Fare for a Holiday Buffet

Fare for a Holiday Buffet

Serving food buffet-style is a great way to feed a large group of people, particularly during the holidays when you have more guests than can comfortably sit around the dinner table. A kitchen counter or dining room table adorned with your best serving dishes, seasonal decorations and delectable fare can add a stylish touch to a memorable holiday party or family get-together.

No matter how you array your buffet, you’ll want to serve scrumptious food, and this week’s recipes are sure to get favorable reviews from your guests.

Molly B. Hauck, of East Aurora, N.Y., sent us the recipe for Seared Scallops. "This recipe is part of our Christmas Eve appetizer buffet," she says.

Hauck cautions that the scallops should be lightly sprinkled with steak seasoning, usually a blend of dried onion, spices and salt, to avoid overpowering their delicate flavor. For best results, immediately serve the scallops on a warmed platter.

Jan Supple, of Cascade, Iowa, submitted an old family recipe for Ham Balls with Tangy Mustard Glaze. "My mother made this recipe while I was growing up some 50 years ago," she says.

For casual entertaining, serve these tasty treats from a slow cooker; for more elegant parties, use a chafing dish.

With either of these recipes, accompaniments might include warm rolls, a raw vegetable and dip tray, a relish tray featuring pickles, olives, peppers and green onions, a fruit salad, and an easily served dessert, such as a cake or individual-size tarts.

As always, American Profile looks forward to receiving—and publishing—your favorite recipes each week and sharing them with our millions of readers across the nation.

Seared Scallops - Molly B. Hauck, East Aurora, N.Y.

• 10 large fresh scallops
• 2 tablespoons lime juice
• 2 tablespoons butter
• Steak seasoning
• 4 tablespoons water

Rinse scallops in cold water and place in a small bowl with lime juice. Turn scallops several times to coat them well and marinate for 10 minutes. Rinse in cold water and drain. Melt butter in a heavy skillet. When pan is coated with butter, add scallops and sprinkle them lightly with steak seasoning. Sear on medium-high heat until half cooked. (The scallops will become slightly cracked on the edges, will be more firm and will begin to change color.) Turn with tongs and cook until almost done. Add 2 tablespoons water and turn heat up to high. Shake pan occasionally until the liquid is reduced and scallops are glazed. Turn again and add the remaining 2 tablespoons water. Proceed as before until scallops are seared and glazed. Serve immediately with cocktail forks or toothpicks.

Ham Balls with Tangy Mustard Glaze - Jan Supple, Cascade, Iowa

Ham balls:

• 1 pound cooked ham, ground
• 1 pound pork sausage
• 2/3 cup cracker crumbs
• 1/4 to 1/2 cup milk
• 1/4 cup chopped onion
• 1 egg, beaten
• Black pepper to taste

Mix ham, sausage, cracker crumbs, milk, onion, egg and pepper well. (Adjust milk if needed for firmness.) Roll into about 40 golf ball-size meatballs. Fry in a large skillet, turning occasionally and browning on all sides. When cooked through, drain grease and add glaze.

Glaze:

• 1/2 cup firmly packed brown sugar
• 1/2 to 1 teaspoon dry mustard powder
• 2 tablespoons fruit juice

Stir together brown sugar, mustard and juice in a small bowl. Pour glaze over meatballs, coating them well. Keep ham balls warm and serve with toothpicks.

Tips From Our Test Kitchen: Try hot sausage if you desire more spice. Add more mustard and a dash of hot sauce for a tangier glaze.

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