Country Kitchen:
The Lure of Buffet Dining
By Mary Emma Allen
Buffet dining has long appealed to me since the days of childhood when
our family attended potluck meals at church gatherings or at family
festivities. In those days we very rarely dined in restaurants, so our
dining experiences were at the homes of friends or at church and
community socials. However, an array of foods arranged along a table
achieved a certain fascination.
I always enjoyed the specialties of different cooks whether family or
ladies in our community. Aunt Nellie had her delicious Poppy Seed Cake;
Auntie contributed homemade bread and apple pie; Aunt Pat (originally
from Virginia) made Southern fried chicken and corn bread; my mom her
Corn Flake Macaroons.
Buffets, a Simple Meal
According to The Fannie Farmer Cookbook, a buffet dinner is "the simplest
way to entertain a large group of people." The foods generally are made
ahead so there's less scurrying around at the last moment or during the
meal for the hostess or group coordinating the meal. This also is a way
to serve a variety of foods that appeal to various appetites
You can have a theme for the buffet, perhaps seasonal, regional or
cultural. Or simply let each person bring what they'd like. Generally,
when this happens, as with the potluck fellowship dinners at our church
once a month, there simply seems to be enough of everything...main dishes
and desserts.
Various Names
Buffet is the name this type of meal's more often known by...the art of
serving a variety of hot and cold dishes to make a pleasing array. These
meals can be breakfast, brunch, lunch or dinner.
However, they sometimes are known as potluck or covered dish meals.
Potluck, meaning a meal that is basically unplanned with each person
bringing whatever they'd like or is their specialty.
Covered dish means just what it implies...foods that are carried in
covered serving dishes or containers.
Hot and Cold Dishes
Much depends on the season whether hot or cold dishes are served and
whether the meal is in or out-of-doors. You also need to consider whether
foods must refrigerated or can be on the table for awhile.
Some buffet specialists maintain that you should plan to serve at least
one hot dish for those who don't want to eat solely cold items and
consider that a meal. With a sandwich and salad buffet, the hot item
might be soup.
Easy to Eat Dishes
Consider offering dishes that are easy to serve and eat and are ones for
which you don't need too many plates or bowls. Often, too, buffets are
planned when you don't have enough space for everyone to sit at a table.
So make sure your foods are those which can be eaten easily from a plate
on one's lap.
Finger foods also are handy to serve at buffets, as appetizers and for
the main course and dessert
COUSIN POLLY'S WALNUT CAKE is a nice dessert for family reunions.
Cream 1/2 cup shortening with 1 1/2 cups sugar. Mix together until light
and foamy. Add sifted dry ingredients (2 cups flour, 1/4 teaspoon salt, 2
1/2 teaspoons of baking powder) and 3/4 cup milk alternately. Add 1 cup
chopped nuts. Fold in 4 stiffly beaten egg whites last.
Bake in well greased 9 x 13-inch pan for 30-45 minutes at 350 degrees F.
for or until tests done. You can serve it plain, with whipped topping or
an icing. This cake also can be baked in layer pans and put together with
icing.
Article (C) 2004 Mary Emma Allen
About the Author
Mary Emma Allen has been writing cooking columns for 40 years. She and
her family compiled a cookbook to preserve their food heritage. She
teaches workshops to show others how to do this, along with scrapbooking
their family recipes.
Visit her web site for more cooking
articles. Contact her at me.allen@juno.com
