I typically have a few crudites for guests to enjoy because I am always running behind getting lunch out. I serve a buffet with a main, salads, fruit, sweets, etc. Past years include a variety of quiches, roasted chicken/spinach lasagne with bechamel sauce, and a variety of enchiladas. I'd like to keep my main a bit simpler so I am able to greet and enjoy the party guests.

I am into elegant holiday entertaining. I make it all myself, but will typically get some nice baked items from a bakery and a few salads from Wegman's. I serve buffet style with formal holiday china and silver. In the past I have opted for paper napkins, but after reading some of your posts on other threads, might use cloth this year. It's hard to find paper napkins that do a good job and are pretty....does anyone know where to buy the thirsty big restaurant-style paper napkins like they have at Pei-Wei?

Though alcohol is not the focus, I do serve white and red wine along with iced tea, water, and bottled soda.

Do you have some suggestions?

Here is a salad that can be made ahead (no lettuce to wilt) and looks festive, too.

Holiday Broccoli Salad

Toast 2.25 oz slivered almonds. Sprinkle on salad just before serving.
16 oz broccoli slaw (I like to make it with half slaw, half florets)
6 oz pkg craisens (about 1 cup)
3 oz dried apricots (I omit these)
4 oz shredded sharp cheddar (about 1 cup)
1/2 sm purple onions or 3 spring onions

Dressing
1 Cup Miracle Whip or mayo
1/4 Cup sugar (I also like it with no sugar)
1/4 Cup red wine vinegar
1/4 tsp salt
1/4 tsp freshly grated pepper

The nice thing is the "filling" and the shells can be made well ahead and then just warmed and assembled, which is no work at all.

Crab cakes and a salad is another idea. Make them the day before and then just heat them up in the oven.

Sounds like a lovely afternoon. Let us know what you decide on.

LindaC: as a matter of fact, I did do a crab quiche! I always have to be careful with shellfish as a dear friend is allergic, so I label all the items on the buffet that are not obvious....I like to label them with festive placecards anyway.

I like the rasberry chicken cutlet idea too! Do you have a recipe link or can you email me one?

greyhounds: the salad looks great for a buffet, thanks! I do like mimosas, but admittedly I don't have champange flutes for a crowd, only wine stems and water goblets. Thoughts?

Chase: I actually thought of this..but doing Seafood newberg.....since my one friend is the only one with a shellfish issue. The chicken would probably be a better choice though....The puff pastry shells would be easy to do the day before....

thanks everyone for some inspiration!
Cris

Raspberry Wings
1-1/2 c seedless raspberry jam
1/3 c balsamic vinegar
3 T soy sauce
1-1/2 tsp crushed red pepper
1 pkg (5 lb) frozen chicken wings, thawed
Preheat the oven to 400 degrees F. Line two baking sheets with aluminum foil. In a small saucepan, combine all the ingredients, except the wings, over medium heat, stirring until smooth. In a large bowl, toss
the wings with half of the jam mixture. Place on the baking sheets and
bake for 50 minutes. Turn the wings and brush with the remaining jam
mixture. Bake for 8 to 10 more minutes, or until no pink remains in the
chicken and the sauce glazes the wings. Serve immediately.
NOTE: If you substitute boneless, skinless chicken tenders for the wings, just reduce the baking time to about 15 minutes. And, for a change, you might even want to try this with apricot jam instead of raspberry.
Serves: 4 to 6

Since I am just now gathering my menu ideas, I have decided to forgo anything requiring a knife to cut, so tenders and thighs are out. I will try some drumettes/wings though! I have a Gagg Combi steam and wings and ribs are a breeze to cook in there...dress them and turn on the switch.

I think I will do Seafood Newberg and Chicken Ala King for mains and serve in shells. A few salads and some fruit and I'll be good to go!

Thanks for your help ladies!