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...

Share story

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:

Most Read Stories

Unlimited Digital Access. $1 for 4 weeks.

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.