Story & Photos By LAURA GROSS-HIGGINS
December holidays…they come every year, and every year we are faced with the same challenges. One of them may be what to bring to a party. Last year, because of COVID, most parties were nonexistent. And although there may be parties this year, they may be smaller, even though many people are vaccinated. And you might want to change how you set out what you’re offering.
These broiled tomato toasties are ready to be arranged on a plate.
Of course, it depends on what holiday you are celebrating. And also what type of party you are invited to. Is is a cookie party, a general get-together in the afternoon? Is it a brunch, or a nighttime event? Have you asked your host or hostess what type of food you can bring, or is there a general pot-luck request included in the invitation? Is it for Hanukkah, Christmas or Kwanzaa? Are there any foods that are not eaten by the guests who will be there? These are all things to consider.
Then, of course, it depends on your schedule and your desire to cook. All those factors have to be considered. Sometimes buying cheese and crackers is the best plan, depending on what they are.
Another possibility is not bringing food at all. Flowers are often appreciated any time of year, suggested Deb Aldrich of Falmouth, someone I know from a tai chi class, and most parties have food aplenty. And you can bring plants that will brighten the season, like an amaryllis or even paper white bulbs in a decorative dish. Those could be alternatives to making a dish.
But let’s return to food ideas. I thought for this article that I would ask my larger community for what they bring. Most of the people I asked live in Falmouth. The only exception is my sister, who lives in Arlington.
One of the first people I asked was Willinda Powell Gray. Willinda is a friend I met through a neighbor of mine. She told me that she had a cookie recipe that one of her children, her son Justin, loves and asks for them every time she visits for the holidays. It’s Oatmeal Lace Cookies. What’s funny is that Gail Blakely, food columnist for the Enterprise, wrote a whole column on oatmeal cookies this year (October 29), so I guess they are a perennial favorite.
Another friend from a meditation group, Charlene D’errico, gave me a recipe for Cream Cheese Rollups, that are simple to make and sound delicious. And another tai chi friend, Elaine Powers, shared with me Tomato Toasties, which also are a hit. Elaine told me she is often asked to bring latkes when attending a Hanukkah celebration.
These tomato toasties are ready for the broiler.
Last of all, I asked my sister Liz for ideas. She gave me a recipe for a pea hummus, which is yummy. It is pretty simple to make. I wanted to offer recipes that are not complicated.
One factor that I mentioned before is how to choose what to make—because of COVID precautions. Recipes that yield many individual items, such as baguette slices, might be preferable to those that involve dipping. One way to control the dip is maybe to have little cupcake liners filled with crackers or little bundles of vegetable wrapped together with a scallion bow to provide a more sanitary way of accessing the food. If you have a party confined to your immediate pod, these preparations might not be needed.
Anyway, here are this season’s holiday suggestions. Most of these recipes are not new, but rather tried-and-true. The only new take was the pea hummus. And the pea hummus is vegan, which may appeal to some people you know.
Happy holidays, one and all. And a happy and healthy New Year.
Cream Cheese Rollups
1 package of spinach and 1 package of tomato wraps
2 packages of cream cheese
Dried cranberries
Scallions, thinly sliced
Red onion, finely diced
Green pepper, finely diced
Red pepper, finely diced
Fresh cilantro, finely chopped
Spinach, finely chopped
Place the cream cheese in a bowl to soften. To the cream cheese, add dried cranberries, scallions, red onion, fresh cilantro, spinach cut in small pieces, and red and green peppers diced. Mix all ingredients together. Take one wrap. Lay it flat. Fill it (on one side) with some of the mixture. Roll up the wrap and seal. Place the wrap in the refrigerator (approximately 60 minutes) so that the cream cheese texture will be easier to cut. Remove from the refrigerator, and slice the wrap into 1-inch slices. Set on a plate, alternating with red/green color wraps. You could place an olive mixture in the center of the dish for effect and also add anything you want to the cream cheese mixture…olives, crabmeat, et cetera.
Tomato Toasties
Makes two dozen or so
¼ cup scallions, chopped
¼ cup green pepper, chopped
½ cup mayonnaise
½ cup grated cheddar cheese
¼ tsp salt
Three or four slices of uncooked bacon, cut into 2-inch pieces
French bread baguette, sliced
Additional mayonnaise
Sliced fresh tomato
Mix together the first five ingredients. Set aside. Slice the baguette into ¼-inch thick pieces. Spread a little mayonnaise on each and then cover with a small tomato slice, add a dollop of the scallion/mayo/cheese mixture, and top with a small slice of uncooked bacon. Place each on a pan. Broil until the bacon is cooked (5 to 7 minutes).
Green Pea Hummus
1¼ cups thawed frozen green peas
½ cup chopped fresh flat-leaf parsley
½ cup tahini
¼ cup warm water
2 TBSP extra-virgin olive oil
2 TBSP fresh lemon juice
¾ tsp kosher salt
2 garlic cloves, chopped
Raw vegetables
Place peas, parsley, tahini, ¼ cup warm water, olive oil, lemon juice, salt and garlic in a miniature food processor; process until smooth. (Blend in more water, 1 TBSP at a time, if hummus is too thick.) Serve with raw vegetables or pita chips.
These cream cheese rollups look festive, and because they are individual pieces, they are a little less likely to spread germs.
Oatmeal Lace Cookies
Makes five dozen
1 cup butter (two sticks)
2¼ cup light brown sugar, packed
2¼ cup rolled oats
3 TBSP all-purpose flour
1 tsp salt
1 large egg, lightly beaten
1 tsp vanilla extract
Preheat oven to 375 degrees Fahrenheit. Line cookie sheets with parchment paper. Heat butter and brown sugar in a 2-quart saucepan over medium heat, stirring frequently with a wooden spoon until the butter is melted and the mixture is smooth. Stir in the remaining ingredients. Drop cookie batter by teaspoon onto the baking sheet, leaving 2 inches between each cookie to allow them to spread. Bake 5 to 7 minutes. Watch closely until they are golden brown. Allow to cool for 30 seconds, then remove to a cooling rack immediately. Store in an airtight container.