If you like the idea of com­bin­ing the co­he­sive­ness of a fully planned menu with the ease of a potluck din­ner, we’ve got it sorted with totable dishes—from punch to dessert—that can be eas­ily di­vided up among guests.

Food & Drink - - TABLE OF CONTENTS - By Christo­pher St. Onge

This com­pletely totable menu is de­signed to be divvied up among guests, for a potluck with style.

Hol­i­day en­ter­tain­ing can be ex­haust­ing, even for an ex­pe­ri­enced su­per-host. This year, share the work with friends and fam­ily. And be­fore you think “uh-oh, an­other potluck!” have a look at this gor­geous spread. There’s some­thing here for ev­ery skill level, and the only thing re­sem­bling a casse­role is a deca­dent, licoricey fish pie. It all be­gins with a pretty, sparkling punch and a new way with ap­ples (pick­led!) to serve along­side good, sharp ched­dar and crack­ers. There are two new sal­ads too, mak­ing it easy to jus­tify two deeply de­li­cious desserts—one of them a Christ­mas clas­sic, the other soon to be. At the cen­tre of the ta­ble, there’s a new-school, old-school favourite: a but­tery pork pie that bor­rows all of tour­tière’s warm and fa­mil­iar spice. With some luck, you’ll have as many hands help­ing with the dishes as there were bring­ing them.

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