Ingredient Title Chef Category

Dress up food for the holidays

We all enjoy getting duded up for the parties and we all enjoy the duded up holiday tables laden with nibbles that just make you want more grazing. What we really want is some new ideas. Here are a few you may not have tried.

Acorn Squash, Onion and Mint Dip for Veggies

1 cup mayonnaise
1/3 cup plain yogurt
1/3 cup chopped fresh mint
2 green onion, minced
1 teaspoon white wine vinegar
1 large acorn squash
1 pound bag peeled baby carrots

Blend mayonnaise, yogurt, mint, green onion and white wine vinegar in processor until smooth. Season dip to taste with salt and pepper and chill at least 1 hour or up to 1 day. Cut 1/2-inch from bottom of acorn squash to make flat surface. Using small knife, cut around stem on top, making 4-inch diameter opening; discard top. Scoop out seeds. Place on serving platter. Pour in some dip. Arrange vegetables around squash and serve. Makes about 20 dips.

New Potatoes with 3-Cheese Fondue

If you have a fondue dish living in the back of a cupboard somewhere now is your chance to take it out and give it some exercise. If not simply put the fondue in a decorative microwaveable bowl and serve it warm. When the fondue gets too cold, just rewarm it in the microwave.

Fondue:

2 teaspoons olive oil
1/2 cup chopped onion
1 cup plus 2 tablespoons whipping cream
1 8-ounce package cream cheese, room temperature
1 cup freshly grated Parmesan cheese (2 ounces)
1/2 cup (packed) grated Gruyre cheese (1 1/2-ounces)
1/4 teaspoon nutmeg

Potatoes:

1 pound unpeeled red potatoes cut into 1-inch pieces
6 cup water
1 teaspoon salt
1 tablespoon extra-virgin olive oil
1 tablespoon chopped parsley

Fondue: Heat oil in saucepan over medium heat. Add onion; sauté until soft; reduce heat to low. Add cream, cream cheese, Parmesan and Gruyre. Whisk until smooth, about 3 minutes. Stir in nutmeg. Season with salt and pepper. Remove from heat. Potatoes: Combine potatoes, 6 cups water and salt and bring to boil over high heat. Cook until potatoes are just tender when pierced with skewer, about 6 minutes. Drain. Transfer potatoes to bowl. Add olive oil and parsley; toss to coat. Season with salt and pepper. Serve: Fondue and potatoes can be prepared a day ahead. Cover separately and refrigerate. Whisk fondue 5 minute over medium heat until melted and smooth. Reheat potatoes in microwave. Arrange potatoes around fondue pot or bowl on a platter. Spear each with skewer or toothpick. Makes 20 servings.

Pepperoni & Cheese Pinwheels

These hors d'oeuvres are light, flaky and absolutely addictive. They are also simple to prepare and make a big impression. You could use salami rather than pepperoni and any firm cheese would do.

1/2 cup grated Asiago cheese
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/4 teaspoon black pepper
1 sheet frozen puff pastry (half of 17+ oz. package), thawed
2 ounces packaged sliced pepperoni (about 24 little slices
1 large egg, beaten to blend

Mix Asiago cheese, thyme, oregano and pepper together. Cut puff pastry crosswise in half to form 2 rectangles. Spread 1 tablespoon mustard over 1 puff pastry rectangle, leaving 1-inch plain border at 1 long edge. Place half of pepperoni in single layer atop mustard. Top pepperoni with half of cheese mixture. Brush plain border with egg. Starting at side opposite plain border, roll up pastry, sealing at egg-coated edge. Transfer pastry roll, seam side down, to baking sheet. Repeat with remaining pastry rectangle, mustard, pepperoni, cheese mixture and egg. Chill rolls until firm, about 30 minutes, or wrap and chill up to 1 day. Preheat oven to 400 F. Line two baking sheets with foil. Lightly spray with vegetable oil spray. Cut each pastry roll into about thirty 1/4-inch thick rounds. Transfer pinwheels to prepared sheets. Bake until golden, about 15 minutes. Serve hot. Makes about 60.

Sesame & Roquefort Savory Crackers

Dough log can be chilled up to 2 days. Crackers keep in an airtight container 1 week.

1 1/4 cups self-rising flour
1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch cubes.
1/4 pound (1 cup) chilled Roquefort cheese, crumbled
1/3 cup (2 oz.) sesame seeds

Pulse flour and butter in food processor until mixture resembles coarse crumbs. Sprinkle cheese into mixture and pulse a few times to incorporate. Transfer mixture to a work surface (it will be crumbly) and knead briefly to distribute ingredients (do not overwork), then press together to form a dough and roll into a 7-inch log (about 2-inches in diameter). Wrap tightly in plastic wrap and chill until firm, at least 1 hour. Put oven rack in middle of oven and preheat oven to 350 F. Grease a large baking sheet. Put sesame seeds on a plate. Cut dough into scant 1/4-inch thick slices with a thin sharp knife, then gently press both sides of each biscuit in sesame seeds to coat and arrange 1/2-inch apart on baking sheet. Bake until golden, 10 to 15 minutes. Cool biscuits on baking sheet on a rack 2 to 3 minutes, then transfer to rack. Makes 2 dozen.

Garlic Herb Marinated Olives

Very easy as you start with a can of pitted ripe olives and let them lounge around in the refrigerator until needed.

1 can (6 oz.) pitted ripe olives, drained
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1 tablespoon chopped parsley
1 1/2 teaspoons chopped oregano

Combine olives with vinegar, oil, garlic, parsley and oregano. Marinate for at least 3 hours before serving.

Happy Holidays!

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