Here are four of my favorite, easy appetizers to serve to your guests this holiday season. You're throwing at least one party this year, aren't you?

Herbed Chevre
makes 2 cups
adapted from a recipe in The Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins

12 ounces Montrachet or other soft mild chevre, broken into pieces
1/4 cup heavy or whipping cream
3 bunches (about 12 stems each) chives, finely snipped
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fresh lemon juice
1 teaspoon grated lemon zest

In a food processor, process the chevre while slowly adding the cream, until smooth.
Scrape into a mixing bowl.
Whisk in the chives, thyme, pepper, lemon juice and zest.
Refrigerate several hours to allow flavors to blend.





Endive Leaves With Ricotta
from Mark Bittman

Mix drained ricotta, mix with chopped parsley, thyme, a little olive oil and a little minced garlic together.
Fill endive leaves with the mixture and serve.

Spiced Party Nuts
from The New Basics Cookbook by Julee Rosso and Sheila Lukins
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon garlic salt
1/4 teaspoons cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 tablespoons olive oil
2 cups shelled whole almonds or pecan halves
1 tablespoon coarse (kosher) salt (optional)
Garlic salt (optional)

Preheat the oven to 325°F.
Mix the cumin, chili powder, curry powder, garlic salt, cayenne, ginger, and cinnamon in a bowl. Set aside.
Heat the oil in a nonstick skillet over low heat. Add the spice mixture and stir well. Simmer to mellow the flavors, 3 or 4 minutes.
Place the nuts in a mixing bowl, add the spice mixture, and toss well. Spread the nuts in a single layer on a baking sheet. Bake for 15 minutes, shaking the pan once or twice.
Remove the baking sheet from the oven, and using a rubber spatula, toss the nuts with any spices and oil that have accumulated on the bottom of the pan. Sprinkle with the coarse salt, and a bit more garlic salt if desired. Let rest for 2 hours in a cool place. Store in airtight jars.

Mini Tuna Cakes
makes about 20

6 ounces canned tuna, drained
2 ounces tomato paste
2 ounces heavy cream
3 ounces grated cheese
4 eggs
salt and pepper
1 tablespoon finely minced onions

Preheat oven to 350 degrees.
Mix all ingredients together.
Spoon into greased mini muffin tins and bake for 20 minutes.
Serve chilled with mayonnaise or some aioli (my personal favorite)