Lemondrop

There's one sure way to get people to bring top-shelf booze to your New Year's party: make appetizers that look festive and downright difficult, even if they require about as much effort as Sunday football (minus the fantasy league).


Mozzarella pinwheels
Time: About 5 minutes
BelGioioso Unwrap & Roll buffalo mozzarella sheets
Jar of sun-dried tomatoes in oil, drained and chopped into small bits
Large bunch of fresh basil leaves, trimmed

1. Unroll the mozzarella sheets.
2. Layer with tomatoes, then basil leaves.
3. Roll up tightly and slice.

The company's Web site suggests smoked salmon and mascarpone or crumbled graham crackers and apricot preserves, but go ahead and make up your own creative combo. The mild cheese tastes good with just about any simple two-ingredient pairing.



Olives, straight up
Time: Less than 5 minutes
Marinated feta cheese (like this)
Mixed olives
Martini glasses

1. Toss the feta and the olives together.
2. Pour into martini glasses and set around the room with two shot glasses next to each, one for toothpicks and one for discarded toothpicks.

The martini glass idea came from a restaurant I used to work at that served tuna tartar in barware because they were too cheap to buy a different kind of bowl for one dish.


Bacon-wrapped dates (From MarthaStewart.com )
Time: About 20 minutes
Pitted dates
Whole blanched almonds
Bacon strips, cut into thirds

1. Heat broiler.
2. Stuff the pitted dates with the almonds; wrap each bacon piece around a date. Stick with a toothpick, if needed.
3. Place, seam side down, on a baking sheet. Broil until bacon is crisp, turning once, 6 to 10 minutes. Drain on paper towels; Serve warm.

The party gods smile on Martha for this cheap, simple recipe that packs a whole flavor profile in every bite.

Standing crudité
Time: 5 minutes or less
Veggie slivers, like red and yellow peppers, cucumbers
Creamy dressing
Votive candle holders, short drinking glasses or stemless wine glasses

1. Slice all your veggies into long, thin strips or buy pre-cut veggies.
2. Put dressing in the bottom of the glassware.
3. Stick the veggies in for an already-dipped munchie.

This brilliant idea has been making its rounds in the catering circles. We ran across it on this show.


Drizzled cookies
Time: 5 minutes or less
Bite-size bakery-bought or leftover holiday cookies
A condiment squeeze bottle, available at most dollar stores. (Or you get a condiment gun! Why didn't you ask for that for Christmas?)
Chocolate syrup
Butterscotch syrup

1. Arrange the cookies on a few trays.
2. Fill the condiment bottle with one of the syrups and artfully decorate the entire plate with flamboyant motions.
3. Repeat with the butterscotch.

The difference between you and restaurant dessert presentation costs a dollar or less. How could you afford not to?


Pumpernickel bread bowl with dill dip (Adapted from Cooks.com)
Time: 10 minutes
1 cup mayonnaise
1 cup sour cream
1-1/2 tablespoons dill weed
1-1/2 tablespoons yellow onion, minced
1-1/2 tablespoons parsley leaves, minced
A round pumpernickel bread loaf

1. Carve out the middle of the loaf. Save the inside pieces and cut into bite-size chunks.
2. Combine the rest of the ingredients.
3. Pour the dip into the bread bowl right before serving, placing the leftover bread pieces around the platter, along with crudité, like cherry tomatoes, bell peppers and cucumbers, if you like.

I bastardized this recipe to taste like one my grandma used to make at family parties. It took her no time and was always the de facto centerpiece of the table.


Spiced nut cones (From the Hostess with the Mostess)
Time: 10 minutes
Scrapbooking paper
Tape or glue stick
Spiced nuts
Peanuts or candy

1. Make some spiced nuts or buy some that are already seasoned.
2. Put a few bags of shelled roasted peanuts or M&Ms in a large bowl.
3. Bend the paper into cones, secure and fill with nuts.
4. Stick the cones into the bowl as you go, wedging into the peanuts or M&Ms.

This idea is brilliant because after the party people wander off with the cones of nuts, you've still got a bowl of edible party food. The key to success here? Get out of the scrapbooking store before you run into your ex's mom.


Honey and parmesan cheese
Time: Less than 5 minutes
A big hunk of Parmesan cheese
A bear of honey

1. Slice the cheese into thin strips.
2. Drizzle with honey, and arrange on a plate with grapes and walnuts, if desired.

This classic Italian appetizer is always impressive for its bold salt/creamy/sweet combo even though it is just a sketch of an idea, really.


Cheater's bruschetta
Time: 15 to 20 minutes

6 to 8 plum tomatoes (I find these better than beefsteak or other tomatoes in the winter.)
A small bunch of basil leaves
A garlic clove, minced
2 to 4 tablespoons olive oil
Salt, to taste
2 crusty French baguettes
Garlic and herb Boursin cheese (which you'll find this in the deli cheese section of 90 percent of grocery stores)

1. Combine the garlic, olive oil, tomatoes, basil and salt in a large bowl.
2. Turn oven to broil. Slice the bread into 1/2-inch-thick slices. Arrange on baking sheets.
3. Toast the bread in the oven. Spread generously with the Boursin; sprinkle some of the tomato/basil mixture on top and serve immediately.

I've been making this for years; It looks stunning on the plate and tastes fancy but it really doesn't take anytime to make.