Tips From Carlyn and Jan

The Berghoff Family Cookbook:
From Our Table to Yours, Celebrating a Century of Entertaining

Keeping food hot for a buffet can be a challenge. If you plan well, you can wash your serving dishes in the dishwasher, where they will still be warm from the drying cycle when you're ready to fill them.

When planning a meal, start with an entrée, then pick the appetizer and salad—and after all that, choose the side dishes. Working in that order, it's easier to avoid repeating ingredients or picking sides that clash with the entrée.

When you refrigerate desserts, be sure to wrap them airtight and, if possible, place in a large covered plastic container to prevent flavor transfer.

What's the secret to the Berghoff's delectable Apple Strudel? Before frosting cakes, Berghoff's pastry chef leveled the tops of the baked layers by slicing them off evenly. He dried those extra pieces and made cake crumbs in a food processor. He used cake crumbs instead of dried bread crumbs in the strudel recipe.

We prefer 1/8-inch-thick sliced bacon that is applewood smoked. To make without the stovetop splatter, bake in a large baking pan with sides at least 1 inch deep at 350 to 400 degrees for up to 30 minutes, depending on your taste.

If you are planning a buffet, sketch it out on paper, deciding where the food, plates, and glassware will go. Plan where the bar and dessert station will be. Select all serving bowls, plates, and serving utensils and identify them with sticky notes.

For something different to serve your guests, try a mashed potato bar. Provide glass or disposable plastic martini or rocks glasses, a chafing dish full of hot mashed potatoes, and a series of toppings.

How much ice? For serving with drinks in the summer for a full bar, the ratio is two pounds of ice per guest. In nonsummer months, you can manage with one pound per guest. Whatever the season, you will need additional ice for chilling beer and wine.

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Contact: Tammie Barker, (800) 851-8923, ext. 6921, tbarker@amuniversal.com

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