Tastemaker Tips for Flawless Holiday Entertaining

With the holidays upon us, it seems the stress of party planning is on everyone's mind. No need to freak out as we have plucked the industry's top professionals to make sure you are the hostess with the mostess. Read on for all the inside secrets to make sure your guests will eat, drink, and be more than merry. Cheers!

By

November 5, 2013 12:00 AM
Share
Back Next
Courtesy of Subject

Chef John DeLucie - Celebrity Chef of New York's "The Lion" and "Crown"

Perhaps you recognize Chef DeLucie from his cameo on Gossip Girl or maybe you had the chance to dine in one of his many New York City hotspots, but when it comes to serving all American favorites, Chef DeLucie hits the mushroom on the cap.

"A fool proof party is all in the preparation," says DeLucie, "Plan something simple. Make it in stages so you are not spending the entire day cooking." 

Tip #1: Bruschetta with wild mushrooms and stratchaitella is always a crowd pleaser. And, you can make the croutons and roast the mushrooms a day ahead.

Bruschetta 

1 pound shiitake mushrooms, stems discarded and caps quartered

1 pound cremini mushrooms, quartered

2 garlic cloves, minced

1 1/2 teaspoons chopped rosemary

1/2 cup extra-virgin olive oil, plus more for brushing

Salt and freshly ground pepper

16 slices of peasant bread (from a long loaf), about 1/3 inch thick

1 pound Stracciatella cheese 

In a large bowl, toss the mushrooms with the garlic, rosemary and the 1/2 cup of olive oil and let stand for 1 hour.

Light a grill. Spread the mushrooms on a lightly oiled perforated grill tray and season with salt and pepper. Grill over moderately high heat, stirring occasionally, until browned, about 8 minutes. Brush the bread with oil and grill, turning once, until toasted, 1 minute.

Spread the cheese on the bread in a thin layer

Top the toasts with the mushrooms.