Christmas MADE EASY
Some simple ideas to stop the holidays from sending you round the bend
THE SIMPLEST CANAPÉ
If you think you need to fuss about making fancy party food, think again. That’s because the hot canapé of the season is the tartine — the French name for a small, open-faced sandwich.
“This is not a big deal,” says cookbook author Elizabeth Baird.
“This is just a nice little sandwich you can serve.”
Baird recommends using day-old bread, but you can use any loaf, fresh or toasted, as long as it’s sturdy enough to support the toppings. Cut bread into bite-size pieces, spread with butter, cream cheese or hummus, then top with thinly sliced radishes, smoked trout, roasted red peppers, cherry tomatoes, caviar or whatever takes your fancy.
HOST GIFTS WITH THE MOST
You’re running out the door to a party when — disaster! — you realize you forgot to pick up a gift for the host. But if you plan now, you can avoid this scenario.
Cory Christopher, an Edmonton-based decor and design whiz, has an easy, inexpensive and impressive idea so you never need arrive emptyhanded.
“I promise you, it’s pretty much foolproof,” he says. “Just add water.”
Pick up a few paperwhite bulbs, some glass vases or bowls and a bag of pebbles. Place a layer of pebbles in the bowls, place bulbs on top of the pebbles, and add just enough water to cover the roots.
They’ll be ready to bloom in a couple of weeks, just in time for the holidays.
If you like, add some cedar sprigs and a red bow to festive it up.
HAM IT UP
Professional chefs Anna and Michael Olson can whip up a fancy feast like nobody’s business, cracking jokes all the while.
But when it comes to entertaining at home, they keep things simple.
As Anna says, “Part of the spirit of the holidays is winning — winning! Looking your sister-in-law in the eye and going, ‘I’ve got this.’ ”
That’s why, for their annual open house, they skip the fussy main courses and serve a ham instead, baking it overnight and brushing it with a honeymustard glaze for the last hour or so.
“This is the best value on the holiday market,” Michael says. “You’ll never be as happy as with a bonein ham.”
DECK THE HALLS
Christopher has a simple approach to holiday decor: “My always rule of thumb is to look at something and go, ‘Would Cory want more?’ Then add three or so and you should be good to go.”
One of the most impactful ways to decorate is to group things together: mounds of Christmas balls, forests of tapers in silver holders, lots and lots of pine cones tucked amid evergreen branches, even a collection of those bowls of paper-whites. Add visual interest by varying heights or using different shades of a similar colour.
SPIRIT OF THE SEASON
Cocktails are cool, but spending all night shaking them isn’t. Instead, why not set up a caesar bar? Michael Olson suggests customizing Canada’s favourite cocktail with this spiked homemade garnish:
Loosely pack a litresized Mason jar with fresh vegetables — cauliflower or broccoli florets, cherry tomatoes, julienned celery, carrots, zucchini and/or red bell peppers — plus a jalapeno pepper and a garlic clove.
Add three thyme sprigs and six peppercorns, then pour two cups (500 mL) of vodka over top. Cover and refrigerate for two to three days before using.
Use an ounce (30 mL) of the veggie-flavoured vodka in your bloody caesars, and garnish with the spiked veggies.
JOY TO THE WORLD
All the experts agree: The most important thing to do this holiday season is not decorating or cooking or buying gifts — it’s spending time with those you love.
“I think the holiday season is about joy and kindness,” Christopher says, “and as long as you start with these two things, you will have a wonderful holiday.”