If you’re hosting a holiday celebration and plan to get some help by way of a caterer, providing the following information up front will help save time in a busy holiday season:
- Event Date and Time. Are you planning an afternoon open house or a cocktail reception? A gathering over a dinner hour will probably require a different menu than one in the middle of the afternoon.
- Budget. How much are you willing to spend? Have a figure-or ballpark amount-in mind and share it with each caterer under consideration. It will provide you with an apples-to-apples comparison when each caterer presents you with a proposal. Also, it will save time on both ends if you discuss it at the outset.
- Guest Estimate. Although you may not have a firm count at this time, a carefully considered guess will help in creating an appropriate menu, whether it’s 20 guests or 120.
- Location. Will the party be in your home or at another location? Does this location have kitchen facilities? Once you choose a caterer, you may want to meet with her at the location. That’s a good time to discuss details such as set-up locations for food and beverage, traffic flow, kitchen facility requirements, etc.
Speaking of holiday parties, I attended one last year where this phenomenal dessert was served. However your holiday plans shape up, be sure to include this dessert somewhere; it’s a party all by itself. Thanks to Judy Shaheen for sharing.
Holiday Peppermint Dessert
1 package Oreo Cookies
1/2 cup butter, melted
1/2 gallon peppermint stick, party mint, or mint chip ice cream, softened
1 container (12 ounces) frozen whipped topping, thawed
Mix crushed cookies and melted butter. Press in bottom of ungreased 13" x 9" baking dish. Freeze until hardened. Stir together ice cream and 2 cups of whipped topping; spoon onto cookie crust. Freeze about 3 hours or until firm.
Chocolate Fudge Topping
1/2 cup butter
4 ounces unsweetened baking chocolate, chopped
2 cups sugar
1 can (12 ounces) evaporated milk
1 tsp. vanilla
1/2 cup crushed peppermint candies
Melt butter and chocolate over low heat, stirring constantly. Add sugar; gradually stir in milk. Heat to boiling over medium-high heat, stirring constantly. Cook and stir 5 minutes; stir in vanilla. Cool completely, about 2 hours.
Pour 2 cups of chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce. Reheat reserved chocolate sauce until just warm. To serve, cut into squares, top with sauce and remaining whipped topping, and sprinkle with crushed candies. Makes 15 servings. TPW