Satisfying your hungry holiday guests

In all of the excitement of planning for the Big Meal, it's easy to forget that there's a houseful of people - visiting relatives, home-from-college kids, and assorted other hangers-on - expecting to be fed on the days leading up to and after the holiday. Stocking the pantry and freezer with these guests in mind can avert those last-minute scrambles to get something on the table.

One of the challenges of feeding family and friends during the holiday season is knowing how to walk the line between celebratory and indulgent. After a month of office sweets, neighborly cookies, and cocktail parties, some guests might actually be craving smaller meals - and they might appreciate not being tempted. "This time of year we tend to make lighter breakfasts because people are eating so much during the other meals," says Fairville Inn co-owner Rick Carro. "You don't want them to be too stuffed to enjoy the fabulous holiday dinner you've prepared."

For breakfast, keep plenty of cereal, fruit, juice, and yogurt on hand. "You can't go wrong with an excellent cup of coffee or tea," says Bea Briggs, innkeeper of Bridgeton House on the Delaware in Upper Black Eddy. "And when you're hostessing, you want to focus on foods you can make in advance. Muffins or scones you can bake and keep in the freezer are perfect for a continental breakfast."

Briggs always keeps some frozen puff pastry on hand to make cinnamon rolls (she rolls them up like a roulade, then slices them and bakes them in muffin tins); breakfast strudels; or savory, pizza-like tarts for brunch or lunch.

For those hosts who want to go the extra mile, a yogurt parfait is easy to assemble the night before. Chef Michael Giampa of Paramour in the Wayne Hotel suggests macerating frozen berries with a bit of sugar or honey, then layering them in juice glasses or plastic cups with plain yogurt and topping it off with granola. "Cover and store overnight, and you have a healthy meal ready - it's a little bit nicer than just plunking down a quart of yogurt on the table."