January is my favorite month to entertain.  

My friends are no longer inundated with holiday invitations and I am happy to reciprocate all of their kind December hospitality, when everyone is not as busy and harried.  

However, some hosts and hostesses do not approach the notion of entertaining with enthusiasm and energy, but rather with trepidation and fear.  

The thought of planning, shopping, cooking, serving, and cleaning up seems to be an arduous task, instead of a joyful expression of hospitality.  

Through careful planning and the preparation of easy to make entrees and dessert anyone can give an elegant buffet party to entertain six guests and, if you are the ambitious type, these buffet party menus can be multiplied to accommodate 12, 24 or even 36 guests.

The most important part of entertaining is thoughtful planning. Read through the recipes and follow The Game Plan and you are sure to have a memorable stress free party.

MENU

Serves 6

Store bought Crudites, Cheese, 

Crackers, Olives,etc*

Stuffed Chicken Breasts 

Culinary Architect

Marinated Chateaubriand

Buttered Winter Vegetables*

Saffron Rice*

Seasonal Mixed Greens 

Vinaigrette*

Fresh Bread and Butter*

Fresh Fruit Platter with 

Chocolate Dipping Sauce

The Best Store-bought 

Cookies*

*Recipe Not Given

Stuffed Chicken Breasts 

Culinary Architect

4 chicken breasts, boned, 

halved, but skin left on

1 onion, finely chopped

1 tbsp. sweet butter

1 lb. spinach, washed, 

stemmed and coarsely 

chopped or substitute one 

10-oz. package frozen spinach

1/2 cup Ricotta cheese

1/2 cup Parmesan cheese

2 tbsps fresh basil, Italian 

parsley chopped finely

Salt & pepper to taste

1 red pepper, chopped finely

1.  Saute the onions in melted butter until translucent.  Add the spinach and cook until wilted.  Remove from heat and add remaining ingredients.

2.  To stuff the breasts, place approximately 1/3 cup of stuffing between the skin and meat of each breast.  Place both ends of the breast under the breast to form a neat roll.  Place the stuffed breasts in a buttered glass baking dish.

3.  Bake in a preheated 350 degree oven for 25 to 30 minutes (or until the brass turn golden brown).  Serve on a heated platter and garnish with fresh basil and parsley.

Marinated

Chateaubriand

3 lbs. trimmed chateaubriand 

(your butcher can accommo

date this order)

1/2  cup Worcestershire Sauce 

and A-1 Steak Sauce

Salt and pepper

1.  The night before your party, mix Worcestershire and steak sauce together in a glass bowl large enough to fit the chateaubriand comfortably.  Salt and pepper the beef and place in the bowl with the marinade.

2.  Preheat oven to 550 degrees.  On a broiling pan (I cover mine with aluminum foil to avoid lengthy clean-up), place the chateaubriand.  Broil the meat for 7 minutes.  Turn over to bake, set the thermostat to 375 degrees and bake the meat for approximately 10 minutes or until a meat thermometer registers 110 degrees for rare.  Remove the meat from the oven.  Let stand, loosely wrapped under aluminum foil for 10 minutes before slicing.  Serve with meat juices.

Fresh Fruit Platter with

Chocolate Dipping Sauce

16 oz. milk chocolate or dark 

chocolate fudge sauce

Your favorite fruit, cleaned 

and sliced

1.  Slowly heat the chocolate on the stove or on medium heat in the microwave.  Stir frequently. 

2.  Serve sauce hot, in a bowl, as a “fondue”.  Set out skewers so guests can help themselves.

The Game Plan

2-4 weeks before:  Invite your guests, hire a waitperson (if you plan to use one) or better yet, hire a caterer and carefully read over the menus and recipes.  If you are planning to entertain 6 people, make one entree, 12 people make two entrees.

1 week before:  Order wine and alcohol, meat (have it delivered one day before the party) and write out your shopping lists.

2 days before:  Shop for all your ingredients.  If desired, make vinaigrette and fruit sauce.

1 day before:  Prepare chicken, chateaubriand.  Set table.

Morning:  Prepare fruit platter, salad, vegetables, rice. Platter your store bought hors d’oeuvres.

1 hour before:  Preheat ovens, set up platters.

During cocktail hour:  Bake chicken, chateaubriand.

Helpful hints and ideas:  Although it is not necessary, it always makes a party more enjoyable if you have someone to serve and clean-up.

Remember, the more you plan, the less you leave to chance and worry.

Alexandra Troy is owner of Culinary Architect Catering, a 32 year-old Greenvale-based company, specializing in private, corporate and promotional parties.  She lives in Manhasset with her husband and son. Visit http://culinaryarchitect.com/