The holidays are always a little hectic, and there's definitely some added pressure for those of us who volunteer to play host for a Hanukkah celebration, Christmas dinner, or New Year's Eve party.
by Lindsay Miller
The holidays are always a little hectic, and there's definitely some added pressure for those of us who volunteer to play host for a Hanukkah celebration, Christmas dinner, or New Year's Eve party.
We caught up with entertaining expert Katie Lee as she toasted her role as Clos du Bois wine ambassador in LA, and couldn't resist asking for some advice on how to make throwing a successful seasonal soiree less stressful. Over a wine pairing lunch at the Sunset Tower Hotel, we snagged her tips on everything from whipping up the perfect deviled egg to her favorite unexpected spot for finding party decor — as well as her food trend predictions for 2012. Katie also dished on some of her favorite easy-to-make recipes for cocktails and appetizers and gave us ideas on how to simplify and save money when playing host for friends and family.
YumSugar: You've got so many great recipes for appetizers. What will you be serving at your house this season?
Katie Lee: On Christmas Eve, I’m cooking a really big dinner. I have 20 people coming, so for the appetizers I’m doing more assembly, because I’m focusing on the main course. So, I like to do multiple crostinis. I get a baguette, slice it up, toast it. One that is a big hit is gorgonzola cheese with a dollop of fig jam. It’s excellent. I also will do some fresh ricotta. I pick it up at an Italian specialty store, [and add] really good extra-virgin olive oil and a sprinkle of sea salt. And then, I’ll do just a store-bought olive tapenade on a crostini . . . The one hors d'oeuvre that I always, always make at every party are my deviled eggs. It’s not a party at my house without deviled eggs!
YS: Do you have any tricks to making the perfect deviled egg?
KL: The secret to a good deviled egg is to not do too much to it. I just put mayonnaise and a little bit of yellow mustard in mine. Not Dijon. Yellow mustard — the cheap kind — and then I dress it up with the garnishes. So that’s where I get more creative, and for Christmas Eve or for New Year's, I’ll do a luxury deviled egg. I get some caviar, and it’s a good way serve a bunch of ingredients and stretch it. One small container of caviar can go on 20 deviled eggs, and then you save money on caviar and [don't have to] spend hundreds and hundreds of dollars.
Keep reading to check out the rest of Katie Lee's holiday entertaining tips.
