A recent dinner party on the Winter Solstice (Yule) reminded me of how long its been since I blogged. Attempting five classes while working full time took its tole. I did not have enough time to write for my blog, although the creative cooking, photos and plans kept rolling in my head. This blog is about holiday or anytime gatherings. My house is very small. I am forced to keep my largest group to a maximum of 16 people. Every year my dear friends and a few new ones are invited to feast. It is most enjoyable to see their interesting and varied personalities mingle.
The key to entertaining in small spaces is good planning. For my house, I focus on keeping the traffic flow out of the kitchen space which is only 12 x 12 and occupied by the usual stove, fridge, hosier cabinet and my work table in the center. I learned by trial an error not to use this space for the buffet. It was elbow to elbow chaos that year. I now set up a buffet on a lovely old library table in the dining room and pull up six chairs to the round table. I scatter groups of chairs in the remainder of the dining room and living room, making sure there are small tables near-by to set drinks and plates. I fix a dessert table in the living room near the tree, again to keep people moving about and mingling. The beverages are arranged on the hosier cabinet in the kitchen.
An old distressed library table serves as the buffet |
I like to display food a varying heights to add interest |
An important point to remember is the keep the number of guest realistic to the size of your entertaining space. I really push it with sixteen but it creates a cozy setting where everyone seems to engage in conversation.
Part of my planning process includes preparing as many dishes ahead of time as possible. Generally I like to have some appetizers out before the guests start arriving, that way I can make sure they help themselves to food and drinks while I do last minute prep and plate up the main courses as more guests arrive. Looking back, planning has made it possible to truly have an enjoyable time at my own gatherings.
I am a sucker for beautiful and inspiring cooking magazines during this festive time of year. My favorite remains Taunton press's "Fine Cooking". Often I use the fabulous menu ideas for entertaining. Last winter I made the entire Nordic Feast. The Roast Pork with current gravy and Spice-cured Salmon turned out so well, friends requested it again this year. Therefore, what follows are our favorites from the Yule feast this year and last.
- Spice-cured Salmon with horseradish cream
- Roast Pork & Red Current gravy (my variation)