A menu timeline can help organize a party so that it becomes a special evening for all. Here's a guide for our own holiday menu. One week in advance: Make White Chocolate-Cherry...
A menu timeline can help organize a party so that it becomes a special evening for all. Here’s a guide for our own holiday menu.
One week in advance:
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Make White Chocolate-Cherry Fudge and Chocolate-Mint Bûche de Noël and freeze.
Two days in advance:
Antipasto Salad: Prepare dressing and bell peppers and refrigerate.
Salmon and Roasted Red Peppers: Prepare bell peppers; toast almonds; make dressing and refrigerate.
One day in advance:
Baked Brie with Cranberries and Pistachios: Prepare croutons; shell and chop pistachios.
Salad: Cook carrots; marinate mozzarella and artichokes and refrigerate.
Salmon: Bake and chill salmon.
Ham with Mustard and Parsley Sauce: Prepare marmalade marinade and mustard sauce and refrigerate.
Overnight Mashed Potatoes: Prepare casserole, cover and refrigerate.
Fudge: Arrange on serving platter, cover with aluminum foil and refrigerate.
The day of party:
In the morning
Baked brie: Prepare cheese with topping and refrigerate.
Salad: Marinate carrots and peppers; prepare arugula, lettuce and tomatoes and refrigerate.
One hour before baking
Ham: Remove ham and marinade from refrigerator.
Potatoes: Remove from refrigerator.
One hour before serving
Salad: Remove dressing and marinated ingredients from refrigerator.
Salmon: Marinate peppers.
Thirty minutes before serving
Baked brie: Remove cheese from refrigerator.
Salmon: Remove salmon from refrigerator, dress and arrange peppers on top and sprinkle with almonds. Garnish platter and cover loosely with plastic wrap.
Ham: Remove mustard sauce from refrigerator.
Fudge: Remove from refrigerator.
Ten minutes before serving
Bûche: Remove cake from freezer.
Just before serving
Salad: Arrange platter and garnish.
Bûche: Dust with powdered sugar.