Tuesday 8 October 2019

UPDATED POTLUCK PARTIES FOR BEGINNERS, budget conscious

Want to party but on a tight budget?  Pot Luck is your answer.
 updated How to do Potluck (2015)

With October 31 coming up fast, many people will be wondering whether they will be celebrating being out of the European Union or Hallowe'en. Or both.  Or neither, preferring Guy Fawkes Day!   

 Whatever happens, a Potluck party will lighten or heighten the mood, whether it's celebration, commiseration or just having  a 'darned good time' with friends and loved ones.  

 Potluck is a gathering where every guest brings a dish or drink - usually a favourite, in quantities large enough for several people.  Potluck offers plenty of delicious food and drink yet won't break the household coffers.

You end up with a varied, ample selection of food.  Because no one dish needs to provide a full serving for everyone, guests can sample lots of different dishes. 

 Think Ahead:
  • Plan wisely and the spread will cater for carnivores, vegetarians, vegans, wheat-or-any-other-food phobics.  Or leave it to luck, bearing in mind that you could end up with culinary chaos -- lots of desserts but no main courses.  
  • At least 2/3 of the total should comprise make-ahead items which will taste delicious at room temperature.  Otherwise there could be problems in the kitchen as people try to warm up food. 
  • If possible, hot mains should be transported and served in a slow cooker or soup pot which keeps contents at a constant temperature. Otherwise, keep contents warm in a large heat-retaining dish that is frequently topped up. 
  • Canapés which are to be served hot should be heated and circulated at regular intervals.  Hold some back for latecomers.
  • A clean-up team is essential, whether they stay behind to tidy or turn up the next morning.

POTLUCK ENTERTAINING

The 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. If you like surprises, you can trust to luck but you could end up with culinary chaos.  
  • The I.C. (in charge person) is responsible for assigning dishes and contacting guests.  If you're planning a really big knees-up, put some of your trusted mates in charge of specific categories of food.  

A few guidelines to make life easier: 
  1. everyone must bring a dish or drink -- no freeloaders
  2. for every 6-8 people, have one of each category of dish (see below)
  3. hold back on assigning items like bread, cheese and desserts which can go to late invitees 
  4. the dishes should be home-made (with exceptions - see below), come with serving utensils (labelled so you can identify them) and be ready to serve with, at most, re-heating.  
  5. exceptions from home made: those who can't or won't cook but know their take-aways (supermarket or commercial) can bring one of their favourites, eg pizza, Chinese, Indian??  (Note: people on all income levels highly recommend Iceland for fabulously tasty inexpensive flashy desserts)
  6. the host provides an impressive main course and booze; Sangria or a punch is a good bet along with bottles of wine  (See NavBar: Recipes 1/Drinks)   
  7. all dishes are shared, buffet-style; guests take what they like but, remembering their manners, will be conscious of other guests, present and future
  8. keep plates, bowls, cups small for portion control
  9. don't forget coffee, tea, sugar & milk
  10. ...and paper serviettes (most major supermarkets do 100 thin-weave for under £1 (2019 prices); get at least two) and strong paper plates, plastic cutlery etc  
  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 (at most supermarkets) for guests who discover s/he can't live without some of the leftovers
  12. enlist a washing/cleaning up team 

 HOW MUCH FOOD DO I PLAN FOR?  

For every 6-8 people, a minimum:  
                                 1-2 starters
                                 1 main course
                                 1 salad
                                 1 side (opt)
                                 1 dessert

                                 1 French stick or equiv
                                 Cheese (opt)
                                 Fresh fruit (opt)


SOME MENU SUGGESTIONS FOR POT LUCK GATHERINGS
Note: 
  • most of the 67goingon50 recipes listed here (apart from indulgences) are healthy, low-fat & cholesterol, budget conscious and either part or wholly prepare ahead
  • if you're after a Hallowe'en theme for your potluck, Delish has a section on Hallowe'en food, with recipes 67 found appealing but hasn't yet tested.  See Delish's unusual - in a good way - treatment of brie, jello shots (with alcohol) and hummous  

From Delish: So easy, the kids could do it!

STARTERS (click on item to go dirertly to post)
MAINS  

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

  • Chilli Con Turkey, frugal, low-fat & cholesterol
  • Muscular Vegan Chilli, contains all essential amino acids
  • 15-min Pizza/Flatbread Dough
  • Skinny Goan Seafood Curry
  • Tuna Casserole with Potato Chip Topping (Child-friendly)
  • Turkey Meatloaf: low-fat & cholesterol, sandwiches 
  • Southern Un-fried Chicken

    • Not as frugal as others but budget-conscous, spectacularly tasty and feeds plenty of people:

  • Marvellously Meatless Moussaka: worth every minute of prep; make ahead
  • Beef & Dark Beer Stew: just Wow!  Uses cheapest cuts of stewing beef
  • Triple Duty Paella
  • Prep & Freeze-Ahead Fancy Sandwiches

    • Some triple duty main course soups (all plant-based with meat/fish options)

    SIDES

    Every table needs something raw for health; salads cost little and look terrific.  Prep salad ingredients on the day.  Avoid bits that can go soggy; wash and thoroughly dry lettuce.  Leave tomatoes whole & slice on site or buy cherry tomatoes.  Dressings can be made and transported in a jar with an air-tight lid lined with double layers of clingfilm.

     If making hours ahead, place each prepared component in an air-tight container (sandwich bags work well), refrigerate and assemble just before heading for the party.  Wrap the prepared salad on its serving dish tightly, in cling film.

    Some cooking required:
    (Dressings (found in body of posts:)

    BREAD
      
       From Bakery/supermarket
    • French Sticks
    • Mixed rolls, including wholemeal
       Easy-Peasy Quickbreads 
    DESERTS



    Courtesy of Pinterest:  © Copyright Whoscomingtodinner.blogspot.com
     and licensed for reuse under this Creative Commons Licence



    HISTORY OF POTLUCK 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'.

    This information has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.  DISCLAIMER: The author accepts no liability for the consequences of any actions taken on the basis of the information provided. 

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