Get the party started
Holiday table sparkles with creative spread of appetizers
For most of us, holiday parties bring together the same people year after year. And after decades of celebrating with your group of close friends and family, you really get to know your “people;” you can almost anticipate their likes and their dislikes.
Two years ago, as per our holiday tradition, my wife, Brigitte, and I were hosting our best friends and extended family. We all love an oyster party, and I always try to get my hands on Prince Edward Island’s Raspberry Point Oyster Co. Malpèque oysters. I can’t get enough of the clean, salty flavour they get from the cold, pure waters of the Canadian Atlantic Ocean. But when it came time to serve them, one of our guests declined. And when I offered a glass of wine to another, she politely refused. These are two things they normally love! I was totally confused. What do you do when you’ve prepared a menu you know will be a hit with your friends and family, but all of a sudden it’s a miss? The answer is: Make sure you have something for everyone. If you’re having 20 people over, you don’t want to spend your whole night being a food therapist. If one of your guests doesn’t like something, they shouldn’t eat it! But you need to make sure that you have a variety of options on hand so that no one goes hungry.
Opting for a holiday menu that includes recipes that might seem random is a guaranteed way to make sure everyone is satisfied. I love a loaded baby potato, drizzled with bacon fat, garlic and thyme, then topped with sour cream and bacon, for an elegant comfort food option. My cinnamon, nutmeg, cranberry and porkstuffed holiday dumplings are easy to assemble at the last minute, and are a crowd-pleas- er — kids included. And it doesn’t get any simpler than vegetarian-friendly bocconcini skewers with grapes and rose- mary, which add a festive touch to your party when arranged in the shape of a wreath (you can thank Brigitte). Last but not least is my lime and ginger mi- gnonette recipe. All you need is a couple of shallots, a handful of chives, fresh ginger, lime juice and a little olive oil. Add a couple dozen oysters and you’re good to go.
Which brings me back to our oyster party. Not long after the party, Brigitte and I discovered the happy news that both of our guests were pregnant. This year, they will probably arrive with their babies in tow and will be ready for a glass of wine and a few oysters. But if not, there will be plenty of other delicious things to choose from.