Calling all you caterers, and those who serve the multitude... for this year's Christmas tea

C

cheezz

Well-known member
at church, we are planning on serving a luncheon tea to about 200 women. Below is the menu so far (we need to add another 1 or 2 savories).

My question is... how many pieces of each should we allow for?

SAVORIES: Cucumber Sandwiches (open-faced)

Curry Chicken Sandwiches on mini croissants

Pimento-Cheese Sandwiches

Quiche Squares

SWEETS: Shortbread

Chocolate Chip Scones

Cranberry-Orange Scones

Lemon Stars

Russian Tea Cakes

Black-Bottom Coconut Macaroons

Lacy Oatmeal Cookies

Gingerbread Cookies

 
I think you need something very light. If you have the man (or woman) power a day or two ahead,

blanch some thin, trimmed (4") asparagus spears and wrap them two or three at a time in a strip of prosciutto. Serve with a sauce of mayo, Dijon musrard, lemon juice and salt and pepper.

Arranged like the spokes of a wheel around a dish of sauce, these always blow them away, but they're a bit of a pain to roll up if you're by yourself.

Easier: Endive Spears with Julia's Sweet and Sour Dresseing. Go to Trader Joe's and get their packs of Endive--2 white ones to one red one. Separate the leaves and wash them. (Cutting a bit off the base repeatedly releases the spears. When you get to the small core, just halve it.) Never mind that the red ones are not endive but rather radicchio forced to grow in an endive shape--the combination is delicious and spectacular.

Arrange them radially around a bowl of sauce. This is so showy--like a great big peony.

Here's the sauce:

http://www.finerkitchens.com/swap/forum1/28495_REC_Warm_Pork_Tenderloin_Salad_with_bitter_greens_and_sweet-and-sour_dressing

Good luck!

http://eat.at/swap/forum1/28495_REC_Warm_Pork_Tenderloin_Salad_with_bitter_greens_and_sweet-and-sour_dressing

 
thanks to you all, I've had some great food suggestions... now how many pieces of each do we need?!

 
I would say for the savories, at least 1 of each per person. For the sweets, since there are so many

and folks will probably not have them all, you could offer less.

Have a strategy for leftovers--maybe some aluminum pans or plastic clamshells, so they can be refrigerated promptly and either left in the church refrigerator or taken home by the volunteers.

It's OK to run out of one or two things as long as everyone gets a chance to taste everything, and there is still some food left for latecomers.

 
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