The Please Everyone Party Plan
You can't please everyone, as the old saying goes. But as any good host or hostess knows, you strive for exactly the opposite when having a party. You work the room refilling glasses, refreshing trays of appetizers, straightening stacks of cocktail napkins so they swirl just so, all in the hopes that the next morning each one of your guests will wake up and say, "That was a great party."
Depending on the scope of the guest list, attempting to satisfy everyone's food and beverage needs is more or less reasonable. You might not offer six different vegan options on the hors d'oeuvres table but if you know there will be one in attendance, it would make sense to have two nibbles that abstain from animal products. Gluten is a concern for a big enough segment of the population that though it is okay to offer crostini, you might not want to feature bread with toppings as your anchor offering.
This still leaves plenty of options. Here is a quick guide to putting together a party spread that is sure to have something for everyone.
Beverages for All
A holiday party is not a party without some good libations. At least one red, one white, and an inexpensive sparkling wine are in order. If you can afford to, throw in one or two beer options (light and dark) and a signature cocktail. But don’t forget the pregnant women and sober drivers, they like fun beverages too. A non-alcoholic spritzer of pomegranate juice, sparkling water, and lime garnished with a rosemary sprig tastes as festive as it looks.
Food for the Meat-Free
It seems at every party table these days stands a bowl of beige hummus, an offering to those steering clear of the chicken wings or watching their waistlines. But the meat-free deserve to be more than an afterthought during the holidays. Consider presenting vegetables that are suitably decadent for the season: celery root puree on crostini with truffle oil, thick slices of roasted cauliflower with chunky green olive tapenade, mini eggplant parmesan. Make vegetable bites so intensely delicious even the meat eaters will come back for seconds.
Going Without Gluten
Gluten is a serious health concern for some, a healthy fad for others. Either way, a party spread with nothing but bread would not be much fun. Cut corn tortillas in thirds, brush with oil, and bake until crispy. They make nice boats for shrimp salad or thinly sliced sirloin with chunky salsa. Lettuce is another easy, non-wheat vessel. Peanut chicken, Greek Salad, Vietnamese omelets, all work well when transported from plate to mouth with a little help from a Boston or Romaine leaf.
For the rest of your guests, try and create balance. Too much puff pastry will leave everyone feeling a little, well, puffy. Look for a combination of heavy and light, vegetables and meat, and as much color, flavor, and texture variety as possible.
Even the most accomplished host cannot be everything to everyone, but give your most restrictive guest a few delicious options and she will glide home singing your hospitable praises.
Made with celery root, onion, olive oil, vegetable stock or water, Kosher salt, cremini mushrooms, garlic, dried tarragon, salt and black pepper, French bread
Serves/Makes: 24 pcs
- 2 medium celery root (celeriac)
- 1/4 large onion
- 1/4 cup olive oil
- 1/2 cup vegetable stock or water
- 1/4 teaspoon Kosher salt
- 8 ounces cremini mushrooms
- 1 clove garlic
- 1/2 teaspoon dried tarragon
- salt and black pepper
- French bread
- 2 tablespoons heavy cream
- 1/4 teaspoon white pepper
- truffle oil (optional)
Remove the rough outer layer from the celery root. You should have about 1 lb. of the vegetable left after trimming. Cut the root into slices and then a dice to equal about 1/2-inch square. Roughly chop onion.
Heat 2 T. olive oil in a large, heavy bottom pan over medium heat. Add celery root and onion. Stir to combine. Add vegetable broth or water and salt and bring to a simmer. Cover with a lid. Simmer over medium heat for about 20 minutes until softened.
Meanwhile, slice mushrooms 1/2-inch thick slices. Heat remaining 2 T. olive oil in a nonstick saute pan over a medium flame. Mince garlic. Add garlic to the hot oil and saute for 2 minutes until soft. Add mushrooms and tarragon. Saute for about 10 minutes, tossing frequently, until wilted and lightly browned. Season with salt and pepper to taste.
Cut French bread on the diagonal into slices 3/4-inch thick. Toast under the broiler or in a toaster oven.
When celery root is soft, remove from heat. Using a slotted spoon, transfer the celery root and onion to a blender or food processor along with 2 T. of the cooking liquid. Pulse for about 20 seconds until the mixture is pureed but on the chunky side, not too smooth. Transfer to a medium bowl. Stir in cream and white pepper.
To assemble, spread a good thick smear of the celery root puree onto a slice of toasted bread. Top with a few slices of mushrooms. Drizzle with optional truffle oil and serve.
Cook's Notes: the celery root puree and mushrooms can be made up to several days in advance. Just reheat before assembling.
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