A potluck party can help restore holiday cheer

Gas prices may have gone down, but food costs and other irritants in this sour economy have most folks tightening their belts.

As luck would have it, this is happening during party season. I'm guessing that many people have been thinking like I have: The extra cash just isn't there for a Christmas party this year.

But tough times are when we need a party more than ever.

The solution at my house is a Christmas potluck. I'm not ashamed to admit that money's tight, and I think my friends understand.

A potluck party is better than no party.

Know your guests

In years past, even the modest Christmas parties we've had could set me back $200. As the hosts, my wife and I figure we'll shell out more than the guests. But even so, I plan to keep my costs closer to $50.

That means we'll have $150 that can go toward Christmas presents, pesky house repairs or a rainy-day fund.

A potluck may not be the best choice for a party for the boss or a new acquaintance. In other words, guests should be people you know well who won't take offense at being asked to contribute.

Most people think of potlucks as dinner parties, but they don't have to be.

One popular kind of potluck is a cookie exchange. This kind of party is usually short and sweet. It involves everyone bringing a batch of holiday cookies. Usually, no other food is served, and the host just needs to provide beverages.

My wife and I certainly want cookies at our party, but we want more variety. And we prefer a pre-dinner party. We want it early enough so friends can bring their kids.

I guess you could say we're having a potluck cocktail party -- without an emphasis on alcohol.

Plan it out

Here are some tips for planning a potluck:

□ Decide on the number of people to invite. That number will affect how much people bring. For smaller parties, each couple or family should bring 8 to 10 servings of a food. For larger parties, trim that down to 4 or 6 servings to limit the leftovers. I know the math sounds faulty, but you want to have some leftovers, and you don't want Grandma's favorite sugar cookies disappearing in the first 20 minutes and then everyone else griping about it for the next two hours.

□ Because potlucks are by nature about economy, dispense with written invitations and invite everyone by e-mail or call them on the phone. These interactive methods are good, too, because you can ask people to reply with what they plan to bring.

□ Divide the food into categories: appetizers, drinks, main and side dishes for a dinner, and sweets. Don't forget to figure napkins, plates and other accessories into the equation, though they are often part of the host's contribution.

□ Decide how much control you want to have over the food. You can have people surprise you with what they bring. Of course, then you might end up with six bowls of dip or six fruitcakes. Or you can assign a specific task to everyone. This route goes over well when you know what all the guests make well and enjoy making. You can ask Jane to make her killer bean dip and John to make his famous cookies.

A third way to go is to send out a list of categories and let everyone fill in the blanks, first-come, first-serve. This approach often works best, giving guests freedom and giving the host a rough idea of what to expect. If you're sending out a list, be sure to indicate how many foods you want in each category, and plan to send a follow-up list that shows which categories are filled and what is still needed.

For alcoholic beverages, it's sometimes best to ask everyone to bring their own, especially if the group has a lot of different tastes. But if you know the whole group will be happy with punch or a case of Budweiser, feel free to assign beverages to one or two people.

Assigning food to bring has a side benefit. It lets the host know how many people plan to attend.

□ In setting up for the party, remember to set out serving platters and utensils as well as small plates, napkins and cups. Heat the oven if you know people are bringing hot dishes that might need warming. Also, fill a cooler with ice for any cold beverages people might bring.

Finally, make sure you have a big table cleared for all the food. You may be surprised at how much food you have when everyone pitches in and helps.

■ Michael Hastings, the Journal's Food editor, can be contacted by phone at 727-7394, e-mail at mhastings@wsjournal.com, or mail at c/o Winston-Salem Journal, P.O. 3159, Winston-Salem, NC 27102. His most recent columns can be read on our Web site at www.journalnow.com.