An open house in January

Alexandra Troy

My most favorite time to host a party is in January. Why?  Everyone has been over invited in December and my friends are ready and raring to go for an invitation. 

The Sunday brunch/lunch is the “go to” entertaining coup. 

With a little bit of preplanning, it is very easy to entertain 12 to 24 guests. Set out a make your own salad bar, the perfect meal to help your guests keep their New Year’s resolution of eating healthier.

Start out with a festive “welcome drink” and finish off your meal with a store-bought fruit salad and cookies and your have a feast for friends and family.


(Serves 12)

Peach Bellinis ala Harry’s Bar


Make Your Own Salad

Culinary Architect’s Salmon

Culinary Architect’s Chicken

Lettuce of Choice (I like to offer Crisp Romaine and Bibb Lettuces)

Quinoa Culinary Architect

Creamy Dill Dressing*

Extra Virgin Olive Oil Vinaigrette Dressing*

Caesar Dressing*

Chopped Scallions*

Roasted Chickpeas*

Fruit Salad*


*Recipe Not Included

My Easy Peach Bellinis

Peach baby food, chilled  (available in baby food aisle)

Champagne or Prosecco, cold

In a champagne flute, place 2 oz. of peach puree.

Top with champagne and serve.

Alternatively, you may buy “Harry’s Bar Peach Bellini” at Vintage Cask & Barrel, 21 East Shore Road, Great Neck.  516-365-5077.

My Favorite Way to Poach a Salmon

Side of fresh salmon, approximately 3-4 lbs.

Bottle of clam juice

White pepper

Preheat oven to 450 degrees.

Place salmon on a Silpat-lined baking sheet.  Sprinkle with white pepper.  Drizzle clam juice all over the salmon.

3.  Bake in oven for 7 minutes, turn baking sheet and bake for 5 more minutes.

Remove from oven.  Cool.

5.  Remove meat from skin.  Place on platter.

Culinary Architect’s Poached Chicken

3-4  lbs. boneless, skinless chicken breast, cut into large chunks

48   oz. chicken broth

Heat broth in a medium sauce pan on high heat.  Once boiling, add chicken and poach until cooked…approximately 7 minutes.

2.  Remove to a platter and cool in refrigerator.


2 cups quinoa, washed 1 minute

4 cups chicken or vegetable stock

Place Quinoa and stock in saucepan.  Bring to a boil over medium/high heat.  Then reduce to a gentle simmer.  Cover and cook 20 minutes.

  Taste.  If done, fluff with a fork and place on a platter. (If not cooked, cook 5 to 10 minutes more.)

Alexandra Troy is owner of Culinary Architect Catering, a 35 year-old Greenvale-based company, specializing in private, corporate and promotional parties.

Need help making your  parties delicious and stress-free,

CALL 516-484-7431

and you will be a guest at your own party!

About the author

Alexandra Troy

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