Party season is upon us, and one thing you can count on–right through New Year’s Eve: You’ll be asked to bring something to a potluck. Maybe several potlucks.
If you’re like many of the people I know, this triggers dread in your heart. (I also know people who adore potlucks and view them as a chance to show off what they can do in the kitchen. Everyone loves these people and their food. But we’ll leave them and their Cuisinarts out of this.)
It doesn’t matter whether you can cook. If you have a full-time job and a family, you probably have less time for it than you used to. By the same token, jobs and families are notorious party-generators. The more job and family you have, the more potluck risks you incur.
What to do? Buy your way out. But not in a way that will make your friends narrow their eyes in a sidelong glance that says, “You didn’t cook this.”
Though in fact, that’s what we’re suggesting: potluck solutions that you don’t cook, but that are pretty, appetizing and fun to bring.
The idea is to take advantage of the prepared foods sold at supermarkets and team them with fresh fruit and vegetables for a dish that will attract those browsers and grazers at the party.
We’re talking no stoves. Little knife work. In other words, a repast you could create anywhere. The idea is to buy the elements, and assemble rather than cook your offering on a great platter or other serving piece. Think of it more as flower-arranging than food preparation.
Winning combinations
– Antipasto plate: Some supermarket deli sections sell an array of pickled and marinated foods perfect for assembling. Choose marinated peppers, olives and mushrooms from the deli section. Add some lunch meats, such as sliced salami. Cruise over to the refrigerator case for cheese and then hit the produce department where, if you’re lucky, you’ll find pre-cut carrots and celery–and maybe some green onions–to assemble on your plate.
– Classic fruit and cheese: A true no-brainer. Choose cheeses you don’t see often, but are easy to like. That means bypass the brie and eschew the Camembert. Try smoked Gouda, an English blue, a Cheshire or dry jack. Then find the prettiest, plumpest grapes–at least two kinds–from the produce department. Pick a selection of other beautiful fresh fruit in season: red and green pears, apples, whatever looks wonderful. Add fancy crackers–not American snackerooney chicken-flavored ones, but sophisticated crackers meant to go with good cheese–and you’re in business. Good crusty bread would be even better than crackers.
– Simply shellfish platter: This will require some thinking ahead, because you’ll have to keep it cold until serving time. Find a supermarket with a good fish counter–this is no time to use a store you’re not sure about–and get cooked shrimp with tails on, fresh cooked crabmeat if they have it, and smoked fish. Some supermarkets will surprise you, with smoked swordfish or a special cure of smoked salmon. Throw in a tin of smoked oysters if you know people who like them. Buy the smallest jar of mayonnaise you can find–you will spice it up with chili powder from your spice rack–plus a few lemons and a bunch of parsley. And a bag of ice if the food’s going to be out for more than, say, 20 minutes.
On-site, arrange the seafood around a small cup or bowl (or hollowed-out bell pepper) of the chili-mayonnaise. If there’s a waterproof container, make a bed of the ice to put the platter on.
– Charcuterie chic: If your friends are meat-lovers, create a platter of smoked and cured meats. Salami, coppa, ham, summer sausage–the deli case sells a variety that’s usually put into sandwiches. Add a selection of unusual mustards to serve with them.
– Dessert by the pound: Prepared poundcake is one of the food industry’s greatest inventions. No one will figure you baked it yourself, but who cares? It’s just a blank canvas for your imagination. Slice and serve with a sauce you’ve made simply by smashing fresh berries, maybe adding a bit of sugar to taste. Truly in the spirit of what we’re proposing, do it without special equipment–like the bottom of a water glass. Garnish with mint.
Presentation ideas
When presentation is all, it pays to know a few tricks.
– Color scheme. Traditional plates have several colors: red, yellow, orange or green. You can introduce green easily with herb garnishes, and put dips in hollowed-out bell peppers or red cabbages. An all-one-color plate can look cool, too–think a selection of all-green vegetables arranged around a container of ranch dressing (white for contrast).
– Textures, shapes, levels. Just as in a flower arrangement, an arrangement of food looks its best if there is a variety of shapes and textures, and if some of it is placed slightly higher. Some serving pieces do this for you. Or mound up bunches of grapes or other fresh fruit for height. Serve celery or carrots standing up in a container.
– Serving pieces. This is a wonderful time to bring out one of those large platters you rarely use. If you have blown your budget on the food itself and you don’t have a big piece, check out thrift stores and consignment shops for bargains. Party stores also stock inexpensive metal platters that will look fine.
– Flowers. Flowers can make nice garnishes and will introduce color and texture to a plate. Choose edible ones that are not sprayed with chemicals. Otherwise, use them so that it’s clear they’re not to be eaten–in a teacup on the tray, or stems tied with raffia.
