Have a Christmas ball

The holidays are a time for entertaining with panache. Just about everyone is invited to parties, dinners or Sunday brunch.

I love cocktail parties because every dish can be made in advance. I like to keep things simple by serving an array of multiethnic foods.

If someone asks, "What can I bring?" I always answer: "Dessert."

Hot appetizers are easy to prepare. All you have to do is go to the freezer section of the supermarket and make your selections. You’ll find everything from pigs in the blanket to cheese puffs. Since Trader Joe’s is a short walk from my home, I shop there a few times a week. I recommend their frozen spanakopita (spinach pie) and mushrooms in phyllo.

I always serve about 5 pounds of cold shrimp and an international spread of cheeses, along with an assortment of plain crackers and slices of French and Italian breads. A colorful crudit� tray with several dips is a must at any party. A large antipasto platter always brings smiles all around.

Caviar comes in all price ranges and, since it is the holiday season, why not splurge a bit? I purchase my caviar from Assouline & Ting in Liberty Place because I am confident of its freshness. Serve the jar in a bowl of crushed ice to keep it cool. Also provide small bowls of chopped hard-boiled egg white, egg yolk and finely minced sweet red onion for your guests. It is traditional to serve caviar with triangles of toast without the crust.

I prefer hot entr�es that don’t lose their flavor when they come to room temperature. A whole fillet of beef, sliced and served with horseradish sauce, is a fine but expensive idea. Any type of boneless chicken, cut into strips or bite-size pieces, is another winner. Go retro and pull out grandmom’s chafing dish for beef stroganoff, boneless chicken paprikash, meatballs and more.

Set up the bar in the kitchen, where guests love to mingle, nosh and schmooze. The newest book on cocktails is Raising the Bar: Better Drinks, Better Entertaining by Nick Mautone ($27.50, Artisan, full-color photographs). It is a cookbook for cocktails and just might be the definitive book on everything you need and need to know before you toss a party. There are tips, a cheese guide, recipes for snacks and appetizers and more. This book is a must gift for anyone who enjoys any type of cocktail, from a basil martini to a Mai Tai.

Here are recipes for noshes for holiday entertaining.

From Raising the Bar by Nick Mautone

Ingredients:

1 cup water
1/4 cup salt
1 teaspoon red pepper flakes
1 teaspoon peppercorns
6 cloves garlic
1 branch fresh rosemary
1 branch fresh thyme
1 cup dry vermouth
1/2 cup extra-virgin olive oil
1 pound pitted large green olives

Directions:

Place the first five ingredients in a small saucepan. Bring to a boil and remove the pan immediately from the heat. Add the vermouth and olive oil and stir well.

Let cool to room temperature. Stir in the olives and transfer to a container with a tight-fitting lid. Refrigerate until ready to use.

Makes 35-40 large olives or 45-50 medium olives.

Note from Phyllis: Please use top-quality imported olives. You can make these olives up to one week in advance.

Eggplant and Yogurt Spread
From The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

Ingredients:

1 small eggplant (about 12 ounces)
1 cup plain yogurt, preferably imported from Greece
1-1/2 tablespoons finely chopped basil leaves
6 tablespoons chopped Kalamata olives
1/2 small red onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
Whole fresh basil leaves for garnish

Directions:

Preheat the oven to 450 degrees.

Prick the eggplant once with a knife. Place it on a baking sheet in the oven and roast about one hour. Remove and set aside until cool enough to handle.

Slit the eggplant open lengthwise and scrape the pulp from the skin. Finely chop the eggplant and transfer it to a large bowl. Stir in the yogurt, chopped basil, olives, onion, garlic and salt and blend well. Cover and refrigerate for several hours, until thoroughly chilled.

Garnish with basil leaves and serve with chunks of dense bread.

Makes 2-1/2 cups. >

Note from Phyllis: Greek yogurt can be found in cheese shops, gourmet stores and at Trader Joe’s. Recipe can be easily doubled.

Smoked Salmon, Asparagus and Potato Cake Canap�s
Adapted from Kitchen of Light by Andreas Viestad

Ingredients:

8 asparagus spears, trimmed
1/2 pound thinly sliced smoked salmon
1 pint sour cream
Frozen potato pancakes or small blinis

Directions:

Place the asparagus in a frying pan and cover with cold water. Bring to a boil, lower the heat and simmer for a few minutes, depending on the thickness of the asparagus. Drain well and run cold water over them.

Cut each spear into three or four pieces. Set aside.

Bake the potato pancakes or small blinis in the oven according to the directions on the package. While they bake, cut each slice of smoked salmon into pieces large enough to fit on top of the potato pancakes or blini.

When the pancakes or blini are done, let them cool down a bit. You may have to cut each potato pancake in half, depending on their size. Place a small dollop of sour cream on top of each and top with a slice of smoked salmon. Place a piece of asparagus on top and garnish each with fresh chopped dill.

Serves eight to 16.

Note from Phyllis: This is a freeform recipe because the yield will be different, depending on whether you use potato pancakes or blini. Blini tend to be smaller. A half-pound of smoked salmon will be more than enough since all you need is a small slice for topping. You also can double the amount of asparagus.

Spiced Pecans
From Frank Stitt’s Southern Table by Frank Stitt

Ingredients:

4 cups pecan halves
1-1/2 teaspoons kosher salt
Pinch of freshly ground black pepper
1/4 teaspoon cayenne pepper
1 heaping teaspoon dark-brown sugar
1 heaping tablespoon freshly chopped rosemary leaves
1 tablespoon melted butter
2 tablespoons olive oil

Directions:

Preheat the oven to 350 degrees.

Place the pecans on a baking sheet and bake for 15 minutes. Remove from the oven. Season the pecans with the remaining ingredients. Toss together until the pecans are thoroughly coated. Return the pecans to the oven for another two-three minutes, until toasted and fragrant, but be careful not to overcook them.

Makes 4cups.

Note from Phyllis: Recipe can easily be doubled.