Simple recipes can lower party stress

MICHELE KAYAL, Associated PressDecember 12, 2012 

It's easy to have romantic visions of the holidays -- cozy fires, perfectly wrapped gifts, your house decorated like a magazine spread, all your friends gathered to celebrate, marveling at your culinary prowess.

But let's be honest, parties take work. But if you do it right, the cooking can be the least of your worries. In fact, you can sometimes get away with no cooking at all. With just a few simple ingredients and minimal effort, you really can throw an elegant affair that meets the culinary mark.

So we've assembled some easy-to-execute party bites from cookbook authors and chefs to get you off to a good start.

J.M. Hirsch (AP food editor)

-- Feta cheese and honey

Arrange slices of feta cheese on a platter. Sprinkle toasted pine nuts and fresh oregano over it, then season with black pepper and smoked paprika. Drizzle honey over everything, then serve with baguette slices.

-- Brie with bourbon-balsamic glaze

Gently simmer 1 cup of bourbon and 1 cup of balsamic vinegar until syrupy and reduced to 1/4 cup, about 20 minutes. Season with black pepper. Drizzle while warm over a round of brie that has come to room temperature. Serve with slices of baguette.

-- Spring pea guacamole

In a food processor, combine the flesh of 2 avocados, a 15-ounce can of peas (drained), 1/4 cup packed fresh cilantro, juice of 1 lime and a splash of hot sauce. Process until smooth, then season with salt and pepper. Serve at room temperature with crackers.

Jose Garces (Author of The Latin Road Home)

-- Smoky almonds

Dust roasted marcona almonds with smoked paprika and Maldon sea salt.

-- Spoon snack

Combine good quality canned Spanish tuna, quartered cherry tomatoes, sliced green Spanish olives like arbequina or manzanilla, chopped chives, a splash of sherry vinegar and a bit of olive oil. Serve on miso spoons for an impressive and pretty one-bite snack.

Tom Douglas (Seattle chef and restaurateur)

-- Salty-sweet spread

Puree equal amounts of dried figs and pitted Kalamata olives for a delicious smear for pita.

-- Wide awake shrimp cocktail

Turn your shrimp cocktail into a "red eye" by spiking 1 cup of cocktail sauce with five finely ground espresso beans.

-- Lox and cukes

Top cucumber slices with lox (smoked salmon) for a healthy, crunchy appetizer or finger snack.

Jamie Bissonnette (chef and owner of Boston's Coppa and Toro restaurants)

-- Cheese and apples

Serve Epoisse cheese at room temperature on a decorative spoon topped with a slice of apple and some toasted walnuts.

-- Asian dip

Take onion dip to Chinatown. Instead of instant onion soup, spike your sour cream with a ramen noodle flavoring packet and spicy kimchi. Add a little cream cheese for texture. Serve with rice crackers.

Michael Romano (James Beard award winning chef from New York)

-- Mediterranean dip

Drain a jar of prepared baby artichokes and toss with good quality canned tuna (packed in olive oil). Add a squeeze of lemon, chopped black olives, Aleppo pepper and chopped parsley. Serve with crackers.

-- Peppers and toast

Toast focaccia or garlic bread slices and top with good quality prepared roasted peppers.

Kevin Gillespie ( author of Fire in my Belly)

-- Fruit and cheese bites

Buy brioche and punch out bite-sized rounds or cut into squares. Top with sliced pears, cooked smoked bacon and sharp cheddar cheese. Put on baking sheet and bake at 350 F until the cheese melts.

Seamus Mullen (author of Hero Food)

-- Shrimp and squash skewers

Skewer some small shrimp with lightly blanched winter squash and grill. Serve with a simple salsa verde of minced herbs, olive oil, garlic and lemon juice.

David Burke (chef in New York)

-- Parmesan pops

Line a baking sheet with waxed paper. Place wooden skewers about 4 inches apart on the paper. Sprinkle shredded Parmesan cheese in a circle on top of one end of the skewer, creating a cheese lollipop. Bake at 350 F for 2 to 3 minutes, or until golden brown. Let cool, spray lightly with oil and sprinkle fine herbs.

Walter Abrams (chef at Philadelphia's Le Bec Fin)

-- Bacony popcorn

Pop a bag of your favorite popcorn. While it's popping, saute chopped bacon and sprinkle the top with brown sugar. And a dash of red wine vinegar. Add toasted cashews and the popcorn and serve hot.

Bart Pickens (chef in Nashville, Tenn.)

-- Cheese crisps

Blend 1 cup each of flour and grated cheddar cheese in a food processor with 1 teaspoon of salt, 1 egg and 1/2 stick of butter. On a piece of waxed or parchment paper, roll out into a 1/4-inch-thick disc. Cut into crackers (use holiday cookie cutters for more fun). Place the crackers on a baking sheet and bake at 350 F for 15 minutes. Let cool for 10 minutes before serving.

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