LCBO Food and Drink Holiday 2015

A PRETTY PUNCH Punch makes for hassle-free serving, but you don’t need to invest in a proper punch bowl to offer it at your get-together. Prop stylist Andrea McCrindle suggests repurposing a wine bucket or low, wide cylindrical clear vases, instead, either identi- cal or of varying heights. “It looks beautiful if you’re doing three types of punch,” she says. For serving, she suggests, use stem- less wine glasses or vintage vessels such as demi-tasse cups or Marie Antoinette Champagne coupes, available at vintage stores. “Then invest in a beautiful punch spoon,” she adds.

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buffet food Select simple, make-ahead dishes that can be served warm or cold for your buffet, suggests Food Editor Lucy Waverman. Present a cheese, charcuterie or smoked salmon platter to start, and “choose two mains, two salads, breads and lots of pickles, mustards, relishes or sauces that you can buy to accompany the dishes.” Working around a theme can make planning easier, she adds, especially if you’re welcoming guests with dietary restrictions, for whom global cuisines are often more accommodating.    The Food & Drink recipe archives at foodanddrink.ca include many appropriate dishes. As mains, for instance, Lucy suggests vibrant Spiced Short Ribs with Horseradish Butter (1), Moroccan-inspired Chicken with Preserved Lemons and Olives (2), the vegetarian-friendly Swiss Chard Tart with 4 Cheeses (3), or hearty Rigatoni al Forno with Mushrooms and Sausage (4). “Heat and serve in dishes that are not too large,” she says, “so they don’t cool down too much. It means refilling, but it is worth it.”

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