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The best way to entertain during the hectic holiday season is to take it easy. Offer an array of delectable dishes that you can pull together without a lot of fuss and bother, so that you can enjoy the festive affair as much as your guests.

Serve dishes you've made from scratch alongside with well-seasoned choices picked up at the deli or supermarket or specialty shop, taking care to embellish them with a few quick personal touches and turn them into your own.

Consider starting out with a delectable appetizer made with roasted red peppers or pimento from a jar. These are whirled in a blender or food processor with cream cheese or plain yogurt (or even chichi camembert cheese) and transformed into a tasty hors d'oeuvre that is as pretty as a sunset.

Pass around warm pitas or naan bread or tortillas or whole wheat bread or crusty cornbread along with a hummus dip made from canned chickpeas laced with lemon juice, herbs and garlic.

A good follow-up is a platter of cooked shrimp warmed up in a sauce made with a sprinkling of chili powder or paprika and cinnamon for a spicy and delectable Mexican flavor. And good company for the shrimp rice is a big bowl of steaming coconut rice, a tropical favorite.

Salad lovers will devour red and green leaf lettuce tossed with cherry tomatoes and thinly sliced fresh apples or pears. Dress the salad with a tangy lemon vinaigrette -- always a welcome healthy offering -- and throw in a handful of pecans or walnuts or pistachio nuts for a crunchy flavor.

By then your guests may no longer have room for the deli-roasted chicken that stands succulent and shiny under its apricot glaze that you swabbed on it before warming in the oven. But don't bet on it, for the glaze is laced with brandy and a good pinch of fresh herb, such as rosemary or thyme, an enticing treat.

To finish things on a sweet note, don't forget that a platter of assorted cookies, either bought or homemade. And a plain cake or cupcakes drizzled with chocolate glaze or caramel sauce, either bought or made from scratch from the recipe below (taken from my cookbook, "Brown Sugar") makes a fine adieu.

 

THE PARTY SET

After you send out the invitations or call friends to ask them over, plan your menu, avoiding complicated recipes unless you are a seasoned pro, remembering that the tempting choices offered at delis, specialty food shops and supermarkets make fine party fare.

Then take inventory of your supplies: table and chairs, serving pieces, cutlery, crystal, plates, candlesticks, tablecloths and napkins, as well as kitchen accoutrements. Consider renting or borrowing items you don't have. But make sure the things you own are sparkling clean and in good repair.

But don't forget holiday decoration, which can be as simple as candlesticks on the table, streamers, balloons and flower arrangements.

In late fall and winter a vase filled with colorful leaves or ferns or twigs, or a bowl filled with jeweled vintage Christmas tree ornaments, is simple, inexpensive and beautiful holiday decoration.

 

RED PEPPER SUNSET DIP

Makes 8 or more servings

2 jars (8 ounces) roasted red peppers or pimento

2 cloves crushed garlic, crushed

1 1/2 teaspoons dried basil or

2 or 3 tablespoons freshly chopped basil

1/4 cup finely chopped onions or scallions

8 ounces cream cheese, softened at room temperature

1/2 teaspoon salt, or more if needed

Freshly ground black pepper

White wine, beer or grapefruit juice (optional)

 

Drain the peppers but save the liquid. In the bowl of a food processor or blender, combine the peppers, garlic, basil and onions. Process or whirl until smooth.

Add the cream cheese, salt and black pepper, plus the reserved juice from the peppers and a little white wine or beer or grapefruit juice, if needed. Whirl or process again until the dip is creamy and smooth.

Spoon into a serving bowl, cover and refrigerate, and then serve at room temperature.

 

HUMMUS

Makes about 2 1/2 cups or 6 or more servings

2 cups cooked chickpeas, canned or home cooked

2 or 3 cloves garlic, crushed or finely minced

1/2 cup tahini (sesame seed paste, sold in ethnic groceries and specialty shops)

Juice of 1 lemon

1/4 cup olive oil

2 or 3 tablespoons chopped parsley

1/2 teaspoon salt

Freshly ground black pepper

Pinch of cayenne pepper or ground cumin seeds

 

If using canned chickpeas, place in a strainer, rinse with cold water and drain well. Spoon the cooked peas into the bowl of a food processor or blender. Stir in the garlic, tahini, lemon juice and olive oil. Process or whirl the mixture until smooth, adding a tablespoon of so of water or white wine to make a smooth consistency, if needed.

Stir in the parsley, salt, black pepper, and cayenne or cumin, and whirl or process again until smooth and creamy.

Spoon the dip into a bowl, cover and refrigerate, but bring to room temperature before servings.

 

APPLE OR PEAR NUT SALAD WITH LEMON VINAIGRETTE

Makes 6 servings

1 head red or green leaf lettuce

2 eating apples or two ripe pears

1/4 cup blue cheese, crumbled, or more to taste

1 pound (about 2 cups) cherry tomatoes

1/2 cup pecans or shelled pistachio nuts, or more if desired

 

Dressing:

1/2 cup olive or grapeseed oil

2 or 3 tablespoons lemon or limejuice

2 tablespoons cider vinegar

1 or 2 cloves finely minced or crushed garlic

1 teaspoon spicy brown mustard

1/4 teaspoon salt

Coarsely ground black pepper

 

Rinse the lettuce 2 or 3 times, making sure that it is free of grit. Drain and spin in a lettuce spinner, if available, then dry with paper towel, wrap in a clean towel and chill the lettuce for at least an hour, or longer.

When ready to serve, using a stainless steel knife, core the unpeeled apples or pears, discard the seeds, and cut into very thin slices. Then combine the lettuce leaves, apples or pears, cheese, cherry tomatoes, and pecans or pistachio nuts in a large bowl. Set aside.

Make the salad dressing: In another small bowl or jar, combine the oil, lemon or lime juice, vinegar, garlic, mustard, salt and black pepper. Beat the mixture with a fork or shake vigorously to combine.

Pour a generous amount of the dressing over the salad and toss with a large spoon, mixing gently but well.

Serve the salad immediately.

 

MEXICAN CHILI SHRIMP

Makes 4 to 6 servings

1 1/2 pounds cooked shrimp

3 or 4 tablespoons peanut or olive oil

1 1/2 teaspoons mild chili powder or paprika

1/2 teaspoon hot cayenne pepper, or to taste

1 teaspoon ground cinnamon

2 cloves finely crushed garlic

1 teaspoon salt

Freshly ground black pepper

 

If necessary, shell the shrimp and remove the vein. Rinse and pat dry with paper towel and place in a serving bowl. Heat the oil in a small skillet oil over low heat. Stir in the chili powder or paprika, cayenne, cinnamon, garlic, salt and black pepper. Heat, stirring, for about 5 minutes. Add the shrimp, stir to mix well, and heat for about 5 minutes longer. If desired, serve the shrimp on small plates or with the Coconut Rice.

 

Apricot Glazed Chicken

Makes 4 to 6 servings

1 large roasted chicken, about 3 1/2 pounds

1/3 cup apricot preserves

2 or 3 tablespoons lemon juice or dark rum or brandy

2 teaspoons fresh herbs, such as rosemary or thyme, or 1 teaspoon dried herb, finely chopped or crushed

 

Cut the chicken into serving pieces yielding: two thighs, two drumsticks, two wings, and two to four pieces from the breast. Set aside the back pieces for nibbling while you cook.

In a large heavy skillet, combine the apricot preserves, limejuice or rum or brandy, and the chopped or crushed herb. Heat over low heat for 4 or 5 minutes, stirring briskly. Add the chicken pieces to the pan and ladle over the sauce with a large spoon.

Heat the chicken for about 10 minutes or until it is thoroughly warmed, turning the pieces frequently. Serve immediately.

Note: If desired, the glazed chicken can be warmed in an oven preheated to 350 degrees for about 15 minutes (turn over at least once). And 1/3 cup maple syrup or 1/4 cup honey can be substituted for the apricot preserves for an equally delicious flavor.

 

Coconut Rice

Makes 4 generous servings

2 cups water, about

1/2 teaspoon salt

Freshly ground black pepper

2 teaspoon lemon juice

1 tablespoon olive, coconut or grapeseed oil

1/4 cup shredded or dried coconut

1 cup long grain rice, white or brown

 

Combine the water, salt, black pepper, lemon juice, oil and coconut in a medium saucepan. (If using brown rice, add a couple tablespoons more water.)

Cover the pan, place on high heat and bring the water to a boil. Immediately stir in the rice, reduce the heat to low and cook the white rice for 15 to 20 minutes, and the brown rice for about 30 minutes, or until tender, and the water is absorbed.

Remove the pan from the heat and allow the rice to sit for about 5 minutes before serving.

 

Creamy Chocolate Glaze

This rich but easy-to-make old-fashioned chocolate sauce can be swirled on plain cake or cupcakes, or drizzled over cookies. A tablespoon of brandy or cognac gives it a nice punch.

Makes a generous 1 cup

6 ounces good-quality bittersweet or semi-sweet chocolate

1/2 cup heavy cream or undiluted evaporated milk

2 tablespoons light corn syrup

1 tablespoons unsalted butter

1 tablespoon dark rum or brandy or 1/2 teaspoon vanilla extract

 

Cut or break the chocolate into 1/2-inch size pieces and set aside. Combine in a heavy stainless steel saucepan the cream or milk, corn syrup, butter, and brandy or rum or vanilla extract. Place the pan on medium heat and cook for about 5 minutes, or until the mixture is bubbling but not quite boiling. Immediately remove the pan from the heat and stir in the chocolate pieces.

Whisk the glaze briskly until smooth. Cool completely and then spread generously over the cake or cupcakes.

 

Joyce White is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.

Available at Amazon.com:

Bite-Size Desserts: Creating Mini Sweet Treats, from Cupcakes and Cobblers to Custards and Cookies

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Holiday Entertaining Done Easy: An Array of Delectable Recipes - Joyce White Recipes

(c) 2009 Joyce White