food for christmas party
My mother hosts an annual Christmas Eve party, with about 150 people dropping in throughout the night. We always serve hummus, spanikopita, gravlax (homemade!), zucchini squares, and some kind of cookie, and all of those are fine, but we do the same spread every year. This year we need to expand our offerings! Ideas, please?! I was thinking of making a big pot of fondue with assorted crudites and bread, or maybe gougeres, but gougeres for 100 + would be too hard. heeelllppp!
ps- must be vegetarian. no fish.
Eggplant meatless balls in sauce in a chafing dish or slow cooker. Make small ones and have little rolls to make mini sandwiches. I must admit my recipe doesn't freeze well as they get watery on thawing, so you'd have to make in the few days ahead and refrigerate.
I also agree with several pots of soup on the stove. Vegetarian minestrone, corn-potato chowder, maybe spinach-chickpea.
The cheese torte suggested is a good idea, too, as are savory cheesecakes -- serve either with crackers.
Arancine with smoked mozzarella and peas; can be done ahead and re-warmed. Stuffed eggplant's another, heavier option: rice, spinach, onion, herbs, maybe a little feta. A large warming pot of soup might be a fantastic addition, or a lentil salad.
Vegetarian chili, mini quiche made in mini muffin pans (these can be made ahead and just popped in the microwave to reheat, baked brie in pastry, served with sliced baguettes, caponata, a torte made in a loaf pan, with layers of softened cream cheese, pesto, and finely chopped sun-dried tomatoes (very Christmas-y).
I did gougeres for 80 last year and it was fine! If you're comfortable making them, it's a great choice. I pre-made them, then flash-froze them and stored them in freezer bags. Just rewarmed them one cookie sheet at a time.
And for sweets, I can't recommend chocolate covered grapes enough. Always a hit.
You're serving gravlax but can't have fish?
What about some kind of focaccia pizza w/ caramelized onions, goat cheese, figs; fresh mozzarella and sliced tomatoes and basil; etc. I make them all in advance on baking trays and bake as needed. The hard part is finding space in the refrigerator for all the trays but this time of year, depending on where you live, the garage or outdoor space could work.
Fondue w/ 150 people and going could be kind of ugly by the end. Gougeres would be great and with so much food, you could make them bite sized. What about adding on to hummus and making baba ganouj and/or tastsiki and/or garlic puree/toum? Those would go great w/ crudite and bread/pita.