Even in paradise we can experience burnout and stress, especially during the busy holiday season. We like getting together with friends over good food, but sometimes say no to these opportunities if they require too much planning or preparation. How
Even in paradise we can experience burnout and stress, especially during the busy holiday season. We like getting together with friends over good food, but sometimes say no to these opportunities if they require too much planning or preparation. How to change the “no” to “ho ho ho” — make sure some basic items are on hand to create almost-instant holiday pupu.
Keep these staples available in your kitchen: a jar of pesto, a package of sun-dried tomatoes, some cream cheese or other soft cheese, and a little smoked salmon. Store shredded cheese, biscuit dough, mixed nuts, dried fruits and a jar of olives. Use them to create one or more of these pupu that highlight Christmas colors of green, red and white.
Savory spread on zucchini rounds
Here’s a five-minute pupu: Cut a couple of zucchini into one-quarter-inch-thick rounds and use these slices instead of, or with, crackers, to serve with a spread made of cream cheese or goat cheese mixed with either smoked salmon, garlic, herbs or sun-dried tomatoes. Sprinkle with paprika on top if needed to get a green-red-white holiday colors combination.
Tortellini with sun-dried tomato pesto
If you have some dried, packaged tortellini, or frozen tortellini, you can make this easy pupu.
While the pasta boils, put some packaged sun-dried tomatoes and a little olive oil in a blender and whirl just until blended (do not emulsify). If you have the tomatoes that are packed in oil, even easier: just dump in the blender and whirl. Drain tortellini when cooked but still al-dente; mix lightly with tomato pesto, add a little grated cheese if desired, and serve warm with toothpicks.
Pesto turnovers
With a tube of refrigerated biscuits, you can make some delicious bite-size turnovers stuffed with pesto and mozzarella cheese.
Separate the biscuits and flatten each with your hand into a four-inch circle. Spread about 1/2 teaspoon purchased pesto on half of each circle, spreading to within a half inch of the edges. Sprinkle a little shredded mozzarella cheese over pesto and brush edges of circles with a little beaten egg white. Fold the plain half of each circle over the filling and seal edges with the tines of a fork. Put turnovers on a greased baking sheet, brush tops with egg white and sprinkle with a little more mozzarella. Bake in a preheated 400-degree oven for eight to 10 minutes or until golden.
Cranberry nut mix
Here’s a recipe from Family Circle magazine that you can make in advance and store in an airtight container at room temperature for up to three weeks. This should get you through the holidays and into the new year.
Mix 3 cups salted mixed nuts, a 1/2 cup pepitas and 1 1/2 cups sweetened dried cranberries in a large bowl. Melt 1/4 cup honey, 1/3 cup packed light brown sugar and 1/3 cup butter in a small saucepan. Pour over nut mixture; toss with 1 teaspoon of ground cinnamon, 1/2 teaspoon ground ginger and 1/2 teaspoon salt. Spread on a greased baking sheet and bake in preheated 350-degree oven for 12 to 15 minutes or until lightly browned. Cool on a wire rack for five minutes, then put on waxed paper to cool completely. Store or serve.
Skordalia
This low-cost, quickie Greek dip makes good use of yesterday’s old bread and whips up in seconds in a blender. It’s also low fat and savory.
1 cup extra-virgin olive oil
1/2 cup red wine vinegar
1/2 cup blanched, slivered almonds
5 to 8 garlic cloves, peeled
1/2 pound days-old dried bread, dampened in water and squeezed
Salt to taste
Minced fresh parsley and paprika (optional)
Keep out 2 tablespoons of the almonds for garnish. Place the olive oil, vinegar, remaining almonds and garlic in a blender container; blend until smooth. Break chunks of bread into blender; process until creamy. Add salt to taste and transfer mixture to a serving bowl. Top with reserved almonds. Sprinkle with minced parsley and paprika if using. Serve with crackers for scooping.
Green olive tapenade
In a food processor, combine 6 or 7 ounces of pitted green olives with 3 tablespoons capers, 1/4 cup chopped flat-leaf parsley, 1 anchovy fillet, 1 1/2 tablespoons fresh lemon juice, 1/2 teaspoon black pepper and 1/4 cup olive oil. Pulse until combined but still slightly chunky. Serve with crackers or small bread rounds.
