Outdoor Entertaining: We Wish You a Merry Caroling Party
Greetings, friends! Seems like we just packed away the beach chairs, and already the holiday season is upon us. Naturally, the best part of the season for me is the opportunity to gather with family and friends to celebrate the season, and it’s even better if we can celebrate outdoors. Obviously, the winter weather requires that we get a little creative, so how about this year we consider spreading the Christmas cheer with an old-fashioned caroling party? You might wonder if enough guests will cooperate, but I think if you organize it, they will come – especially if you sweeten the pot with some pre-caroling comfort food and beverages around a fire followed by a cookie and cocoa reward for a job well done. How can they resist?
The first hurdle is finding an evening during this busy time of year, so consider a Sunday, or even a weeknight to avoid the party-heavy Friday and Saturday nights. You’ll want this to be a family event, so start early. Invite guests to arrive by 5:30 for some easy walk-around dinner and a little rehearsal around the fire. This is when the backyard fire pit I was gifted really earns its spot on the deck.
Spending a December evening singing Christmas songs around a fire is like living in a Hallmark movie. Maybe with enough rehearsal, we can sound like it, too, so let’s get busy with song selection. It’s best to have already chosen about 10 songs most people are familiar with and made song booklets for those who need a little assistance with lyrics (more on that later). With numbered pages, you just assign someone to call out a number for seamless transitions from one song to another both for rehearsing and caroling. Now, with an hour of rehearsal and dinner, guests can be ready to start walking and singing by 6:30, and most neighbors will welcome carolers until 8 o’clock. That gives you time for cookies and cocoa back around the fire before the evening ends.
It’s important to plan where you’ll go. Whether you want to just make the rounds in a specific neighborhood or visit particular people, keep it short and sweet; don’t plan a marathon singing session. An hour or so is plenty, particularly if the weather is cold. Guests will be ready to warm up back at the fire and enjoy some dessert.
Next, let’s consider the supplies you’ll need. For the song books, the website christmas-corner.com has pages of lyrics for most common carols that you can print and assemble into booklets. All you need is a hole punch and some pretty ribbon for this. Get as creative as you want with the booklet covers. Maybe during rehearsal, provide some crayons and markers for the kids to decorate them. If you are fortunate enough to have musicians in the group, when inviting them, encourage them to provide some musical accompaniment.
Carolers will also need some lighting. Flashlights or lanterns can work, but it is helpful for carolers to have a hands-free option. I found some hanging solar lightbulbs at a dollar store, and by attaching them to pipe cleaners or ribbons to make wristlets, they provide excellent hands-free light. Another festive touch is to make some jingle bell wristbands. Just thread jingle bells on pipe cleaners and carolers can jingle hands-free, too. Don’t forget candy canes. A few carolers can carry baskets of candy canes to hand out to those enjoying the caroling for a fun parting gift.
With the logistics established, time to plan the menu. For the pre-caroling meal, I’ll serve my stromboli. It’s a great grab-and-go food so guests can mingle, eat, and rehearse in between bites. For the late arrivals, it’s easy to grab a piece of stromboli for the road, too. The most popular stromboli is always the pepperoni and cheese, but I always offer another option, so I’ll make turkey and cheese, too. Frozen bread dough makes this super easy. It requires a little preplanning because I always set out the dough a few hours before assembling so it can thaw and rise first, but you can fully prepare this ahead: Just wrap in foil and then reheat when ready. It is always a crowd pleaser.
I’ll also offer some soup; chicken noodle can usually satisfy a crowd. I always add some veggies, maybe even sneak in some kale. My secret for any chicken soup is to melt in some cream cheese before serving. It adds just the right creaminess. Even kids who are generally not soup eaters will like this. Keep it in a slow cooker on warm and serve it in mugs with handles to make it easy to eat and mingle.
Some pre-caroling drinks are in order, too. Hot cider and eggnog, spiked or not, will be enough. I’ll warm cider in a pot and then pour into a carafe to keep it warm for serving. Homemade eggnog, though, will be a favorite. It really is not too difficult to make and so worth the effort. The most important part of the process is to temper the cool egg mixture with the warmed milk rather than adding it all at once. Also, straining the final mixture will provide a smoother consistency. If you want to add alcohol, whiskey, bourbon, and rum all work. I have used rum in the past but used bourbon this year, and I think it works best. Add it either when you add the vanilla or after the eggnog cools. The recipe I provide makes only 4 cups, so plan accordingly. Doubling or tripling the recipe works well, but if you make more than that, it is best to make a second batch.
Now the gang is ready to venture out. With everyone in the Christmas spirit, the stage is set for a successful and fun caroling experience, but we still need a Round 2 menu for the after-party. This will be easy. You have already prepared the hot chocolate bar and have the cocoa in a slow cooker. The add-ins are set out and covered. Offer candy canes, marshmallows, cinnamon sticks, whipped cream, caramel sauce, even coarse salt for guests to customize, but the stars of this show are the marshmallow swizzle sticks. Earlier in the day, you’ve skewered and then coated the sides of marshmallows in a confectioner sugar glaze before rolling the sides in various candy sprinkles or even crushed candy canes and then setting them on their tops to dry. These are fun and easy for adults and kids to make, and look spectacular. For munching, cookies are already on a tray and covered. Just uncover all and let the carolers serve themselves. As far as the cookies go, by now you should have a pretty nice selection if you’ve been baking for the holidays, but if not, ask guests to bring a some of their favorites. Even a half dozen from a handful of guests will suffice, and friends always ask what to bring.
Mission accomplished. We’ve shared so much joy in one short evening. Sure, it took some planning, but it is so worth the effort. We’re making memories and spreading Christmas cheer – Santa and Buddy would be so proud! I wish you and yours a wonderful holiday.
Best Egg Nog
(Makes about 4 cups)
Ingredients:
6 large egg yolks
½ cup granulated sugar
1 cup heavy whipping cream
2 cups milk
½ teaspoon ground nutmeg
Pinch of salt
¼ teaspoon vanilla extract
Ground cinnamon, for topping
Alcohol optional, see note*
Instructions:
Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
In a saucepan over medium-high heat, combine the cream, milk, nutmeg, and salt. Stir often until mixture reaches a bare simmer. Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs. Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees on a thermometer). It will thicken more as it cools. Remove from heat and stir in the vanilla – and alcohol, if using. Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap. Refrigerate until chilled. It will thicken as it cools. Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired. Store homemade eggnog in the fridge for up to one week.
*If you want to add alcohol to your eggnog, start with ¼ cup of bourbon, rum, or whiskey added at the same time as the vanilla, or after cooling the eggnog. Add more to taste.
Marshmallow Swizzle Sticks
Ingredients:
1 cup powdered sugar sifted (confectioner's sugar)
Water
Marshmallows
Candy cane (or peppermint candies)
Chocolate sprinkles
Colored hard candies
Red and blue candy sprinkles
Green sprinkles
Flavored colored coarse sugar
Instructions:
Skewer marshmallows and set aside. Stir together powdered sugar with water, a teaspoon at a time (3-4 teaspoons total), until it is the consistency of a thin glaze. Pour into a plate. Roll sides of marshmallow in glaze, lightly shaking to remove excess. Roll gazed sides of marshmallows in finely crushed candy canes (or peppermint candies, sprinkles, etc.). Place on tops of marshmallow on waxed paper to set.
Stromboli
Ingredients:
Frozen bread dough in loaves
Garlic powder
Pepperoni slices or Turkey slices
Provolone cheese slices
Shredded mozzarella
Instructions:
Thaw bread dough on the counter covered lightly with a dish towel or wax paper. If you put it out frozen before bedtime, it will be ready in the morning. The exact thawing time depends on the temperature and humidity. When nicely risen, gently stretch each dough into a rectangle. If you get holes in the dough and it is sticky to work with, just walk away and let it rise a little again – it will then be easier to work with. Sprinkle with garlic powder. Layer with your choice of meats and cheeses. Fold one long edge halfway across and then the other long edge halfway to meet it. Seal together by gently pinching dough. Fold each end up and again seal by pinching. Place stromboli on a baking pan sprayed with nonstick spray. Let sit covered for about 30 minutes. Bake uncovered in a 350-degree oven for approximately 20 to 30 minutes until nicely browned. Slice and serve.
Creamy Chicken Noodle Soup
Ingredients:
1 tablespoon butter
1 small onion, finely diced
1 cup thinly sliced carrots
2 peeled and chopped parsnips
1 cup of chopped kale
3 cups chicken broth
½ teaspoon salt
2 cups cooked chicken chunks
1 tablespoon fresh parsley
1 bar (8 ounces) cream cheese softened well
Parmesan cheese
Instructions:
Add the butter and minced onion into the pot. Cook for 3-5 minutes or until the onion is softened and translucent. Add in the carrots, parsnips, chicken broth, and salt. Bring to a boil. Once boiling, reduce heat to medium-low and cover with a lid. Add cooked chicken, kale and parsley. Stir and let it heat through about 15 minutes. Add the softened cream cheese and stir.
Let the soup simmer and cook for about 5 minutes or until the cream cheese is smooth and incorporated well into the soup. Serve and sprinkle with Parmesan cheese.
