Easy open house buffet

Try this delicious holiday menu for drop-in guests (and get most of the work done ahead of time)

  • Print
  • |
  • Email

Peggy Knickerbocker suggests succulent, aromatic spice- and seed-encrusted pork tenderloins, accompanied by an hors d'oeuvre of tender little bay shrimp on endive leaves (replenished now and then from a tray in the fridge), flavorful roasted vegetables, an escarole salad that stays crunchy for hours ― and a luscious, earthy Barham Mendelsohn Pinot Noir from Au Bon Climat. On a side table, she sets out a couple of surprising desserts: sliced oranges sprinkled with pomegranate seeds and fizzed up with sparkling wine, and a moist, almost black gingerbread made with Guinness stout.

Peggy based this menu's recipes on ones in her fun and graceful book Simple Soirées (Stewart, Tabori & Chang, 2005; $35). All of them may be made several hours ahead if not the day before, and all taste fine at room temperature ― which means that you don't have to scurry around at the last minute reheating anything. You can just put out the food, sit back, and enjoy your company.

 

Advertisement

Insider Guides

Places We Love!
Enchantment Resort
For a most soothing Sedona experience, tuck yourself...