My most favorite time to host a party is in January. Why? Everyone has been over invited in December and my friends are ready and raring to go for an invitation.
The Sunday brunch/lunch is the “go to” entertaining coup.
With a little bit of preplanning, it is very easy to entertain 12 to 24 guests. Set out a make your own salad bar, the perfect meal to help your guests keep their New Year’s resolution of eating healthier.
Start out with a festive “welcome drink” and finish off your meal with a store-bought fruit salad and cookies and your have a feast for friends and family.
MENU
(Serves 12)
Peach Bellinis ala Harry’s Bar
BUFFET
Make Your Own Salad
Culinary Architect’s Salmon
Culinary Architect’s Chicken
Lettuce of Choice (I like to offer Crisp Romaine and Bibb Lettuces)
Quinoa Culinary Architect
Creamy Dill Dressing*
Extra Virgin Olive Oil Vinaigrette Dressing*
Caesar Dressing*
Chopped Scallions*
Roasted Chickpeas*
Fruit Salad*
Cookies*
*Recipe Not Included
My Easy Peach Bellinis
Peach baby food, chilled (available in baby food aisle)
Champagne or Prosecco, cold
In a champagne flute, place 2 oz. of peach puree.
Top with champagne and serve.
Alternatively, you may buy “Harry’s Bar Peach Bellini” at Vintage Cask & Barrel, 21 East Shore Road, Great Neck. 516-365-5077.
My Favorite Way to Poach a Salmon
Side of fresh salmon, approximately 3-4 lbs.
Bottle of clam juice
White pepper
Preheat oven to 450 degrees.
Place salmon on a Silpat-lined baking sheet. Sprinkle with white pepper. Drizzle clam juice all over the salmon.
3. Bake in oven for 7 minutes, turn baking sheet and bake for 5 more minutes.
Remove from oven. Cool.
5. Remove meat from skin. Place on platter.
Culinary Architect’s Poached Chicken
3-4 lbs. boneless, skinless chicken breast, cut into large chunks
48 oz. chicken broth
Heat broth in a medium sauce pan on high heat. Once boiling, add chicken and poach until cooked…approximately 7 minutes.
2. Remove to a platter and cool in refrigerator.
Quinoa
2 cups quinoa, washed 1 minute
4 cups chicken or vegetable stock
Place Quinoa and stock in saucepan. Bring to a boil over medium/high heat. Then reduce to a gentle simmer. Cover and cook 20 minutes.
Taste. If done, fluff with a fork and place on a platter. (If not cooked, cook 5 to 10 minutes more.)
Alexandra Troy is owner of Culinary Architect Catering, a 35 year-old Greenvale-based company, specializing in private, corporate and promotional parties.
Need help making your parties delicious and stress-free,
CALL 516-484-7431
and you will be a guest at your own party!
