We've all seen them. Those pre-cut, pre-packaged veggie trays at our neighborhood groceries. They seem like a great idea. I've sworn off them though. All thanks to the one that someone brought to a baby shower I was attending. When it was opened, the odor was, to put it politely, toxic. That's no reason to not create your own though. You can control the quality and freshness of your ingredients...and even add a "gourmet" twist or two. Plus you can make great antipasto and cheese trays also. They're all three great ways to supplement your buffet table.
First, the veggies. (Or if you want to be fancy...the crudite.) A vegetable tray is always a hit at my parties. So many people are eating more healthily these days that it's a great option for vegetarians and people watching what they eat. An assortment of fresh vegetables in a variety of shapes and colors makes a real splash. Make sure you cut the veggies into small almost bite-size pieces and put a bowl of dip (maybe Ranch dip or hummus) next to it. For tomorrow's party I'm putting out baby carrots, thin slices of red bell pepper, celery matchsticks, cherry tomatoes and cucumber slices. For an unexpected "upgrade, " I'm also going to add green beans and asparagus. For both, I'll cut into small pieces and blanch in a pot of boiling water until they are crisp tender. (Asparagus will only take two minutes or so; green beans maybe four.) Then, lift out of boiling water with a slotted spoon and dunk into a big bowl of ice water. That stops the cooking and preserves the great color. Other options are broccoli or cauliflower florets, slices of yellow or zucchini squash, or even baby corn.
Another tray that is always a big hit is a cheese board. It's so easy today to serve something far more interesting than those cubes of cheese we grew up with. You only need two or three assorted cheeses and a couple of kinds of crackers for people to be able to experiment with new interesting flavors. Again, variety is the key. A good rule of thumb is to have a soft goat cheese, a blue cheese and a firm cheese of some sort. Look for different colors and try to have a representation from all over the world. A Spanish Manchego with an Italian blue. One of the great American artisanal goat cheeses. (Try Humboldt Fog--it has a thin vein of ash running through it.) Maybe even a smoked Cheddar with it's great golden color. And there's a variety of cheeses embedded with chiles, sun-dried tomatoes, or herbs. None of them are hard to find. Certainly you can shop here in North Texas at a place like Central Market or Whole Foods Market. But you can also hit a large grocery store. (I was amazed by the assortment of cheeses from around the world at the currently being remodeled Kroger at Mockingbird and Greenville!) Put your choices out on a nice tray or wooden cutting board. Add a few traditional accompaniment like bread slices or crackers (keep them simple so the cheeses are the stars), grapes or apple slices, even a few walnuts or almonds. Add a couple of small knives and let your guests explore away. Adding small pieces of paper with the names of the cheeses on them as labels is a great way to add a little education to the party.
To round out the trio of trays, you can also prepare a simple antipasto platter. Buy an assortment of meats and sausages sliced at your gourmet deli. You only need two or three. Salamis, other cured meats, cooked sausages. But don't go overboard; I only buy 6 ounces or so of three different meats for a party of 60 folks and always have a few slices left over. I like to add a few bottled roasted red peppers and a couple of kinds of olives. It's a great easy way to provide hearty snacks.
So, as you're planning your party buffet, remember veggies, cheeses, and meats as easy (and inexpensive) ways to turn your party menu into a true smorgasbord.
First, the veggies. (Or if you want to be fancy...the crudite.) A vegetable tray is always a hit at my parties. So many people are eating more healthily these days that it's a great option for vegetarians and people watching what they eat. An assortment of fresh vegetables in a variety of shapes and colors makes a real splash. Make sure you cut the veggies into small almost bite-size pieces and put a bowl of dip (maybe Ranch dip or hummus) next to it. For tomorrow's party I'm putting out baby carrots, thin slices of red bell pepper, celery matchsticks, cherry tomatoes and cucumber slices. For an unexpected "upgrade, " I'm also going to add green beans and asparagus. For both, I'll cut into small pieces and blanch in a pot of boiling water until they are crisp tender. (Asparagus will only take two minutes or so; green beans maybe four.) Then, lift out of boiling water with a slotted spoon and dunk into a big bowl of ice water. That stops the cooking and preserves the great color. Other options are broccoli or cauliflower florets, slices of yellow or zucchini squash, or even baby corn.
Another tray that is always a big hit is a cheese board. It's so easy today to serve something far more interesting than those cubes of cheese we grew up with. You only need two or three assorted cheeses and a couple of kinds of crackers for people to be able to experiment with new interesting flavors. Again, variety is the key. A good rule of thumb is to have a soft goat cheese, a blue cheese and a firm cheese of some sort. Look for different colors and try to have a representation from all over the world. A Spanish Manchego with an Italian blue. One of the great American artisanal goat cheeses. (Try Humboldt Fog--it has a thin vein of ash running through it.) Maybe even a smoked Cheddar with it's great golden color. And there's a variety of cheeses embedded with chiles, sun-dried tomatoes, or herbs. None of them are hard to find. Certainly you can shop here in North Texas at a place like Central Market or Whole Foods Market. But you can also hit a large grocery store. (I was amazed by the assortment of cheeses from around the world at the currently being remodeled Kroger at Mockingbird and Greenville!) Put your choices out on a nice tray or wooden cutting board. Add a few traditional accompaniment like bread slices or crackers (keep them simple so the cheeses are the stars), grapes or apple slices, even a few walnuts or almonds. Add a couple of small knives and let your guests explore away. Adding small pieces of paper with the names of the cheeses on them as labels is a great way to add a little education to the party.
To round out the trio of trays, you can also prepare a simple antipasto platter. Buy an assortment of meats and sausages sliced at your gourmet deli. You only need two or three. Salamis, other cured meats, cooked sausages. But don't go overboard; I only buy 6 ounces or so of three different meats for a party of 60 folks and always have a few slices left over. I like to add a few bottled roasted red peppers and a couple of kinds of olives. It's a great easy way to provide hearty snacks.
So, as you're planning your party buffet, remember veggies, cheeses, and meats as easy (and inexpensive) ways to turn your party menu into a true smorgasbord.
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