Entertaining Tips
Read these 8 Entertaining Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Gourmet tips and hundreds of other topics.
Dinner Planning
In general, the average portion size is 6 ounces of meat per person. Different cuts of meat will require that you buy varying weights to get the average yield, depending on bone, fat and moisture content.
The following guidelines will tell you how much total weight you will need to buy per person of various cuts to yield the average portion size.
Beef (boneless steaks, roasts or stewing) 7-8 oz
Beef (bone in steaks, roasts) 8-10 oz
Beef or Pork ribs 14-16 oz
Veal chops (bone in) 7 oz
Ham (bone in) 8-10 oz
Chicken (boneless) 7 oz
Chicken (bone in) 7-8 oz
Salmon (fresh fillet) 6-8 oz
Buffect selections
When planning a buffet or cocktail menu take advantage of food items that can sit out at room temperature for an extended
period of time. Herbed Olives, spiced nuts, roasted garlic cloves, grilled vegetables, dolmades and cheese straws are all good selections.
Having these items set out a few hours ahead of time eliminates some of the last minute rush to get food to the table and ensures that any
early arrivals have something to munch on.
Dealing with Allergies
When you're entertaining guests, it's always a good idea
to take any allergies into account if at all possible to ensure everyone's comfort.
Ask attendees when they R.S.V.P. if they have any allergies, and when
preparing your menu, keep in mind that the following foods are some of the most common
"allergens"
Fish/Shellfish
Nuts/Peanuts
Milk
Wheat
If your guests do have allergies you'll either have to cook the entire meal without the
"offending" ingredient, or prepare something special for your guest.
Summer Buffet: Serves 40
This Menu would be excellent for any occasion where you
have little or no cooking facilities.
All items can be made ahead and are served cold or at
room temperature.
Appetizers
Antipasto Platter Marinated Olives, Artichoke Hearts & Mushrooms, Roasted Red Pepper, Sun Dried Tomatoes and Bocconcini, served with fresh crusty bread slices
Crudite Platter Seasonal veggies with Fresh Herb & Roasted Garlic dips
Deviled Eggs Regular and Tex Mex Deviled Eggs
Dinner Buffet
Poached Salmon with 2 sauces Dijon Dill Sauce
Watercress Sauce
Baked Ham (Cold) Sweet Country Mustard Sauce
Super Potato Salad Tender potatoes with radish, celery, and a tangy herb dressing
Caesar Salad Bacon Bits, Croutons, Parmesan Cheese served on the side
Layered Garden Salad
Asparagus Served at room temperature with Balsamic Vinaigrette
Vine Ripened Tomatoes Drizzled with Fresh Basil Vinaigrette
Three Bean Salad Green Beans, Kidney Beans and Chick Peas in a Sweet & Sour Dressing
OR
Green Beans Caesar Tangy Parmesan Dijon Dressing on tender crisp Green Beans
Bread Basket French Bread, Corn Muffins, Dinner Rolls, with various herbed butters
Dessert
Fruit Platter Fresh Season fruits served with Ginger Dip and Citrus Dip
Sweet Tray Assorted bars and cookies
Coffee & Tea Regular & Decaf Coffee, Orange Pekoe Tea
Nut Allergies
To assist guests who may have nut allergies it's a good idea to use a nut as a garnish on any food items that have nuts on them.
A lovely scent
Add a fresh scent to social occasion in a unique way.
Place a bouquet of fresh herbs that compliment your dinner menu
near the front door and in each washroom.
Some good options are: Mint, Rosemary, Cilantro and Sage as they all
have a strong aroma.
*Make sure your selected herbs don't clash with your dinner menu.
Set the Table
Set the dinner table the night before your holiday meal to avoid last minute chores.
Burning Candles
To get the most from your candles, and save your good linen,
place your candles in the freezer a few hours before you are
going to use them.
This will increase their burning time, and decrease the drips.
| Guru Spotlight |
| Lynne Christen |
