The last thing we need to do is stress the small stuff come Holiday-Time. Can I get an Amen?! When planning for a large crowd, keep the menu simple. More people = less ingredients. (Keep it simple stupid!)
Here are some brilliant, class-act, show-stopping recipes that will earn you title 'hostess with the mostess'. Enjoy!
Remember these from last week? Prosciutto Wrapped Persimmon! Perfect festive appetizer!
Crudite, or assorted vegetables, is not only fun to say, and roasting brings crudite to a whole new level. Some of the greatest chefs share this piece of wisdom; less is more! Don't overlook the brilliance of simplicity. What can be more perfect than a spread of seasonal, roasted vegetables laced with high quality EVOO served with dip?
How to recreate this spread:
I'm going to ask that you take a deep breath and trust me. Ready? Repeat after me, "I do not need a recipe for roasted crudite." Okay, now you try, "I do not need a recipe for roasted crudite". Why do you think I said that? It's the truth!
I went to my local grocery store and picked up whatever seasonal vegetables were available and roasted them at 450F until they were done.
There is more than one way to roast a carrot, eggplant, beet, onion and so on. For the purpose of this Holiday crudite, EVOO with salt and pepper and a sprinkle of fresh herbs (mint, thyme, rosemary, and/ or sage) will be brilliant. Remember, we are keeping it simple folks! You'll be surprised at how marvelous your menu comes with such minimal effort. Just go with it!
If you must follow a recipe for roasting vegetables we got you covered all Holiday week:
Roasted Eggplant with Orange & Thyme (Coming Tuesday December, 19)
Pass the Paaasnips (Coming Wednesday December 20)
Roasted Baby carrots with mint (Coming Thursday December 21)
Roasted Brussels Sprouts and Squash (Coming Friday December 22)