Since our homes look so beautiful for Christmas, it makes sense to invite our family and friends to share in the celebrations—which usually involves feeding them! Appetizers are the perfect solution.
My appreciation for appetizers started with the Christmas Teas I organize for my swimming and knitting friends, which I’ve already told you about. As I mentioned, at first I served just tea and cookies. But I soon realized that many of my friends could attend this party only during their lunch breaks from work. That was when I created a more substantial menu, mostly of finger foods and easy-to-eat appetizers. (Wayne doesn’t attend my teas but he makes sure I put some of the goodies aside for him to enjoy later.)
Appetizers fit the bill for other social events, too. For a number of years, my daughters and I held an annual Christmas Open House. It all began with our Christmas slumber parties (which didn’t have much to do with slumber!). We each chose special cookie and candy recipes and stayed up late to bake, cook and chat. The girls tended to last longer than I did; I usually crashed around two in the morning, especially if someone brought out a bottle of wine. (That someone was generally Wayne.) Jody and Jenny Adele seemed to have energy to spare and often worked until well into the night. More recently, our Christmas slumber party has evolved into another, newer tradition that includes the grandchildren, which I’ll describe in the chapter Cooking with Grandma.
The first time Jody, Jenny Adele and I baked all these wonderful treats, the question was how to use them. That spurred the idea of a Christmas Open House. The girls and I host it and we each invite the people we consider our dearest friends, coworkers and neighbors.
Naturally the grandchildren get involved in these events, answering the door and collecting coats and scarves. They pass around serving plates and make sure everyone has enough to eat and drink.
My sons, Ted and Dale, contribute to the festivities by serving as parking valets.
It’s become a regular joke that when someone reaches for a cookie, I suggest they ask what time of night that particular cookie was baked. If it ended up in the oven after midnight, I might recommend our guest try something else! Fortunately, we always have a number of tasty appetizers available—including some of the ones in this chapter.
Unlike many writers, I work out of an office…and, get this: My office is above a yarn store and an ice cream parlor. As I often say, this is pretty darn close to Nirvana.
If you came to my office, you’d meet Renate Roth, my personal assistant, who’s been with me for almost eighteen years. And you’d meet Heidi Pollard, Wanda Roberts, Carol Bass and my daughter Jenny Adele. If you’ve ever asked me a question through my website, you’ve likely gotten a reply from Heidi, who’s worked with me for the past six years. Wanda’s my bookkeeper, and Carol responds to reader questions that come by regular mail. Jenny Adele is my brand manager. Each of them is an important member of my staff. Because we have working relationships with other businesses in the area (besides the yarn store and ice cream parlor!), we hold a Christmas Open House at the office. It’s a great excuse to spiff everything up. The stairway that leads up to the turret office where I work is lined with author portraits and signatures, which my guests find of interest. These portraits include Mark Twain, Charles Dickens, Ernest Hemingway, Harper Lee and Helen Keller. They’re my heroes, and I think of them as mentors. I see their smiling faces as I climb the stairs and feel that they’re watching over me as I write.
At the office Open House—just like the one at my home—we serve some delicious appetizers. In Call Me Mrs. Miracle, Lindy Lee orders Holly to throw a Christmas party for her staff at the very last minute. Emily Merkle (aka Mrs. Miracle) saves the day by suggesting Holly contact the women at Heavenly Delights, who provide a selection of finger foods, appetizers and desserts that—true to their name—delight everyone.
I encourage you to share these heavenly appetizers with the special friends in your life—at Christmas and at every other occasion!
Deviled Crab Cakes with Cive Cream
MAKES 24
¼ cup mayonnaise
3 tablespoons snipped fresh chives
1 tablespoon fresh lemon juice
1 teaspoon honey
1 teaspoon Worcestershire sauce
½ teaspoon dry mustard
12 ounces crab meat (fresh or canned and drained)
Salt and cayenne pepper
¾ cup Panko or other fine bread crumbs
TOPPINGS
Sour cream
Paprika
Snipped fresh chives
These are bite-sized cakes. For heartier appetizers, form bigger cakes and bake them longer.
In a large bowl, combine first 6 ingredients. Fold in crab meat, salt and cayenne pepper. Stir in 4 tablespoons of bread crumbs until mixture just holds together. Place remaining bread crumbs in a shallow bowl.
Roll crab mixture into large walnut-sized balls. Drop balls into bread crumbs in bowl; gently roll balls until coated. Place on a baking sheet; gently press to flatten slightly. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
Preheat oven to 400°F. Remove plastic; bake for 20 minutes, until crisp, golden and warmed through.
Top cakes with a tiny dollop of sour cream, a sprinkle of paprika and minced chives.
TIP: Remember to pick over the canned crab meat to make sure there are no tiny pieces of shell.
Roast Beef and Baby Arugula Toasts
MAKES 16
16 thin diagonally cut baguette slices
Olive oil
4 tablespoons crumbled goat cheese
¼ cup thinly sliced roasted red peppers (from a jar)
1 teaspoon chopped fresh thyme
½ teaspoon sherry or red-wine vinegar
16 very thin slices rare roast beef
16 baby arugula leaves
Salt and black pepper
These elegant bites are really just a few great ingredients piled on top of crispy toasts. The red pepper mixture can be made 1 day ahead and stored in the refrigerator. The toasts can be baked a few days in advance.
Preheat oven to 300°F. Place baguette slices on a baking sheet; brush with oil. Bake for 15 minutes, until lightly golden and crisp. Let cool; spread with half of the goat cheese.
In a small bowl, combine red peppers, thyme and vinegar. Top toasts with folded roast beef, a small mound of the red pepper mixture and an arugula leaf. Dot with reserved goat cheese. Season to taste with salt and pepper.
TIP: Tiny curls of baby arugula are the perfect topping for these appetizers. Other options: a sprig of frisée lettuce or a parsley leaf.
Caesar Salad Bites
MAKES ABOUT 24
1 cup finely diced white bread (from about 2 slices)
1 tablespoon olive oil
Salt and black pepper
¼ cup prepared Caesar salad dressing
1 tablespoon fresh lemon juice
3 tablespoons grated Parmesan cheese
2 heads Belgian endive
Garnishes: croutons, grated cheese
America’s favorite party salad goes portable, thanks to crunchy endive boats.
Preheat oven to 350°F. In a medium bowl, toss bread cubes with oil; season with salt and pepper. Spread cubes on a rimmed baking sheet. Bake 6 to 8 minutes, until toasted and crisp, stirring occasionally.
Meanwhile, in same bowl (no need to wash), stir salad dressing, lemon juice and 1 tablespoon of Parmesan until blended.
Trim tough ends from endive; peel off about 24 of the largest leaves from heads. Stack leaves; trim stack so each leaf is about 4 inches long. Chop remaining endive heads, along with trimmings from stacks. Add chopped endive to the bowl with remaining 2 tablespoons of Parmesan; toss to coat. Spoon salad onto each endive spear. Garnish with croutons and grated cheese.
TIP: Cut the bread for croutons into very small cubes; premade croutons are just too big for these little bites.
Spanish Tortilla with Crispy Bacon
SERVES 8
4 slices bacon
1 tablespoon plus 1 teaspoon olive oil
1 pound (about 4 medium size) boiling potatoes (such as Yukon Gold), halved lengthwise and thinly sliced
1 small onion, very thinly sliced
Salt and black pepper
8 large eggs
1 teaspoon chopped fresh thyme
Serve this always-satisfying dish just about any time—as an appetizer at a cocktail party, an entrée for a light supper or a hearty brunch main dish.
In a 10-inch nonstick skillet over medium heat, cook bacon until crisp. Transfer to a paper-towel–lined plate to drain. Coarsely chop.
In a large bowl, toss 1 tablespoon of the oil, sliced potatoes, onion, and salt and pepper until potatoes are coated. Warm bacon drippings in same skillet over medium-high heat until shimmering. Reduce heat to medium-low and add potato mixture. Cover and cook for 25 minutes, until potatoes are tender, stirring every 5 minutes.
In same large bowl (no need to wash), whisk eggs, salt and thyme until blended. Stir in bacon. Add egg mixture to potatoes in skillet and cook for 30 seconds, shaking pan and gently stirring mixture. Reduce heat to medium, cover and cook for 6 minutes, gently shaking pan every 30 seconds. The top should be just set and no longer wet to the touch.
Run a rubber spatula around edges of skillet to loosen tortilla. Shake pan back and forth; the tortilla should slide around in pan. Place tortilla onto a large plate. Put another large plate over tortilla; invert plates so that the browned side is up. Slide tortilla, browned-side up, back into skillet. Set skillet over medium heat. Cook for 5 minutes, until bottom is golden and eggs are cooked through, gently shaking pan often. Slide tortilla onto cutting board. Cut into squares or wedges.
TIP: The skin on a Yukon Gold potato is so thin that there is no need to peel it.
Warm Spinach and Artichoke Dip with Garlic Crostini
SERVES 16
DIP
1 can (14 ounces) artichoke hearts, drained
½ small shallot, chopped
1 garlic clove, chopped
1 box (8 ounces) cream cheese, at room temperature
½ cup sour cream
1/3 cup mayonnaise
½ cup grated Parmesan cheese
Salt and black pepper
1 bag (8 ounces) baby spinach leaves
½ cup shredded mozzarella or Monterey Jack cheese
CROSTINI
¼ cup olive oil
1 garlic clove, smashed
20 thin, diagonally cut baguette slices
Now that tender baby spinach is so readily available, there’s no need to hassle with thawing and draining frozen spinach in order to make this much-loved dip.
For dip: Preheat oven to 375°F; position rack in center of oven. In food processor, combine artichoke hearts, shallot, garlic, cream cheese, sour cream, mayonnaise, Parmesan cheese and salt and pepper. Pulse until just combined, scraping down the sides of the bowl. Gradually add spinach to bowl, one big handful at a time, until all the leaves are blended.
Scoop mixture into a 2-quart casserole; sprinkle with mozzarella cheese. Bake for 25 minutes, until the cheese is melted and dip is warmed through. Serve warm.
For crostini: Pour oil into a small cup; add smashed garlic clove and let sit for 5 minutes. Preheat oven to 300°F. Place bread slices on a baking sheet; brush with garlic oil. Bake for 10 to 15 minutes, until lightly golden and crisp.
TIP: Add the spinach a handful at a time; the whole bag won’t fit in the bowl of the food processor all at once.
Prosciutto and Sun-Dried Tomato Pinwheels
MAKES ABOUT 55
1 sheet frozen puff pastry, thawed according to package directions
1/3 cup sun-dried tomatoes (packed in oil), drained and finely diced
2 ounces thinly sliced prosciutto, cut into thin strips
¼ cup shredded fontina or Swiss cheese
2 tablespoons grated Parmesan cheese
Black pepper
1 egg beaten with 1 teaspoon of water, for egg wash
Use this recipe as a starting point—feel free to alter the filling as you like. Some ideas: roasted red peppers and salami, ham and whole-grain mustard.
On a lightly floured surface, roll out thawed pastry to a 10-by-15-inch rectangle; cut in half lengthwise. Spread a thin layer of the tomatoes on both rectangles, leaving a ½-inch border around the edges. Top with prosciutto strips, fontina and Parmesan cheese. Season with pepper.
Starting at the near long edge, tightly roll the pastry pieces into two long logs. Brush long borders with egg wash; press to seal closed. Transfer logs to a large baking sheet and freeze for 30 minutes until firm.
Line 2 large baking sheets with parchment paper. Trim the uneven ends from each log. Cut on the diagonal into ¼-inch-thick slices; set pinwheels 1 inch apart on baking sheets. Freeze until firm.
Preheat oven to 375°F. Bake for 20 minutes, until lightly golden. Serve warm.
TIP: The frozen sliced pinwheels can be stored in a resealable plastic bag and frozen for up to 1 month.
Green Pea Hummus with Everything Pita Crisps
MAKES 36 CRISPS AND 1¾ CUPS DIP
HUMMUS
1 package (10 ounces) frozen baby sweet peas, thawed
½ cup canned drained chickpeas
½ cup grated Parmesan or Romano cheese
¼ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
½ garlic clove, minced
Salt
CRISPS
3 pita rounds, each cut into 6 wedges, then split open (to make 36)
Olive oil cooking spray
1 tablespoon poppy seeds
2 teaspoons sesame seeds
2 teaspoons large-grain sea salt
Inspire your guests with a party dip that’s actually nutritious. For best flavor, use extra-virgin olive oil.
For hummus: In food processor, pulse all ingredients until smooth. Transfer to a serving bowl.
For pita crisps: Preheat oven to 350°F. Arrange pita wedges on a baking sheet, cut-side up. Lightly coat with oil spray. Sprinkle with poppy and sesame seeds and salt. Bake for 16 minutes, until golden and crisp, turning sheet to bake evenly.
TIP: Hummus may be made up to 4 days in advance and stored in the refrigerator. Bring to cool room temperature and stir in warm water to loosen the texture if needed.
Black Bean Tortilla Cups
MAKES ABOUT 40
1 can (15½ ounces) black beans, drained and rinsed
2 small plum tomatoes, seeded and finely diced
1 ripe avocado, halved, pitted, peeled and diced
½ cup chopped fresh cilantro
2 tablespoons fresh lime juice
Salt and black pepper
Ground cumin, to taste
40 cup-shaped tortilla chips (such as Tostitos Scoops)
Fill these bites just before serving or the chips will get soggy. No need to worry about them wilting on the serving platter; they won’t last that long.
In a medium bowl, combine all ingredients except chips. Season to taste.
Arrange tortilla chips on a platter. Using a small spoon, fill chip cups with bean mixture. Serve immediately.
TIP: Recipe calls for plum tomatoes because they are widely available year-round. Use whichever variety looks good in your market.
Mushroom and Caramelized Onion Tart
SERVES 16
1 sheet frozen puff pastry, thawed according to package directions
1 tablespoon unsalted butter
1 carton (10 ounces) white mushrooms, trimmed and sliced
½ medium onion, thinly sliced
1 tablespoon chopped fresh oregano
Salt and black pepper
2 ounces soft goat cheese, crumbled
This savory tart is best served warm, but you can complete the recipe through step 2 up to 4 hours in advance. Top the crust with the veggies and bake just before serving.
Preheat oven to 400°F. On a lightly floured surface, roll out thawed pastry to a 15-by-10-inch rectangle. Transfer to a baking sheet. Using the tines of a fork, score all around the perimeter of the dough to make a 1-inch border. Using points of the fork, prick all over the inside of the dough. Bake for 10 minutes, until golden. (Dough may puff up a bit.)
Meanwhile, melt butter in a medium nonstick skillet over medium heat. Add mushrooms and onion; cover and cook for 15 minutes, until tender and all the liquid has evaporated, stirring often. Reduce heat if onion is scorching. Stir in oregano, salt and pepper. Drain any liquid remaining in pan.
Spread mushroom mixture over crust. Sprinkle tart with goat cheese. Bake for 10 minutes, until crust is cooked through and cheese is lightly golden.
TIP: Sautéing mushrooms bring out their flavor. Just make sure you cook them in a hot pan with plenty of room for the juices to evaporate.
Cool Tzatziki Dip
MAKES 2 CUPS
1 large cucumber, peeled and seeded
Salt and black pepper
½ small garlic clove, minced
2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 cup plain Greek yogurt
A fresh yogurt-and-cucumber dip is a healthy choice in this season of excess. Serve it cold with cut-up veggies and pita crisps.
Dice cucumber as finely as possible; place on a double-thick stack of paper towels. Lightly sprinkle cucumber with salt; let sit for 5 minutes to draw out moisture. Use paper towel to pat dry and blot moisture from cucumber.
In a medium bowl, combine chopped cucumber, garlic, mint, lemon juice and oil. Stir in yogurt. Season to taste with salt and pepper and additional lemon juice. Refrigerate for at least 1 hour.
TIP: Greek yogurt differs from conventional yogurt in that it has been strained to remove the whey. This process also removes excess water, resulting in thicker, creamier yogurt. It’s perfect for concocting party dips.
Real Sour Cream and Onion Dip
MAKES 2 CUPS
2 tablespoons unsalted butter
1 tablespoon olive oil
2 large onions, thinly sliced (about 3 cups)
¼ teaspoon cayenne pepper
Salt and black pepper
4 ounces (½ box) cream cheese, cut into chunks, at room temperature
¾ cup light or regular sour cream
¼ cup light or regular mayonnaise
Not for the faint of heart; this dip is super-rich and creamy. Serve at cool room temperature with chips and cut-up vegetables.
Warm butter and oil in a large nonstick skillet over medium-low heat. Add onions, cayenne, salt and pepper; cook for 10 minutes, stirring often. Reduce heat to low; cook for 20 minutes, until onions are a golden brown and caramelized, stirring often. Let cool.
Transfer onions to a food processor; pulse until chopped. Add cream cheese, sour cream and mayonnaise; pulse until blended. Season to taste with salt and pepper.
TIP: Cream cheese must be at room temperature in order to blend properly.
Cristmas Eve Eggnog
SERVES ABOUT 12
6 large eggs, separated
1 cup granulated sugar
3 cups whole milk
1 vanilla bean, split lengthwise
Salt
½ cup brandy
1 cup heavy cream
Garnishes: Ground nutmeg, chocolate shavings, cinnamon sticks
This classic eggnog recipe calls for warming the egg yolks to assure a decadent, delicious yet safe drink for your party guests. (Except, of course, for children!)
Place a large bowl in a larger bowl of ice water; set aside.
In a medium bowl, whisk egg yolks and ½ cup of the sugar until thick, for about 2 minutes.
In a medium saucepan over medium-low heat, bring milk, vanilla bean, and pinch salt to a simmer. Remove from heat; whisk 1 cup of this hot milk mixture into the yolks. Slowly pour yolk-milk mixture into milk remaining in saucepan. Place pan over medium heat; cook, stirring constantly with a wooden spoon, until mixture reaches 160°F and is thick enough to coat the back of spoon.
Strain eggnog base through a fine-mesh sieve into bowl in ice bath. Let cool for about 20 minutes, stirring occasionally. Cover and refrigerate until chilled, for about 1 hour.
Whisk brandy and cream into chilled eggnog. In large bowl using an electric mixer on high speed, beat egg whites until soft peaks form. Add remaining ½ cup sugar; beat on high until stiff peaks form. Gently fold whites into eggnog until blended. Cover, refrigerate for several hours or overnight, or until cold. Pour into a pitcher to serve. Garnish servings as desired.
TIP: Vanilla beans are the dried seedpods of the vanilla plant. To use, slice the long pods open lengthwise to expose the tiny seeds inside.
The Holiday Table
This season, dress up your holiday meal with these simple and lovely ideas.
For a fun, whimsical setting, use a variety of Christmas tableware. Throughout the year, collect vintage Christmas plates, platters and bowls at tag sales or online auctions. Set your table with all of them at once.
You can never have too many candles. Nestle candles of all sizes into glass or pottery pedestals or cake platters. For the most elegant look, purchase candles all in the same color. For an added holiday touch, draw designs on the candles with metallic pens (such as Sharpies) or tie holiday ribbons around each candle.
Add sparkle with glittering candles. How to: In a large cardboard box, place a few candles and lightly coat with spray adhesive (find it at craft stores). Gently spoon fine glitter over the candles; remove to a wire rack and let dry overnight.
Silver accents add luster to the table. Line a large silver bowl with evergreen boughs and juniper branches (with blue berries attached). Lightly coat small pinecones or hemlock cones with silver metallic spray; nestle these among the branches, along with small silver tree ornaments.
Where Shall I Sit?
Personalize table settings with creative ideas for homemade place cards for your holiday celebrations.
Make a tiny, take-home Christmas tree for each dinner guest. For each tree, cut a thick branch into thin rounds with flat bottoms. Using a sharp point, poke a hole in the center of each base. Insert small evergreen sprigs into holes. Nestle a small name tag in the branches, or use as a star to top the tree.
Personalized Christmas ornaments add a splash of fun to the table. Buy several small ornaments that match your table linens. Using metallic pens, write guests’ names on ornaments and rest them against wine glasses.
Make a sweet first impression with small-fruit place cards. The stems of seckel (a miniature variety) pears or lady apples can hold paper name tags punched with holes and tied in place with ribbon. Other place holders: clementines (use whole cloves to attach the tag), sweetgum seeds and jack-be-little pumpkins.
Tuck holiday greenery nosegays into napkin rings. Bind small pine boughs (or fresh rosemary branches) together with raffia into a small bouquet. Write guests’ names on a small piece of cardstock punched with a hole. Using colored twine or embroidery thread, tie name tag to bouquet.
Use glowing votive candles to direct guests to their seats. Cut a piece of vellum or parchment paper to completely wrap around a small votive holder. Write guests’ names on paper. Wrap paper around votive, and secure with double-sided tape. Remember to write guests’ names on both sides of the candle, so that others can read the names from across the table.
