If you’re planning a dinner this holiday season, my best piece of advice is to do something that won’t cause you to panic. There is enough stress around the year-end holidays without adding the stress that comes from trying to plan a huge meal for your friends and family. By all means, do not try out new recipes. If you do, you’ll wring your hands until you find out whether or not your guests like what you’ve cooked.
Maybe you don’t need to be told, but as my mother has often told me, people will come to your home for the companionship, and not necessarily for the food. And if they’re hungry, then they will eat whatever you’ve cooked. Hunger dramatically improves the flavor of any food.
As I often preach (shades of Martha Stewart) it’s best to prepare the meal well ahead of time, which is what I do when I’m entertaining. The last thing I want to do is to flit between the kitchen and the living room to try to get in on conversation, so preparation is the key to you having a good time.
This appetizer is easy to make, and you can prepare it couple days ahead of your dinner.
Black Olives Tapenade
Makes 3 cups
2 cups pitted kalamata olives
1 cup walnuts
1 medium red onion, chopped
1/4 cup lemon juice
4 tablespoons olive oil
1 tablespoon oregano
Skin of 1/2 lemon
1/8 teaspoon cayenne pepper
In a food processor and using the on-off key, process until coarsely chopped. Spoon into a bowl and refrigerate until ready to serve. You can make this spread couple days ahead of the party.