advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

The Perfect Party Menu

Body+Soul, October/November 2006

We can't help but face seasonal spreads with a mixture of glee and dread. Sure, they're festive and comforting, but they're not called "guilty pleasures" for nothing. So that we might all have our cake and eat it too, we've refitted the usual greasy party lineup with the help of Boston-based chef Jody Adams. Looking beyond the fried, fatty dishes all too common come party time (pigs-in-a-blanket, anyone?), we've created a fresh, healthy, and delicious buffet menu-one every home chef can follow. Grab some champagne glasses and a handful of arugula, because it's time to celebrate.

To Start

Sparkling pear and cranberry cocktail

Antipasto

Gigante beans
Roasted red saffron peppers

For the Buffet

Roasted chicken with chestnuts
Hearty garlic greens
Seared sea scallops with pomegranate-dressed salad

Dessert

Semifreddo with dried cherries

Think Ahead

Not everything needs to be prepared the day of the party, nor should it be. A full day before, prepare the semifreddo dessert and make the roasted red peppers. The night before, season the chicken and store it in the refrigerator; rinse and soak the gigante beans.