Q: Do you have any suggestions for dressing up the champagne I'm serving for our New Year's Eve toast?A: The key is always to start with a good-quality champagne (about $25 price range).
Adding fruit to champagnes both enhances the flavor and adds a bit of pizzazz to a normal glass. Try adding a splash of peach schnapps and garnish the glass with a peach slice. A colored sugar rim can also create a more interesting presentation. And remember: Don't add ice! It will water the champagne down really quickly.
Q: I don't have a warming tray. Do you have any tips for how I can keep my appetizers warm longer?
A: This is a good question, because a lot of people are in the same boat as you. If you have some ovenproof plates, they can help you keep the appetizers warm. You'll want to heat your oven to the lowest setting. The, about 10 minutes before you plan to serve your appetizers, put the plates in the oven. The "hot plates" will help your appetizers hold onto to their heat.
Q: What is the proper set up for a formal buffet style dinner?
A: Here are a few suggestions:
- Use blocks or bowls in varying heights and cover them in fabric. Then add food entrees on top to create height for your buffet.
- Add small arrangements of flowers or a bowl of colored candies so that as items are eaten from the buffet table, what remains is still a beautiful set-up.
- And perhaps most important of all, don't create a menu that ties you to the kitchen.
