How to plan the perfect foodie-friendly menu this holiday party season

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Friends I haven’t seen in COVID ages are coming over for an evening of food, wine and conversation. They are all professional cooks so the pressure is on. As we will talk for hours, I decided on a 6 p.m. start and will serve small plates, snack-size portions meant to be shared. These guests have finely tuned palates and offered to bring wines that have been cellared and are ready to drink. I can’t wait.

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Even the simplest menu is easier to prepare when it’s done in stages. Make a game plan that indicates how far in advance the recipes can be made and what needs to be done before serving.

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Regardless of the number of guests, select an assortment of five or six hot and cold hors d’oeuvres. If you’re not preparing dinner, plan on 10 to 14 pieces per person. For dessert, pick up chocolate truffles or individual crème brûlées — they’re always in stock at Whole Foods.

Salty-Sweet-Spicy Almonds

Red pepper flakes, fennel seeds, a touch of sugar and salt make these nuts a great cocktail snack. The almonds can be prepared 4 days ahead and stored in a zipper-lock bag.

1/3 cup (75 mL) sugar

1 tbsp (15 mL) fennel seeds

2 tsp (10 mL) salt

2 tsp (10 mL) crushed red pepper flakes

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2 cups (500 mL) raw almonds

Preheat oven to 325 F.

Line a heavy baking sheet with aluminum foil and spray with non-stick cooking spray.

Mix sugar, fennel seeds, salt and red pepper flakes in a medium-sized bowl. Add almonds and 2 tbsp water and stir until the nuts are well coated. Pour the nut mixture onto the foil and spread in one layer.

Bake the nuts until the sugar mixture melts, about 5 minutes. Stir. Continue baking and stirring until the nuts are deep golden brown and glazed, about 17 minutes longer.

Remove the almonds from oven and separate nuts slightly with a fork. Cool completely. Transfer almonds to a bowl.

Yield: 2 cups

Hummus with Jalapeno Pesto

Hummus is a versatile Middle Eastern dip and this one has a spicy pesto swirl, adding a touch of colour and burst of flavour. It’s delicious served with pita, grilled flatbread with crumbled feta or fresh vegetables.

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Pesto

1 cup (250 mL) cilantro sprigs

1/3 cup (75 mL) chopped flat-leaf parsley, packed

2 green onions, trimmed and cut into 1-inch pieces

1 to 2 jalapeno chilies, stems removed

1/3 cup (75 mL) extra-virgin olive oil

1 garlic clove

Salt and pepper

Hummus

2 cans (398 mL) chickpeas, preferably organic (I prefer Eden Organic)

1/2 cup (125 mL) plus 2 tbsp fresh lemon juice

1/2 cup (125 mL) tahini

1/3 cup (75 mL) extra-virgin olive oil

3 garlic cloves

Salt

Fresh pita bread

To make pesto: Combine cilantro, parsley, green onions, jalapenos, olive oil and garlic in a food processor and blend until smooth. Using a rubber spatula, transfer pesto to a small bowl; season with salt and pepper to taste. (Do not wash the processor bowl.)

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To make the hummus: Drain the chickpeas, reserving ½ cup of liquid. Combine chickpeas, reserved liquid, lemon juice, tahini, olive oil and garlic in the bowl of a food processor and process until smooth. Season with salt to taste. Transfer to a medium-sized bowl. (The hummus can be prepared up to 4 days ahead. Cover separately and refrigerate.)

To serve, make an indentation in the centre of the hummus with a large spoon. Spoon pesto into the indentation and swirl gently. Serve with pita bread.

Makes about 4 cups

Marinated Feta and Olives

This dish can be cut in half to serve 4 or you can make a double or triple batch to serve at a big party. It can be made a week ahead — it’s great as part of a buffet. You can experiment with different herbs, coming up with a combo that pleases your palate.

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1 tbsp (15 mL) cumin seeds

2 tsp (10 ml) fennel seeds

1 tsp (5 mL) red pepper flakes

3 garlic cloves, minced

2 tsp (10 mL) grated orange or lemon zest

1 1/2 to 2 cups (375 to 500 mL) extra-virgin olive oil

2 cups (about 10 ounces) mixed Greek olives, rinsed and drained

8 oz (250 g) feta cheese, cut into 1/2 -inch cubes

1/2 cup (125 mL) mixed fresh herbs, (such as basil, cilantro, oregano and parsley)

Place cumin seeds, fennel seeds and red pepper flakes in a small skillet set over medium-high heat. Shake the skillet gently until the spices are fragrant, about 1 minute. Transfer to a medium-sized bowl. Add garlic, orange zest and 1 ½ cups of the oil and stir to combine. Mix in the olives. Gently stir in the feta. If necessary, add additional oil and stir to combine. Mix in the olives and cheese. Cover with plastic wrap and refrigerate for 3 days up to a week.

Return the olives to room temperature. Stir in the herbs. Serve with baguette slices.

Serves 8.