I don’t know about you, but when I am entertaining, more is better.
I like to have lots of selection and color without going to a lot of trouble. Plus, between Atkins followers, vegetarians, diabetics and everything in between, the more selection you have, the more confident you will be that you will have something for everyone at your gatherings.
So what is the key to quick and easy?
To me it is one-stop shopping and do ahead dishes.
I don’t like to have to make several stops when I don’t have to, especially when the weather is nasty, traffic is bad and there is so much to do. I do not mind, however, going to those warehouse style markets every now and then to load up on staples like paper towel, olive oil, crackers, chips, plastic cups, dishwashing detergent and the like. You can also find some wine and beverage bargains at those places. That makes grocery shopping easier and saves a little of the green stuff. It may also eliminate another trip to the store down the line. Planning ahead for your needs is the key.
Also, look for bargains on festive plants and long lasting decorative items so you are able to use and rearrange things for the entire season. This, too, will make life easier and save money while putting the festive look into your festivities.
Try a couple of these tips:
- Have a clove studded orange hanging from the towel bar in your powder room.
- Keep plenty of ice on hand
- Keep a few jars of interesting olives in the pantry.
- Purchase a few wedges of diverse cheeses and a box of assorted crackers for unexpected guests upon which to nibble.
- Keep bite sized chocolates in festive foils in pretty dishes on the cocktail tables and a bag of them in the pantry for back up.
- Look for holiday blends of coffee and tea, which make for interesting brews and you’ll look like an expert.
- Be a guest at your own party.
- Share laughter with your family and friends.
- Stay safe and most of all ENJOY!
Here are a few quick and easy recipes that can be whipped up in a flash for Holiday entertaining.
Asparagus Under Wraps
24 fresh asparagus spears
24 slices thin sliced rectangular cut ham
About 4 ounces honey mustard
Trim the asparagus spears such that they are slightly longer than the short side of the ham slices. Bring 4 quarts of water to boil in a stockpot. Drop the asparagus in the boiling water and boil for 60 seconds. Drain into a colander and run cold water over the asparagus to stop them from cooking. Take a slice of the ham, lay it flat on a work surface and spread one side with a thin layer of the mustard. Place an asparagus spear along the edge of a short side of the ham and roll it tightly up in the ham. Repeat to form 24 appetizers. This will serve 12 to 16.
Mustard Poppy Seed Egg Salad
12 eggs
1 1/4 cups mayonnaise
2 tablespoons prepared yellow mustard
1 bunch scallions, trimmed and chopped
1/4 cup poppy seeds
Place the eggs in a saucepan and cover with water. Place over medium high heat and bring to a boil. Cover and remove from heat and allow to stand for 20 minutes. Drain and run the eggs briefly under cool water until cool enough to handle. Peel the eggs, rinse and pat them dry with paper towel. Grate them into a mixing bowl using a fine grater. Mix with mayonnaise, mustard, scallions and poppy seeds until well combined. Cover and chill until ready to eat. Serves 12 as an appetizer. Serve with crackers, chips, crisp flatbreads or toast triangles.
Almond Curry Tuna Salad
1 cup slivered almonds
16 ounces fancy albacore tuna, drained
4 hard boiled eggs, peeled and grated finely
1/2-cup sweet pickle relish
1 1/2 teaspoons mild curry blend (or to taste)
1-tablespoon ground cumin (or to taste)
1-cup mayonnaise
8 ounces plain yogurt
2 tablespoons prepared Dijon mustard
few dashes of hot pepper sauce
Place the almonds in a slightly oiled sauté pan over medium high heat and stir them constantly until they begin to turn golden. Remove them immediately from the pan to a heatproof dish or a sheet of foil to cool. Place the tuna in a mixing bowl and mash it with the back of a fork until it is in bits. Stir in the egg, relish, curry, cumin, mayonnaise, yogurt, mustard and hot pepper sauce until blended. Lastly fold in the almonds. Serve with pita or tortilla chips or in mini pita pockets. Serves up to 16 as an appetizer.
Roasted Pepper Humus
1 15-ounce can prepared chick peas (garbanzos) drained
Juice from 2 fresh lemons
2 cloves fresh garlic
1 teaspoon dried Italian herb blend
1/2-cup extra virgin olive oil
1/2-cup sesame tahini
2 roasted peppers (from a jar are fine)
Salt and pepper to taste
Place the drained garbanzos in the bowl of a food processor fitted with a steel blade along with the lemon juice, garlic and Italian herb blend. Process until ground. Slowly add the oil in a stream until the texture of sour cream, adding more oil if needed. Add the tahini and roasted peppers and process just until the peppers are minced and blended throughout the mixture. Season with salt and pepper to taste. Makes about 2 cups.
Caesar’s Artichokes
4 cloves fresh garlic
4 ounces anchovy fillets, drained
1 teaspoon Worcestershire sauce
Juice from 2 fresh lemons
1 cup grated Parmesan cheese
1/4 cup chopped parsley leaf
1-cup extra virgin olive oil
2 large cans (16 ounces) artichoke hearts, drained
In a food processor fitted with a steel blade place the garlic and anchovy fillets and process them until finely minced. Add the Worcestershire sauce, lemon juice, Parmesan and parsley to the bowl of the food processor and pulse until the contents are well mixed. Process while slowly adding the oil in a stream until the mixture is thick and emulsified. Place the artichokes in a mixing bowl and stir the dressing into the artichokes just to coat them well. Serve immediately or cover and refrigerate until ready to serve. Serves 8 as an appetizer when served with slices of French bread. This also makes a terrific salad served over greens.
Pancake Bites
Using your favorite recipe or a mix, make 24 silver dollar sized pancakes. Place them in a single layer on a waxed paper lined tray. Cover and refrigerate until ready to serve. Just before serving, spread each pancake with a bit of Nutella chocolate hazelnut spread and top each with a raspberry. Makes 24 delicious bites.
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