Tapas and toasts

You've gone ahead and done it. You've invited 20 of your closest friends to a holiday party at your place. And while deep in your heart you know they'll love you even if you serve them cheap beer and pretzels, you still want to make your friends feel special. Some of our area's chefs and restauranteurs are helping you do just that, by sharing their favorite tips (and recipes!) for holiday entertaining.

"The fun part for me about holiday entertaining is presentation," says Lee Kirkeeide, Executive Chef at Shuga's. "Thinking about color contrast, and the platters and plates that you use, can make everything more appealing."

Kirkeeide also recommends serving brightly colored fruits and vegetables. "This time of year, food starts to feel heavier, and fruits and veggies balance that out," she says. Finally, Kirkeeide adds, "As far as preparation, it doesn't have to be this long process. Some of the simplest recipes are the ones people enjoy the most." Kirkeeide graciously shares one such recipe.

Shuga's Roasted Nut Recipe
Purchase 3 cups of your favorite nuts (roasted is OK, but not salted). Mix 1 egg white and 1 tablespoon water and whisk until foamy. Toss nuts in the egg white/water mixture and then drain for 2-3 minutes.

In a separate bowl, mix: 1/3 cup sugar 2 tablespoons coarse, kosher salt 2 tablespoons cumin 1 teaspoon cayenne pepper

Coat nuts with the spice mixture and bake in a 300-degree oven for 40 minutes, rotating the nuts after 20 minutes. Check regularly that nuts are cooking evenly and completely.

When nuts are removed from the oven, they'll still be sticky, but they'll dry as they reach room temperature.

The amazing staff at Pizzeria Rustica, including Dave Brackette, Owner, Micah Vinson, Assistant Manager, and Hilary McCandless-Beard, Head Pizzaiolo, put their heads together to offer some great tips and recipes to share.

First of all, they recommend taking a good hard look at your invitation list to make sure your guests are compatible and will engage in lively, friendly conversation. Also consider guests' food and beverage allergies and likes/dislikes while creating your list.

Guest list complete, you can then focus on service. The good folks at Pizzeria Rustica recommend implementing a mix of passed hors d'oeuvres with a small buffet station. Their ideas for a buffet station include cheese platter (goat, cheddar, boursin, blue, with grapes and nuts), deviled eggs, pizza slices, and an antipasto platter (pepperoni, salami, prosciutto, roasted pepper, olives, artichokes, and olive oil).

Pizzeria Rustica's staff is also willing to share a few recipes.

Passed Hors d'oeuvres recipes

Beef Carpaccio
Quickly sear the outside of a piece of tender beef on a hot grill or grill pan (about 90 seconds per side, depending on thickness). You want only the outer ½-inch browned. Let meat cool and then partially freeze it (about 30 minutes), to aid in slicing. Cut thin slices with meat slicer by hand. Place a small slice on Chinese spoon, drizzle with ½ teaspoon olive oil, garnish with 3-4 capers, pinch of lemon zest, small shaving of parmesan cheese. Sprinkle with sea salt and freshly ground pepper.
Grape Tomatoes with Vodka and Old Bay (Chesapeake) Seasoning

Pass a platter with a bowl of grape/cherry tomatoes, a small bowl of ramekin vodka, another bowl of Old Bay or other seasoning, and a shot glass filled with toothpicks. Guests spear tomato with toothpick, and dip it first in vodka, then in seasoning. Sparkling Ruby Red Grapefruit Martini

Combine 2 shots of Absolut Ruby Red Grapefruit Vodka, ½ cup of Sprite and a squeeze of fresh lime.

Robert Birkes, Chef at the Metropolitain, thinks folks can put themselves miles ahead if they start out with great quality ingredients. "If the ingredients taste great individually, you are off to a good start," says Birkes.

Birkes also recommends cooking things you love to cook. Some of the things he serves when entertaining include acorn squash stuffed with walnuts, cranberries and maple syrup, blackened tuna with pine nut pesto and arugula, and sweet citrus mascarpone filled filo cups.

And Birkes likes serving soup, too. Here's one of his special soup recipes:

Creamy Spanish Chorizo and Gouda Soup
Place a large pot over medium heat and combine 2 pounds Spanish-style chorizo (smoked and cured chorizo sausage), 1 small red onion finely diced, 2 tablespoons minced garlic, ¼ teaspoon caraway seeds, and 1 Tablespoon olive oil. Cook until onion is lightly caramelized. Now add ½ pound butter to the pot. When the butter is fully melted, add ½ pound all-purpose flour and continue cooking over medium heat for five minutes. Turn off heat and set aside. In another pot, combine 1 quart milk, 1 quart vegetable or pork stock and 2 cups heavy cream. Bring to a boil then pour into the first pot. Place that pot back on medium heat and continue cooking, stirring occasionally, until soup thickens. When soup has fully thickened, turn off heat and stir in 1 pound smoked, shredded gouda cheese. And since martinis go with just about anything, here's another martini recipe, this one from the Metropolitain.

French Pear Martini
2.5 ounces Absolut Pear Vodka 1.5 ounces St. Germain Liqueur Top with champagne

Shake first two ingredients together and strain into a chilled martini glass with sugared rim.