Here's your go-to guide for holiday party planning

DEBORAH LEE WALKER  Contributing Writer

FOOD FOR THOUGHT

(Dec. 4, 2009) Extra, extra, read all about it. Get your copy of Cooking with Santa. Don't be shy, don't be late; hot new ideas for the holiday season are just off the press. The edition is free!

Rumor has it, Santa likes to party. When estimating quantities of hors d'oeuvres, the rule of thumb is each guest will consume eight to 10 bite-size pieces for every 60 to 90 minutes.

However, the larger the variety of offerings, the more the hors d'oeuvres will be devoured. The tempting little morsels are hard to resist. Experience has shown that if the selection of hors d'oeuvres is plentiful, you might consider simplifying the choices for dinner.

Once you have confirmed the number of guests and have finalized the menu, take time to plan the table setting. Several days before the meal, arrange the plates, bowls, platters and serving utensils. This is helpful because it allows you to see if everything is going to fit. Do not forget to allow space for floral arrangements, carafes, etc. The placement of every item should be carefully thought out and this process takes time. Delicious food served on an ordinary setting will lead to disappointing results. Remember that we also eat with our eyes.

Simplicity reaps many rewards. Make sure the tablecloth and napkins are laundered and pressed in advance. If you plan to use place mats and trivets, you might consider the option of a runner. Do not forget to give the table a good polishing.

If the special occasion takes place in the evening, candles are a must. Nothing can replace the soft, whimsical flickering on food and glassware. This type of lighting is also seductive and flattering. When a restaurant is being designed, you would be quite surprised as to how much attention is devoted to lighting. If the guests do not feel relaxed, the stars of the meal never have a chance to shine.

Decorating with flowers, seasonal fruits and vegetables makes the gathering more festive. Natural elements add a level of artistic sophistication and give root to originality that will grow as the time of celebration ticks on. Think of dressing your table with accessories as opposed to just using a centerpiece.

With Christmas just around the corner, fragrant evergreens, berries, nuts, pinecones, pomegranates and sage are perfect choices for variety and flair. Accolades are sure to follow. Freedom of personal creativity is the spice of all seasons.

What would a party be without a cheese platter? The presentation of this favorite separates the novice from the experienced. The dish should be visually and gastronomically appealing. At least one-half of the cheeses should be made from cow's milk with the remainder divided between goat's and sheep's milk.

Aim for a range of flavors and textures. Height is an exciting element. The placing of slices with the "domino look" is redundant and lacks excitement. Mild to strong and soft to hard is an arrangement that should be considered.

Cheese should be served at room temperature to ensure its full flavor. If grapes accompany the cheese, tiny scissors placed on the vine in a cutting position helps add this sweet fruit to the plate without awkwardness and embarrassment.

A different knife should be provided with each cheese. Mixing flavors can lead to confusing and contradictory tastes.

Before we leave the subject of cheese, try spreading sweet, spicy chutney on a wheel of brie. This simple step takes the senses into a culinary wonderland, as sweet and salty is a classic combination.

Time is of the essence and roasting meats, poultry or fish is a perfect option on a list of endless possibilities. Preparation is minimal and the finished product is a show-stopper. The natural caramelized crust and tender interior is always a crowd pleaser.

Selecting the wines for holiday cheer should merit the same careful attention to detail. The proper pairing of wine and food results in a gastronomic experience far greater than the individual components themselves. Plan on a half bottle (4 to 5 ounces. per glass) for each individual at a sit-down dinner and more for cocktail parties. However, individual consumption varies accordingly and adjustments may be necessary.

Starting with a lighter and progressing to a heavier, more complex wine is the preferred progression of wine allocation. Avoid white wines that are too oaky and red wines with a lot of tannins. Both have a tendency to dry out the mouth, which can alter your lasting impression of the food.

Entertaining is a way to capture precious moments. Loved ones and good friends give a sense of peacefulness in difficult economical conditions. Creamy, Roquefort grapes rolled in toasted nuts are a way to share the hospitality. They are also a delicious alternative to a cheese platter. Surprises are the key to a successful gathering.

Roquefort Grapes

10 ounces almonds, pecans, walnuts or macadamia nuts

8 ounces cream cheese, room temperature

4 ounces Roquefort cheese, room temperature

2 tablespoons heavy cream

1 pound red seedless grapes

1. Heat the oven to 300 degrees. Spread the nuts on a baking sheet and bake until lightly golden brown (8 to 12 minutes). Transfer nuts to a plate and cool.

2. Chop the nuts finely and transfer to a platter.

3. Wash grapes and dry thoroughly.

4. In a bowl, combine cheeses and cream. Using an electric mixer, blend well.

5. Using a rubber spatula, carefully stir grapes in cheese mixture.

6. Working one grape at a time, roll grape into chopped nuts until it is fully coated.

7. Cover with plastic wrap and refrigerate until serving.

Secret Ingredient: Intuition. "Whatever the mind can conceive and believe, the mind can achieve" … Dr. Napoleon Hill