The Joys of the Season

By Sonia R. Martinez

From Thanksgiving until the end of December is the perfect time of year to open your home for entertaining. Your house will be showing its best side by already being decorated and ready for the festive season.

With the tree all lit up, a few candles all around, a couple of potted poinsettias, some nice Christmas or soft background music and a welcoming wreath at the door, your home will be the perfect stage for any party.

Maybe you have avoided being a host because you thought the stress would be too much. Maybe you are terrified at the thought, yet would still like to entertain a small group of friends. Well, here are a couple of simple ideas that can help you achieve success with a minimum of effort.

The simplest affairs are usually the best. For small groups, you can show off your best crystal, china and silverware, but for larger groups one may want to consider using compostable serving ware.

Plan the menu around a few simple ideas or be as elaborate as you feel capable. If you are not overly enthused about the kitchen and cooking, this is not the time to experiment with new recipes.

These are some last minute ideas that are quick and easy and can round out your holiday meal, or can serve as a springboard for a fun party that will not keep you in the kitchen for days. They can also give you a jump-start on planning for a New Year’s party menu.

Cheese and Fruit Tray

Since we don’t have specialty cheese shops on-island, look carefully in your local supermarket’s cheese bins for a good selection of cheeses.

Be sure to select at least two or three yellow aged cheeses such as cheddars, Swiss, Gouda; also a selection of soft cheeses such as Brie, Camembert, and maybe even a soft Mexican like queso fresco or queso blanco. You must also add at least one ‘stinky’ blue cheese such as Gorgonzola, Stilton, or Roquefort, and possibly even a hot and spicy cheese such as a Jalapeño Monterey Jack.

If you have a wooden cutting board, place the cheeses on the board and choose a selection of fruits that go well with cheeses; apples, pears, grapes (both green or red, remember to choose seedless for the sake of your guests!). Add a couple of bowls of macadamia nuts or hazelnuts. A few slices of starfruit add an edible festive touch.

The Classic Swiss Fondue

I found this recipe quite a few years ago in Food & Wine Magazine and have used it many times. It’s an easy, no-fail recipe. It combines well and could be the centerpiece of the cheese and fruit tray.

1 garlic clove, halved
1 pound Gruyère cheese, grated
1/2 pound Emmentaler or any other Swiss cheese, grated
1 C dry white wine
1 T cornstarch
1 tsp fresh lemon juice
1-1/2 T kirsch (optional)
Freshly ground peppercorns
Freshly grated nutmeg

Rub the inside of a fondue pot or medium enameled casserole dish with the garlic clove; discard the garlic. Combine the grated cheeses with the wine, cornstarch, and lemon juice in the fondue pot and cook over moderate heat over the stove, stirring occasionally, until the cheeses begin to melt, about five minutes.

Add the kirsch, if using, and a generous pinch each of the pepper and nutmeg.

Continue cooking, stirring gently, until creamy and smooth, about 10 minutes. Don’t overcook the fondue or it will get stringy.

Serve immediately with bread slices or chunks, sliced apples, and sliced mushrooms.

Beverages

If you decide on serving alcohol, plan on at least two drinks per guest per hour:

• A 750-milliliter bottle of wine holds four 6-ounce servings.

• A liquor bottle of the same size will yield 17 1.5 ounce drinks.

• A gallon of punch averages about 24 servings (*)

• Consider a bubbly cider as a great non-alcoholic alternative.

If you do serve an alcoholic punch or drinks make sure there are designated drivers in the group and remember to not let your guests drink and drive.

(*) To give punch a bit of a sparkling “punch,” add a bottle or two of ginger ale or Sprite to the mix just before serving.

Have a wonderful time and remember to enjoy your own party!