The Perfect Party Foods, with Wine Pairings, for your Holiday Gatherings. Enjoy!

JALAPEÑO BAKED BRIE
Serve this simple-to-make, rich and delicious hors d’oeuvre with slices of Asian Pear (they won’t oxidize when cut, so they’ll look beautiful on your buffet all night long!) and French bread slices or crackers.

The Perfect Wine Pairing: Sparkling Wine or Chilled Dry Rose, to cut the creaminess of the cheese and balance the heat of the jalapenos.

• 1 sheet frozen puff pastry, thawed
• 1 8-ounce wheel Brie cheese
• 1/2 cup hot pepper or jalapeño jelly
• 1 egg, beaten

Freeze the wheel of brie for fifteen minutes before cutting, to assist in slicing. Preheat the oven to 350°F. Line a baking with a silicone baking mat or parchment paper.

Remove the brie from the freezer and place it on a work surface. Using a sharp knife, cut the wheel in half horizontally into 2 equal layers.

Place the sheet of puff pastry on a work surface and roll it out to remove the folds and extend the size by about 1-inch all around. Place the top half of the brie, rind side down in the center of the puff pastry sheet. Spread the jelly over the cheese and place the other half of the brie on top, rind side up (as if putting it back together).

Brush the edges of the puff pastry with the beaten egg. Fold the edges over the top of the brie, then carefully turn the package over and place it seam side down on the prepared cookie sheet.

Bake for 20 to 30 minutes or until golden brown. Cool 15 minutes before serving.

Serves 6 to 8

SWEET & SPICY CASHEWS
Putting aside all the nutritional reasons nuts are so good for you,
sweet and spicy cashews are a tasty finger food for a party! The salty
and sweet combination is an ideal counterpoint to cocktails.

The Perfect Wine Pairing: Chardonnay or Pinot Noir will sip well here.

• 1 pound cashew nuts
• 2 tablespoons coarsely chopped fresh rosemary leaves
• 1/2 teaspoon cayenne
• 2 teaspoons dark brown sugar
• 2 teaspoons kosher salt
• 1 tablespoon melted butter

Preheat the oven to 375°F.

Place the nuts on an ungreased baking sheet and bake for about ten minutes until they are warmed through. Combine the rosemary,
pepper, sugar, salt and butter in a large bowl. Toss the warm nuts
with the rosemary mixture until the nuts are completely coated. Serve warm.

Serves 6

ZUCCHINI CAPONATA
While this Italian vegetable dish is usually made with eggplant, I find it’s every bit as delicious when made with zucchini. Caponata is a dip or spread, served cold or warm. It’s a wonderful topping for bruschetta or crostini (thin pieces of an Italian loaf, such as ciabatta or French baguette, slow-toasted till crisp). Or, pile it on toasted pita chips for a true Mediterranean treat.

The Perfect Wine Pairing: Georges Du Boeuf Beaujolais Nouveau 2009 (inexpensive and the best vintage ever!)

• 1/4 cup extra virgin olive oil
• 4 cups zucchini, cut into 1-inch chunks
• 1 yellow onion, diced
• 4 garlic cloves, peeled and minced
• 2 large or 4 small tomatoes, seeded and diced
• 1 tablespoon granulated sugar
• Salt & freshly ground pepper
• 1 cup cherry tomatoes, halved
• 3 tablespoons capers, drained
• 1/2 cup black or green olives, pitted and halved

Heat the oil over medium heat in a large sauté pan. Add the zucchini, onion, garlic and tomatoes and cook, covered, for about 30 minutes, stirring once halfway through the cooking (the vegetables should become tender, but won’t brown very much). Remove the lid, and cook for an additional 15 to 20 minutes, stirring often, until most of the liquid has evaporated and the vegetables begin to caramelize slightly. Season the mixture with salt & pepper and stir in the sugar. Continue cooking the caponata, about 5 minutes longer, until the vegetables are dry and golden. Remove the pan from the heat and stir in the cherry tomatoes, capers and olives. Serve warm or refrigerate until ready to serve.

Yields about 5 cups

HOLIDAY HINTS from CHEF JAMIE…

• Entertain with ease this holiday season by serving a variety of easy-to-prepare hors d'oeuvres. Olives are an effortless and attractive "bite" to serve with drinks for any party! Choose a variety of olives, toasted nuts, dried fruit and/or breadsticks for a terrific and quick hors d'oeuvre that tempts the taste buds and is hardly any work for the cook!

• Create elegant cocktails by making glamorous ice cubes! Freeze strawberries or raspberries in ice cubes and float one or two cubes in each cocktail for a dazzling drink!

• Build a fabulous food display on your buffet table by using pedestals to elevate plates and platters. Try turning stemmed glasses upside down, use bricks, baskets, vases, flowerpots or bowls to create pedestals of different levels.

• Decorate store-bought desserts such as cheesecakes and pies with festive garnishes. Crush peppermint or cinnamon candies, Oreo cookies or your favorite cookie and sprinkle on top before serving.

• If cranberry relish is not a favorite at your house, but you still want to have the flavor somewhere in your dinner, try using dried cranberries in your menu. Marinate the dried cranberries in Port and add them to your salad, gravy or even stuffing.

•To determine how much liquor you will need for your holiday party keep
in mind that there are six glasses in a standard-size bottle of wine or Champagne and the average partygoer has one drink per hour, two when it comes to sparkling wine.