A warm, welcoming holiday - Christmas food, decoration, and party ideas

Sunset, Dec, 1991

Walk through a snow-frosted adobe gateway and come inside for a warm gathering of family and friends. That welcoming Western spirit is what this December issue is all about. In this holiday section we share ideas from the party pictured at right, as well as many other food and decorating tips. The next 21 pages present * Soup Buffet * Assembly-Line Appetizers * Chili Wreaths * Garden Greens * Pine Cone Trees * Gifts for the Cook * Straw Ornaments * Wooden Toys * and more.

For a big party,

this soup buffet is

easy on the hosts

Let's get together around the holidays" is an easy invitation to extend when you have the right menu. This festive soup meal--geared for a large, informal party--suits all ages and adapts well to self-service. It also uses few utensils, making for easy cleanup.

A filling but lean chowder, packed with seafood and corn, provides the base for the casual buffet meal. Ladled into mugs, the potato-thickened soup is easy to eat standing up. Breadsticks and a walk-around salad complete the simple menu. Serve Christmas cookies and seasonal fruit for dessert.

SOUP SUPPER

FOR A DOZEN

Walk-around Salad

Crowd-pleasing Seafood Corn Chowder

Breadsticks

Sauvignon Blanc

Cranberry Punch

Christmas Cookies

Winter Fruits

For a no-fork-needed salad, offer raw vegetables (5 to 6 lb. total) such as bell peppers, carrots, celery, cherry tomatoes, green onions, and Belgian endive to dip into homemade or purchased dressing (1 1/2 to 2 cups). Up to a day ahead, rinse, trim, cover, and chill vegetables.

Most of the chowder can be made a day ahead. Shortly before serving, thicken soup and add seafood.

Crowd-pleasing

Seafood Corn Chowder

2 medium-size (about 3/4 lb. total) onions, finely chopped

About 11 cups regular-strength chicken broth

2 cloves garlic, minced or pressed

1 teaspoon pepper

1/2 teaspoon dried thyme leaves

6 cups (about 2 1/2 lb.) peeled and shredded thin-skinned potatoes

3 tablespoons cornstarch blended smoothly with 3 tablespoons water

5 cups nonfat or whole milk

3 packages (10 oz. each) frozen corn kernels

1 jar (10 oz.) shucked fresh oysters, cut into bite-size pieces, and juices; or 2 cans (6 1/2 oz. each) chopped clams and juices

1 pound cooked shelled crab or tiny cooked shelled shrimp

2 tablespoons minched parsley

In an 8- to 10-quart pan, combine onions and 1/2 cup broth. Boil uncovered on high heat, stirring often, until liquid evaporates and onions start to brown, 12 to 15 minutes. To deglaze, add 1/3 cup broth, then stir to release browned bits. Stir occasionally until liquid evaporates and mixture begins to brown again, 1 to 3 minutes. Repeat deglazing step until onions are richly browned, about 3 more times.

Add 3 cups broth, garlic, pepper, and thyme. Boil on high heat, uncovered, until mixture is reduced to 3 cups, about 25 minutes; stir often. Add potatoes; simmer uncovered, stirring often, until tender to bite, about 30 minutes. If made ahead, cover and chill up until next day.

Stir in 6 cups broth, cornstarch mixture, milk, and corn; stir often on medium-high heat just until boiling, 10 to 20 minutes. Remove from heat, then add oysters and crab. Pour into a tureen; sprinkle with parsley. Makes 6 quarts, 12 to 14 servings.

Per serving: 237 cal.; 16 g protein; 3.1 g fat (0.7 g sat.); 37 g carbo.; 210 mg sodium; 45 mg chol.