One of the blessings of visiting our home in northern Michigan is leisurely time enjoyed in the warm company of dear friends. Rarely would we trek up north without delighting in a meal shared with others.
These gatherings are somewhat spontaneous. They always include at least two or three other families. We all relish a savory meal, engaging conversation and the (usually) enchanting voices of our children as they play together.
The impromptu nature of these celebrations allows me to cook on the fly. As I start preparing a meal, the guest list might increase from 15 to 20 or even 30 during the course of the day. I adjust my preparations accordingly.
In order to maintain flexibility while preparing a meal for an unknown number of guests:
- Prepare an entree that can be served or saved for a dinner later in the week. Ham, pizza, lasagna, and chicken can be fashioned to serve a flexible number of guests. Plan to entertain a larger crowd and reserve the surplus cuisine for another meal.
- Crudites, fruit and cheese platters, and hot vegetable dishes are convenient to prepare and serve and, yet, store beautifully if they are not needed.
- Desserts can offer a bit more of a challenge. I try to keep an ample store of ice cream in my freezer as this always adds a nice touch to any event. I also prepare pie pastry and crumb topping ahead of time. Pies are relatively quick desserts and guests always enjoy freshly baked treats. Cherry pie is a terrific last minute dessert addition. It’s fairly quick, particularly easy when utilizing canned cherries, and always a favorite choice.
Just Cherry Pie
Pastry for one 9-inch pie or tart plate
2 cans cherry filling ( I prefer Country Style Comstock)
Line the pie or tart plate with the pastry. Pour the cherry filling into the pastry. Generously cover the filling with the crumb topping. Bake at 375 ° for one hour. Shield the pastry with foil or a pie shield after 30 minutes of baking in order to protect the pastry from over-browning.
Serve with vanilla ice cream or whipped cream.
“Ponder well on this point: the pleasant hours of our life are all connected by a more or less tangible link, with some memory of the table.” – Charles Pierre Monselet
I would love to be a guest in your home, I am sure it is a wonderful experience!
I so agree with Jules! It would be a great pleasure to dine at home with you! You always take the most GORGEOUS photos!
We do what my mother has termed “spontaneous feeding of the masses”. It sounds like you do the same thing! How do you teach others to feed people like that? It sort of grows on you.
Yes, I am going to “drop in” on you guys for a few days with my whole family.
Can you imagine?
What gracious things you do for your guests! And your photos are making my mouth water!
Drop in any time, ladies! We would love to see you.
Yes, when I read the part near the beginning about sharing “a savory meal,” I thought to myself, “and I bet Kathy has a lot to do with that meal!” I see I was right. Thanks for the great tips on flexible guest list entertaining. We often like to bring people home from church, but there are weeks when no one accepts our invitations. These would be some good ideas to use for Sundays.