What to plan for a cold Christmas buffet?

Ces dernières années, l’habitude de recevoir à Christmas, en servant à ses invités le menu traditionnel des Fêtes (dinde et compagnie), tend à être remplacée par le buffet froid. Voici quelques suggestions pour vous aider à composer votre menu avec élégance.

Appetizers for the aperitif

Why limit yourself to the usual melon-topped prosciutto and stuffed olives as appetizers? It can include a wide range of delicious, easy-to-make, and even more creative appetizers. For example, mini snail pastries, small feta and mushroom pies, cured ham rolled with provolone cheese and a few basil leaves, vegetarian verrines of all kinds, ricotta cheese balls rolled in cumin, curry, or paprika, mini grilled meat or vegetable skewers, and smoked salmon chiffonettes with dill whipped cream. Plan on about 6 canapés per person.

The cold buffet

A Christmas buffet should be as eye-catching as it is taste-bud-pleasing. You'll need to include some lovely mixed salads, plates of crudités with three different (homemade) dips, a cheese platter (approximately 100g per person), cured ham arranged in layers, smoked salmon rolled into strips, tuna mousse in aspic, thin slices of roast (veal or beef) presented as escalopes, and oven-grilled chicken legs and wings. To garnish: artichoke bottoms with scallops in cream sauce, rice salads (with saffron, pilaf, curry, carrots and parsley), cherry tomatoes and mozzarella, and stuffed hard-boiled eggs. Don't forget the sauces and marinades.

Desserts : fruit salad with Armagnac, cakes, fruit basket, assortment of Christmas cookies.

Note: as an aperitif, you can serve a Kir Royal, a glass of champagne, sangria, punch or cocktails.