by Anna Post
Prepare adequate room for coats, wraps, hats, and boots.
Check the hanger supply if using a coatrack.
Check the guest bathroom.
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Holiday Open House
An open house is the perfect party for the holiday season. Open houses usually last from three to five hours, with guests coming and going at different times. Most guests stay for about an hour to an hour and a half. This means you can invite far more people than would normally fit into your space and have enough time for people to really visit.
Holiday Party Particulars
Send personal invitations on informal cards or fill-ins. Shop early for the best selection. You can also find lots of fun downloadable invites on the Internet that you can personalize and print from your computer.
Invitations follow the usual form but should include a specific start and end time.
With a large guest list, you may be tempted to use “regrets only” and just tally the no’s. We say requesting RSVPs is the way to go: You’ll get a more accurate headcount, essential if you’re using a caterer or a bartender.
Make sure you greet every one of your guests either at the door or by circulating at your party.
Holiday Party Menu Tips
If food is being passed, keep it simple. Stick to finger foods or foods that just need a cocktail pick to eat.
Pass hot hors d’oeuvres so you don’t have to worry about them staying warm.
Have lots of four-inch plates when serving buffet style or using food stations.
Put out bowls of candied or spiced nuts, such as pecans, a delicious and sophisticated touch.
Toward the last third of the party, add in or switch to dessert-type bites: sugar-frosted grapes, strawberries dipped in chocolate, chocolate truffles, holiday cookies, or little cakes, such as cupcakes, sliced loaf or Bundt cakes, fruit and spice loaves, or petits fours.
Use small platters and refill often to keep them looking fresh. Have a buffet table or distribute platters throughout your party space.
Have extras of everything: small plates, glasses, napkins, cutlery.
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Festive Attire?
We hate ambiguous dress codes on invitations! Yes, “festive” means wearing something to do with the season, but is it dressy or not? Other than “black tie” and “white tie”—which come with their own rules—it’s difficult to communicate a dress preference. Nowadays, there are so many options that even if your invitation style screams formal, guests still have cause to wonder, What should I wear? So, it’s perfectly okay to be direct. If your open house is a laid-back affair—jeans and sweaters, say— put “casual” on the invitation. If it’s an “Ooh, let’s all wear our silk, satin, and pearls,” write “dressy.” You may still get some phone calls, but you’ve narrowed the field.
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Holiday Open House Buffet
A buffet works perfectly at a holiday open house, where people are coming and going at different times and it’s important to have plenty of food available throughout the party. Here is a delicious buffet menu created by food writer and caterer Carrie Brown for a holiday open house buffet:
ANTIPASTI BOARD
A selection of cheeses, cured meats, pâtés, olives, and nuts; special condiments such as membrillo (quince paste), fig cakes, chutney, preserves, and honey; a variety of toasts, crackers, crostini, and nut breads. (This may also be divided in two food stations: a cheese board and a charcuterie board, with cured meats and pâtés and pickled vegetables.)
“Stand-Up” Salad with Green Goddess Dip (opposite)
Cannellini Bean Puree with Crostini
Whole or Sliced Ham with Grainy and Honey Mustards, Herb Butter, Cranberry Chutney, and Homemade Biscuits or Purchased Rolls
Smoked Salmon Platter with Crème Fraîche, Minced Shallots or Chives, Capers, and Dark Rye Bread
IF PASSED HORS D’OEUVRES ARE AN OPTION
Stuffed Roasted Mushrooms
Crab Cakes with Romesco Sauce (page 162)
Horseradish-Crusted Hanger Steak with Roasted Garlic Aioli on Crostini (page 198)
DESSERTS
Holiday Cookies and Biscotti
Little Chocolate Spice Cakes (page 199)
DRINKS
Mexican Hot Chocolate
Mulled Cider or Wine
Eggnog
Champagne, Cava, Prosecco, or Other Sparkling Wine
“stand-up” Salad with Green Goddess Dip
Among California’s many contributions to the American salad lexicon, green goddess dressing must surely ra nk high. The potent and tangy concoction inspired this dip, which is featured in this unexpected but delightful stand-up hors d’oeuvre salad. Thinned with a little buttermilk, the dip becomes a very nice dressing for cold seafood, chicken, or vegetables. Serves 8
1 large egg
2 large egg yolks
2 tablespoons white tarragon vinegar
4 oil-packed anchovy fillets, chopped
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, peeled and chopped
1 cup canola oil or other light oil
½ cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh tarragon leaves
¼ cup snipped chives
2 scallions, white and tender green parts, trimmed and chopped
½ pound plain, mild goat cheese, softened, or
½ cup buttermilk (see Note)
Kosher salt
3 Belgian endives, cored and separated
Tender inner leaves of 3 heads of romaine lettuce
1. In a food processor, combine the egg, yolks, vinegar, anchovies, lemon juice, mustard, and garlic and process until smooth. With the motor running, gradually add the oil through the feed tube; the mixture will thicken. Add the parsley, tarragon, chives, and scallions and pulse to blend into the sauce; do not overprocess—some flecks of green should remain. Add the cheese and pulse again until just blended. Adjust the seasoning, adding salt if necessary. Transfer the dip to a container, cover, and chill for several hours or overnight.
2. Spoon the dip into a bowl and set the bowl on a platter. Surround the bowl with the endive and romaine and serve immediately.
This is also a pretty way to display other crudités: Nestle in small bunches of radishes, carrots, or stringed snap peas. In warm weather, select a large, round serving basket and place small ice packs in the bottom. Cover with linen napkins or a tea towel, hiding the ice packs, and place the bowl of green goddess dressing in the center. Stand the larger, darker green romaine leaves around the perimeter of the basket. Continue to place the lighter green leaves around the bowl, with the smallest ones nearest the center. You may serve this simply with hearts of romaine or add Belgian endive, tucking them into the lettuce leaves. Be sure to stand all the leaves upright, core ends down. The entire presentation looks like a big green daisy.
Note: To use this as a salad dressing rather than a dip, omit the goat cheese and blend in ½ cup buttermilk instead.
Horseradish-Crusted Hanger Steak with Roasted Garlic Aioli
You may prepare all the components for this hors d’oeuvre in advance. But wait to assemble until you’re ready to serve—you don’t want the steak to turn brown or the crostini to get soggy!
Serves 6 people (around 2 pieces each)
3 large unpeeled garlic cloves
1 teaspoon lemon juice
Salt
Freshly ground black pepper
½ teaspoon Dijon mustard
2 very fresh egg yolks
½ cup extra virgin olive oil, at room temperature
1 hanger steak (about 6 ounces)
1 tablespoon freshly grated horseradish or well-drained prepared horseradish
2 tablespoons olive oil plus additional for drizzling on the crostini
1 small baguette
Kosher or sea salt
1 bunch of arugula or watercress
Finely c
hopped chives, for garnish
For the Aioli:
Roast the garlic in a 350°F oven until very soft, about 15 minutes. When cool, peel and mash in a small bowl. Whisk with the lemon juice, ¼ teaspoon of salt, a pinch of pepper, and the mustard. Then whisk in the egg yolks. While whisking, drizzle the extra virgin olive oil into the egg yolks in a very thin, steady stream. Chill, tightly covered, until ready to serve. Serve within 8 hours.
For the Hanger Steak:
Season the steak with salt and pepper. Rub in the horseradish. Heat the olive oil in a sauté pan over high heat until nearly smoking. Carefully place the steak in the pan and sear on all sides until well browned and medium-rare (125 to 130°F). Rest on a rack or plate for at least 5 minutes, until ready to serve. This may be done up to an hour in advance.
For the Crostini:
Slice the baguette into very thin (1/8-inch) slices. Place in a single layer on a cookie sheet and drizzle with olive oil, then season lightly with kosher or sea salt and pepper. Bake at 300°F until dry and very lightly browned.
To Assemble:
1. Cutting across the grain, carve the hanger steak into thin slices. Cut the slices into pieces roughly the size of the crostini.
2. Spread a little aioli (¼ teaspoon or so) on a crostini. Place a small piece of arugula or watercress on the aioli and place a small slice of steak on top of the arugula/watercress.
3. Finish with a second, tiny dollop of aioli and sprinkle with chives. Serve right away at room temperature.
Little Chocolate Spice Cakes
These little cakes are as much fun to make as they are to eat—and they look terrific.
They don’t require plates or utensils, and as such are a perfect end to a holiday cocktail party. The spice notes and bittersweet chocolate also pair well with many red wines, particularly reds with high fruit and low tannins. The recipe can be doubled easily.
Makes 24, serves 12 (2 each)
1 cup unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon finely ground black pepper
Pinch of salt
¾ cup cold water
5 ounces (1¼ sticks) unsalted butter
½ cup unsweetened cocoa powder
2 ounces semisweet chocolate chips
1/3 cup bourbon or whiskey
1½ teaspoons instant coffee (we use instant espresso)
1 cup sugar
1 egg, lightly beaten
Glaze
4 ounces unsweetened chocolate
4 ounces semisweet chocolate
4 tablespoons (½ stick) unsalted butter
1. Preheat the oven to 325°F. Spray 2 mini-muffin pans (approximately 1½-inch diameter, 12 in each pan) with nonstick cooking spray. Sift together the flour, baking powder, spices, and salt. Set aside.
2. In a heavy-bottomed saucepan, combine the water, butter, cocoa powder, chocolate chips, bourbon or whiskey, and coffee, and set over medium heat. Stir until the butter and chocolate have just melted. Transfer to a large bowl and whisk in the sugar. Cool to room temperature and whisk in the egg. Fold in the dry ingredients and mix gently until no lumps remain.
3. Fill each muffin cup two thirds full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool and pop each one out, using a paring knife to gently loosen if necessary.
To Glaze:
1. In a double boiler, melt together the unsweetened chocolate, semisweet chocolate, and butter. Stir until just combined and cool for a few minutes.
2. Dip the top of each cake in the glaze, then place on a cooling rack until the chocolate sets. The idea is to have a nice glossy top, without chocolate on the sides, so your guests don’t end up with chocolate all over their fingers!
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Holiday Parties: Going Small
Can’t manage a big party or prefer something more intimate? Opt for something simpler at a less popular time:
* HOST A “WRAP IT UP” PARTY: Invite guests to stop by on a weeknight after holiday shopping, for supper (soup, salad, quiche, or lasagne), holiday cheer (wine, beer, and spiced cider), and communal gift wrapping. Provide ribbon, wrap, and tags.
* START A TRADITION: Get a group together to go to a local production of The Nutcracker or other holiday show. Serve cocktails and small plates beforehand. Make it an annual event and rotate the hosting.
* GO ON A TREE HUNT: Gather friends at a Christmas tree farm or tree stand to find just the right one. Exchange tree ornaments and take photos.
* HAVE A SKATING PARTY: Buy tickets at a local rink and invite guests to join you for an hour or two of skating. Follow with soup and crusty bread, holiday cookies, cocoa, and hot cider back at your place.
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When the Party’s at the Office
Thankfully, the days when the holiday office party was synonymous with wild behavior are passé. Today’s party is more about socializing with coworkers and perhaps clients. Often spouses, significant others, and family members are included in the invitation as well. Whether the party is a casual get-together evening of cocktails and hors d’oeuvres at the end of the week or a formal dinner, treat this invitation as seriously as you would any social invitation you receive. Here are some tips for being at your office-party best:
Check your calendar and respond to the invitation right away. If your invitation includes your spouse or significant other, let the organizer know if he or she will be coming and supply his or her name.
Let your spouse or significant other know what to wear, and give him or her a heads-up on the names of bosses or colleagues who are likely to be there.
Arrive—and leave—at the designated times.
At the party, don’t ditch your significant other and hang with your office mates. Introduce him or her to your colleagues and your boss, and include him or her in conversations.
Try not to talk about work. It’s a party!
Keep the alcohol to a minimum, or stick to nonalcoholic options. It’s tempting to overindulge, especially when the company is paying. You may not be working, but you are still in a position to be judged by bosses or colleagues and you don’t want to draw negative attention to yourself.
Thank your hosts and/or the organizer twice: once when you leave the party and again, with a note, the next day.
Family Holidays and Parties
It’s important to involve children in family celebrations and traditions at an early age and to include them in the planning. Kids love having the opportunity to help. Preschoolers can make place cards using stickers; five-year-olds can fold napkins; seven-year-olds can help set the table. Don’t go for perfection—believe us, your guests will all applaud their contributions. Kids will enjoy the party more if they know what’s expected of them and what they can expect:
Give your kids a heads-up on who will be at the party.
Let them know what the basic schedule will be.
Let them know if they have any particular jobs or responsibilities.
Even at a family party, where everyone shares child supervision, consider hiring a sitter to make the party more enjoyable for all.
Kid-Friendly Holiday Food
Holiday parties often include the kids, so if you’d like them to come along, be sure to say so on your invitation. Consider, too, whether you want to hire a “kid wrangler” (see page 54), who makes sure that the little ones are fed and entertained—a thoughtful touch for moms and dads. Add some kid-friendly food and have it available at a low table or station just for them:
Small filled sandwiches, cut into shapes (use cookie cutters)
Crudités and dip
Cheese cubes and crackers
Holiday cookies in the shape of stars, Christmas trees, bells, dreidels—with lots of festive sprinkles
Clear juices like white grape or white cranberry (think spills), maybe mixed with ginger ale and topped with a marasc
hino cherry (all kids love the cherry!)
Hostess Gifts
It’s the giving time of year and you can expect some guests to bring a hostess gift. Decide ahead of time where you’d like to put these gifts—choose someplace safe where cards won’t get lost—and save them to open later. Thank the giver when you accept the gift and thank her again with a short note:
Dear Nell,
So delighted you could make the party—you looked smashing! The lighthouse ornament is just charming—a great memento of our girls’ weekend at the beach.
Thanks and cheers,
Beth
Why a thank-you for a thank-you? Since you didn’t have a chance to open the gift and only offered a generic “Thanks,” you need to acknowledge the actual gift personally, with a note. (Just don’t send a thank-you gift for a thank-you gift, or the cycle will never end!)
Hostess Favors
Favors for your guests are a sweet gesture, but by no means a must. Your gift to your guests is your party, so even if you’re bursting with generosity and your budget can handle it, don’t let your favors overwhelm. Keep them simple: a little bag of holiday cookies or spiced nuts, a two-truffle box of chocolates, an ornament painted with guests’ names in glitter, candy canes, a $1 scratch-and-win lottery ticket (wrapped and ribboned).
Post Family Traditions All Year Long
Yes, Christmas and Thanksgiving get lots of attention as big family celebrations, but we make sure the rest of the year’s holidays are occasions for highly anticipated family get-togethers. What we truly love is being able to be together and repeat the rituals and traditions that help bind us as a family. Here’s how the Post family celebrates holidays all year long:
NEW YEAR’S EVE: We’ve been doing a “progressive” dinner party since 2000 with a group of four families who are close friends. Progressive dinner parties are movable feasts, where you travel from house to house as you go from course to course. First we head to Aunt Sara’s for hors d’oeuvres, then to our close friends the Aronssons’ for a lovely sit-down dinner with a gorgeously decorated table. (How they manage to fit all of us into her dining room, we don’t know!) The last stop is at our parents’ house for a New Year’s Eve bonfire. That’s when the party opens up to everyone—extended friends, their friends, kids, and dogs. All year long, people bring them scrap wood and add it to the pile. We light the bonfire around 11:00 P.M., make s’mores, and drink Champagne and hot cider. At midnight, we throw in The Box, a box filled with slips of paper inscribed with our wishes or our “be gones” for the New Year. Hugs, kisses, and many toasts follow “Happy New Year!” Meanwhile, back at the house, a buffet table is piled high with smoked ham, sliced baguettes, a smoked salmon platter, a cheese platter, grapes, clementines, and cookies. It’s a great way to start the new year!
