| Tips & Touches for New Year's Eve Fiesta |
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Our mother told us to always set the table (or set up the buffet) the day before a party. That way if your guests arrive early they feel welcome even if the food’s not done. Do as much food prep in advance as possible. For this menu, make the green chile mayo for the shrimp, the salad dressing and the ice cream up to three days ahead. Green beans can be steamed and potatoes roasted one day in advance—cool before covering and refrigerated. Then reheat while the pork is roasting. Make the empanadas the morning of the party. Cool completely and refrigerate. Shortly before serving, pop them in a warm oven to take the chill off. Since the pork loin cooks so quickly, set all the items near the cooking surface. After the guests arrive, brown and cook the pork timing things so the pork is ready when you are.
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