Simple Recipes for Entertaining

Easy Dishes for Holiday Parties and Get-Togethers

© Elvira Nieto

Nov 10, 2009

For the busy cook, entertaining can mean stress – having four or five dishes going at the same time, chopping, dicing and stirring, all while trying to remain composed for when the guests arrive.

The best way to cut a little of the hassle that accompanies hosting a party is to make as many dishes as possible ahead of time. Not only that, but sometimes the simplest dishes tend to be the most well received.

Easy Red Pepper Hummus

Ingredients:

• 1/2 teaspoon extra virgin olive oil
• 1 cup red peppers
• 1 (15-ounce) can chickpeas, drained
• 1/4 cup tahini (sesame paste)
• 2 tablespoons fresh lemon juice
• 3 to 4 cloves garlic
• 1 teaspoon ground cumin
• Salt and ground black pepper
• 2 tablespoons finely chopped fresh parsley leaves

Directions:

1. In a medium pan, heat olive oil. Add sliced red peppers; gently sauté.
2. Place drained and rinsed chickpeas in blender together with sautéed peppers, tahini, lemon juice, garlic, and cumin; blend until smooth.
3. Season to taste with salt and black pepper.
4. Garnish with parsley leaves before serving. Serve with toasted pita triangles or bagel chips.
5. May be refrigerated for 3 days.

Herbed Italian Cocktail Meatballs

Ingredients:

• 1 pound ground pork
• 1 pound ground turkey
• 4 ounces (1/2 cup) whole milk ricotta
• 1/3 cup minced fresh basil
• 1/3 cup panko bread crumbs
• 1/2 medium onion, grated (about 1/2 cup)
• 2 large cloves garlic, minced
• 2 tablespoons milk
• 1 tablespoon minced fresh thyme or lemon thyme
• 1 large egg, beaten
• 2 teaspoons kosher salt
• 2 dashes Worcestershire sauce
• Freshly ground black pepper
• 1 cup extra-virgin olive oil
• 2 to 3 cups marinara sauce

Directions:

1. In a large bowl, hand mix the ground pork and ground turkey, ricotta, basil, panko crumbs, onion, garlic, milk, thyme, egg, salt, Worcestershire, and black pepper. Mix until fully combined.
2. Hand roll meat mixture into golf ball sized meatballs. Cover and refrigerate overnight (anywhere from 1 hour to 24 is good for refrigeration).
3. When ready to cook the meatballs, heat olive oil in a large skillet over medium heat. Cook a several meatballs at time, turning occasionally ensuring to brown on all sides. Once browned, remove from heat; continue likewise with the remaining meatballs.
4. When all meatballs have browned, drain skillet and return meatballs to the skillet.
5. Add in the marinara sauce, bringing to a boil.
6. Cover and simmer over low heat for about 20 minutes.
7. Serve the meatballs, skewered or with toothpicks with some sauce on the side. They are delicious served both warm and at room temperature.
8. Cooked meatballs can be stored in the refrigerator for 3 days, or frozen for up to 6 weeks.

Eight Layer Mock Dobos Cake

Ingredients:

• 2 frozen pound cakes, thawed
• 12 ounce package semisweet chocolate chips
• 14 ounce can sweetened condensed milk

Directions:

1. Thaw pound cakes for about an hour at room temperature.
2. Remove from all packaging and place cake on its side; cut pound cake horizontally through the whole loaf, slice first in half, then slice those pieces in half again to make four layers.
3. In medium, microwave-safe bowl, combine chocolate chips and sweetened condensed milk; microwave at half power for 1-1/2 minutes, stir, then heat for an additional 1-1/2 or until chocolate chips are melted.
4. While chocolate frosting is still warm, spread on the pound cake layers one at time, stacking them carefully as you go; use large toothpicks or this skewers to secure layers during cake reassembly.
5. Once all layers are placed, frost the top and sides of cake.
6. Refrigerate for at least 2 hours, then thinly slice and serve accompanied by fresh strawberries or a dollop of cherry pie filling on the side.

Herbed Meatball Appetizer

Chocolate Layer Cake

Red Pepper Hummus

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