r

ng your
party fcod

or.9an

V
)

Food with flair is the result of calm

forethought rather than frantic kitchen

activity. Take time out to consider all
options to avoid being overwhelmed by
.i- |

.choice when leafing through recipes or

shopping for ingredients.

ffi

26 Organizing Your Party Food

Planning Points
last-minute cooking or heating to fit in
the oven or for the top of the stove.
Some recipes cooked at different

temperatures cannot be adapted for

cookrng in the same oven. Also make
sure you have enough crockery and
cutlery for the menu.

Food options are endless, so cost

and capabilities are vital. When buying

ready-made or commissioninq caterers,
be aware of prices before dreaming up
a menu to blow the budget. When

planning to cook, work within your

capabilities; being adventurous is fun

within reasonable Iimitations but

beyond this it can become a problem.

tnlist the help ot others or combine

bought and home-made to be practical
when there is a lot to be done.
Money can evaporate when using
expensive ingredients and it is easy to
isolate a pricey shopping list and get
carried away, forgetting that it all adds
up with drinks and other party costs.

Above lobster Ihermidor and fillets of

turbot with oysters are stylish dishes for

Match courses or dishes

is successful is by tailoring your

requirements to a list of key points.

special occasions.

complement each other and balance

The easiest way to make sure a party

Consider the following planning points:

The occasion and type of meal are

good starting points.

the celebration

For formal menus, plan courses

that

substantial and light dishes. The same

justice to the food. You should plan to

criteria apply to finger or fork buffets,

accommodate special diets right from

but there is more flexibility when guests

formal or informal? ls it for adults or

the beginning, for example, include

don't have to eat dishes in order

children, or both? Are you serving

vegetarian, veqan, or low-fat dishes on

nibbles and finger food, a fork supper

the menu. lf guests have specific

needs, such as gluten-free food, it is
easier to plan suitable dishes as part of

ls

or a sit-down meal? A mixture of

dishes can come together successfully
as refreshment

without fjtting into

the main menu ratl'er than preparing

accepted menu courses and this is

set of alternatives at the last minute.

true for seated eating as well

. Facilities should come high on the list

of considerations. When finishing or

as

stand-up situations.

Numbers and special requirements

are important. Thinking up a menu that

is

over-ambitious to cook for a large

number of guests can lead to disaster.

serving food away from home, at a

hired venue or a picnic for example,
make sure that every dish can be

An extravagant spread of many courses

transported, reheated or cooked at

the venue as appropriate. Check the

that

facilities available at the venue, if

is suitable for a dozen guests

to

sample in small quantities may be

necessary.

difficult to prepare and leave some

overstretching facilities, so avoid

planning too many dishes requiring

guests embarrassed not to have done

At home, the danger

is

Below Iarrs and quiches

are popular

choices for a buffet or brunch.

Organizing Your Party Food 27

Selecting recipes
Confident cooks who entertain often
and enjoy providing culinary theatre for
guests may opt

for

ots of last-minute

cooking, especially when they have

kitchen space to accommodate
spectators. Otherwise

it

sensible to

plan the menu around cook-ahead

dishes,

with ast-minute cooking

imited accord ng to ab lity and the

occasion. Being with your guests at a

dirner paty s mporrant, while doirg

whirling dervish impressions between
stove and buffet table can be stressful

for both partygoers and you. Consider

the fo lowing points:

that are likely to wilt

be added to taste when served; ihis

Balance hot and cold dishes to

so that they can

Above Baked dishes, such as lasagne,

are good choices for supper parttes.

minimize last-minute work. One or two

prevents the salad from become soggy.

hot d shes are usually sufficient for a

formal, ma n-meai buffet.

piled neatly on plates or in which

and dressings for salads do not have

ingredients cling together are popular.

to be increased by as mrch as rhe rrain

Creamy salads and d'shes that can be

. Accompanying

ingrq6,..,t when

lncreasing quantities

sauces for hot dishes

inc.easing the rec,pe

by more than two or three times.

Recipes that can be increased in

quantity successf ully include soups,

Displaying a menu card is an excellent

recipes for individual portions (such as

way of letting everyone know what

a specific number of chicken portions).

they will be eat ng or identifying dishes

. When

on a buffet. Anange several menus on

increasing the volume of stews

and casseroles by more than three times,

re-assess the volume

of liquid

as the

proportion can be reduced slightly.

.
Above Cut the first

slice

of

cakes so

guests can then easily help themselves.

Pies

with pre-cooked fillings and

Go for recipes that are based on

Below

cooked in larger dishes without vastly

menu cards to identify buffet dishes.

Baked pasta dishes (such as lasagne

or cannelloni) are excellent candidates

for cooking in quantity.

serve as well as prepare.

pasta in separate batches than to try

For stand-up buffets, avoid dishes

lt is easier to boil larqe quantities of

that are difficult to eat with only a fork

to overfill a pan. Undercook it very

. When arranging

slightly, drain and rinse, then toss with

a {inger buffet,

select foods that are bitesize or easy to

a little olive oil and reheat briefly in a

handle and brte without being messy.

suitable covered dish in the microwave.

Leafy salads fill plates and can be

difficult to eat when standing up, so

identify those dishes that are suitable

lid can be made in larger portions and

famil ar techniques.
Select dishes that are practical to

a large buffet table and remember to

for vegetarians or special diets.

increasing the cooking time.

Menq cards

casseroles, sauces for pasta and

. When

increasing quantities by more

than double, do not multiply up the

guests tend to tal,e less from buffets.

herbs, spices and garlic several times

Serve dressings separately from salads

as they may become overpowering.

Use bought or home-made

2SOrganizing Your Party Food

Cooking PIans, Shopping and Storage

With the menu organized it

day before, then chiiled ready for use

is time
lo gel. down to practicalities and, yel

spring onions (scallions), celery sticks

agarn, mal. ing Lhe right lists eases

and tomatoe5 are good exarrples.

When all the dishes are listed, with

everything along.

the days on which they have to be

Cooking plan

made, it

Make a list of all the cooking. lt is a

cooking plan. Order the recipes

rs

then easier to draw up

good idea to copy the recipes and keep

according to the day on which they

them together in a plastic folder in the

have

kitchen when preparing them.

list

Divide the list into those recipes to

to be made, then go through this

to make sure t is all possible. lf you
have far too much work for any one

cook well in advance and freeze, addinq

day, check whether any can be made in

Above

notes on when to remove them from

advance. lf you have chosen too many

poultry from the butcher's.

the freezer, with likely thawing time

last-minute dishes, adjust the menu

and any finishing touches or reheating

before embarking on a shopping spree.

time. Note down any seasonings or

On your cooking plan, list different

enriching ingredients that have to be

items to be prepared separately

added at the last minute and include

way you are less likely to underestimate

this on the checklist of things to do.

the work involved. As well as volume of

work, make sure that you have enough

List the dishes

that have to be

Use good quality meat cuts and

Below Keep fresh fish and shellfish

chilled until ready to cook.

this

cooked just before the party, that is

containers, work surfaces and note the

the day before or on the same day.

Note any advance preparation next to

cooking appliance needed for each dish.

each dish. For example, salad dressings

Shopping lists

can be made a day or two ahead and

Working from numbers and menu,

chilled; some salad ingredients can be

check the recipes and increase the

trimmed or peeled and washed the

quantities f necessary. Then work out

your shopping list, checking storecupboard (pantry) ingredients. Rather
than having one mammoth list, divide
it accordrng to types of food, such as
items that can be bought in advance

and perishable last-minute purchases.

Be sure

to include any notes, reminders

or alternatives on the lists to make

shopping as efficient as possible.

Orders and deliveries

Scrutinize the list for items that should

or can be ordered: meat cuts from

local butcher; fish to be prepared by

the fishmonger; bread to be reserved al

the supermarket or ordered {rom the
baker and so on. Take full advantage

of the delivery services offered by

Left Local

stores may deliver fresh

and vegetables to your door.

fruit

Organizing Your Party Food 29

Above

Use temporary containers as

colourful ice buckets.

Below Thaw frozen

items slowly and

then keep them cool.

may have refrigerator space or, in cold
weather, an unheated

ut

ity room or a

Above 5ome klnds of vegetables can

be prepared and chopped in advance.

suitable clean, dry outside area can be

useful for less perlshab e items.

Coping vvith leftovers

There are inevitably eftovers after a

Chi I bott es of wine, beers and soft

'o' coping

drinks (sodas) in a large, clean plastic

arge parry. Beirg p.epared

b n or several buckets partjilled with

witl t"en

makes

water and ce.

Buy plenty

of iarge plastic bags and

Use chi ler boxes and ice packs when

the refrlgerator

full

borrow or buy

c ear

clealrg rp fa'

easier

m (plastic wrap). Some foods,

such as cheese, shou d be wrapped

these n advance.

and chi led prompt y. Transfer leftovers

supermarkets and organic produce that

to suitably small containers, cover and

can be bought over the lnternet. Do

llning rigid p astic stacking boxes with

ch ll. Leftover cooked vegetab es or

nor be sl'y aboLt asking [or a delivery

lrom ocal supplie's rf you are p acirg

double{hick, heavy bubble wrap and

green sa ads can be transformed nto

coverinq the botlom

an except onally arge order.

lce in sea ed plastic baqs. Place on the

l\,4ake

temporary chi ler boxes by

wth

ice packs or

del c ous soup with a minlmum of fuss

floor in a clean, safe and cool area to

Below !4/rap leftovers promptly after

specia ist or fine*qual ty inqredients.

hold ingredients or less-de icate dishes.

a meal and transfer ta a refrigerator.

Virtually ali foods are available by this

method and it is a particularly good

Cover the top with more ice packs to

Seek

out mail-order suppliers for

option for specialist items, such as

exce lent raw or baked hams or high-

quality f ish and shellf ish.

keep the cold in.

Prioritize your refrigerator space for

highly perishable food such as fish,

meat, poultry and darry products. Fish
should be kept in the co dest section o{

Keeping cool and safe

the refr gerator.

Check refrigerator and freezer space

well

possible. Cover them securely and

n advance. l{ you are cooking and

Cool cooked dishes as quickly as

freezing dishes ahead, make sure you

chill them prompt

have plenty of storage space. Sort and

clean the refrigerator Assess the amount

refrigerator until the last minute.

of storage space you need and sort out

practical options

a he pful neighbour

Leave items

. Traw lrozen
them cool.

y.

to be served cold

in the

lems properly, keeorng

30 Organizing Your Party Food

Cook Ahead, Stay Calm

Meat and poultry sauces
and casseroles
Hearly meal and game casserole>
freeze well for

6 months. Poultry

casseroles using portions do not have

so good a texture as when they are
freshly cooked, but diced poultry
casseroles and sauces freeze well

Mushrooms and crisp vegetables are

not so good after thawing as when

freshly cooked.Add some finely diced
vegetables for flavouring the casserole

during the cookrng, then add more

saut6ed vegetables when reheating for
a good texture. Meat sauces with a fine

texture or with minced (ground) meat

bolognese, chilli con carne

are

successful when frozen and thawed.

Left Stock'

sauces and casserole

dishes can often be cooked ahead.

It may be possible to cook the majority

of a meal or buffet in advance, spreading

the work load over a period of time.
You will then have it all ready in the
f

reezer, leaving accompaniments and

side dishes for last-minute preparation.

Select the riqht type o{ dishes for
success. Try some of the following

ideas, remembering that the {reezer life

depends on the ingredients used in the
drshes more than the type of dish.

Soups

Above Most soups and some types of

Above Cook mlnced (ground) meat

sauces can be cooked in advance.

sauces in advance and freeze.

Above Make stocks and freeze in ice

cube trays until ready to use.

ahead of schedule.

Smooth soups freeze well for up to

three months. Do not add cream, yogurt,
other dairy products or egg yolks before

freezing. Reheat gently, then add the

dairy ingredrents before serving.

Pat6s
Smooth, rich p6t6s freeze well for up to
one month. They are best served sliced
or scooped, as they can look slightly
tired when serued from the dishes in
which they were frozen. Home-made
pet6s and spreads (fish, poultry or meai)

dre exLellent for topping canapes.

Above Make curry pastes and sauces

Organrzing Your Party Food

31

Stuffings
Breadcrumb, meat or fruit stufflngs can
all be frozen up to

'1

month ahead. Rice

s not so good, as the grains soften and

become slightly granuiar.

Sauces, gravies and dips

Reduced cookinq juices and florr-

thickened sauces and gravies freeze

Above Pipe mashed potato into scallop

Above

well for up to 3 months. However,

shells for Coquille St. Jacques.

advance and frozen individually.

Although the majority should be freshly

Above Make samosas or small pastries

Above Erush small savouries with

cooked, there are some useful dishes to

in advance and freeze.

little melted butter before freezing.

freez ng to prevent it from cracking.

freeze well. Protect del cate items by

Frsh cakes can be made in

those based on eggs and oils are not

suitable. as they curdle. Finely chopped

or pur6ed vegetable salsas are excellent

freezer candidates. Home-made dips
also freeze

well

try avocado dips

(guacamole). chickpeas and pulses

(hummus). or roasted vegetables
pureed with cream cheese. I ighL.
mayonnaise-based dips do not freeze

well as they tend to curdle.

Vegetable dishes
a

freeze ahead. Creamy mashed potatoes

and vegetable pur6es freeze well for up

to 6

months

great for decorative

Cook small pastries {rom frozen. Large

items

gratin edges, pie toppings or reheated

pastry

in the microwave and stirred before

wrapped fish

serving. (You will be amazed at how

and thawed before cookinq. They will

qurckly fabulous mash disappears from

a buffet

- with butter, chopped fresh

keep well for

pies, tarts and pastry-

shouid be frozen raw

l-3

months. depending

on the ingredients in the filling.

packing them in rigid containers. Fill

elaborate cakes and desserts when

they are part-thawed.

lces
You can prepare iced desserts up to

herbs and a little grated lemon rind

Cooked choux pastries, such as

mash is a delicious accompaniment

prof te'oles, freeze well un{ lleo. Cnsp

longer and they can become "icy" with

and easy to eat.) 6rated potato

the pastries very briefly in a hot oven

pancakes are also excellent: lay them

when thawed, then cool and fill. lf

ice crystals. Rlcher mixtures keep better

than lighter recipes: cream-rich parfaits

out on a baking tray ready for rapid

serving savoury buns hot, fill then

frozen in moulds are a good choice.

reheating and crisping in a hot oven.

reheat them, depending on the filling,

week or two in advance, but any

Firm vegetable terrines also freeze well

they may be filled before freezinq and,

Safe thawing

for up to 1 month.

rf small, reheated from frozen.

Thaw cooked dishes overnight in the

Pastries

Batters and baked goods

to their original te.rperature. This

Filled pastries should be frozen raw,

Pancakes are versatile; interleave thern

lmportant for meat and poultry sauces.

then cooked at the last minute. Puff or

with clear f reezer f ilm (plastic wrap),

f lo pastries t4at are rirre-(orsum ng to

then pack in a freezer bag. They keep

chilled (patds, sponge cakes. gateaux)

prepare but quick to cook are ideal.

well

Buy chiiled rather than frozen pastry.

{illed with savoury or sweet mixtures,

Transfer delicate items to serving

Brush shaped filo pastry with a little

and baked. Baked sponge cakes,

platters while frozen, cover and thaw

butter or olive oil (or a mixture) before

merinques. muff ins and breads also

in the refrigerator.

refrigerator or a cool place and reheat

'6'3

fsvv months aro are delicious

is

Thaw frozen ltems to be served

in the refrigerator for up to 24 hours.

32 Organizing Your Party Food

Simple Presentation
Anticipation of good food is a very
enioyable part of the dining process,
so creating a visual feast is as important

malirg lood -a.te s|r., r eeir nO

the ook lust righi ior a smaft dinner
as

party is less dauntlng ihan creating

buffet that does noi iook messy or

',diLL oLs.y ovetre obo'a-e. Achievirg
food that s easy ro serve as wel

as

appealing and del c ous is the ultimate

alm and

it

s not diff cu t.

Appetizing presentation
Here are a few simp e rules for-food
presentat on

they apply to lndlvldual

o' 'dr96 po'r ons. ro,.

s ropers.

dirrer

parties or bulfeis:

Dnps and drizzles should be wiped

off dishes, especially cooking

dishes.

One or more folded clean dishtoweLs

can be wrapped around hot dishes.

The serv ng dish shou d be suitable

for the food: neither too smalJ nor too

Large, it shouLd be deep enough

Serve appro priate sauces and

accompaniments with each dish.

to hold

liquids without slopping, and arge

gravy, where they do noth ng other

enough for iterns to be cut, scooped or

than become imp and wreck the

spooned out without overf owing.

temperature, f avour and texture.

Crlsp cro0tons, puff pastry shapes

Select d shes to comp ement the

co our, shape and pattern of the food.

P

ain foods can be served on patterned

crockery but fussy,

Above llne bread baskets with crisp

Above

bitty

ngredients

(fleuron) and shreds or shapes of

pancake or omelette are

al

excel ent

for introducing contrastlng shapes

look best on p ain designs or simple

and textures. Nuts, roasted seeds and

white crockery.

crisp-fred nood es or pasta shapes

contribute texture. Diced or coarsely

Appropriate garnishes

shredded potatoes, carrots and

linen napkins.

Below Present hot serving dishes

Any garn sh should complement the

beetroot (beet) can be deep-fried

wrapped in clean napkins.

food in style, flavouL texture, co our

to make de icious garnishes.

.l

and shape. These finishtng touches

shou d enhance not mask the dish

Divine decorations

and they must not clash w th the

Some good-look ng sweet dishes are

main ingredients.

best left to make their own perfect

shou d complement the flavours of the

statements w th perhaps little more

than a dusting of icing (confect oners')

dish or cooking sty e. For example,

sugar

salad garnishes go well with pan-fried

roulades, wh rly meringues, sparkling

ma n courses and fair y dry baked

jellies and feather-l ght baked souff 6s,

dishes or pastrles, but they are ghastly

for example. Others will benefrt from

Herb, vegetable and salad garnishes

f oat

ng

n a del c ous hot sauce or

fabu ous fru t salads, creamy

little decoration.

Organrzrng Your Party Fooc 33

. When

Sweet decorat ons shou d

possible, present individuai

complement the main dish in co our,

texture, flavour, sty e and form. The

and make them smaller than you

decoration should not overpower or

wou d for a s t-down meal as d ners

c ash

with the dessert in any way.

aware that

it

decoration on desserts, so avo d

cheap-lookinq concoction.
N./lany

Be

s easy to overdo the

a

usual y prefer to samp e a range of

foods from a buffet than to take a fullsize portion of one d sh.

Cut large items into smali portions

aTd erove lne t,rst

desserts are inherently

decorative

portions of food that are easier to serve

set or baked n moulds,

using decorative ngredients, topped

w th swir ed cream, or served with

a serving spatula

D,ece, re51 rg ,- on
or aying t on the flrst

guest's plate. This app ies to items such

co ourfu fruit sauces. A minimalrst hinl

a) oJ che'. pres. p zza< ard co.es.

. When serving whole hams, roasted

at decorat on is often all that is needed

poultry or large preces of meat, the

best solution s to present the whole

a single strawberry leaf with a part-

sl ced fru t; a delicate cluster

of perfect

lea, thel rake

Above Stunning cakes and torfes

make good buffet centrepieces.
or a superb cheese board arranged on

a dtso.av o' Ldrv,lg

redcurrants; the smallest mound of

the first batch as an nv tation to

chocolate curls, a s mp e dust ng of

a raised stand, with splendid breads

guests to eat. Encourage everyone to

and crackers in a huge basket a I ook

good towards the back of a buffet

dark (unsweetened) cocoa powder

cut as much as they require, check

table. These form a focal po nt and

or a tiny spnnkling of golden-toasted

occasionally and enl st the help of a

backdrop, and are ready to bring

friend to check that enough is carved.

forward when the main course has

laked (s iced) almonds.

Eiaborate piped decoratlons may

been consumed; they a so help to

not make a contemporary fashion

Food centrepieces

keep the buffet looking neat, who e

statement but they can be usc ously

aJluring when appl ed w th sty e. The

Buffet tables w ll benefit from sonre

and appea ing.

form of centrepiece, which is usually

fatal mistake s add ng one sw rl too

large main dish or an elaborate dessert.

Below

-ranv. r :read ol L-irg a dero.a-

Alternat vely, a fabu ous disp ay of fru t

space an a

nozzle, lry a p ain one or use

ve

med um-size spoon to apply cream

and a fork to swirl it llghtly.

Buffet sense
When add ng ftn shing touches to
buffet food, keep individua dishes
simp e, remembering that they wil
make a mosaic of co our and forrn

when they are together on the bufiet.

Make the

food ook approachable

and

easy to serve when you expect guests

to help themselves, otherw se you wil

find that elaborate or awkward- ooking
creations wi I be avoided by all but

the rnost confident.

So that

food

is easy

to reach, stagger

the arrangement of dishes and do not

overf ll the tab e. lnstead, top up plates
or dishes or remove and rep ace empty
dishes occasiona

Do

.ol o\er{i.

ly.

o 5l-es o. pldrte.s

Rarsed dish es or platters save

buffet table.

34

Organizing Your Party Food

Garnishing and Decorating

The possibilrties are endless, and mttch
rreaLive rse can be made of the main
ingredients in the dish, presenting

them with a slightly different twist.

These classic, simple ideas are versatile,

charming and effective.

Herbs
Sturoy sprigs sit well alongside main

food, while fine, feathery sprigs can be

placed on top. Tiny sprigs are best for
small or delicate items.

Above Cut four iengths of chives and

Above Chopped fresh parsley sprinkled

use another chive to tie them together.

on nvoury dishes is an effective garnish

and vegetables. As they also add

neat llttle heaps or criss-cross rows.

sliced courgettes. blanched peppers,

flavour, they should be used with

Root vegetab es

discretion. Neat lines of finely chopped

(beet), potatoes or swede (rutabaga)

heros, appried from a large che['s

are good raw or cooked as appropriate.

Use tiny aspic cutters or a small, very

knife, add dimension to large areas o{

Other suitable vegetables include

sharp knife.

pale and creamy mixtures.

celery courgettes (zucchinl), fennel,

Chopped herbs bring fresh colour to

soups, casseroles, sauces, rice, pasta

pared cucumoer Peel or lhe outer

carrots, beetroot

flesh and skin of quartered tomatoes.

peppers or cucumber.

Citrus shapes

shel fish, and it brings crunchy texture

Slices and wedges are very easY and

to creamy sauced dishes. Wash and

look good n rows or heaps. Adjacent

thoroughly dry small tender sprigs of

rows of vegetables with contrasting

effective. Wedges are easier to squeeze

if the luice is required to sharpen the

curly parsley, then drop into hot deep

colours look very srnart.

food. Slices

sections

Fr

ed parsley is delicious with fish and

oil and deep-fry for a few seconds until

bright green and crisp. Drain well on
krtchen paper.

Fine dice of raw or cooked vegetables

Ribbons pared using a vegetable

- whole.

halved or cut into

are useful for sweet dishes.

peeler can be used raw or cooked,

dependinq on the vegetables. Carrots

from centre to edge and the cut edges

and courgettes are ideal.

separated in opposlte directions.

Twists are fine slices with a s ng e cut

Vegetables

Thinly sl ced vegetables, such as red

white radish or cooked beetroot look

a cannelle knife (zester). Simmer them

(bell) peppers, tomatoes, cucumber or

good heaped in tiny mounds or other

carrots, can be overlapped in threes or

neat arrangements.

in boiling water until tender, and then

drain. For sweet dishes, quickly roll the

arranged in groups.

shreds in caster (superfine) sugar and

. lulienne,

ightly cooked sliced root vegetables,

set them aside on a board to dry.

Below Eundles of herbs tied together

Below Chil/les can be arranged

can be used to garnish savoury dishes.

qarnishes for hot and spicy dishes.

Below Cut veglela bles into [ine strips

to add a splash of colour.

or fine strips, look good in

G'ateo or srredded raw carots,

Decorative shapes can be cut from

as

Snreds oI c'trus rrnd can be cuI usrng

Organizing Your Party Food 35

the wide base. Make another row of

Breads

cuts around the base, and then

Cro0tons, cro0tes and croustades are

continue making successive neat rows

all crisp and browned bread garnishes.

of cuts up to the top of the vegetable.

Cro0tons may be small, neat dice or

Always curve the knife around the

hearty chunks; cro0tes are thin or thick

shape of the vegetable to keep the

but fairly small slices served on the side

section of cut flesh evenly thin. Place in

or used as a base for serving main

a bowl of iced water until the cuts

ingredients; croustades are small

open out to create a flower shape.

containers that can be filled with

Vandyke is the name given to a

a variety of savoury mixtures.

zigzag cur used to divide radishes and

Above Cut small chillies with scissors

or a sharp knife to make chilliflowers

Cro0tons and cro0tes are fried in

mixture of oil and butter. However, if

tomatoes decoratively in half. Use a

small, fine, pointed knife to make

the slices of bread are brushed with

zigzag cuts around the middle, cutting

little oil before being cut up they can

Below Make cucumber flowers by

in as far as the centre. Carefully pull the

be spread out on an ovenproof dish

folding alternate cut slices inwards.

two

and baked urtil crisp and golden.

halves apart. This technique is also

useful for citrus fruit and apples; eating

apples can be sprinkled with lemon

of bread, then cut them into cubes or

juice and sugar and placed under a

rounds and hollow these out neatly.

To make croustades, cut thick slices

preheated grill (broiler) until the sugar

Brush sparingly all over with a little oil

turns golden and caramelizes.

and bake until crisp and golden.

Salad ingredients
A chiffonade of bright salad leaves
makes an extremely fresh garnish. Roll
one or two leaves together fairly tiqhtly

and use a sharp knife to cut the finest

slices, then shake these

out into

Above lndividualtwists of sliced lemon

Above Brush croltons with a little oil

look good grouped together.

before bakinq.

starting at the base, make small "V';shaped cuts with the points at the top.

Above Iomato flowers are made by

Above

Make sure the flesh is still attached at

peeling back the skin of cut tomatoes

ridges in avocados and then slice thinly.

shreds.

Curls are highly decorative and

slightly Asian. Shred spring onions

(scallions), leaving the shreds attached
at the root end. Pare short, thin, curly
strips off carrots using a vegetable
peeler. Cut fine lulienne of celery. Place
the prepared vegetables in a bowl

of iced water and

leave for at least

30 minutes, or until they curl.

Tomatoes and red radishes can be

decoratively cui to resemble flowers.

Use a small, sharp, pointed knife and,

Use a sharp knife

to make

36 Organizing Your Party Food

Pastries

For sweet decorations, melt some

Puff pastry shapes can be savoury

unsa ted (sweet) butter in a frying pan

or sweet: glaze savoury shapes with

beaien egg before bakrng or brush

ard cook tl-e sh'eds or sl^apes. tJ'1rqg

once or tw ce, for a few minutes, unti

sweet ones with a little egg white and

crisp. Transfer to a board or plate and

sprink e with sugar. Use aspic cutters or

sprink e with sugar.

large biscuit (cookle) cutters to stamp

Nuts, seeds and grains

out shapes.

Er

o paslry 51reds are decorative, cr sp

and delic ous with savoury or sweet

dishes that have a soft texture. Roll up
the pastry then cut rt into 'l cm/Zin

wide slices. Shake these out on to

Dry-fry nuts, seeds or grains in a heavy

fryrng pan until they are lust lightly
browned. Stir them constantly so that
they brown evenly. Remove from the

Above

pan immed ately. Use the nuts, seeds or

stunning on thrs Genoese sponge cake.

Fresh seasonal fruits look

greased baking sheet and brush with

grains to garnish soups, salads (savoury

a little oil before baking until golden.

or sweet) or creamy desserts.

herb sprigs or tiny colourfuL vegetable

Dust with caster (superfine) sugar for

shapes in ice cube trays.

Light y toast nuts on a piece of foil

under a med um-hot gril (broller),

turning them frequently so that they

packet, can be set and cut into shapes

and arranged in neat nests to be filled

brown even y. Use to garnish soups,

or chopped as for asp c. lt can also be

wirl- >avoury or sweet ingredrents.

salads, vegetables or sauced dishes.

set over pieces of fruit in ice cube trays.

sweet decorations.
The shreds can be sliced more {inely

Fruit jelly, home-made or from a

They are also good on desserts, cakes

Pancakes

and ices. For sugary nuts, I ght y toast

Crearrry finishes

Thin crepes or pancakes make exce lent

halved blanched a rnonds, then

Whipped cream can be swirled or p ped

garrishes lor clear >oups and lea[y

immediate y toss them with sugar and

over desseds using a decorat ve or p ain

green salads. To cut shreds, tightly roll

transfer to a plate to cool.

nozz e. 5mall :wirls mal e der o'ariv"

up one or two pancakes and, using

edglng while large and luscious whirls

Pra

ine

s made by toss

ng ightly

are good toppings for individual

sharo kni{e, slice them into very fine

roasted nuts, usua ly a monds, in

or thin slices, then shake them out.

carame

Alternatively, use aspic or biscuit

hazelnuts under a grll or in a heavy, dry

spoonfuls of cream on to the dessert

cutters to stamp out shapes.

pan. Make a caramel sauce and stir in

and sprinkle with chopped nuts.

Toast blanched almonds or

desserts. For a slightly ooser feel, drop

the nuts, then pour the mixture on to

Below lodrled (oonul

i>

a delicious

decoration for many desserts.

an o led baking sheet. Leave to cool

Below Soston Banoffee pie decarated

completely and set. Crush the pral ne

with piped whipped cream.

w th a rolling p n and use to decorate

creamy desserts, cakes

or

ces.

Jelly garnishes and

decorations
Aspic is the savoury lel y used to glaze
chil ed co d dishes or make attract ve
garnishes. Avai able in packet form,

for either fish or poultry, or made by

adding d sso ved gelatine to clarified
fi>h o. cl- cten srocl, 5et rhe je ly

11 d

thin iayer in an oblong container. Use

asp c cutters to stamp out tiny shapes

or turn the lel y out on to a board and

chop it neaty. Aspic can also be set on
s iced black or stuffed green olives,

Organizing Your Party Food 37

over a pan of hot, not bol inq, water.

Pour the chocolate on to a board

Making an ice bowl

covered w th baking parchment, then

spreao it o.r. erer y and thirly u..r-g a

meta spatula.

,4tft'

Leave to cool until just

set but not brittle.

Use cutters

to stamp out

shapes,

and use a ru er and sharp knife to cut

geornetric shapes. Use a arge, sharp
cook's kn fe to make choco ate caraque

or long curls: ho d the knife at an acute

Above /ced Christmas torte wtth

ang e and scrape off the surface of the

1 Seiect two bowls, one about

sugared leaves.

choco ate n large curls. Transfer each

5cm/2in smal er than the other.

Stand a few ice cubes in the

Use doub e (heavy) or whipping

cur to a separate board and leave until

they are f rm. To make chocolate

cream. When whipping cream, make

eaves, instead of pourinq the chocolate

sure

it

well chl led and use co d

utensi s, then whip it until t stands up

in soft

peaks

slight y softer than you

bottom of the arger bowl and

place the smal er bowl on top so

on to a board, brush it over the back of

washed and dr ed perfect rose eaves.

that the rims of both bow s are

App y two or three coats, then set the

the edge.

to dry.

the

need as it firms when p ped or spooned.

leaves as de

Sw r ed cream provides contrast and

away from the choco ate once it has set.

Ease

eaves

evel. Tape the bow s at intervals at

S

ide slrces of fruit or

f owers between the bow s and

pour in cold water to fil the gap.

jnterest n savoury or sweet dishes,

such as smooth soups and fruit or

lce bourls

choco ate sauces. Trickle a I ttle s nq e

An

(light) cream into the dish, then drag it

slightly w th a cockta I stick (toothpick).

serving d sh for ice creams and sorbets

oow ad.es a 'L

sauces. Drop small dots of cream into

y i^tptess vc

(sherbets). Make the bowL well rn

advance and store

Feathered cream s attractive in

the sauce, then drag them with

ce

it

n the freezer. Fil

t w th scoops of ice cream a few hours

before dlnneL return to the freezer and

dessert s ready to serve at oncel

cocktail st ck into feather shapes.

Sugared decorations

Below serve ice cream or sorbets

These are ef{ective as decorations on

(sherbets) in a spectacular ice bowl.

to push the fruit or flowers down

between the bowls if they f oat

a I sorts of sweet d shes. Select t ny

bunches of currants, srna I who e fru

during freezing. To release the ce

bowl, remove the tape and pour a

or ed ble f owers, such as rose petals,

and

smal

Freeze the bow s. Use a skewer

eaves from mint, scented

).p*t

lrttle hot water lnto the small bow

geran ums or b ackcurrants. Make sure

and stand the bottom bow in hot

the f ruit or f lowers are clean and dry.

water. As soon as the ce bowl

Lightly wh sk

a ittle

egg wh te and

brush over the fru t or flowers, then

dust generously w th caster (superf ne)

sugar. Transfer to a w re rack and leave

until crisp and dry.

Chocolate shapes
Melted plain (semisweet), milk or white
chocolate can be used to make a variety

of shapes. Melt the chocolate n a bowl

released p ace it in the freezer.