Entertaining for Busy People

The “Big Game” is on Sunday, February 5, and while millions will gather to watch football and clever commercials, millions more will be there for the food. Whether you’re hosting a game viewing party or a game-protesting movie marathon, easy-to-make yet delicious fare is sure to be a hit. This menu supposes a half-time or intermission buffet; round out your day with some snacks on the coffee table (a dip with chips and carrots along with party mix, for example) and a beverage or two and you’re all set. There’s a healthy chili (well, depending on how you garnish it it’s healthy!), a satisfying snacker sandwich and a tangy chopped salad. In other words, a little something for everyone!

Mom’s Mini Ham n’ Cheese

One bite of these tasty little sandwiches is a walk down memory lane for me. My mom came up with this combination, and this recipe is as close to authentic as I get it without my hometown bakery and butcher shop. We would set up an assembly line on the kitchen table and make dozens at a time when the bakery had the “right” rolls. I’ve tried everything from hamburger buns to croissants over the years, but the premade dinner rolls from the grocery store bakery seem to do the trick. These freeze beautifully and make great after school snacks or a quick “I’m too tired to cook” dinner with a simple green salad. (Try arugula drizzled with olive oil and a squeeze of lemon juice.)

12 bakery dinner rolls
3/4 pound sliced deli ham
6 slices Swiss cheese
¼ c. plus 1 T. Miracle Whip® salad dressing (or mayonnaise)
2 T. yellow mustard
1 t. dry minced onion

Combine the Miracle Whip®, mustard and onion in a small bowl and set aside. Cut the rolls in half with a serrated knife

and separate the top and bottom; line up the cut rolls on a cutting board or counter top. Cut the cheese slices in half. To assemble the sandwiches, place 2 slices of ham (fold it to fit on the roll) on the bottom portion of each roll and top with ½ a slice of cheese folded in half. Spread the top portion of each roll with a scant teaspoon of the mustard sauce. Wrap each sandwich in a piece of aluminum foil. At this point, the sandwiches may be refrigerated overnight before an event or stored in the freezer for up to 2 months.

To serve, preheat oven to 375 degrees. Bake sandwiches 15 to 17 minutes until the center is piping hot. From frozen, bake 30 to 35 minutes. Serves 12 as an appetizer; 6 as a dinner portion

White Chicken Chili

Using a slow cooker is a smart play on game day: you can cook and serve your dish piping hot right on the buffet table. I like the idea of serving this super healthy chili in mugs since they’re easier to carry and hold on to while sitting on the couch.

2 T. olive oil
2 pounds ground chicken (or turkey)
2 cans cannellini beans, drained and rinsed
1 ½ c. frozen white petite corn
1 white onion, diced
4 cloves garlic, minced
1 t. salt
½ t. white pepper
1 T. dried oregano
1 T. chili powder
2 T. ground cumin
1 32 oz. box low-sodium chicken stock
1 bag fresh baby spinach

Heat a large, heavy skillet over medium high heat. Add the olive oil and the chicken. Cook the chicken, stirring frequently and mashing the chicken with a fork to separate it. Place the chicken the crock of a slow cooker (3.5 to 5 quart size) and add all remaining items except the spinach. Stir thoroughly to combine. Cook on low 10 to 12 hours; on high 5 to 6 hours. One hour before serving, taste and adjust seasonings. Add the spinach, one handful at a time, stirring after each addition. If the chili is too thin for your preference, thicken it by making a slurry: remove a ladle of hot liquid to a small bowl and whisk in 2 t. cornstarch. Stir the slurry into the chili; replace the cover and finish cooking.

Serve hot with one or more garnishes: shredded Monterrey Jack cheese; sour cream, chopped cilantro, lime wedges, chopped jalapenos, and crumbled tortilla chips. Serves 6 to 8.

Chopped Salad

A chopped salad is a perfect party food; since everything is already cut into bite-sized pieces, your guests don’t need a knife! This can be labor-intensive, so one option is to chop everything the morning of your event and store the ingredients in plastic bags until just before tossing and serving. This is also a good use of any leftover veggies, meats or cheeses in the fridge; substitute what you prefer or what you have on hand!

1 head iceberg lettuce
4 oz. hard salami or pepperoni
4 oz. block Swiss cheese
1 red pepper, diced
½ red onion, diced
1 14 oz. can garbanzo beans, drained and rinsed
1 c. cherry tomatoes, quartered

Wash and dry the lettuce; chop into bite-size pieces and place in a large serving bowl. Cut the salami and Swiss cheese into ¼ inch cubes and add to the bowl. Add remaining ingredients; toss well. Serve with honey-lime vinaigrette or a dressing of your choice on the side. Serves 6 to 8.

Honey-Lime Vinaigrette

Juice and zest of 2 limes
2 tablespoons rice wine vinegar
1 tablespoon honey
Salt and freshly ground pepper
1/2 cup olive oil

Combine lime juice, zest, vinegar and honey in a bowl and whisk to combine. While whisking, slowly drizzle in the oil. Whisk until well-combined. Season with salt and pepper to taste.

Creating a tablescape for a buffet can set the tone for the party (good or bad!). From candles and flowers to creating varying heights for your serving pieces, you know how to decorate a table for a cocktail party or holiday soiree.

If you’re hosting a hungry crowd this Sunday for “The Big Game,” you may consider skipping decorating your table. After all, it’s a casual event — no big deal, right? But remember,  no matter how big or small the party, thoughtful table decor makes your guests feel appreciated, like you went the extra mile (or yard, as the case may be) for them.

Here’s an idea that uses a few craft supplies you may already have on hand to create a simple yet fun and effective tablescape for your game day feast. Cover the table with a simple green tablecloth (this one is from my Christmas stash). Use white ribbons to create yard lines, as many as you like. Here I used white adhesive-backed felt letters (about $3 to $5 at craft stores) to spell out football-related phrases.  Touchdown, Go Team, Go Fight Win, Sack Em, Play, Kick, Pass, Rush … you get the picture. (Or, you could put numbers by the yard lines, beginning in the middle of the table with 50 and working your way to the ends in increments of 10. ) Here I added a couple of “flags on the play” with yellow napkins in lieu of flowers.

All in all, it was easy to pull together in just a few minutes and I think it looks quite cute.

The ritual of lingering over a leisurely breakfast was once a privilege of the wealthy. But in today’s fast-paced world, a simple but well-prepared breakfast (or brunch, depending on the time and menu) is a great way to entertain friends of all ages. Wealthy or not, we can all linger over our eggs and crossword puzzles once in a while!

“Brunch” is, of course, the combination of breakfast and lunch, and its roots go way back to 1895 when the term was first used by a Mr. Guy Beringer in an article in Hunter’s Weekly magazine. Mr. Beringer pleaded for a meal that would eliminate the need to wake up early on a Sunday. Served around noon, such a repast would start with breakfast items then move on to heavier fare. “Brunch,” he wrote, “is cheerful, sociable and inciting.” Indeed!

Brunch – or as one household writer called it in 1924, “company breakfast” – did not catch on in the U.S. until the 1920’s or 30’s, but since then, it has developed into a Sunday tradition for many families, whether dining out at a hotel or restaurant on Mother’s Day or hosting a brunch at home on Christmas or Easter holidays.

So why not consider entertaining in the morning hours? Breakfast foods are typically less expensive and easier to prepare than dinner party fare. Both vegetarians and gluten-free guests will no doubt find dishes to their liking, and it’s the kind of party where kids can be welcomed.

Whether you call it for a Saturday or Sunday morning, any time from 8 to 11 am, be sure to look for one-dish recipes and balance your menu with proteins, starches and of course fresh fruits. I’ve provided a few recipes to get you started below – my French Toast bread pudding, a baked omelet that is a real showstopper, and an easy and colorful fruit salad. For more ideas, listen to my podcast here.

Bon Breakfast Appetit!

French Toast Bread Pudding

This is a one-dish version of one of my favorite breakfast foods. It can be prepared the day ahead, covered and stored in the fridge. Be sure to take it out of the fridge as the oven is preheating, as a very cold dish will take longer to bake.

5 thick slices of day-old Italian bread
¼ c. chopped pecans (optional)
3 eggs
1 c. milk
½ c. heavy cream or half and half
½ c. orange juice
2 t. vanilla
1 ½ t. cinnamon
2 T. brown sugar
2 T. melted butter

Spray a 2 quart baking dish with non-stick cooking spray. Tear or cut the bread into chunks about 1 to 1 ½ inches and place in the baking dish. If desired, sprinkle the pecans evenly over the bread. (Alternatively, serve the pecans on the side.) Lightly beat the eggs, then whisk in the liquids, the vanilla and the cinnamon. Pour the egg mixture over the bread, allowing the bread to soak up the liquid, until all the liquid is used. (At this point, the dish may be covered with plastic wrap and refrigerated and finished the following day.) Preheat the oven to 350 degrees. Sprinkle the brown sugar over the top of the bread and then drizzle with the melted butter. Bake for 40 to 50 minutes, until the top is golden brown and the custard is set. Serve warm with warm maple syrup. Serves 4 to 6.

Baked Omelet

This one-dish eggscellent brunch item can be prepared with any leftover veggies you have on hand, whatever cheese you have … you could add bacon or ham cubes if you like. In other words, it’s totally your show!
6 eggs
2/3 c. milk
¼ t. salt
¼ t. paprika
Black pepper to taste
1 c. cheddar cheese
2 T. butter
½ medium onion, chopped
2 c. fresh baby spinach (about 2 handfuls)
1 T. Parmesan cheese

Preheat oven to 400 degrees. Beat the eggs, milk and seasonings together in a mixing bowl; stir in the cheddar cheese. Melt the butter in a heavy-bottomed, 9 inch skillet that is ovenproof. Saute the onions until translucent; add the spinach and stir until it’s wilted, just a few minutes. Remove the skillet from the heat and pour in the egg mixture. Sprinkle with the Parmesan. Backed 20 minutes or until set (it doesn’t jiggle in the middle), puffy and golden. Serve warm. Serves 4 to 6.

Fruit Salad

This is just one of about a million variations. It’s easy – only 3 fruits, and that feels about right for a basic fruit salad. Combine whatever fruits you like, that look good in the market that day, or that you have on hand. There is no wrong combination! I take a hand from the market and buy a large container of pre-cut melon.

1 small container (6 oz.) blueberries or blackberries
2 c. red seedless grapes
1 qt. honeydew chunks
3 or 4 sprigs of mint
2 lemons
2 T. honey

Wash the berries and grapes and allow to dry. Cut the melon into bite sized pieces and place in a medium serving bowl. Add the berries; halve the grapes and add them to the mixture. Tear the mint leaves from the stem; you should have about 15 to 20. Chop the mint, as coarsely or finely as you like, and add to the bowl. Zest both lemons right into the bowl. In a small bowl, juice both lemons. Whisk the honey into the lemon juice and pour the dressing over the fruit. Toss gently to combine. Allow to chill for at least 1 hour or overnight. Serves 4 to 6.

Naturally we want to thank people for gifts and for social hospitality, such as a dinner party, or other kindnesses. We may say “thanks” at the time of the gift or event, but I still believe in following up in writing. It shows courtesy and how genuine our gratitude really is. And, writing the perfect thank you takes little time and just four easy steps!

Thank you notes are an essential part of life. In my personal opinion, times may change, but good manners never go out of style.

When I was a girl, I loved to send thank you notes for my Christmas gifts. Every year I would buy a fresh pack of thank you cards at the local Hallmark store, usually with a kitten or a polar bear under mistletoe. Meanwhile, my dad would be an aisle or two over, picking out individual thank you cards for all the customers and vendors who sent his business a holiday gift. Of course, he usually had my mom write them!

There is an art to writing a thank you note. Start with a quality note card. Crane and Company and William Arthur each make beautiful notes with sumptuous, but affordable cotton fiber paper. Kate Spade, Hallmark, and a variety of trendy stationers produce some fun, funky options.

You may wish to purchase cards with “thank you” written on the front, although an attractive design or monogram is appropriate as well. The inside should always be blank.

Now comes the wording. Are you ever at a loss for words? Fear not! Here is a formula that works every time:

1.  Mention your hostess or gift giver by name.

2.  Say thanks for the kindness, hospitality, or gift.

3.  Mention how you will use the gift or what you will remember of the event.

4.  Sign off with an appropriate closing.

Here are examples:

Dear Betty,

Thank you for a lovely evening at the cocktail party on Saturday. I had such a good time! I honestly can’t remember the last time I met such warm and interesting new people. I look forward to returning the favor soon.

Regards,

Linda

Dear Aunt Jane,

Thank you so much for the cashmere sweater. I’ve worn it twice already and have received many compliments. It’s beautiful and so luxurious! I truly appreciate your thoughtfulness.

Much love,

Joanna

Dear Uncle Roy,

Thanks for my birthday gift card. I used it to purchase my favorite band’s latest CD. I will think of you every time I listen to it! It really brightens my mood.

Love,

Stella

Even if the gravy at dinner was lumpy or the candlesticks your grandmother gave you are not your taste, a sincere thank you is required. As the adage goes, it truly is the thought that counts. Send your thank you within a few days of the dinner or event or soon after the gift is received.

Is an email appropriate? While nothing takes the place of a handwritten note, an e-card could be a substitute in a pinch. Note: that’s an e-card, not merely an email. An e-card shows additional effort on your part or you could consider using online services such as Plaxo, Send Out Cards and hallmark.com, which will mail a real card for you. Always be sure to personalize e-cards with your own sentiment!

Excerpt from Gift Giving for Busy People by Deanne Marie (By Dsign Omnimedia, 2010). Available at www.giftgivingforbusypeople.com.

When planning a sit-down dinner — whether for a holiday, a dinner party or a festive celebration — a beautiful table setting makes the perfect foundation for a memorable evening.

On any given holiday, one of my tasks was to set the dining room table. Setting the dinner table every night was so often a chore for me, but holidays were different. We ate in the dining room. We used the china, the real silver silverware, crystal glasses, miniature salt and pepper shakers, and even individual china ashtrays (it was the 1980s and smoking was still “in”.)

I would gleefully open my mom’s china cabinet and sit on the floor, pulling out all the china plates and serving dishes, quizzing my mom about the menu so I could select the right silver utensil to serve each of her creations.

And then, without fail, I had to reach for “the book.”

My mom had a beautifully illustrated book entitled Table Settings, Entertaining, and Etiquette by Patricia Easterbrook Roberts, and on holidays it was my guide. I had to get the book to remember how exactly to set the table for a formal dinner (or at least more formal than what we were used to every day). I would flip through the pages, admiring the well-appointed tables and dreaming of dinner at the White House, until I found the place setting diagrams. Below, I’ve recreated what I would call a semi-formal place setting which has become my standard for holiday dinners.

Here are a few reminders when setting your table:

• Lay utensils in the order in which they will be used from the outside in. (Think about the scene in “Pretty Woman” where the hotel manager is teaching Vivian how to eat like a lady.) In the above diagram, the place is set for a soup course, followed by a salad course, the main course and a dessert course. Alternatively, the spoon could be used for a palate cleanser in between a salad course and the entrée. The spoon is generally on the outside, regardless of the sequence in which it is used.

• Knife blades should face the plate.

• The above diagram uses a charger plate under the dinner plate, and a simple, folded napkin. You could also use a decorative napkin ring or tie the napkin with ribbon or twine and place it on the plate.

• The water glass or goblet is placed at the tip of the dinner knife, and the wine goblet next to the water glass.

• Place a butter knife on each bread and butter plate. One of my trademarks is to use different butter knives at each place, since I collect antique silver butter knives.

• For the dessert service, I prefer the European tradition of placing a fork and spoon at the top of the plate.

• The utensils should be placed one inch from the edge of table, and each place setting should be evenly placed around the table, and directly across from one another.

Here’s the secret of busy hostesses: set the table at least the night before the dinner. I suggest this practice if you are using a formal dining room or you won’t need the kitchen table for meal prep (but I don’t know one cook who doesn’t use the table for something). If you can’t set the table in advance, get all the plates, napkins and utensils ready to go and stack them on one side of the table and cover them with a towel. This will make setting the table a snap on the big day.

For more smart solutions for busy people for gift giving, holidays and decorating, go to www.smartsolutionsforbusypeople.com.

Hello! My name is Deanne Marie, and I have smart solutions for busy people! This blog will be dedicated to entertaining ideas to help busy people like you and me create memorable parties and events, whether at home or for a charity or other organization.

Upcoming posts will include:

• Setting an elegant and fun Easter table
• Proper place settings
• How to set up a buffet
• How to set up a bar
• Hosting a wine tasting party
• Putting together a party pantry

… and much more!!

So stay tuned!

PS: For holiday ideas, check out my Holiday Hints blog at www.holidaysbydsign.com/blog.