THE VIRGINIAN-PILOT
Copyright (c) 1995, Landmark Communications, Inc.
DATE: Thursday, December 28, 1995 TAG: 9512280847
SECTION: FLAVOR PAGE: F4 EDITION: FINAL
COLUMN: Morsels
SOURCE: Ruth Fantasia
LENGTH: Short : 43 lines
IT'S THE biggest party weekend of the year, and though I find New Year's Eve parties highly overrated, here are a few tips for hosts, from the American Automobile Association:
Don't push alcoholic drinks on your guests.
Serve a variety of nonspirited beverages, including coffee, tea and soft drinks.
If making an alcoholic punch, use tea or fruit juice instead of a carbonated beverage for the base. Alcohol is absorbed faster by the body if club soda or ginger ale is used.
Serve protein-rich, starchy foods such as chili and stuffed potato wedges.
In the later hours, put away the booze.
Serve coffee and dessert or breakfast before guests leave. Buffet serves well
On the food front, entertain with ease with an appetizer buffet. A buffet gives guests a change to mingle and dine at their leisure, and the food can be creative and fun. The meal can be as simple or as elaborate as you like. Just keep these pointers from The Associated Press in mind:
Presentation is important. Offer a variety of flavors and textures, colors and shapes.
Serve a mixture of hot and cold dishes.
Simple garnishes, like a fresh herb sprig or a sprinkling of sliced green onion, are an easy way to add visually to the presentation.
Buy nonperishable items in advance of the party to keep last-minute details to a minimum.
Make it easy on yourself by serving a combination of prepared and purchased foods. Make one or two items from scratch and purchase the others. by CNB