ENTERTAINING
out your planned surface without food to give yourself a sense of how much space you need to fill — that might even mean using a smaller table so your space is more condensed. Flat arrangements can be perfectly appetizing, or you can add different platforms and risers that create height and dimension, Correale says. From there, you can put down a layer of parchment paper or tin foil to give yourself an easier cleanup and please the germ-averse, or place the snacks directly on the table. It’s your party, after all. THE NOSH When it comes to your assortment of food, Ivler starts with in-season fruits and vegetables, and always includes three or four cheeses (including a hard cheese, a soft cheese and a blue cheese), a few different types of meat (usually at least a salami and a prosciutto), olives, cornichons and an assortment of fresh spreads like fig jam, mustard and honey. A couple types of bread or crackers give your guests something to pair these items with. Put messier, less solid items like brie or dips onto small serving plates to help prevent them from soaking through your parchment layer, White says. She also recommends trying to avoid putting the same types of items — crackers and bread, for example, or two types of cheese — right next to each other, so it keeps your guests’ eyes moving. This can also help keep the color of your layout interesting. THE FINISHING TOUCHES Edible arrangements make for an excellent garnish. Ivler likes to use rosemary in winter spreads because they look like pine needles, and pomegranates make a striking color statement. Cut into quarters or spread
the vibrant red seeds across the table. Alternatively, other natural elements can be useful as both garnishes and barriers for your grazing display, such as seasonal gourds or decorative corn, White says. Placing these at the edge of the table helps keep the more unwieldy pieces of your arrangement, like blueberries or nuts, from rolling onto the floor.
All the nosh you need for
A WINTER CHARCUTERIE BAR
Because you’re trying to make the table look full, items that don’t necessarily go together are going to be touching. That’s just par for the course with grazing tables. “Don’t overthink it,” White says. “People take the first bite with their eyes.” So if the carrots look gorgeous next to a melted chocolate dip, don’t worry about it. Another thing you’ll probably need to let go? Keeping the table looking perfect. As people nosh away at your spread, it’s going to start looking spare. For a small gathering where you don’t intend to add more food, just let it be messy, White says. Or, if it’s really bothering you, you can gently push all of the items together again to hide any holes where parchment is poking through. You don’t need to provide plates or utensils, depending on the spread and the crowd of people you’re bringing together. But if you or your friends get a little squirmy over the idea of double-dipping or using fingers to serve yourself, a few cheese knives, spoons, small tongs and napkins or plates can go a long way.
DON'T FORGET...
Goat milk brie cheese
A little earthier and sweeter than cow’s milk cheese, it’s a great way to stay simple but add a little bit of wow factor.
Spicy sopressata
Your best choices will always be what your local meat purveyor recommends, but if you can find a spicy sausage and drizzle a little honey over the top, you won’t regret it.
Red pepper jelly
Lane and Holly of the With Two Spoons blog say, “It adds just the right amount of sweet heat when paired with cheese, crackers, meats and veggies."
Pomegranates
These add a pop of color to the table and a sweettart flavor to anything they touch.
Cranberry nut bread
Cranberries are a holiday classic, but steer away from canned sauce and add fresh or dried berries to your bread instead.
Candied cashews These are great as a garnish across the table or as a sweet treat guests can pick up by the handful.
The Fig jam
Better than figgy pudding, still sweet, seasonal, and it’s easy to add to cheese, meats and breads.
FOODBLOGS MAGAZINE
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