Delia Online

Re: Buffet Numbers
19 Nov 2008 21:15

Hi All,
I am having 10 people for New Years Eve and looking to do a buffet. I have loads of great recipes for nibbles but just not sure on the quantities. I am thinking of staggering the buffet, have one load earlier in the evening and have another stage in the evening.

How much buffet food should I do for 10 people? Should I do bigger quantities fewer choices or the other way around.

I would be greatful for some advice.
Thanks
Sarah

Replies

By JoyH Yorkshire

Re: Buffet Numbers
20 Nov 2008 01:31

My first consideration would be whether the guests will be eating a meal before they arrive - which for me would dictate the type & amount of food to be served.

From past experience, being New Years Eve it's more than likely people will be drinking for quite a few hours, & if they aren't eating earlier I would feel a personal responsibility to provide something more substantial than just nibbles.

I've found women are generally fine with little 'chi-chi' canapes, but most chaps prefer something filling - preferably hot, especially late in the evening/early morning.

In the past I've cooked a joint of pork or rare rib of beef earlier in the day, then sliced when cold & left aside with a seperate tray of gravy. Heat the beef in the gravy & stuff into warm crusty baguettes with a choice of stuffing, mustard & horseradish etc. That's just us though - we eat big in Yorkshire!! :-))

Sarah, I'm sure we'd all be very interested to hear what recipes you have in mind, it will help others to advise you on the quantities you'll need, & hopefully you'll pass on some new ideas for us.

By cake eater: Re: Buffet Numbers
20 Nov 2008 03:52
I hope it turns out better than mine did. Years back I invited 8 couples for NYE. I cooked for days, cleaned the home to perfection and waited and waited and NOT one of them appeared. When I calmed down and rang every one of them I heard " Oh, so and so invited us too and so we went there." Never ever again for me.!

By gerry: Re: Buffet Numbers
20 Nov 2008 09:36
cake eater, that's awful, I do feel for you. Honestly, I've never heard of anything so rude.
Sarahfb33, when doing a buffet I always have some large pot of something hot kept low on the cooker, in addition to cold things.

By relaxed cook

Re: Buffet Numbers
20 Nov 2008 10:01

Cake Eater - that IS awful! i would have been scarred for life i think!

Sarah, i think best to keep it simple. What about something like a really great chilli and you can serve it with rice and garlic bread, home made guacamole and sour cream? Or once I did a choice of a fish pie or shepherds pie with a big wintry salad which went down very well and required very little last minute attention. And then do a huge cheeseboard with a simple pudding like a big pile of homemade chocolate brownies, make meringues and poached pears which you can serve with pouring cream, ice cream or hot chocolate sauce so everyone can make their pud out of the bits they like best

By JoyH Yorkshire

Re: Buffet Numbers
20 Nov 2008 14:58

Sarah, just thought I'd clarify the hot meat baguettes were a late night/early morning 'extra' we'd have already had the snacks earlier in the evening.

I hate the thought of being under-catered so always made more than I needed - any leftovers can be frozen or snacked on next day,

Parties with lots of canapés/nibbles were de rigueur in the 70's when we seemed to have more time. It seems to be a lot less bother to do as suggested & make a hot one-dish meal.

We only have one biggish 'do' a year, & it's usually a curry-fest. About five different curries are frozen beforehand & only the rice & raitas need last minute attention & the curries & (bought) breads to be warmed through - takes no time at all.

You say you have lots of recipe ideas? If you have enough time, I would say six or seven different types should be more than ample for ten guests - & personally I would serve some of them hot.