Ask A Los Angeles Expert: Compiling The Perfect Holiday Menu
Streets and storefronts are being festively decorated as the holiday season approaches. Happiness, holiday cheer and excitement are filling the air...unless you're throwing a holiday party, then it's filled with dread, frustration and panic. Hosting any kind of event this time of year can be stressful regardless of whether it's just having a few friends over for dinner or planning a pulling-out-all-the-stops kind of bash. Any party takes lots of planning and requires lots of shopping. It's a daunting task and figuring out what to do or get first can be mind numbing. However, getting tips from a professional can remove a lot of the guesswork from planning to guarantee your party goes off without a hitch.
Alex Keir
Retired chef at Word of Mouth Catering
Contact
Alex ran Word of Mouth Catering for 10 years, and worked on film shoots, television shows and parties of all sizes. Now he handles the occasional private party, cooks for his friends and is working on a cooking blog. Below is his take on planning a perfect holiday menu this year in LA.
Know your Guests
"For holiday parties, I always start with how many guests are coming and whether I am planning a sit-down meal, a buffet or just appetizers and drinks. I try to take my guests' tastes into consideration and keep track of favorites from years past. For me, lists are essential. Once I settle on the menu, I check my pantry to see what items I already have on hand and what I have to get or maybe order. There are many online sites that can help ease the stress of menu planning and save lots of time like harryanddavid.com, honeybakedham.com and Omahasteaks.com. Whatever site you order from, have them call or send you a text alerting you of the impending delivery date to avoid a potential disaster."
Order of Operations
"There are tablecloths, napkins, candles and a centerpiece to consider and decide upon. This can be as simple as some dried autumn leaves in a wooden bowl to flower arrangements ordered from a florist. When ordering fresh arrangements, make sure they are delivered a day before your event."
"A week or so before the event, I pick up all of the non-perishable items on my purchase list. A day or so before, I pick up the things that don't last, such as lettuce, heavy cream (for whipping), bread and so on."
"If an item can be made the day before, do it. The less you have to accomplish on the day of the event, the better. Go over your list and make sure everything has been purchased and that all orders have arrived. This gives you an opportunity to substitute if needed. If the event is more formal, consider setting the table the day before."
"On the day of the event, prepare the remaining items, starting with the one that takes longest, and working forward. Leave yourself time to get ready before the event starts. Look things over one last time before guests are due to arrive. And try to remember to have a good time."
Holiday Soup
"Ever since my friend Fran introduced me to Plum Rum Soup, it's now always the first course on my holiday menu. It's a very rich tasting soup and the idea is to wake up everyone's taste buds, so I keep the portions small and usually serve it in demitasse cups. The recipe serves four and can easily be increased."
Plum Rum Soup
- 1 large can (14 oz) purple plum in heavy syrup
- 1/4 cup brown sugar
- 1 tbsp corn starch
- 1/2 tsp lemon juice
- 1/4 tsp salt
- 1 tbsp butter
- 1 tbsp rum
- 1/3 cup whipped cream
- Nutmeg
Directions:
- Drain syrup from plums. Save one cup of syrup. Remove pits.
- Puree fruit.
- In saucepan mix brown sugar and cornstarch.
- Add one cup plum syrup, lemon juice and salt. Cook over medium heat, stirring until mixture is smooth and slightly thickened.
- Stir in pureed plums.
- Heat through.
- Add butter and rum, stirring to melt butter.
- It can be refrigerated overnight
- Serve warm and top with whipped cream and grated nutmeg.
Related: Best Holiday Drink Ideas From Los Angeles Mixologists
Dessert
"For dessert, I always include a persimmon pudding. Persimmons are an orange fruit about the size of an apple and taste bitter until very ripe. To make this recipe, put the persimmons out at room temperature in a bowl until they are nearly falling apart, then sieve pulp."
Persimmon Pudding
- 2 cups mashed and sieved persimmon pulp
- 3 beaten eggs
- 1 3/4 cup milk
- 1 tbsp vanilla
Sift:
- 2 cups all purpose flour
- 1 1/2 cups sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
Directions:
- Mix wet with dry.
- Add 3 tbsp melted butter, stir.
- Coat a 9 x 13” glass baking dish with cooking spray.
- Bake at 325 for 1 hour - remove promptly and allow to cool - will darken as it cools.
- Serve with fresh whipped cream.
- The recipe can easily serve 12.
