Festive Yet Simple Recipes Perfect for Holiday Entertaining
Every Friday, Sofia Wood shares her best cooking ideas here on Make it last. As the holiday season is finally upon us, what better time to indulge in delicious snacks that will no doubt impress your guests?
This weekend, it’s the second Sunday of advent, so I thought I’d share some festive yet very easy recipes for holiday entertaining. Tasty little snacks to go with a warm mulled wine, sparkly bubbles or whatever your preference might be. Enjoy!
Bright magenta colored and totally addictive! I just love this hummus and think it works so well for the holidays. The beetroots make the hummus lighter than the traditional version, which is why I think it’s a good addition to any holiday plate. I use store-bought precooked beets for this recipe, because I think that works just as well, but if you’d rather boil them yourself just make sure they’re well cooked and completely cooled before using them.
400 g well-cooked or canned chickpeas, drained
2 large cooked beetroots, about 200 g
1 lemon, finely grated zest and juice
1 garlic clove, finely grated
4 tbsp olive oil + extra for serving
2 tbsp Tahini
A large pinch of salt
Cress or parsley for serving
Roughly chop the beetroots and rinse the drained chickpeas under cold water. Put everything except the cress or parsley in a food processor and blitz until it’s a smooth puree. Taste and add some more salt if needed. Serve it drizzled with olive oil and sprinkled with cress or parsley.
Baked Brie Cheese With Honey, Nuts and Blackberries
This is such an indulgent, easy and pretty thing to serve at any holiday drink or party. Remember that the Brie cheese has to be whole with an intact rind when you bake it, otherwise it will just melt everywhere in the oven.
1 whole round Brie cheese à 500 g
1 handful mixed roasted nuts, such as walnuts, almonds, cashews and hazelnuts
1 handful blackberries
0,5 dl honey
Preheat the oven to 190°C. Place the Brie on a baking parchment covered tray and bake in the oven for 15 minutes. Carefully remove the cheese for the oven, making sure not to break the rind, as the molten cheese will pour out everywhere. Scatter nuts and berries on top of the cheese and pour honey over. Serve warm with chunks of pomegranate, gingerbread snaps, good-quality bread or crackers.
Fig Toast With Fresh Goat Cheese
The combination of the subtly sweet figs and the sharpness of the goat cheese is just lovely. Fresh goat cheese is lighter and creamier, but if you prefer you can also use Chèvre for this recipe. The trick to succeed with this recipe is to slice the bread very thinly, almost like a crisp. I think the toast shouldn’t be larger than a few small bites, so divide the slices in halves if your loaf is large.
6 thin slices of dark fruit and nut bread
200 g fresh goat cheese
6 fresh figs
Flaky sea salt
Freshly cracked black pepper
Toast the bread so the nuts and fruit are fragrant, and spread each piece with a generous layer of goat’s cheese. Cut the figs in halves. I prefer just cutting the top then tearing through by hand, since I think the figs look more beautiful in that irregular way rather than perfect slices, but that’s obviously a matter of personal preference. Place two pieces of fig on each toast and drizzle it with a few drops of olive oil. Finish by sprinkling some sea salt onto the figs and a bit of black pepper.
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