Posts from the ‘Seasonal’ Category

NO STRESS RECIPES FOR MOTHER’S DAY

In preparing this article a few weeks head of its posting date and over a month in advance of the holiday, I realize, due to the present Corona Virus precautions, I need a crystal ball to plan for Mother’s Day. I hope, by then the social vigilance will be over, people will be eager to get out, restaurants will focus on making the most of their busiest day of the year-as they should, this is a rough time for them. On the other hand, it’s possible some families will have discovered a new togetherness or traditionally ptrfer to celebrate the day privately. So rather than addressing particulars of a situation I can’t foresee, I’m dusting off a post from two years ago. It’s totally as fitting now as in 2018, as is No Stress Recipes for Mother’s Day, the book it discusses.

Ever since Mother’s Day was declared a holiday in 1914, its purpose has been to provide Mother with a day free from work. The main focus is to present her, as guest of honor, with a lovely dinner, a tradition which has grown over the past century. In fact, Mother’s Day has become the busiest day in the year for restaurants.

However, times have changed and most mothers now work out of the house or away from it, rather than IN it. Dinner out isn’t the special treat it used to be. Many families want to personalize Mother’s Day by taking an active role in the dinner. The idea is fine but the success of the venture depends on the kitchen experience but more importantly the attitude, of the others involved. Without proper guidance this can be a disaster and a nightmare for Mother, not a delight.

‘Proper’ in this case means ‘responsible’ and even a kitchen novice can pull off a great dinner if they are serious about doing it, have a bit of patience and can read . I realized this several years ago when two neighborhood children heard I was ”in the cooking business” and asked if I’d help them make a nice day for their mother, while their father was deployed in the military overseas . The experience inspired No Stress Recipes for Mother’s Day, a book of adult pleasing recipes modified for easy preparation and for child-friendly participation with monitoring.

That holiday’s menu was so successful, that their father appealed to me the next year. He had been transferred and the family was moving within days. He asked me to plan a Mother’s Day menu that would give his wife a break, but wouldn’t interrupt their schedule by stopping to go out or require them to unpack any utensils. Menus and recipes for both years are in the book as illustrations of the fact that lovely meals can be made even by children with a little help and a lot of equipment isn’t always necessary.

The recipes in the book cover not just dinner but all three meals plus desserts, to give Mother a full day away from the kitchen. Dishes include: Baked Eggs in a Cloud, Fast Fruit Crisp, Breakfast Turnovers, Greek Pita Pockets, Spaghetti Squash Primavera, Tuna and Bean Salad, Pork Loin with Apricot Glaze, Chicken in Orange Sauce, Salmon with Mustard, Chocolate No-Cook Bars, Easy Berry Angle Cake #1 and #2, Zebra Cake and many more to choose from-all simple to make and delicious to eat. See the full list of dishes below, you’ll find several you like.

So if you want to try making a dinner for Mother at home or simply want to add some restaurant quality, simplified recipes to your repertoire and/or get the family involved in making delicious meals here’s your chance. No Stress Recipes for Mother’s Day is the guide you need. Find it on this site’s Bookshelf and Kindle. Price $3.99

RECIPES IN THIS BOOK

GOOD MORNING

Baked Eggs in a Cloud – – Page 27

Cheese Pocket Biscuit – – Page 3

Eggs Adeline – – Page 26

Eggs Aurora- -Page 3

Eggs Parmesan—Page 4

Fast Fruit Crisp – -Page 4

French Toast – -Page 4

Frittata – – Page 5

Store Purchased Pancakes and Waffles – – Page 5

Turnovers – – Page 5

Toad in Hole – – Page 28

Yogurt & Bananas – – Page 6

HIGH NOON

Most Mothers favor light, healthy lunches, so I’m concentrating on that type of recipe here.

Recipe Listings:

Cheesy Toasted Tuna Sandwiches – -Page 6

Classic Quiche Lorraine – – Page 7

Greek Pita Pockets – -Page 7

Monte Cristo Sandwiches – – Page 8

Orange Banana Salad – – Page 8

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Spaghetti Squash Primavera – – Page 8

Spinach Salad – – Page 9

True Deli Style Sandwiches –Page 9

Tuna and Bean Salad – – Page 9

Vegetable Wraps – – Page 10
Waldorf Salad – – Page 10

Zucchini, Onion Bean Salad – – 11

DINNER TIME

Recipe Listings:

Beef Kabobs – – Page 12

Chicken in Orange Sauce- – Page 12

Chicken with Mustard and Honey – – 13

Chip’s Chuck Roast – – Page 13

Cornish Hens with Wild Rice and Grapes – – 24

Flounder Rolls – – Page 14

Grilled Swordfish Steaks with Melon Salsa – – Page 14

Pork Chops Basil – – Page 15

Pork Loins with Apricot Glaze- -Page 15*

Pork Rosemary – – Page 16*

Salad Nicoise — 17

Salmon with Mustard – – Page 18

Stew on a Grill – -Page 28

*Can also be made with turkey tenderloin whole or sliced

DESSERTS

Recipe Listings:

Cheesecake Bars – – Page 19

Chocolate No-Cook Bars – – Page 19

Easy Angel Berry Cake # 1 – – Page 19

Easy Berry Angel Cake # 2 – – 19

Fruit Pizza – – Page 20

Fruit Rustica – – Page 20

Meringues – – Page 21

Mock Black Forrest Sheet Cake – – Page 22

Pistachio Pie – – 22

Puff Pastry Tower- – Page 23

Wrapper Fruit Cups – – 23

Zebra Cake – – Page 23

HOLIDAY LEFTOVERS TURN INTO PARTY CANAPES

Normally I don’t repeat a posting especially within a year, but this received so much response that  I thought it might prove helpful, with a few upgrades, to people again this year. Si here goes…

 This week which is rather unique in itself. The hustle and bustle, the seasonal rush and ‘official’ parties, even the BIG day with its feast, are all past. The pressure and stress are gone but we’re still in holiday mode because New Year’s is coming up. It’s the perfect time to make good on all those promises to “Get together over the holidays.” I’m not referring to serious entertaining, a party or dinner, but it’s a great time to sharing an hour or two with old friends over a glass of wine. It’s also a time when people are more apt to drop in.

Whether we have time to plan these gatherings or they’re impromptu we want whatever we serve our guests to be welcoming and well received, but we’re shopped out, tired of cooking, with a refrigerator full of leftovers and no desire to add more. The solution is to use some of the leftovers and/or pantry items, but what and how to do it quickly is the question. 

To give some answers I’ve collected suggestions from a book I’m writing on appetizers. It’s led to the longest post I’ve ever done or may ever do, but there are so many ideas, and I want you to have lots to work with, including ways to use excess bread or make substitutes for crackers and chips.

This is the time to “think outside the box” because many recipe solutions can include those forgotten, but age defiant items hiding in the back of the cupboard, the can of anchovies or jar of artichoke hearts. Several are based on products usually in stock, especially when preparing event dinners, different cheeses, packages of shredded cheese, olives and herbs but mainly things just regularly on hand like ketchup, mustard and mayonnaise. Most don’t require more than one ingredient that may need to be purchased. They’re all totally “doable” on quick notice. On the other hand if you anticipate an impromptu occasion, picking up a few things in advance helps, cream cheese, sun dried tomatoes or a jar of tapenade for instance. The old Boy Scout code—

Let’s start with cracker substitutes then move on to the contents of a platter for guests, starting with things to use the crackers. Finally we can look at self-contained platter fillers like bruschetta. I list 7 varieties of bruschetta at the end of this post, so read on—

Have no crackers? Don’t as the Brits say “go crackers.” There are other ways to provide things to hold a dip or spread, that will win you raves, even if you couldn’t get to the store. For the diet conscious, sliced apples, wiped with lemon water to prevent browning, and peeled, sliced jicama, which stays crisp and doesn’t brown, are nice, fresh alternatives.

1) Flour tortillas, and pita breads (the latter opened to make two circles), cut in wedges, sprayed lightly with oil and sprinkled with lemon pepper, onion powder, garlic powder, or any similar seasoning of your choice, and dusted with paprika, for color, then baked on a foil lined cookie sheet, at 350deg. for 8-10min .make wonderful presentations, and really add taste, especially if the tortillas are tomato or spinach, and the pitas are wheat or flavored.
2) Don’t forget bread either. There are really good “party loaves” in the market, usually found near the Deli counter. If you are planning ahead, they keep well frozen and served by themselves or cut and toasted, depending on the use, they can really enhance flavor.
3) You can also make your own. My personal favorite is real Jewish rye, thin sliced, cut into bite size, and lightly toasted. Slices of French or Italian bread, can also be treated the same. Plain loaf slices can be rolled and cut into triangles, sprayed with cooking spray and baked at 350 deg. for 5-8 min Bagels, sliced and toasted are good too.
4) All of the above suggestions keep for about a month in air-tight containers, so make lots at a time and have them on hand!

Actually, nothing is more acceptable than a gourmet cheese platter, and many are now available in the supermarket. It’s eye-catching, fresh, looks tempting, and stays that way. Different cheeses left over from an earlier occasion, can be trimmed neatly, or cubed and presented, grouped, on a platter. If too little to use that way, consider using the leftovers in a spread or in small cubes with leftover cubed ham on a toothpicks. Mild cheeses, like Brie and Gruyere can be presented this way with cubes of turkey.  To dress up the little kabobs, add a cherry, some raisins or craisins and perhaps a dip such as this with the herb addition suitable to the meat.

Easy Dip:
1 envelope beef bouillon dissolved in ¼ cup water –allows the dip to become a mold(optional)
½  cup cream cheese
½ cup sour cream or plain yogurt
¼ tsp. each onion and garlic powder
1 tsp. strong herb and/or spice of choice or 1 ½  tsp. spicy brown mustard
Mix well or blend until smooth. Chill before serving.

Another solution for ham is to pair cubes with canned pineapple chunks on toothpicks. It can also be paired with slices or chunks of dill pickle—Kosher please—or melon. An easy appetizer, if you’re going to shop, uses deli  ham, from smoked turkey to real Prosciutto Crudo, suit your taste and budget. Get it thinly sliced, not shaved, and wrap a slice around a quartered kosher dill pickle spear. Secure with 3 toothpicks and cut in thirds. Similarly, slice the melon in 1 inch wedges, remove rind wrap with the ham and cut in 1inch pieces secured with toothpicks. 4 oz. of meat should yield about 24 appetizers with pickle, and about 20 or 22 with melon, because the meat may need to overlap more. Draping a piece of real Prosciutto Crudo, or even a thin slice of  high quality ham over a 2 inch wedge of melon is the classic Italian first course Prosciutto con Mellone, an ever popular, elegant offering.

 Cream cheese has numerous uses in appetizer recipes. One quick, easy and tempting one is to mix it to taste with bottled horseradish and spread it on rounds, about 1/8in. thick, of Lebanon bologna. If you are not familiar with this deli meat, it’s made of beef, looks fatty, but is actually very lean, and has a smoky, salty tang that is interesting, unique and pleasant. Spread on one slice, it can be rolled, or covered with another and cut in wedges. Separated by layers of waxed paper these keep well for a day in the refrigerator. 8 slices, about 4 oz., of meat yields about l6 half rolls or 32 wedges.

Served by itself, a block of cream cheese can be a stunning appetizer with a covering of Tapenade.  If you are in need of something to serve fast, open an 8oz. package of cream cheese, and spoon about 4-6oz. of tapenade, jarred or your own, diagonally over it. Serve with crackers or other spreadables. Tapenade is originally French made chiefly with capers, black olives, anchovies and lemon juice. Now it includes any of several mixtures used as dips or spreads. I chop sun-dried tomatoes, onion, olives garlic and oil.  See page9 of this post. Chopped marinated mushrooms, artichoke hearts, smoked oysters or mussels can also cover the cheese, as can a spicy rather than mild chutney.

Most importantly cream cheese is the base of most spreads. Consistency can be controlled with the addition of sour cream or yogurt  to convert the mixture to a dip or adjusting the amount to enable the items to stand independently. A few examples using the most frequent holiday leftovers follow.

Turkey Spread
4 oz. cream cheese
4 oz. sour cream or plain yogurt
1 cup finely diced and shredded cooked turkey or chicken
½ tsp. onion powder
½ tsp. garlic powder
1/3 cup finely chopped black olives
1 tsp. dried dill OR thyme OROR curry powder
Mix well and chill. Optionally omit cream or yogurt and use 8 oz. cream cheese. Form into small balls and roll in chopped pecans.

Olive Pate: Mix leftover tapenade with cheese base, adjust seasonings and serve OR combine
11/2 cups pitted mixed green and black ripe olives – finely chopped
1 garlic clove – crushed
1 lemon zest finely grated
4 tsp. lemon juice
½ cup fresh bread crumbs-wheat works well
½ cup cream cheese- not low fat
Salt and pepper
Fresh parsley or lemon slices to garnish
Mix all the ingredients and combine well. A machine can be used, but use care. Over processing will result in a muddy colored paste. Place in a covered container and chill for several hours. Serve with toast rounds or toasted bread. Makes 2 cups

Ham and Cheese Pate: This can be made from leftover turkey and ham or Deli meats.
8 oz. chicken breast cooked in fine dice—substitute turkey
3 1/2 oz. cooked lean ham in fine dice
1 garlic clove finely chopped
½ cup cream cheese – low fat is fine
1 tsp. grated lime zest + to garnish
2 Tbs. lime juice
½ bunch fresh parsley – stems removed – finely chopped- substitute 2 Tbs. dried
Salt and pepper
Mix all the ingredients well in a bowl. Cover and chill for several hours. Garnish with parsley and serve. Makes about 2 cups

Bleu Cheese Spread: Packaged salad crumbles work well here
6 oz. bleu cheese – any type Danish, Roquefort,  Gorgonzola
8 oz. cream cheese
1 Tbs. Worcestershire Sauce
1 Tbs. dried minced onion
2 Tbs. White wine
Blend well, place in crock for serving and chill

Cheddar Balls
½ cup shredded cheddar cheese –commercially packaged is fine
3 oz. cream cheese
1 tsp. salt
Red pepper
1 tsp. Worcestershire sauce
1 Tbs. paprika
1 Tbs. chili powder
Combine the paprika and chili powder and set aside. Mix all the other ingredients and form into small balls. Roll the balls in the paprika-chili powder mix and chill before serving. 

Ham and Cheese Balls

½ lb. cooked ham – ground
5 oz. cream cheese
2 Tbs. Worcestershire sauce
1 Tbs. Ketchup
1/8 tsp. red pepper
1 tsp. lemon juice
½ tsp. salt
Minced chives, finely ground toasted nuts or finely grated sharp cheese
Combine the first 7 ingredients, and shape into meatball sized balls. Roll in optional choice of the last ingredient. Chill until very firm before serving.

Italian Stuffed Tomatoes
24 cherry tomatoes – tops sliced off and seeds carefully removed
2 cups whipped cottage cheese or soft cream cheese
1 Tbs. dried basil
1 Tbs. dried oregano
1 Tbs. garlic powder
Salt & pepper
24 large capers
Mix cheese and spices and chill for a few hours to allow flavors to meld.  Stuff tomatoes and top each with a caper.

Mayonnaise is also useful in creating on-the-spot spreads
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Deviled Ham: Shredded leftover ham works here simply adjust seasonings
1 can deviled ham
1 Tbs. Dijon mustard
¼ cup mayonnaise
2 tsp. India relish— or finely chopped sweet pickles
Mix all ingredients and chill. Makes 1 cup
NOTE: This mixture can also be used to stuff cherry tomatoes or lightly boiled mushroom caps.

Pimento Spread
8 oz. shredded cheddar cheese
½ cup mayonnaise
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
(1) 2 oz. jar pimentos drained and chopped- liquid reserved-or 2 jarred red peppers
3-4 seeded, chopped jalapeños – depending on taste
Mix all ingredients with a spoon until just chunky for a spread. Add the reserved juice to liquefy if desired as dip. Chill. Makes 1 ½ cups

Then there are the normal pantry supplies that can ride to the rescue or that item you never did find a use for.
Tuna Spread:
(1) can 6 ½ oz. solid white tuna in water – drained
1 cup sour cream
3 Tbs. finely chopped celery
2 Tbs. chopped pimento-or jarred red pepper
1 tsp. Worcestershire sauce
3 drops Tabasco
1 Tbs. chopped fresh parsley-or 1 tsp. dried
Stir to combine all ingredients. Chill well. Garnish with fresh parsley. Makes 1 ½ cups.

Deviled Egg Dip:  A simple dip to make from in house items is actually an old family favorite and can do triple duty as a sandwich spread or dressing for a wedge of lettuce. This is a “to taste” recipe rather than an exact one, but the rigid rule to success is that the whites are chopped alone, and the yokes crumbled into the mixture at the end of mixing.
4 hard boiled large eggs – whites finely chopped – yokes reserved
¼ cup mayonnaise
1 Tbs. Spicy Brown Mustard (or more to taste)
¼ tsp. Red Pepper – or to taste
Mix everything but the yokes. Then crumble them in. Mixture will be stiff, but will become more liquid as the flavors meld. Refrigerate at least one hour, adjust seasoning before serving. Makes 1 cup. (Note-Excellent with potato chips)

Baked Bean Sandwiches
(1) 15 oz. can Boston baked beans
2 Tbs. ketchup
1 Tbs. spicy brown mustard
1 Tbs. horseradish
½ lb. loaf of Jewish Rye bread sliced thin
Bake the beans until still soft but with little sauce. Mash them with the ketchup, mustard and horseradish, adjusting the taste as you do so. Spread the mixture on one side of half the bread slices and top with the other half. Cut each sandwich into 3 or 4 finger sandwiches. Can be made ahead and refrigerated, covered in plastic wrap, for 1 week, or frozen for 1 month, at this point. Broil until golden on both sides and bubbling. Serve at once.

Hot Dogs in Cumberland Sauce:

1 lb. pkg. hot dogs – any type
(1) 12 oz. jar red current  jelly
¼ cup Dijon or spicy brown mustard
Red pepper flakes or Tabasco to taste
Divide the hot dogs in 6 pieces each. Over medium heat, melt the jelly and mustard together and stir until completely dissolved and combined. Add the hot dog pieces and reduce heat, cook until hot dogs are puffy, @ 5 min. Add hot pepper to taste. Keep hot while serving. Have a cup of toothpicks on the side and some cocktail napkins. Makes 48 pieces

Anchovy Cheese Rolls:
12 slices white bread – crusts removed
6 oz. cream cheese – softened
(2) 3 oz. cans anchovy fillets
Flatten bread with a rolling pin. Spread with the cheese and cut each slice in half. Roll each piece around a piece of anchovy. Fasten with toothpicks and broil 5 min, until brown.

Some items stored in the freezer can help too

Spinach Porcupines:
(1) 10 oz. package frozen chopped spinach-thawed and drained
½ cup finely chopped onion
1 egg beaten
2 Tbs. melted butter + 2 teaspoons
1/3 cup fine bread crumbs
2 Tbs. pine nuts
2 Tbs. grated Parmesan
1 tsp. garlic powder
1 tsp. powdered ginger
½ tsp. ground nutmeg
Dash of pepper
Salt to taste
Mix the spinach, egg, onion butter and breadcrumbs together. Add the seasonings and pine nuts and incorporate well. Shape into equal balls about 1 inch diameter each and place on an ungreased cookie sheet. Bake in a preheated 350 degree oven for about 20 min. or until cooked through and firm. Serve warm with toothpicks.

Zucchini Squares:

3 cups thinly sliced, unpeeled zucchini- a 1 lb. bag of frozen, thawed and drained will do
1 cup Bisquick
½ cup onion chopped
½ tsp. salt
2 Tbs. chopped parsley
1 tsp. dried marjoram or dried oregano
2 cloves garlic mashed
½ tsp. pepper
1/3 cup oil
4 eggs beaten
Mix all the ingredients together and spread in a 13 x 9 x2 inch greased pan. Bake at 350 degrees for 25 min. or until brown. Cut into 1 x2 inch pieces.

Here’s an idea for those who serve beef over the holidays

Beef Tomato Skewers:
1 lb. Deli roast beef sliced ¼ inch thick or leftover roast, even pot roast
½ cup Italian dressing – separated into 2 equal portions
(2) 14oz cans artichoke hearts drained and quartered
1 pint basket cherry tomatoes
(1) 6 oz. can pitted ripe olives – drained
Marinate beef in ¼ cup dressing for several hours. Marinate the vegetables for the same time in the other ¼ cup dressing. Drain the beef, roll up the slices and cut each in ¾ inch pinwheels or chunks if using leftovers. Drain the vegetables and alternately thread one of each with one beef pinwheel or chunk on 4 inch skewers or toothpicks. Makes 48 pieces.

Finally there’s Bruschetta, the ultimate way to use up odds and ends on leftover artesian bread.  It’s angled slices of stale Italian bread, cut ¾ to 1 inch thick, lightly oiled and rubbed with garlic on one side and browned in the oven, (350degs for 10 min.) which can support a great variety of toppings, and once browned, depending on the topping, may or may not be returned to the oven. Some suggested toppings  are listed below, but there are endless ways to make it. Let your imagination truly be your guide—

First a Note: Actually, substitute a thinly sliced French loaf for Italian, keep or change the garlic, substitute and/or add mustard  etc. and change the cheese, it can become a canapé, but watch out – serve at once while hot!

1)  Chopped fresh tomatoes, drizzled with olive oil, sprinkled with salt and pepper to taste and fresh, or dried herbs-basil, parsley, thyme or oregano, topped with a slice of fresh mozzarella, crumbled feta or slivers of Parmigianino-Romano.  If substituting canned diced tomatoes, drain them very well and limit the oil.
2)  Spread the toasted bread with pesto add slices of fresh mushrooms, or sautéed ones and /or karmelized onions or thin slices of tomato and top with slivers of brie, Fontana, gruyere or camembert. This can be served as is, or briefly run under the broiler.
3)  Go veggie! Saute chopped onions and peppers in a little olive oil (This actually can be done by placing them with the oil, just enough to coat, seasoned with lemon pepper to taste, in the microwave on high, allowing 2 min. per cup) top with chopped bits of oil cured sun-dried tomatoes and / or a choice of cheese. Do not allow to stand long.
4)   Try Mexican! Replace the tomatoes with drained salsa and top with cheddar and fresh cilantro. Add a bit of cumin and coriander to taste during cooking. (Optional) Can be run under the broiler, or served at room temperature, but again do not allow to stand long.
5)  For seafood lovers, make a Lamaise dressing of one part ketchup to three parts mayonnaise, add mace to taste. Spread it on the toasted bread and top with shrimp, whole or chopped, crab or lobster interspersed with julienne curly leaf lettuce or spinach. Great for leftover shrimp rings.
6) Be elegant and top the bruschetta with thinly sliced smoked salmon and / or caviar decorated with a sprig of fresh dill. Optionally, a thin spread of cream cheese on the toast would mute the salty taste, for those who don’t care for it. This, especially, makes an excellent first course, as, in fact, do several of the suggestions above.
7)   Tapenades make excellent bruschetta toppings, especially over a spreading of cream cheese. Olive and sun-dried tomato tapenades are now sold in the relish aisle of most markets and keep refrigerated for 2-3 weeks However, because the variety is limited, and they are usually sold only in small jars, it’s really better, and so easy, to make your own, especially if you’re planning on guests, and can do it ahead. A tapenade is simply a combination of any of several ingredients, marinated in olive oil to meld the flavors. Possibilities are: sliced olives, black and/ or green, chopped onion, chopped garlic, chopped peppers red and / or green, fresh and / or roasted, sweet and/ or hot (very little of the latter) slivered pimento, capers, chopped sun-dried tomatoes if oil cured, use some of the oil in the marinade, even ones re-hydrated in water are good  and I find a bit of the tomato water softens the oiliness of the marinade. I’ve had tapenade with anchovies, or smoked oysters added at serving time. Just about anything goes so long and proportions are to taste. I would suggest starting with the olives, which come pre-sliced in cans, think tomatoes, onions, garlic and go from there.

CHEESE AND CAKE ARE EASY AFFORDABLE PARTY FOOD

I was scrolling through my site archives the other day and found this posting from a few years ago. The contents are as current and useful today as they were then, so I thought it might be fun to up-date and re-print it asking what you all think.

“It’s the height of the holiday season, the biggest party time of the year, and I’ll make book that if you entertain you’re going to have sticker shock.  Many basic items have gone up in price. It’s only natural to look for ways to shave costs, while still making your guests feel welcome.

One way to economize is to replace a costly cheese board with homemade cheese spreads, based on the 8oz. bars sold in supermarkets. They don’t take much time, especially with a food processor, offer a wide variety of options, and get you raves. After the party, they can be used in sandwiches, soups, casseroles, even converted to salad dressings. It’s win-win. I offer a few suggestions in “recipes”

The first rule is to avoid packaged canapés, for two reasons. They’re expensive and the leftovers are an exception to my belief that everything can find a use. Prepared appetizers, including topped crackers become soggy, unappealing and fit only for the trash. There are many reasonable options which are tasty and remain fresh. All you need is a little creativity. For example, kosher dill spears wrapped in sliced ham or turkey ham and cut in 1 inch pieces, secured with pretty party toothpicks are a play on the Italian Prosciutto con Melone. In fact, adding some cantaloupe wrapped pieces to the plate makes a colorful presentation. These are a favorite with healthy eaters.

Looking for something hot? A fondue pot is a good investment, or a shiny pot over a candle will do, but not for just fondue. Chunks of a firm fish or thin slices of chicken breast rib boned on bamboo skewers, simmering in herb infused oil or broth are a draw, especially accompanied by a dish of chutney or BBQ sauce.

A can of Jack Mackerel creates an unusual seafood dish that quickly becomes a favorite. Simply drain, gently skin the fish, bone and layer the fillets in a shallow bowl alternately with a splash of cider vinegar, salt and pepper. Depending on the menu, one can serves 6 to 10. It can be made days ahead and the leftovers, with a dash of oil added to the marinade and sliced onion, over lettuce, make a wonderful salad. Add cheese fondue, converted to soup with beer and broth; bruschetta slices with one of the spreads in the recipe section and you have a dinner. This is what I mean by using leftovers!

 On the other hand, if you plan on serving something more substantial, there are some favorite casseroles from my Nov.21 posting, in the recipe section.

Another great option is a dessert party, I have some easy, delicious solutions there too. My go-to is meringues. They’re easy, non-fattening and so very versatile. One tip though, the price of sugar and most of the other pastry ingredients are high now. For several recipes, it makes sense, and it’s easier, to work from mixes. I give recipes on how to convert mixes to cookies, steam pudding and make other desserts but you really should consult Anne Byrn www.thecakedoctor.com for impressive ways to use mixes.

PARTY RECIPE SUGGESTIONS

SPREADS: Most spreads especially cheese ones, can be made in advance. In fact, aging melds the flavors, but they do need a bit of liquor, to be tightly sealed and, of course, all need to be chilled, or they will spoil

CHEDDAR CHEESE: I got this recipe years ago, and since learned that the basis adapts to all sorts off variations. So have some fun experimenting. The leftovers are great on sandwiches too.

Number I: The original
(1) 8oz.bar of sharp cheese-any brand, even the supermarket’s own-yellow or white
1/3 cup of mayonnaise
1/3 cup coarsely chopped pistachio nuts
1 tsp. grated lemon rind
1 Tbs. white wine- or dry sherryBlend all the ingredients but the nuts in a food processor until smooth. Add more mayonnaise or wine if it seems too dry.. Add the nuts and pulse only to combine. Put into a container, seal and. chill.

Number II: This can also be served at a dessert party with spicy cookies or crackers.
To the cheese and mayonnaise add;
¼ cup toasted walnut pieces
¼ cup dried cranberries
1 Tbs. Port
Proceed as above.

Number III
To the cheese and mayonnaise add:
2 Tbs. caraway seeds
2 Tbs. of bourbon or rye whiskey
Proceed as above.

BLUE CHEESE SPREAD:
4oz blue cheese- Even packaged crumbles will do
8oz. cream cheese softened
1 tsp. Worcestershire Sauce
1 Tbs. vodka
Blend until totally smooth and creamy. Pour into crock, cover and chill. Leftovers, with a bit of oil and milk make a great salad dressing!

SUN DRIED TOMATO PATE

½ cup sundries tomatoes in oil

8oz. cream cheese softened

¼ cup=1/2 stick butter

½ cup Parmesan cheese

1 clove garlic
¼ tsp. each dried oregano and basil
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Combine all ingredients in a processor. Pulse until smooth, pausing often .to scrape the sides. Chill at least 4 hrs. before serving; can be served with toasted slices of Italian bread. Leftovers make good sandwiches.

CREAM CHEESE WITH TAPENADE

A variety of Tapenades are sold in supermarkets in small jars, but I usually have the ingredients on hand and make my own. Capers are the base, but ripe olives are the main ingredient, then diced onion and garlic are givens. There should be anchovy, but I sometimes substitute green olives and use either sun dried tomatoes or canned and occasionally add canned mushrooms. I don’t really measure, but a rule of thumb is 1Tbs of everything else chopped to I cup whole ripe olives. Coarsely chop them all together, add enough oil to just cover and let the tapenade rest in the refrigerator for a few days.
To serve, place the cream cheese on a platter and pour about ½ cup tapenade diagonally over the top. Surround with slices of toasted French or Italian bread.

SMOKED SALMON BITES
If you want something in the seafood arena, reasonable but elegant, buy a package of smoked salmon—4oz. will serve about 12. Cut the slices in 1 inch by 2 inch pieces and fold them on a fancy toothpick. Finish with a caper and present them over a bed of greens. If you want to step it up a bit add a small bowl of vodka sauce home-made or bottled, for dipping.  Leftovers are wonderful served in the heated vodka sauce over cooked bow-tie pasta.

Hot Dogs in Cumberland Sauce
(1) 12 oz. pkg. hot dogs-each in 6 pieces
8 oz. jar currant jelly
3 Tbs. spicy brown mustard-or to taste
Dash of hot sauce- optional
Melt the jelly with the mustard in a small saucepan. When smooth adjust tastes and add hot dogs. Continue cooking just below a simmer until hot dog pieces puff. Adjust seasonings again and serve over a flame with toothpicks on the side. Do not allow to cool. Sauce keeps for months chilled and can be reused, but remove meat before storing. Leftover sauce is also good with ham or hot dog pieces and pineapple chunks over rice as a quick meal.

Dessert Party Suggestions- Also See Holiday Desserts in Dec. 12 Posting

EASY BERRY CAKE
A dessert party can be equally affordable. A purchased pound cake becomes a gem. Cut it in 3 layers, and spread the first with frozen fruit, well drained and slightly sweetened, if needed, sliced, canned fruit, again well drained, or a really dense fruit preserve, then with a dessert topping like Cool Whip. Cover with the second layer and repeat. Reverse the order on the top layer, ending with a bit of the fruit arranged decoratively. For parties, I prefer dessert topping to whipped cream. It’s less fattening, keeps better and doesn’t liquefy if standing out awhile. It’s also more reasonable. One pound cake will serve about 6-8. If you need more add additional cakes with different fillings.

As I mentioned before, learning to make MERINGUE is invaluable, party or no party. They make great gifts, a non-fattening craving satisfaction and an impressive party presentation in any of their many forms. They’re easy, but have one rule. The bowl and beaters must be clean and dry and there can’t be any trace of the yokes in the whites after the eggs are separated, or the whites won’t stiffen. The following recipe comes from my menu-cookbook Dinners With Joy.

MERINGUES: Serves 4-6 and the recipe is easily doubled or more.

2 egg whites

½ cup sugar

2 drops cider vinegar

@1/2 tsp. flavoring of choice

Beat egg whites until stiff. Add vinegar, beat to incorporate. Gradually add sugar and beat until glossy. Add flavoring. vanilla, peppermint, almond etc. Drop by teaspoon full on a wax paper lined cookie sheet. Bake in a preheated 250 degree oven for 1 hour. Remove and gently loosen from paper. Allow to cool and store in an airtight container.

To use the yokes, consider an egg based entree such as a frittata. Two eggs are considered one portion, and the yoke can replace one egg. Alternatively, you can make an omelette or simply scramble the eggs for a holiday breakfast.

DACQUOISE: Serves 6-8

1)Draw 3 circles, 9 inches each on waxed paper. When the meringue batter is stiff and glossy, fill in the circles dividing the batter evenly. Bake as above, carefully remove the paper and cool.

2)In a microwave, melt 6 oz. Chocolate with 2 Tbs. water. Keep warm.

3)Beat egg yokes over simmering water in a double boiler. Add 2 Tbs. cool water and continue beating to increase volume. Add yokes to melted chocolate and fold in gently with a rubber spatula.

4)Place a meringue layer on a cake plate and “ice” it with 1/3^rd of the chocolate mixture. Repeat with the next 2 layers.
5)Carefully smooth the top layer and garnish with powdered sugar, colored sugar or ground white chocolate—anything you want—for the holidays, crushed candy canes would work.

There are any number of interesting, economical desserts to be made from PIE CRUST, home-made or purchased.

1) A Rustica (a recipe from my book)–Roll the dough to a 12 inch round. Fill the center with @1 ½ lb. or @ 2 cups prepared fruit, leaving a 2-3 inch margin. Dot with 1Tbs. butter, sprinkle with @1/4 cup sugar, cinnamon if desired Fold by pleating the edges up to enclose the filling, leaving the center open, and bake in a 400 degree oven for 30 min. Slide onto a plate to serve.

2) Tarts—Roll the dough into a rectangle, and cut into squares, never smaller than 4 inches. Put 1 Tbs. for the 4 inch size of jam, or prepared pie filling, in the center. Fold in a triangle, wet the edges and press to seal, Prick the top with a fork a couple of times and bake as above until golden.

Pinwheels—Roll dough to a rectangle and brush with melted butter. Generously sprinkle with sugar and cinnamon, and roll up, starting from a long side. Wet the opposite edge to seal and chill to firm. Slice into ½ inch rounds and, optionally, brush tops with milk. Bake in a preheated 350 degree oven for 8-20 min until golden.

These are just a few suggestions. I’m sure you’ll come up with more on your own to make your party affordable and your entertaining a success.”

HAPPY HOLIDAYS EVERYONE!!!