I was asked to put a “Holiday” event menu together and I had to ask them, “Which one?”
When most people think Holiday, they usually think of the grouping of holidays usually starting in November. I love most holidays and have some munches I use for almost all of them
Rotel- Yes, I know that this is a fairly standard plastic food served at many parties. With the Velveeta and stewed tomatoes, this is a sauce, a dip, an omelette filling… There are many things you can do with what is commonly referred to as Rotel, because of the major name of the market, starting with sharing it with friends and family for holidays.
Apples and honey- this is a very simple thing that can be elegant for most occasions. Slice the apple into pieces strong enough to dip in the honey. Eat with your fingers and have a lover lick the honey off your fingers, if it is that kind of holiday.
Mac and Cheese- this is not just a comfort food or a household staple. This is something that can be used for fancy dinner parties with the addition of lobster or truffles. Mini Mac and cheeses can be made for buffet use or for the kids table. With today’s options, you can even make it gluten free.
Yoghurt blue cheese dip- use yoghurt instead of sour cream for a smoothness and tartness that works with vegetables or with a steak for extra luxury. And what holiday isn’t complete with steak?
Dipped strawberries- it is one perk to our modern life that we can have strawberries at any time of the year. Most people use chocolate to dip their strawberries in. I have experimented with caramel, fine-ground nuts, and reduced maple syrup. Try some of your own combinations and you will be surprised. Some are better for intimate meals, some are good for family gatherings.
Minted beans- this is an old recipe that can be a good alternate for those who do not want bland beans but cannot have the things in green bean casserole. Use finely chopped or chiffonaded fresh mint while cooking the beans and a sprinkle of the mint on top. It will be fresh and sweet tasting without the calories or actual sugar.
I’m sure there are more, but those are the ones off the top of my head.
Chef Rena
