Attention: We are in holiday mode now.
Attention: We are in holiday mode now.
Even in Hawaii we can experience burnout and stress, especially during the busy holiday season. We like getting together with friends over good food, but sometimes we say “no” to these opportunities if they require too much planning or preparation. That “no” can change to “ho ho ho” if we have a few basic items on hand to make some almost-instant party-worthy pupus.
Keep these items available in your pantry: a jar of pesto, a package of sun-dried tomatoes, dried tortellini, nuts, a can or jar of olives, and assorted crackers. In the refrigerator, stash some shredded cheese, cream cheese or other soft cheese, a tube of biscuit dough, and a little smoked salmon. And don’t forget your Santa hat.
Cranberry-popcorn snack mix
Make this the day before if you wish; just store in an airtight container at room temperature until party time. Recipe from Better Homes and Gardens magazine; makes about 20 servings.
8 cups popped popcorn
Nonstick cooking spray
2 to 3 tablespoons grated Parmesan cheese
2 cups potato sticks
1 1/2 cups soy nuts
1 cup dried cranberries
Pour popped popcorn into a bowl. Coat lightly with cooking spray; toss gently to coat. Sprinkle popcorn with cheese; toss gently to coat. Add potato sticks, soy nuts, and dried cranberries; toss gently.
Savory spread on zucchini rounds
Here’s a five-minute pupu: Cut a couple of zucchini into 1/4-inch-thick rounds and use these slices instead of, or with, crackers, to serve with a spread made of cream cheese or goat cheese mixed with smoked salmon, garlic, herbs, or sun-dried tomatoes.
Green olive tapenade
In a food processor, combine 6 or 7 ounces pitted green olives with 3 tablespoons capers, 1/4 cup chopped flat-leaf parsley, 1 anchovy fillet, 1 1/2 tablespoons fresh lemon juice, 1/2 teaspoon black pepper and 1/4 cup olive oil. Pulse until combined, but still slightly chunky. Serve with crackers or small bread rounds.
Skordalia
This is a low-cost, quickie Greek dip that makes good use of yesterday’s old bread and whips up in just seconds in a blender. It’s also low fat, dairy free and savory.
1 cup extra virgin olive oil
1/2 cup red wine vinegar
1/2 cup blanched, slivered almonds
5 to 8 garlic cloves, peeled
1/2 pound days-old dried bread, dampened with water and squeezed
Salt to taste
Reserve 2 tablespoons of the almonds for garnish. Place the olive oil, vinegar, remaining almonds and garlic in a blender container; blend until smooth. Break chunks of bread into blender; process until creamy. Add salt to taste and transfer mixture to a serving bowl. Top with reserved almonds. Serve with crackers.
Tortelli with sun-dried tomato pesto
If you have some dried, packaged tortellini, or frozen tortellini, you can make this easy pupu. While the pasta boils, put some packaged sun-dried tomatoes and a little olive oil in a blender and whirl until blended, but do not emulsify. If you have the tomatoes that are packed in oil, even easier: just dump in the blender and whirl. Drain tortellini when cooked but still al dente; mix lightly with tomato pesto, add a little grated cheese if desired, and serve warm with toothpicks.
Pesto turnovers
Use a tube of refrigerated biscuits to make some delicious bite-size turnovers stuffed with pesto and mozzarella cheese. Separate the biscuits and flatten each with your hand into a 4-inch circle. Spread about 1/2 teaspoon purchased pesto on half of each circle, spreading to within a half inch of the edges. Sprinkle a little shredded mozzarella cheese over the pesto and brush edges of circles with a little beaten egg white. Fold the plain half of each circle over the filling and seal edges with a fork. Put turnovers on a greased baking sheet, brush tops with egg white and sprinkle with a little more mozzarella. Bake in a preheated 400 F oven for 8 to 10 minutes or until golden.