The Gracious Host
December 1, 2008 by Angela Esnouf
Filed under Organising Space
The festive season is with us, and often we’re called on to cater for guests or perhaps bring something to share. That’s the time to reach into your handy bag of tricks and produce something spectacular, with minimum effort but maximum effect. You’ll leave people with the impression you’re a great cook who can handle anything. The best part is you’ll believe it too.
Normally I keep my bag of tricks to myself. Just for you, I’ll let you in on some of my tricks.
Trick number 1 is to keep some basics in the pantry or fridge. I recommend olives, gherkins, sun-dried tomatoes, pesto, chutney, crackers, rye bread, cheese, fresh tomatoes, dried fruit, eggs, fruit cake, nuts and mayonnaise. Add a few special ingredients, like smoked salmon, a huge ham and some Continental biscuits, and you’ll be able to produce anything from a grazing platter to Danish-style open sandwiches to afternoon tea.
Trick number 2 is to think simplicity. A simple bowl of walnuts and a nutcracker will keep hands busy. Gorgeous brimming bowls of fresh cherries, strawberries, grapes or cherry tomatoes look festive and are healthful too. Most folks these days are conscious of healthy eating.
Here are a few of my favourite quick-and-easy treats that impress.
Pesto Parmesan Toasts – Slice a couple of hot dog rolls crossways and toast these discs. Top with pesto, sun-dried tomato and shaved parmesan.
Slow-Roasted Tomatoes – Preheat the oven to 180°C and line a baking tray with baking paper. Halve Roma or Egg tomatoes and place on prepared tray. Sprinkle with oil, fresh chopped basil and salt. Bake for one hour. Allow to cool and store in airtight container for up to 3 days.
Spicy Pita Chips – Split large pita break in half. Cut each half into wedges. Place wedges, split side up, in a single layer on a baking tray. Spray with olive oil and sprinkle with Cajun seasoning. Bake in a moderately hot oven for about 5 minutes or until crisp.
Chocolate Roughs – Melt 375g chocolate in the microwave. Stir in 125g shredded coconut. Spoon tablespoonfuls of the mixture onto a baking paper-lined tray. Refrigerate for 1 hour.
Give them a go and let me know how they turn out. Or perhaps you have some tricks you’d like to share?
Angela,
thank you! Your wonderful article has given me permission to ‘cheat’ a little when it comes to entertaining and preparing food. I have an admission to make – whilst I like to entertain and I love to serve good food, I have realised in the last few years that I actually don’t like slaving in the kitchen for hours on end, especially in the hot Queensland summer, to create masterpieces. So now, I outsource whenever I can and everyone is happy, including me!
Thank you for opening up your bag of tricks and sharing with us!
I love the sound of your pesto parmesan toasts… I will definitely try these next time we have people over (or maybe before, just to make sure).
In my bag of tricks is a dip my best friend Lisa put me onto. Simply allow a pack of Philly cheese to soften a little, drain a can of crab meat, mix together and add sweet chilli sauce to taste (i’m always generous)… a gorgeous, more-ish dip for crudites or crackers!
Karen, you’re making my mouth water. I’m in charge of nibbles for 20 this Friday night and I’ll definitely try your chilli crab dip.
Karen, I have to tell you. Your Chilli Crab Dip was a big hit at the party on Friday night. Thanks for sharing.
Having been treated to the pesto toast, the chilli crab dip and the heavenly tomatoes Angela talks about here I can do nothing but say that I felt like Nigella when I snuck back to the frig for a midnight feast on leftovers!!!!