By the time I left “The Art of Holiday Entertaining,” a presentation held last Tuesday at the prestigious National Arts Club in New York City as part of its culinary arts series, I couldn’t wait to host my next party. Presenter Denise Tomasulo, chef/owner, Two Carrot Catering, Chappaqua, New York, made the process seem so simple and stress-free and proved it by producing clever décor and hors d’oeuvre concepts on the spot. Better still, she assured us that most of them could be made days in advance.
The results invariably drew “ohs” and “ahs” from the audience. And later around the buffet table, her adorable presentations and darling demi classics elicited lots of appreciative comments. “Now I don’t have to freak out anymore,” commented one woman, convinced that Tomasulo’s tips would make her a hit on the entertaining circuit in her beach house community. Here are some of my favorites:
• Small square plastic shot glasses filled with bloody Mary mix, each topped with a toothpick that has been skewered with a tiny cube of mortadella and provolone, a cherry tomato, and a pitted olive.
• Ricotta cheese enriched by the addition of mascarpone cheese, spread on slices of baguette (fresh or toasted), and drizzled with chestnut honey.
• Goat cheese and fig jam sandwiched between quickly fried wonton skin squares that have been brushed with honey and topped with crushed pistachios.
• Curried chicken salad or other filling in crispy edible food cups, made by pressing wonton wrappers into muffin tins and baking them quickly at 350 degrees.
• Slow-cooked, flourless quiche (great for the gluten-free crowd) baked in a 9 X 13 inch glass dish at 325 degrees for about 1-1/2 hours, cut into cubes, each topped with a dollop of jarred tapenade.
• Chocolate pudding with whipped cream-that beloved childhood treat- miniaturized and eaten with tiny ice cream sampling spoons.
• Pound cake squares paired with shots of Limoncello.
For a group of 20-25 people, plan on making four-to-six different savory and three different dessert hors d’oeuvres (mixing them up ethnically), Tomasulo advises, and figure on two of each per person.
Addressing other key party planning issues, Tomasulo revealed some valuable catering secrets. She suggested allowing 6 to 12 square feet of space per person; storing valuables that you don’t want broken; separating the bar and food locations to stimulate movement; and selecting soft lighting, while being cautious about the use of candles in close quarters. On the decorating front, she came up with such stunning instant centerpieces as clementines piled on a tiered tray and interspersed with pine fronds.
As for drinks, in addition to stirring up special Prosecco cocktails (a blue one made with Hypnotique and fresh blueberries for Hanukkah and a red one made with Alise, cranberry juice and hibiscus syrup for Christmas), she recommended relaxing guests as they arrive by passing flutes of Prosecco (bubbly and festive, but less expensive than Champagne, she says).