Herewith, a handful of Blume’s favorite holiday entertaining tips.
Champagne Glass Towers
A round pyramid of stacked Champagne glasses, in which Champagne is poured into the top glass and trickles down to the lower tiers. Popular in the 1920s, such towers are gleaming monuments to decadence. Can you think of a more spectacular way to ring in the New Year?
An important note: You must use the coupe—or round—fingerbowl Champagne glasses, not flutes. Here you can buy the model used at New York City's famous Stork Club:
Punch bowls are the Lolitas of serving ware: filled with pink party punch, they look dainty and sweet and innocent but portend all sorts of naughty behavior. They used to be the life of the party and deserve that honor once again. I love this vintage Dorothy Thorpe punch set— which comes with a ladle and matching glasses:
Personal chef and Daniel Boulud alum Jennifer Lynn Pelka can create the most beautiful and creative New Years Day spread for your guests.
Grab ten of your closest friends, a handful of brightly colored stocking caps, and head to the a pretty frozen lake or outdoor skating rink. These once-popular diversions were often followed by a post-skating party supper as well. The 1966 edition of The New York Times Menu Cook Book recommends this endearing menu:
*Hot Buttered Rum
*Old-Fashioned Vegetable Soup
*Crusty French Bread
*Mixed Green Salad
*Cranberry Cheese Cupcakes