BA's Do-Ahead Christmas Party
The trick to enjoying your own party? Choose a low-maintenance menu and work ahead. With a little planning, all you'll have to do on the day of is bake the ham and rolls and stir the punch. Here's our timeline for guaranteed success:
- Bake the BA Party Mix; store in an airtight container.
-Freeze the ice ring for the punch—but first make sure it'll fit in your punch bowl!
-Make and chill the hors d'oeuvres, including the Chicken Liver Mousse, Smoked Salmon Dip, and Edamame Hummus.
-Stock your bar and chill the spirits and bubbly for The Long Hello. No last-minute trips to the liquor store.
-Toast bread for the salmon dip; store in an airtight container. Bake the toast points for the mousse.
-Wash and dry the endive for the hummus; store in a sealed plastic bag.
-Pickle the crudités.
-Make the jam tarts.
-Make the dough for the Potato Rolls and let it rise overnight.
-Make the Butterfinger Truffles.
-In the morning, form and bake the rolls.
-Bake the ham to allow enough time for resting and carving.
-Ten minutes before your guests arrive (figure they'll be 10-15 minutes late), unmold the ice ring and make the punch, set out the food, and queue up your Christmas playlist.
1/13Stockings hung on the radiator with care
2/13Vintage holiday finds on the mantel
5/13Encourage guests to dress up
11/13Potato Rolls with Caraway Salt
Serve these pillowy rolls along with our Holiday Ham with Riesling and Mustard (click for recipe) and set out bowls of your favorite mustards. Double the recipe for a large crowd–or, if you want to forgo baking your own, brush store-bought rolls with the egg wash, sprinkle with caraway salt, and warm them in the oven.
