Simple and tasty canapes make your holiday entertaining a pleasure

Christmas season is upon us and like you, I am thinking about entertaining throughout the month. My focus this year isn’t only on Christmas Eve and Christmas Day. The menus for those are already in place. What I am thinking about is what to serve when friends and neighbors stop by for a quick visit. My solution is to make simple, attractive, interesting, and delicious cold canapes. Here are a few ideas that will make me and my guests happy.

Cheese is always a crowd pleaser. The trick with cheese is to use textures, colors, and varying levels of tartness. In this case, I used an aged white cheddar cheese sliced straight off the block, mild mozzarella string cheese that I pulled to give a shredded effect and aged super sharp Parmigiano Reggiano. These three cheeses have diverse flavor and texture profiles that come together to make a powerful impact. I always make a huge batch of my honey maple glazed pecans during holiday time.

By doing this, I always have easy access to these pecans for any number of uses. In this case, the pecans added another layer of flavor that perfectly contrasts with the cheese. In addition, I also strategically place dried figs and cashews on the tray along with a few strawberries to bring some Christmas dazzles.

Another tip is to purchase a box of neutral mini tart shells – neutral as in not sweetened like a pastry tart. Having these on hand makes for quick and easy canapes. I have made a variety of interesting fillings that I have piped into these one-bite shells. Fill them with softened brie swirled with fig jam. The jam should be marbleized through the cheese. Or try making balsamic basil mousse. For this, use softened cream cheese blended with a touch of sour cream, chopped basil, and white balsamic vinegar. The art here is to gradually build the flavors to create balance without overpowering your guest’s palate.

ADOBE STOCK

Once you pipe this mixture into the tart shells, garnish each with a tiny drop of balsamic glaze for color. Another favorite of mine and always a hit with my guests is my smoked salmon mousse. This is not the same as the salmon cream cheese spread that you get at your local bagel shop. The difference is in combining softened cream cheese, a touch of either plain Greek yogurt or sour cream with smoked Nova Scotia salmon. Blend these ingredients in a food processor until it is just smooth. Be careful not to blend this too long. I like to let this mixture rest for about 10 minutes in the refrigerator to cool it down before piping it into the shells. A nice Christmas garnish is a quartered pimento stuffed olive. These are just a few of the dozens of possible fillings for these neutral tart shells.

Another item that still manages to get the attention of guests is deviled eggs. When suggesting this humble delicacy, I often hear the grumbling from doubters. That is until I offer them a taste. Once that egg hits the palate, a flavor explosion takes place that opens the eyes as well as the imagination. I make a variety of deviled eggs depending on my guests’ taste, and equally important, on my whim. My basic recipe is a mixture of egg yolk, mustard, sweet relish, and hot sauce garnished with paprika. I have never had any complaints when I make this style.

At times I like to test the limits by adjusting these basic ingredients. For example, instead of mustard, I’ll mix grainy horseradish mustard into the yolks. This adds a spark of boldness to the recipe without overpowering the other ingredients. Sometimes I replace the regular hot sauce with a smoky hot sauce. I finish this mixture with a dash of smoked paprika adding depth and warmth. These suggestions just give you a starting point to follow where your imagination takes you.

The quality of your deviled eggs comes from keeping the flavors in balance. No one ingredient should overpower everything else.

Whenever you have guests, don’t lock yourself in the kitchen struggling with ultra complex dishes that keep you away from the fun and celebration. Put some of the ideas I share here to use and get out there and enjoy. Your guests will be thrilled with what you serve and even happier to spend time with you.
Get the most from this holiday season.

Murray Schulman, a columnist with the Italian-American Herald for 12 years, has worked in the food business for more than 50 years, sharing his expertise in kitchens, offices and classrooms spanning several states. He retired in 2017 as head of prepared foods for Delaware Supermarkets Inc. He lives in Pennsville, N.J.