Expectations for holiday entertaining run high. Whether it’s a giddily glittery cocktail bash or a more serenely elegant sit-down dinner, hosting any kind of gathering this time of the year can be extremely stressful.
But there’s one festive loophole that I plan to exploit all December long: inviting people over for drinks.
A “come by for drinks” invitation has no inherent expectations attached, which means hosts can plan it to be whatever they have the desire, funds and bandwidth to pull off. As long as there are beverages on offer (the one nonnegotiable part of a drinks gathering), the party can be as straightforward as sipping wine or mulled cider in sweatpants and slippers, or as chic as clinking cocktails in sequins and heels.
As for the food, keeping it simple yet sustaining enough to absorb any booze is the best way forward. And I’ve created three easy, colorful and cheery dishes to help you accomplish this goal — through the holiday season and beyond.
These recipes all walk the line between filling snacks and appetizers. You can make one or two for people to nibble before dinner, or serve all three, maybe rounded out with chips, olives and nuts, for a light meal that can be a respite from the onslaught of holiday heaviness. And perhaps most important, all three can be made at least somewhat in advance, which is essential during this hectic time of the year.
The simplest is a garlicky white bean dip with hummus vibes. But instead of the sesame-flavored tahini, I add a generous glug of olive oil to achieve the plushest, silkiest texture, along with lemon zest for brightness. You can make the dip up to five days in advance. Then, just before serving, drizzle the top with warm, toasted cumin and chile oil, which makes an otherwise rather basic dip shine. And if you don’t want to make a dip from scratch, you can drizzle the toasted cumin oil over store-bought hummus as well.
There’s also a platter of halloumi-stuffed mini peppers, which are sunset-hued and practically effortless. Just stuff the diminutive peppers (the smaller, the better) with chunks of cheese, some garlic and herbs, then roast until they collapse into soft, caramelized heaps filled with salty, not-quite melted cheese. I like to serve these nestled on top of crostini or sturdy lettuce leaves (Little Gem or romaine), which makes them appropriate for finger food. Or if you’re breaking out the plates and forks for a heartier meal, they’re also great plopped on salads, rice dishes, eggs or beans.
Lastly, there’s my loaded focaccia. Beautiful to behold, fun to eat and a snap to make, these are like charcuterie boards, but with an edible base. You can use any kind of flatbread to make them, but thick pieces of focaccia work particularly well, holding their own against whatever is on top.
The key here is to choose a few toppings that play nice together, like figs or persimmons, blue cheese and walnuts, or Parmesan, arugula, salami and pepperoncini. Or use one combination of ingredients for one side of the focaccia and another for the other. Just bear in mind that little black dress edict: Keeping things on the more minimal side makes everything look (and taste) the most harmonious.
Perhaps best of all, none of these dishes require any fiddling once you’ve put them out. Which means that the host can enjoy their party, the food and the company of their guests. Isn’t that why we have people over in the first place?
Recipe: White Bean Dip With Cumin-Chile Oil
By Melissa Clark
This silky white bean dip has a crowd-pleasing, hummus-like appeal, but it’s seasoned with toasted cumin, lemon zest and chile flakes instead of tahini. Drizzling warm cumin oil over the top brings out the earthy flavor of the beans and adds a richness that makes the dip even more velvety. You can make the dip up to five days ahead (store it in the fridge), but don’t add the cumin oil until right before serving for the most pronounced contrast of flavors and textures.
Yield: 8 to 12 servings (3 cups)
Total time: 15 minutes
Ingredients:
2 to 3 garlic cloves, grated or finely minced
Finely grated zest and juice of 1 lemon, plus more to taste
1/2 teaspoon fine sea salt, more to taste
2 (15-ounce) cans cannellini or white kidney beans, drained and rinsed
1/2 cup plus 3 tablespoons extra-virgin olive oil
Warm water
2 teaspoons cumin seeds
1/2 teaspoon crushed red pepper flakes, for garnish
Flaky sea salt, for garnish
Chips, crackers, breadsticks, crostini or vegetables, for serving
Preparation:
1. In a food processor or blender, blend garlic, lemon juice, salt and drained white beans until chunky but combined. With the motor running, drizzle 1/2 cup olive oil through the feed tube and process until blended, but not entirely smooth. Pulse in warm water, 1 tablespoon at a time, until the mixture is thick and scoopable but not runny. Taste and add more salt or lemon juice as needed.
2. In a small skillet over medium heat, combine remaining 3 tablespoons olive oil and cumin seeds. Heat until cumin seeds smell toasted and pop in the pan, 2 to 3 minutes. Remove from heat.
3. Spoon dip into a bowl. Use the back of a spoon to make swirls. Drizzle the cumin oil over the dip. Garnish with crushed red pepper, lemon zest and flaky sea salt.
Recipe: Halloumi-Stuffed Sweet Peppers
By Melissa Clark
Mini peppers make adorable, colorful wrappers for cheese in this sweet and savory recipe that’s extremely easy to make. Just stuff the diminutive peppers with chunks of cheese (halloumi, or paneer also works), some garlic and herbs, then roast until they collapse into soft, caramelized heaps filled with salty, not-quite melted cheese. You can serve these on crostini or lettuce to make festive finger food, or plop them on salads, rice dishes, eggs or beans.
Yield: 8 to 10 peppers
Total time: 35 minutes
Ingredients:
1 pound mini sweet peppers in different colors (the smaller, the better)
1 tablespoon extra-virgin olive oil
1/2 teaspoon fine sea salt
2 garlic cloves, finely grated or minced
1 tablespoon chopped fresh oregano, marjoram or sage leaves
4 to 5 ounces halloumi, cut into pieces that fit inside each pepper
Crostini or lettuce cups, for serving
Pesto, for serving (optional)
Preparation:
1. Heat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
2. Use a knife to remove the top of the peppers. Scoop out seeds and ribs, making sure to remove them all so the peppers keep a silky texture. Add the peppers to a medium bowl, and toss with olive oil and salt.
3. Sprinkle garlic and herbs into each pepper. Place 1 to 2 halloumi pieces inside each pepper.
4. Place peppers on the rimmed baking sheet. Flipping the peppers halfway through, roast until the peppers are golden brown and are beginning to slump, 20 to 24 minutes for smaller peppers, 22 to 28 for larger ones.
5. Serve on crostini or with lettuce cups. Drizzle with pesto or serve pesto as a dip alongside, if you like.
Recipe: Loaded Focaccia
By Melissa Clark
Beautiful to behold, fun to eat and a snap to make, these loaded focaccias are like charcuterie boards, but with an edible base. You can use any kind of flatbread to make them, but thick pieces of focaccia work particularly well, holding their own against whatever is on top. The key here is to choose a few toppings that work well together, like figs or persimmons, blue cheese and walnuts, or Parmesan, arugula, salami and pepperoncini. Or, use one combination of ingredients for one side of the focaccia and another for the other side. Just bear in mind that keeping things simple will look and taste the most harmonious.
Yield: 8 to 12 servings
Total time: 15 minutes
Ingredients:
1 1/2 cups whole-milk ricotta or 6 tablespoons salted butter
1 (9-by-12-inch) store-bought focaccia, or use flatbread or prepared pizza crust
2 tablespoons chopped fresh herbs
Flaky sea salt, as needed
Hot or plain honey, as needed
Extra-virgin olive oil, as needed
Toppings of choice (see Tip)
Preparation:
1. Spread ricotta or butter generously on top of focaccia. Top with herbs, sprinkle with salt and drizzle with honey or olive oil if you like. Use a serrated knife to cut focaccia into 1 1/2- to 2-inch pieces, then push the pieces back together.
2. Top with any combination of your favorite toppings (see Tip). To finish, drizzle with olive oil or hot honey (or both) and a sprinkle of sea salt.
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Tips:
Top your focaccia with any of the following: prosciutto, salami, baby arugula or baby kale, cherry tomatoes (halved if large), olives, thinly sliced red onion, radicchio (sliced into ribbons), sliced persimmon, toasted walnuts, shaved Parmesan, crumbled blue cheese, bocconcini or mozzarella (torn into pieces), capers, pepperoncini, anchovies or sardines.
This article originally appeared in The New York Times.