I don't want to frighten you but there are only 31 days left until Thanksgiving and 63 days              until Christmas.  Once we've passed Halloween it will be upon us with lightening speed and if you're anything like me, you won't be ready.

Every year, I say the same thing to myself.   I am going to shop throughout the year, have everything wrapped by Thanksgiving, decorate before December 1st and enjoy the month before the carnage begins.  Well... that never happens.  What actually happens is I see the Christmas decorations out before Halloween so I think I have all the time in the world, I haven't started any shopping until three weeks before because, well the holidays are busy,  and if it's anything like last year... I got the tree up and had no decorations on it.  Luckily it was a pre-lighted tree.

Let's face it.  We're all busy and this time of year just gets crazy.  We want to do it all and be another Martha Stewart, but if you're anything like me the thing we want most is to be with our friends and family.  That adds the additional pressure of entertaining and what to make in the limited amount of time we already have.  One thing I have learned is to make it easy on yourself.  It doesn't have to all be gourmet, or homemade... in the infamous words of Ina Garten "Store-bought is fine!"  I, of course being in the business of catering, have a multitude of appetizers and meals I can easily make for you, so if you don't want to do it, I am available to help you.  However, if you want to do it yourself, I've listed a couple of recipes below that will wow your guests and still be easy on your pocket and you.  Enjoy!



INGREDIENTS (makes 25 appetizers

approximately 1/2 cup creme fraiche

3 oz package smoked salmon

chives, cut into 1 inch pieces or you can also chop

Place a teaspoon of creme fraiche on each chip, a small folded piece of salmon and then your chives.



INGREDIENTS (makes 25 appetizers)

Approximately 1/2 pounds Grape or Cherry Tomatoes

Approximately 8 oz Ciliegine Mozzarella

6 large Basil leaves, chiffonnade (stack your leaves one on top of the others, roll tightly and slice thinly)

25 bamboo skewers

Balsamic Glaze (store bought is fine!)

Wash and dry tomatoes.  Skewer one tomato, one ball of mozzarella and then one more tomato.  Continue with the remainder of skewers, tomatoes and mozzarella.  Arrange on platter and sprinkle the chiffonnade basil over the skewers.  Squeeze a thin line of Balsamic Glaze over your arrangement.

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