It’s the height of the holiday season, the biggest party time of the year, and I’ll make book that if you entertain, and remember your costs last year, you’re going to have sticker shock this time. The U.S. Department of Agriculture’s Economic Research Service reports a 3% to 4% price rise in 2011—and predicts the same for 2012—but I don’t think they looked in the Dairy Counter. Many of the basic items there have gone up 25% to 50%. It’s  only natural to look for ways to shave costs, while still making your  guests feel welcome.

One way to save money 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, make your guests feel special 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 most obvious money saver is to avoid packaged “canapes”, 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 that are tasty and remain fresh. All you need is a little creativity. For example, kosher dill spears wrapped in sliced 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.

If you want something hot, a fondu pot is a good investment, or a shiny pot over a candle will do, but not for just fondu. Chunks of a firm fish or thin slices of chicken breast ribboned on bamboo skewers, simmering in herb infused oil 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 fondu, converted to soup with beer and broth; the bruschetta  slices with one of the  spreads in the recipe section and you have a dinner. This is what I mean by using leftovers!

If, on the other hand, you plan on serving something more substantial, there are some favorite casseroles from last week, listed in the recipe section. If you want a dessert party, I have some easy, delicious solutions there too. My go-to are 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 so high now, that it makes more sense, and it’s easier, to work from mixes. I give recipes on how to convert mixes to cookies, steam pudding and make some other desserts but you really should consult Anne Byrn www.thecakedoctor.com for impressive ways to use mixes.

Here’s to the New Year—May 2012 be good to us!!!

                                             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 sherry

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Blend 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 Worchestershire 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
• ½ tsp. rosemary

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 Tepenade

A variety of Tepenades 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 tepenade rest in the refrigerator for a few days.

To serve, place the cream cheese on a platter and pour about ½ cup tepenade diagonally over the top. Surround with slices of toasted French or Italian bread.

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  The leftovers are wonderful served in the heated vodka sauce over cooked bow-tie pasta.

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 liquify 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 book Dinners With Joy at dinnerswithjoy.com It 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. Or you can make a

DACQUOISE

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

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

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

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. 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 lbs or @ 2 cups prepared fruit, leaving a 2-3  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 mins. 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.
3. 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 mins until golden.

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