JEANNE IN DAILY NEWS

From decor to dessert, a Do It Yourself

By Natalie Haughton
Daily News Food Editor 12/8/2004

It would be nice if holiday entertaining were as easy as it looks on all those cable television home and food programs. It can be, says Jeanne Benedict, the host of the Do It Yourself Network's "Weekend Entertaining" television show, who thrives on planning themed parties. So we put her to the test. We asked the Valley Village mother of two to design an accessible, festive holiday brunch buffet. She pulled it off with ease and panache. Both the food and decor reflect Benedict's entertaining philosophy.

"Do what you do best - and let yourself off the hook for the rest. These days there are great convenience products on the market, so you don't have to make everything from scratch." With brunch one of the most relaxing meals, Benedict designed the menu so most of the food could be prepared a day in advance of serving. That way you don't have to rise at the crack of dawn to start cooking, and you'll have time to hang out with your friends.

Benedict's simple, stylish table decor blends homemade white trees and store-bought red trees. The white ones were fashioned from Styrofoam cones (18- and 24-inch size range from $5 to $10) and white boas ($9) picked up at Michaels craft stores. The boas are swirled and pinned to the Styrofoam. The red trees, made from bright red ornaments, are available at Target for $15 each. Lots of red candles complete the table.

The decorations are nonperishable, notes Benedict. You can keep them up for all your holiday entertaining festivities. They're apropos for a wine and cheese gathering, a holiday dinner party, a dessert party and more. Add a floral accent or two - fresh red or white roses in a parfait or slim glass vase - and some fresh greens on the table, if desired.

For a stylish buffet, Benedict suggests Lobster Egg Salad in Holiday Egg Shell Cups; Individual Artichoke and Red Pepper Quiche Cakes; Potato, Prosciutto and Gruyere Gratin; Fresh Fruit With Champagne Citrus Sauce; and homemade or store-bought cappuccino muffins. Offer Peppermint White Hot Chocolate for sipping - and present with a festive marshmallow topiary tree (remove and float a marshmallow or two in the peppermint hot chocolate or plain hot cocoa). Buy the fruit already chopped or in balls in the produce section and use frozen lobster tail (thawed and broiled a few minutes) in the salad. Although the marshmallow tree requires a chunk of time, it's not difficult to create and can be completed two days ahead of serving, if kept wrapped in plastic wrap.

In her half-hour DIY show, filmed in real people's homes in Los Angeles and Knoxville, Tenn., you'll see Benedict putting themed parties together on location with the help of the homeowner/host. You also get to see the finished party scene complete with guests. "We hold the party host's hand for the whole experience - and they have everything they need," says Benedict, adding that party themes have ranged from tango, Thai, cafe ole, spa, yoga and a mystery evening to a cozy night in Moscow. The show matches the people (who e-mail or write in) with a particular theme. "Most parties take 11 to 22 hours to put together, not including shopping. Cooking is almost always five hours." The party's skill level is rated from one to five (five is a very advanced party), with most parties rating a three, including the brunch we feature here.

Festive Marshmallow Drink Garnish Topiary