POT LUCK ENTERTAINING

20 October 2015

HOW TO..DO POT LUCK AND OTHER FRUGAL ENTERTAINING

Entertaining doesn't have to be expensive; planning and sharing cuts costs 

Potluck meals are perfect for modern times when few have the money or time to entertain frequently.  Potluck dining originated in 19th Century Western North America as a communal meal, often religiously based.  Everyone contributed at least one dish and all dishes were shared.  The term 'potluck' was first used in 16th Century England and referred to what was given to unexpected guests -- whatever was in the pot, or the 'luck of the pot'.

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POTLUCK ENTERTAINING

The first and most important rule of Potluck entertaining is that one person, usually the host, is in charge. 

• S/he works out how many starters, mains, sides, desserts and afters (cheese or chocolate) and/or drinks are needed. 
• This avoids a table heaped with desserts but only one main course, and caters for carnivores, veggies, vegans, wheat-or-any-other-food phobic.  
• The I.C. (in charge person) is also responsible for contacting guests and assigning dishes.  If guests are numerous, other responsible people can also contact guests.    

A few guidelines to make life easier: 

1. for every 6-8 people, one of each category of dish (scroll down for categories)
2. hold back on assigning items like bread, cheese and desserts which can go to late invitees 
3. the dishes should be home-made (with exceptions - scroll down) and ready to serve with, at most, re-heating
4. exceptions from home made: those who can't or won't cook but can afford, say, fresh pasta or a desert that singletons or families might not otherwise afford    
5. the host usually provides an  impressive main course and some booze
6. don't forget food safety: hot food must be reheated to the correct temperature.  There are plenty of articles on the net about re-heating: this from Food Safety may be helpful
7. all dishes are shared, buffet-style; guests take what they like 
8. Don't forget coffee, tea, sugar & milk
9. ...and paper serviettes (most major supermarkets do 100 thin-weave for under £1; get two) and strong paper plates, plastic cutlery etc  
10. to aid portion control, keep plates, bowls, cups small
11. leftovers go to the host, although it is keeping with the spirit of things if the host provides small metal containers with waxed lids (avail most supermarkets for under £1) should any guest decide s/he can't live without more of any dish for tomorrow's breakfast or lunch
12. if not using disposable plates or not in possession of a dishwasher, enlist a washing/cleaning up team 

SOME SUGGESTIONS FOR POT LUCK GATHERINGS

(See Recipes on Nav Bar - scroll up)

NUMBERS

For every 6-8 people:  1 starter

                                 1 main course

                                 1 salad

                                 1 side (opt)

                                 1 dessert

                                 2 French sticks or equiv

                                 Cheese (opt)

                                 Fresh fruit (opt)

STARTERS 

• have at least one and max 3 starters  to soak up alcohol 
• example: nuts, crisps, crudites (raw carrot, celery and cauliflower florets) with chive and onion dip or Aubergine Tahini Dip
• or expresso sized cups of soup: Potage of Swede & Bacon + veggie option, Easy-Peasy Rich Tomato Soup

MAINS  

(DDD - denotes double duty dishes, good for carnivores and vegetarians)

Here are some frugal but deliciously worthwhile mains, nearly all of which can be prepared in advance:

Chilli Con Turkey

Southern Unfried Chicken

Tuna Casserole with Potato Chip Topping (Child-friendly)

Tuscan Chicken with Potato Carrot & Onion Melange

Turkey Meatloaf

Marvellously Meatless Moussaka (not as frugal as others but fabulous)

And some main course soups (all DDD):

• German Potato and French Bean Soup
• Corn Chowder Four Ways 
• Easy-Peasy Rich Tomato Soup

Beef & Dark Beer Stew is not exactly frugal but is spectacularly good and goes far.   

SIDES

(Salads are essential.  Luckily, they cost little and look terrific; they can be prepped in advance -- on the day, if poss -- wrapped tightly in cling film and served with dressing on the side)

• Fantastic Frugal Salad
• Mixed Salads

(Dressings (found in body of posts:

Yoghurt-mayo, balsamic & french vinaigrette)

Better made on the day: 

• Apple Coleslaw with Nuts
• Beetroot and Orange Salad
• Wonderful Waldorf Salad

Some cooking required:

• Sun-Blush Tomato Flavour Bombs
• Potato Salad, Carnival
• Unfried Potato Wedges, Low-cal

BREAD

  

   Bakery

• French Sticks
• Good wholemeal bread

   Homemade Common Wheat-free Easy-Peasy Quickbreads (spelt flour)

• Cornbread with Chilli & Green Onions 
• Soda Bread, Light Wholemeal, No-sugar, Low-gluten,

DESERTS

• Platter of fresh fruit - Must
• Apple Pie, Low or No sugar
• Chocolate Mousse, Dairy& Egg Yolk Free, No- added sugar
• Nigella's Veggie Chocolate Cake  (Blogger: superb & easy!)
• Fat-Free Sponge Cake
• Gingerbread Cookies, no butter (Sophisticated; perfect adult fare on Hallowe'en) 
• Hot Pineapple Pudding
• Orange & Berry Plate
• Pear, Ginger & Blueberry Crumble
• Deconstructed Plum, Ginger & Orange Crumble (wonderful for guests with allergies or specific food preferences)
• Irish Coffee Cheesecake, skinnier (easy-peasy)
• Swedish Plum & Ginger Cake
• Skinny Chocolate Mousse 
• Cheese (opt) -- one large wedge of a good cheese is classy but most adore having an assortment 

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This information has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission