ENTERTAINIG FROM THE PANTRY
In winter, getting in the holiday spirit means socializing, being entertained and often entertaining. It’s a time to connect with friends, they can drop in, you may run into them and invite them over, or a family member brings some home. Planned hosting is one thing, but when impromptu, it can cause a panic attack, yet this is a frequent event in most homes. The solution is to have a few supplies handy to handle the situation in style.
My husband’s business depended heavily on personal PR, which involved a lot of entertaining, frequently at home, often last minute. I had to learn to adjust my pantry and my food budget to the lifestyle. It actually turned out to be simple, especially for the canapes, involving a set of recipes with shelf or fridge stable ingredients, easily replenished. Of course, planned parties were handled differently but for impromptu ones, this scheme worked.
If the party lasted longer and dinner was involved, or if I hadn’t had time to plan the family meal, I had another set of recipes ready, which range from casual to ‘company’ Check the post of my favorite 3-4 ingredient dinners on Oct. 22, 2020. Pot luck pastas from the pantry recipes offer more casual solutions Check the post for April 4, 2019. I’ve even had guest(s) show up on the actual holiday. Click my post for Dec.23, 2021 for advice when that happens.
So if the idea of spontaneous entertaining unnerves you, relax, I’ve got you covered. You’ll be able to sit back and enjoy the company, and your own hospitality. Just remember when feeding impromptu guests the food should match the occasion –freshly made, depending on a few flavorful ingredients for impact. In preparing for the possibility of unexpected guests, don’t buy gourmet items, shelf stable or not, like caviar, smoked oysters or packaged frozen canapes. They give the impression you’re cleaning out your cupboard or getting rid of leftovers from a previous party. Do, however, stock some upscale crackers, Melba rounds, table water crackers, stone wheat thins ……
RECIPES
A Wedge or Block of Cheese is always acceptable, including the 8 oz. packaged N.Y. Sharp (white not orange), Swiss or Muenster, Provolone or Edam round from the supermarket Dairy Counter. Add a small container of good mustard, whole grain or flavored, plate them with good crackers and this offering can stand alone. So can a wedge of Blue and several other verities found in the supermarket gourmet cheese selection? The important thing I the piece of cheese is untouched. If leftover use it for cooking, sandwiches or salads.
An 8 oz. Package of Cream Cheese is a blank canvas for many toppings. A jar of tamponade from the supermarket, salsa, chutney, toasted, chopped nuts, olive slices, chopped herbs are all options, readily handy, to turn the cheese into a party platter. Cut it diagonally, lengthwise, flip one half over and the wedge forms a tree form, which decorated with toppings makes a quick, impressive party presentation.
Cheese Dips any of the above cheeses makes an excellent base for dip recipes. Leftovers do for small amounts, but I make double or triple the recipe and use the reserve to top off the serving crocks as needed. Most dips are also good for sandwich spreads and modified into salad dressings.
Cheddar Cheese Spreads: These recipes offer suggestions of how to change one to suit your taste. All of the above mentioned cheeses can be substituted for Cheddar.
Number I:
original recipe
(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 sherry
Blend all the ingredients but the nuts in a food processor until smooth. Add more wine if it seems too dry or a bit more mayonnaise to smooth. Add the nuts and pulse only to combine. Put into a container, seal and. chill.
Number II— 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.
Basic Cream Cheese Dips: Each serves 8-10
To 8 oz. cream cheese, 12 oz. sour cream, salt and pepper add:
1) 2 Tbs. dill and 1Tbs. grated onion
2) 1 ½ oz. onion soup mix and 2 Tbs. chopped chives
3) 6 oz. salsa and ¼ cup EACH chopped cilantro and chopped black olives
4) 1 mashed garlic clove, 3 scallions-white part only-sliced thin and 3 Tbs. finely chopped mixed, fresh herbs
For each recipe, blend ingredients and chill well to let flavors meld before serving.
Cream cheese can also be mixed with other stable ingredients to create dips which can be made ahead and stored for multiple servings over the holidays. This is a perfect example of such a dip, which being bright red, fits the season.
Sundried Tomato Pate: Serves 6-8—From Tea Time Journeys by Gail Greco
½ cup oil packed sundried tomatoes-drained, save oil for another use.
8 oz. cream cheese
¼ cup butter
½ cup grated parmesan
¼ cup butter
¼ tsp. EACH dried oregano and basil
½ tsp. rosemary
Blend everything until smooth. Chill at least 6 hrs. before serving.
Here cream cheese is used as a foil to make a quick canape showing off a flavorful food.
Lebanon Bologna Wedges or Rolls*: Makes 48 wedges or 16 rolls
(16) 1/8th inch slices Lebanon bologna = about 1 lb.
8 oz. cream cheese
White horseradish to taste
Mix horseradish with cheese and spread it on the half the round slices of Lebanon bologna. 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. Keeps well chilled in a plastic bag.
*. 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.
Prociutto* with Melon, Dill Pickles, Cheese Cubes or Figs:
4 oz. of meat should yield about 12 appetizers with pickle or figs and about 16 or 18 with melon. With melon this is also popular served in wedges as a first course.
4 oz. Prociutto Crudo, or ‘Country’ ham as it’s sometimes called-alternatively sliced Deli ham or smoked turkey.
¼ melon, preferably cantaloupe but any will do save watermelon OR
1 Kosher dill quartered lengthwise OR 4 slices jarred Kosher dill OR
4 oz. cheese in 10-12 cubes OR
3 raw figs-quartered
*Thin slices of cooked ham, smoked turkey or turkey ham can be substituted.
The meat should be thinly sliced but not shaved. Wrap it around a kosher dill pickle spear. Secure with 3 toothpicks and cut in thirds. Similarly, slice a melon in 1 inch wedges, remove rind, and wrap wedge with a slice of meat. Secure with toothpicks and cut in bite-sized pieces. Cube the cheese or quarter the figs. Cut the meat in 4 crosswise slices and wrap one around each quarter. Store all leftovers chilled in plastic bags.
Hot Canapes– Usually, cooked canapes are a bit over-the-top for drop-in guests, but these 4 are things one might find In a family freezer for everyday use.
Bacon Cheese Bow Ties: 2 per bread slice
1 loaf white or light wheat bread-crusts off
1 lb. bacon
1 jar cheese spread*
Wooden toothpicks
Soak the toothpicks in water for at least 1 hr. Cut the bacon in half crosswise, then each piece in half lengthwise. Spread the bread slices with the cheese, roll up and secure each half with a strip of bacon fastened with a toothpick and divide the roll in two. Bake on a lightly greased sheet in a preheated 400 deg. oven for 10 -12 min. until bacon is crisp, bread is browned and items have puffed into a bow shape. Serve hot or at room temperature.
*The original recipe suggests Cheez Whiz, but I prefer Old English sharp. Any spread will do though.
Hot Dogs in Cumberland Sauce: Makes 48-50 canapes
1 lb. pkg. hot dogs – any type
) 12 oz. jar red currant 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
Meatballs with Dipping Sauces:
Chicken: Makes 12-16 meatballs
1 lb. ground chicken or turkey
2 Tbs. teriyaki sauce
½ tsp. lemon pepper or salt
Pinch cayenne pepper
1 egg
½ cup crumbled feta cheese
Mix all the ingredients together, form into balls and bake on a foil covered baking sheet, in a preheated 350 deg. oven for 30 min. until brown. Serve warm or at room temperature. Apr 11
Beef Meatballs— Makes 18 meatballs
1 lb. ground meat
1 Tbs. Worcestershire sauce
½ hamburger bun in crumbs
½ small onion in fine dice
1 egg
Salt and pepper to taste
Combine all the ingredients except the sauce in a large bowl. Mix together well. Roll into balls about 1 ½ inch diameter. Place, well separated, on a foil covered cookie sheet and bake in a preheated 350 degree oven for 18 min. Cool on the sheet.
TO FREEZE: Freeze meatballs in an air-tight plastic bag on a flat surface, so they don’t crowd together. Best re-heated in sauce thawed, but can be done frozen –increase cooking time to 20 minutes.
For Canapes: Don’t bother to thaw/ Microwave 3-5 min. and serve hot.
Dipping Sauce 1
In a saucepan dissolve a 10 oz. jar of orange marmalade with soy sauce to taste.
Dipping Sauce 2
Mango or peach chutney diluted with enough apple juice, vinegar or herbal tea to blend into a smooth sauce.
Dipping Sauce 3
1 cup sour cream mixed with garlic powder, lemon pepper and finely chopped parsley to taste
Dipping Sauce 4
A bottle of your favorite barbeque sauce
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 white or wheat bread, crusts off, thinly sliced or Jewish Rye bread, crusts on.
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. Toast both sides ‘til golden. Can be made ahead and refrigerated, covered in plastic wrap, for 1 week, or frozen for 1 month, at this point. Broil, without thawing, until golden on both sides and bubbling. Serve at once.
Fondues are a one size fits all answer to entertaining. Quick and easy to make, they create an impressive presentation whether being served for cocktails, dinner or dessert. Better yet, they’re a perfect way to use leftovers. Here are 4 simple recipes. If you want more recipes, or cooking instructions click on my post for Feb 6, 2020.
A True Swiss Fondue: Serves 4
EQUIPTMENT: A Fondue Pot – or 2 Qt. Saucepan you can take to the table, and a candle to keep the food warm.
Fondue forks
INGREIDENTS:
2 lbs. grated Swiss cheese – or very thinly sliced and cut in small pieces – rind removed
6 Tbs. flour
1 garlic clove cut in half,
4 cups dry white wine
6 Tbs. brandy
Dash salt
Ground nutmeg
Ground black pepper
Toss cheese and flour to coat well. Rub the inside of the pot with the garlic. Over low heat, cook the wine until bubbles rise to the surface. Add the cheese, a few spoonfuls at a time, stirring constantly. Continue stirring until the cheese melts, the mixture is smooth and begins to bubble. Add the brandy, nutmeg and pepper. Reduce heat until there is just enough to keep the fondue hot, without burning the bottom. It sounds far more difficult than it is, and when made at the table, everyone can watch.
Serve with a variety of dippers – – Pieces of crusty bread,(just be sure the bread has the density to hold up to the sauce, otherwise it will be soggy, or break off and stay on the pot) or cubes of cooked meat –chicken, ham, cooked hot dogs, or vegetables – cherry tomatoes, broccoli or cauliflower flowerets, baby carrots, pieces of bell pepper, scallions, celery even pieces of sturdy fruits like apple, pear, fresh pineapple or banana . The list goes on and on and on.
Three Cheese Fondue
1 cup shredded Swiss cheese
1 cup shredded Gouda cheese
1 cup shredded Gruyere cheese
4 tablespoons cornstarch
1 1/2 cups dry white wine
1 tablespoon minced garlic
1 tablespoon lemon juice
1/4 teaspoon nutmeg
1 teaspoon Dijon mustard
Pour all of the cheese into one medium bowl. Using your hands, mix the cheese with the cornstarch until the cheese is evenly coated.
Pour the wine, minced garlic, and lemon juice into your Instant Pot. Set the Instant Pot to the sauté function on the normal setting. Stir the ingredients to combine them.
When the wine mixture is hot, add the cheese mixture. Allow the cheese to melt, and then stir in the mustard and nutmeg. Serve immediately.
Blue Cheese and Brie Fondue
3 Tbs. butter
2 Green onions sliced thin
4 large Shiitake mushroom caps diced
½ tsp. dried thyme
1 ¼ cups dry white wine
1 Tbs. cornstarch
1lb.Brie-rind removed in small dice
3oz.crumble blue cheese
Salt and pepper to taste
In a large pot over low heat, melt the butter. Add the green onions and mushrooms and cook until soft. Add the thyme and wine and let the mixture simmer. In a medium bowl, mix the cornstarch with the pieces of Brie. Add the blue cheese into the bowl and mix. Gradually incorporate your cheese mixture into the pot, one handful at a time. Once the cheese has melted, transfer the mixture into your fondue pot. Carefully light the burner. Add salt and pepper to taste and dip your pieces of bread and other dippers into the delicious cheese.
TIP: Make sure to keep stirring the cheese.
Blue and Cream Cheese Fondue
½ cup dry white wine
8 oz. cream cheese
8 z. Monterey Jack Cheese shredded
4 oz. crumbled blue cheese
Salt and pepper to taste
In a pot over low heat, mix the wine and cream cheese until the cream cheese is fully melted and creamy. Gradually add the Monterey Jack cheese and mix thoroughly. Once the Monterey Jack is melted, add the blue cheese crumbs. Transfer the mixture into your fondue pot. Carefully light the burner and adjust the heat to maintain the cheese fondue warm but not too hot.
