Appetizers for Entertaining Large Groups
Entertaining a large group may seem daunting, but in reality it isn't a lot more work or planning than entertaining several small groups. It may not even cost more, if you add up the expenses of all those small parties. If you're looking at providing appetizers for a large retirement party, wedding or anniversary celebration, there are a few factors to consider. Does this Spark an idea?
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Amount of Appetizers
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It's unnerving to have a large crowd over for a party and think you're going to start running out of food. Calculating how much to buy depends on several factors, including if the appetizers will replace dinner, are pre-dinner or if the party takes place after dinner. For an evening after-dinner party, allow 1/4 cup of dip per guest, 3/4 cup of raw vegetables per person, one cup of nuts per six guests, 2 oz. of cheese per person, and three hors d'oeuvres per guest per hour, advises Barbara Kafka author of "Party Food." If you don't think that's enough food, have backup bags of gourmet chips or a few boxes of frozen appetizers ready to bake.
Cost
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Feeding a crowd can cost more than you think. Set the budget you have for the food and drink. Divide by the number you expect to attend. That's the cost per guest. Subtract the drinks, which can be major if you're serving alcohol, and what's left is for food. Just about anything you make yourself will be cheaper than if prepared at a store. That includes vegetable trays, cheese trays, meats and fruits. In 2011, a veggie tray that serves 10 to 12 people bought at the grocery store costs about $20. The tray weighs about 3 lbs. That translates to paying $5.50 a pound for carrots, celery, cucumbers and cherry tomatoes plus $3.50 for a container of dip. That same tray would cost less than half if you bought the ingredients and made it yourself.
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Hot
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Avoid hot appetizers for a large group. It's time-consuming to have to heat the food, transfer it to serving platters and then keep it warm in a chafing dish over a warmer. Most caterers use a water bath for hot food. The food is placed in a pan which fits over another pan filled with boiling water. The water is kept hot through a heating element and keeps the food warm. If you feel you must have hot appetizers, rent the equipment to keep the food warm. Exceptions to avoiding hot foods are hot dips kept warm in a slow cooker. Serve chili with corn chips, cheese dip with chunks of bread or artichoke and spinach dips with crackers.
Cold
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Some dishes must be kept cold for safety reasons such as shellfish, dips made with mayonnaise and salads. Placing the trays in pans filled with crushed ice does the job without worrying about water leaking as the ice melts. You may want to fill the pan with ice and place in the freezer the day before the party. Remove the pans and fill the trays with food right before party time.
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References
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