Dinner parties don’t have to be extravagant to be elegant and entertaining. If done the right way, hosts and hostesses can manage both their budgets and their stress levels and, at the same time, charm and captivate their friends with delicious meals. Here are a few tips for throwing the perfect soiree to begin the year.
Invitations: In the age of technology, forego the cost and excess of paper invitations and stick to e-mail or even a Facebook event. It’s simpler, cheaper and faster. If you choose e-mail, however, you can spice up a plain screen by inserting a fitting picture (a photo of a dinner table will give guests a taste of what they can expect, making the invitation almost impossible to refuse) or an exciting font. And with Web sites such as evite.com, you can create professional-looking, free online invitations to send to your friends.
Decorations: Going minimalist can be both inexpensive and elegant. Cover your dinner table with a white table cloth (a clean sheet will work nicely, too, as long as you leave the tag on the underside of the table), and set the table with your nicest plates, bowls and silverware. Fold the napkins nicely (visit napkinfoldingguide.com for a few tricks and tips) and find a centerpiece for the table; whether it’s a vase of flowers or candles, a centerpiece will complete the look and make the table more colorful.
Setting: If you’re on a budget, or don’t happen to have dinnerware, do not underestimate paper and plastic. Most grocery stores carry recycled paper plates, which are both decorative and good for the environment. Specialty stores such as Party City carry plastic wine and cocktail glasses, which can give the table an elegant look without the extravagant cost. If you already have dinnerware, either use a matching set or a colorful assortment of dishes and glasses that add to the table splashes of color and appeal.
Drinks: It’s always safe to have at hand many beverage choices. If you don’t have the budget (or the age) for wine, purchase sparkling cider or even spiced apple cider, which, served warm, is the perfect addition to a cold winter night.
Appetizer: Hummus and pita. Cut the pita into eighths, spread around a bowl of hummus. You can top the hummus with red pepper, garlic, olive oil or leave it plain.
Eggs: You can make a baked egg with anything. They’re quick, tasty and can satisfy almost any guest. All you need are ramekins, which are small, ceramic dishes in which you can cook the eggs. Bake the egg — and any other ingredients, such as oil, butter, spinach, asparagus, prosciutto, tomato or cheese — for 15 minutes. It’s the perfect dish to start off an evening, and it serves as many people as you have dishes for.
Pasta: The box on the shelf may look small, but once it’s cooked, a pound of pasta can feed at least 10. If you’ve got plain marinara sauce, spice it up with garlic (or garlic salt), basil, oregano, cayenne pepper, or ricotta and Parmesan cheeses. Cook the pasta according to the directions on the box, drain and add the sauce. Serve in a large bowl and place in the middle of the table, or have everyone come into the kitchen to spoon it into a bowl.
Desert: Banana pudding doesn’t have to be reminiscent of kindergarten days. Instead of using bowls, take tall glasses and add many layers of mini vanilla wafers, vanilla pudding, chopped bananas and whipped cream. Top the dish with crushed vanilla wafers. Now you’ve got a classic desert with a refined twist.
