Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, April 27, 1994 TAG: 9404270060
SECTION: EXTRA PAGE: 3 EDITION: METRO
SOURCE: By ALMENA HUGHES STAFF WRITER
DATELINE: LENGTH: Medium
The trick, for most of us, is organizing the fun without getting frazzled.
In "Entertaining On The Run" (William Morrow, $25, on sale Monday), award-winning author Marlene Sorosky combines enticing, easy-to-fix recipes and time-saving strategies and tips. Her complete party plans include step-by-step instructions from preparation to cleanup, ranging in size and theme from an all-out potluck "Top Your Own Pizza Party," or "Progressive Dinner Around the World Party"; to an intimate "Round Moon Japanese Supper" or "Romantic Dinner a Deux."
This Cinco de Mayo, try a suggestion from Sorosky's "Mucho Feisty Fiesta" and surround the brim of a sombrero with small terra cotta pots filled with chili peppers for a fun centerpiece. Or set an elegant Mother's Day brunch table, complete with fresh flowers, linens and silver, as suggested by the Oregon Raspberry and Blackberry Commission.
Visualization is the key to planning a successful brunch. Imagine how it should play by breaking it down into components. Use even brief time opportunities to chip away at preparations.
First, decide on overall mood - formal or informal; sit-down or buffet. Next, think about the menu. Make sure you have ample refrigerator and oven space for cold or hot dishes and ways to keep them at their proper serving temperatures.
If you're planning a buffet-style brunch, visualize where your food, drinks and table settings can be placed without creating bottlenecks. Provide serving utensils that can be manipulated with one hand. If guests won't be seated at tables, provide generous napkins and a variety of finger foods or foods that can be easily cut with a fork. Generally, the best buffet dishs are tasty, safe and attractive at a range of temperatures, from hot to cool.
If possible, preset your table. A dried-flower centerpiece can be done ahead and a few exotic fresh flowers added at the 11th hour. The tablecloth and napkins can be pressed and ready to go days ahead.
To avoid last-minute scrambling for platters, bowls and spoons, write down what serving piece you will use for each recipe. Several days ahead, pull out all of the pieces, rinse or polish as needed, and set them aside. The night before your brunch, put all plates and cutlery on the counter. That way, you can assign table-setting duty to just about anyone in the household, even if they aren't privy to your overall plan.
Minimalize last-minute preparations so that you and your guests can maximize each other's company and the brunch.
Some information for this story was supplied by the Oregon Raspberry and Blackberry Commission.
Recipes for:\ CRUSTLESS CRAB QUICHE WITH SPRING VEGETABLES\ RASPBERRY LEMON STREUSAL MUFFINS\ SPARKLING BERRY CHAMPAGNE\ CITRUS-BERRY MIMOSAS\ ICED FRUIT GLACE\ MEXICAN CHICKEN LASAGNA\ TEX-MEX BAKED BEANS\ PORK PICADILLO\ BAKED TOSTADA CUPS\ PINEAPPLE-PAPAYA SALSA\ CRUNCHY MEXICAN TURKEY TIDBITS\ MEXICALI DEVILED EGGS\ CRUMB-CRUSTED BAKED HAM\ \ Food for 40\ GUIDELINES FOR A LARGE AFFAIR\
COLD MEAT TRAYS - Figure 21/2 to 3 ounces of meat per person, for a total of 6 to 71/2 pounds of meat to serve 40.
CHEESE TRAY - Figure on 21/2 to 31/2 pounds of cheese, if also serving cold meats. White cheese, such as jack and Swiss, is slightly more popular than yellow cheddars, so add more white if providing a variety.
FRUIT SALAD - For 40 people, use nine to 12 pounds of fruit to serve about 1/2 cup salad per person.
BEAN SALAD - One basic recipe that ordinarily serves six to eight people will easily serve 15 to 20 people if served with other salads. For 40 people, double the recipe.
- OREGON RASPBERRY AND BLACKBERRY COMMISSION
by CNB