BETHLEHEM, Pa. — There's still time to turn out a holiday get-together that looks like you hired a professional.
Whatever the menu, the main ingredient you'll need is confidence. But how do you get that? Where do you start?
"Know your guest list, and know your own limitations," said Hotel Bethlehem Special Events Sales Manager Amber Grace.
"Whether it be 10 people or 25, you really want to kind of get a shell of what your day or evening will be, and create a timeline. I live life as an event coordinator by timelines and lists."
Decide what you want to serve, from beverages to dessert, write it down, and don't look back, she said.
"Don’t overthink. The minute you do and second-guess yourself, you are going to psych yourself out," Grace said.
"At the end of the day, people are there to gather and enjoy each other’s company. The true meaning of having people over is getting together and enjoying each other’s time and company. That's what is quality."
Grace put herself through college by bartending, attended Lehigh Carbon Community College for culinary arts, then transferred to Kutztown University for business. She then co-owned a restaurant for 10 years, was a wedding coordinator, and was director of sales and general manager.
Her best tips: Prepare what you can ahead of time and keep it simple.
Cocktails and mocktails can be batch-made and set aside, and then poured when guests arrive. Add bubbly at the last minute. Mixes with citrus can be made and refrigerated right in the pitcher the day before.
Guests recently raved over her "ornamentini."
"It's very festive, very cute. Get a martini glass, a sprig of rosemary, fresh cranberries coated in an edible glitter, (optional, found online), batch (make in large quantity) the drink ahead and set it aside. Take a fillable food-grade ornament (again, optional) and pour the cocktail in it, and set it in the martini glass.
"Set the glasses up before guests arrive, so it acts as a table decoration, plus, it’s interactive. Your guests take the cap off of the ornament and pour it into their glass. The glitter from the cranberries mixes with the drink and it sparkles," she said.
"They’re done. You don’t have to worry about them until the next day when you’re setting your table scape. Super easy."
Ornamentini ingredients: Fresh pomegranate juice, cranberries, Grand Marnier, vodka.
Tablescape: Making the table look festive, even if it's something small at each dinner plate.
"Don't panic. Most of what you'll need, you probably already have," Grace said.
Come up with a theme. Again, keep it simple, Grace said.
"I like people to be able to look across the table and see the other person," she said. "Do things in layers, create movement. For example, I have battery operated candles on my tapers, so I can set the timer and not have to worry if those candles are going to be on or not."
Use fresh sprigs of greenery, curled ribbon, paper dishes and plastic utensils if that's your thing.
"Have you seen what's out there lately? Things are gold and silver and sturdy, but they're made of plastic," she said. "They're gorgeous."
Simple syrups are trendy and add flavor and color to mocktails.
"Always consider people who don't drink alcohol," Grace said. "Simple syrups. Infusing them is the way to go. Sounds intimidating, but it's not."
Simple syrup standard recipe: Again, simple. It's in the name. Two ingredients. Equal parts water and sugar. Anything you add into that is extra. Honey, vanilla chi, lavender, rosemary. Throw a sprig in at the end and then take it out so it's not too strong.
"Then simmer it down, cool it, pour it into a squeeze bottle. Equal parts sugar and water. The shortcut of stirring sugar into water is not simple syrup. It has to be the consistency of a syrup," Grace said.
Christmas mocktail: cranberry juice, rosemary simple syrup, and bubbly soda water.
It's the little things they'll remember
When the guests arrive, your next moves simply come down to old-fashioned manners and courtesy.
Answer the door and offer to take their coats. Assign it to a family member.
"Is your significant other going up to the door? Your children? Or are your three dogs barking and your cat running across the couch? I open the door and say hello," she said. "My son knows he takes their jacket and goes and hangs it up.
"Having food out, even if its cheese, crackers and fruit, or, salt-cured meats are a great thing to have ready ahead of time when guests arrive because it requires no refrigeration.
"Have the drinks on the table. There’s nothing worse than everybody’s there, and nobody knows what to do. Having something for people to do is always good. They can group themselves and talk. I’m not big on assigned seating except for a big banquet," Grace said.
Compliments to the chef
"From what I see, people worry most about timing," said Hotel Bethlehem Executive Chef Rodney Rivera, who is smack in the middle of the busiest time of the year in the hotel kitchen.
"They want to get all the dishes to the table hot at the same time, and if you’re not used to juggling a lot of side dishes at once, this can be challenging."
To solve this, plan out a schedule in advance and calculate what time you’ll need to get things in the oven or on the stove, so that they can all arrive at the table on time, he said.
"Also, I highly recommend making dishes ahead that you can gently reheat just before serving time, like a soup. Cold options like salads and charcuterie can be made in the morning, so those tasks are out of your way."
Through all of this, Rivera said, don't stress about perfection. Your guests are there for family and fellowship, not Michelin stars.
Least complicated meat to prepare with best outcome: Glazed ham.
"You can’t go wrong. It looks festive and doesn’t require a lot of attention. Glazed hams are pre-cooked, so all you have to do is heat it and add flavor. Plus, the leftovers are amazing," Rivera said.
For a festive meal on a budget: "A roast chicken or turkey breast is an economical option that feels fancy. You can make it look and taste much more expensive with a flavorful herb butter or citrus glaze," he said.
Grace agrees. Her her butter recipe: Whip butter with garlic, salt, onion, pepper, and chop up fresh herbs. Then, stuff it under the skin, and then on the skin.
"Just take your rings off and do it. Gingerly. Separate the skin from the breast before you butter your hands," she said.
Rivera said gravy from scratch is "surprisingly easy."
Here’s what you do:
- Use the drippings from your roast (the flavorful bits at the bottom of the pan are gold).
- Add 2 tablespoons of flour to the drippings, and whisk over medium heat to create a roux.
- Gradually pour in 2 cups of warm stock (chicken or turkey), whisking constantly until smooth.
- Simmer for 5–10 minutes, and season with salt, pepper, and a touch of fresh thyme.
Presentation is everything
"Roast chicken can become a showstopper with a stuffing of fresh herbs, garlic, and lemon. Baste it with a mix of butter and maple syrup for a golden, glossy skin. Presentation is important. Serve your chicken on a platter with cranberries and rosemary sprigs for a special holiday touch," Rivera aid.
Pro tip: If you know a guest does not eat meat, Grace recommends a vegetable risotto. It's easy, tastes luxurious, and you can add to it.
Chef Rivera's takeaway: Planning is everything. Here’s a quick timeline. This approach keeps the day-of work manageable and lets you enjoy the party!
- One week ahead: Plan your menu, make a grocery list, and buy non-perishables.
- Three days ahead: Shop for perishables, prep any sauces, and marinate meats if needed.
- One day ahead: Chop vegetables, set the table, and prepare make-ahead dishes.
- Day of meal: Focus on the main dish and reheating sides.
Don't forget dessert
Jenny Kozuch, the hotel's pastry chef, said making desserts in advance and freezing them is possible.
For cookies: Most cookies stay fresh for up to a week if stored in an airtight container. For longer storage, freeze baked cookies or even just the dough (roll it into logs and slice as needed).
"I like to make cookie dough, scoop it into pucks, and freeze it ahead of time."
(Once the pucks are in the freezer for a few hours, transfer them to Ziploc bags to store for up to 6 months; when baking, place them on the sheet tray, let thaw 10 minutes or so, and then increase the baking time by 1-2 minutes.)
For cookie baking close to the holiday, Kozuch said cutouts keep very well. "You can do it two ways! Roll the dough, cut shapes, and layer them with two sheets of parchment between layers onto a baking tray to freeze...or you can bake them up to two weeks in advance. They keep very well in cookie tins, and honestly, they taste even better as they age."
For cakes: Unfrosted cakes can be made two to three days ahead and wrapped tightly in plastic wrap. Frosted cakes are best made the day before to keep them fresh.
Desserts with dairy, like cheesecakes and cream cheese cupcakes, can be baked up to three days in advance, she recommends. Store them in the fridge in an airtight container to keep the cream cheese filling and topping fresh.
Pro tip #1: To lower fat content in a recipe, Kozuch said swap unsweetened applesauce for butter or oil. It keeps baked goods moist while cutting down on fat and calories. It works best in muffins, cakes, and quick breads.
Pro tip #2: Best time to add colored sugar and sprinkles on cutouts: Add before baking if you want them to adhere to the cookies. For a frosted cookie, add sprinkles after icing (and while it’s still wet) so they stick.
What ingredients are staples for the holiday baking pantry? All-purpose flour, granulated and brown sugar, baking powder and baking soda, vanilla extract, butter (lots of it!), eggs, cinnamon/nutmeg/cloves, chocolate chips, heavy cream (for ganache and whipped toppings), and sprinkles.
Kozuch's favorite recipe is one her grandmother made when Kozuch was a little girl: French Christmas Cookies
Makes about 2 dozen. Preheat oven to 375
Ingredients:
- ½ cup softened butter
- 1 cup brown sugar
- 1 cup whole milk
- 2.75 cups graham cracker crumbs
- 2 cups finely chopped walnuts
- 2 cups milk chocolate chips
Directions:
- Line mini muffin papers 1 inch apart in a baking pan.
- Use your mixer to cream the butter and sugar until light and fluffy, about 2 minutes.
- Mix in the milk.
- Gradually all the graham cracker crumbs.
- Stir in the walnuts and chocolate chips.
- Fill the cups ¾ of the way.
- Bake 10-12 minutes or until set. Cool completely.
- Drizzle with melted chocolate.
Tried and true is best
Rivera echoes Grace on what most home entertainers waste their energy on.
"The thing I see go wrong most often for home cooks is that they overthink. People tend to overcomplicate dishes or try to do too much. Just keep it simple," he said.
"Fill your menu with tried-and-true recipes. A busy holiday is not the time to try out new, complicated dishes. If you’re hungry for something fancier, come to the hotel and we’ll take care of it all for you."
