishes based on fruits, vegetables, and grains.
If you are feeling a little more ambitious, add a few dishes to the menu above that can be made or assembled a day or two ahead and heated just before serving. Main dishes like casseroles (lasagna, mac 'n cheese, eggplant parmesan), stews, hearty soups, honey ham, smoked brisket (any large meat will do) are perfect. For sides try caponata, marinated mushroom salad, leek or green bean vinaigrette, or drunken beans. And to finish things off, cake, cookies, or pie are all great make-ahead desserts.
If you are serving buffet-style, then you'll want to plan a little crowd-control. Don’t create a buffet table jam by serving everything on one big platter. The proceedings will run smoother if you spread things out on smaller platters with the sides and meat pre-sliced.
There's no need to foot the bill for the wine as well as the food. Make it a BYOB and ask your guests to bring wine or beer.
Set and dress your table before your guests arrive.
If serving a buffet, make small cards to identify the dishes.
Be creative: use your water glasses for crudités, breadsticks, and even flowers.
For easy access and a prettier presentation, have all related condiments in small bowls with spoons, all in one area.
Wrap utensils (either plastic or silver) in napkins and place them in a basket for your guests to easily grab and hold.
Keep plastic bags and containers handy to pack leftovers for your guests and yourself.
Portion Control
Count on 3 drinks per guest.
Provide guests with non-alcoholic drink choices.
Assume some of your guests will be vegetarians.
Count on 4 to 6 hors d'oeuvres per person if you're serving a meal. If you're just serving hors d'oeuvres with cocktails, the amount goes up to 12 pieces per person.
A portion of meat per person is 1/4 to 1/3 pound.
A portion of vegetables, rice, pasta, or salad is 1/2 cup.
A 9-inch pie or tart (after a large meal) will serve 8 to 10.
Always prepare a selection of items that can be served at room temperature. That way you don't have to worry that your hot entree will be getting cold, or your cold dessert will be melting.
Recipe
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