Creating Your Holiday Buffet

By Susan Duve

The holidays are a magical time of anticipation with thoughts turning to entertaining friends and family, exchanging gifts and eating all the foods we love.

With this season of eating upon us, we can still embrace the basics of healthy eating as well as beautiful entertaining. One of my greatest joys of the holiday season is sharing extra time with others. One way to do this is to plan a casual holiday party.

Planning a healthy holiday party is a lot of fun. It is a great opportunity to share your lifestyle with friends and family in an appealing and glamorous fashion. Elegant holiday entertaining in a casual, festive setting is often easier than a formal, sit down dinner.

As you plan your party, consider the fruits and vegetables of the season including an assortment of red, yellow and green peppers, cauliflower, squash, grapes, apples, melons and pomegranates. Your buffet will be spectacular as you coordinate the colors in your foods with the colors in your table décor. This can be simply done with a solid table cover, print napkins, flowers and candles.

Creating your beautiful buffet table is an exciting way to share your flare for creative holiday entertaining. Keep it simple and easy for guests to mingle while enjoying the delicacies you have prepared. Below are suggestions to get you started on a beautiful holiday gathering. Remember to include a variety of foods in order to amaze all of your guests.

One of the easiest appetizers is vegetables and dips. Almost everyone enjoys trying new dips especially when there is a tasty variety. Here are a few appetizers that have been real hits and look beautiful!

Cucumber Dip

1 cucumber, peeled and chopped
1 package firm silken tofu
1/2 cup soy milk
1 clove garlic, minced
1 1/2 Tbs. dried dill
3 Tbs. balsamic vinegar
1 tsp. lemon juice
2 Tbs. chopped red pepper
2 Tbs. chopped green onion

Combine all ingredients in a food processor until smooth and creamy. Garnish with red pepper and green onions. This makes a festive and tasty vegetable dip.

Holiday Torte

1 C. sun dried tomatoes
1/2 C. pine nuts, divided in half
5 Tbs soy sour cream
8 ounces soy cream cheese
4 ounces crumbles feta cheese
1/2 C. fresh basil
1/2 C. fresh parsley
1 jar roasted red peppers, drained, patted dry and chopped

In a small bowl, cover tomatoes with boiling water and let stand until soft, about 20 minutes. Line a 3 cup bowl or loaf pan with plastic wrap. The pan you put this in is determined by the shape you want to create. You could dress up a small square pan and make this appetizer look like a present!

Pulse half of the pine nuts in a food processor until coarsely chopped. Combine with whole pine nuts and mix one tablespoon of sour cream with pine nuts. This is your first layer in the bottom of the pan.

In the food processor combine soy cream cheese, feta cheese, and remaining soy sour cream until smooth. Drain tomatoes and pat dry. In a food processor, finely chop basil leaves and tomatoes.

Layer each ingredient in a colorful pattern with the cream cheese being the final layer. Cover and refrigerate at least three hours. Invert onto a serving platter and serve with crackers. I usually double this recipe as it is always a favorite of my guests!

Salmon Mousse

1 pound wild salmon
1 medium onion
1 Tbs. water
8 ounces soy cream cheese
1 Tbs. lemon juice
4 Tbs. horseradish
1/2 C. parsley, de-stemmed
1/2 C. pecans

Poach, flake and de-bone the salmon. Sauté onion in water for one minute and drain water. Combine salmon, onion, cream cheese, lemon juice and horseradish. Form a log and cover with parsley and pecan mixture. Chill. Serve with crackers. I serve this in order to please the non-vegetarians in my family.

Pecan Meat Balls
… these are amazing appetizers!

SAUCE

1 large onion, diced
2 Tbs. water
2 15-ounce cans tomato sauce
2 6-ounce cans tomato paste
2 Tbs. oregano
1/2 C. sucanat
2 tsp. chili powder

Sauté onion in water for two minutes. Add remaining ingredients and simmer on low heat for one hour.

PECAN BALLS

2 1/2 C. ground raw pecans
4 ounces crackers
1/2 tsp. garlic powder
1 chopped onion
1 package firm silken tofu

Combine all ingredients in a food processor. Form into cocktail sized meatballs and brown in non-stick skillet until firm. Put in sauce and cook for one hour. These are best when marinated in sauce for 24-48 hours.

Susan Duve, BSJ, is a Certified Wellness Consultant with the Wellness Forum, Columbus, Ohio Center. Having prepared food for others for 20 years as a personal chef and caterer she now teaches healthy eating, cooking and meal planning to clients of the Wellness Forum. These and many other recipes can be found in the Wellness Forum’s Big and Healthy Cookbook available by calling the Wellness Forum at 614-841-7700 or 800-761-8210.