Easy Holiday Recipes to Wow Your Guests

With the hectic holiday season rapidly approaching, why not simplify your entertaining this year? Instead of a lavish, multi-course meal or buffet, consider throwing a happy hour party with hors d’oeuvres, or an evening cocktail party with a few select desserts. Remember: just because it’s simpler doesn’t mean it won’t taste as good!

To help you prepare a simpler party menu, we’ve selected three of our favorite recipes from John Lingle’s Easy Recipes for using Fresh Herbs chive stuffed new potatoes, tarragon shrimp, and grilled pears with cinnamon basil. The ingredients are simple and wholesome. And the short preparation time will have you out of the kitchen in a flash, so that you can actually enjoy the festivities. Plus, the potato and pear recipes will satisfy any vegetarian guests in the crowd. In short, these simple recipes are guaranteed to wow all of your holiday guests!

Chive Stuffed New Potatoes

These little potatoes are an impressive hors d’oeuvre to pass around on trays. The Montrachet cheese gives a distinctively French flair to these little gems.

Serves 4

Estimated Preparation Time: 30 minutes

10 very small new potatoes, red or white

1 tablespoon fresh chives, chopped

2 ounces Montrachet (goat cheese)

2 tablespoons milk

2 teaspoons fresh lemon juice

pinch of salt and pepper

1. On a greased baking sheet, place potatoes in a 400 degree oven for 20 minutes, turning occasionally.
2. Remove potatoes and let cool.
3. Cut 6 of the potatoes in half, then cut a sliver off of the bottom of each so that they lay flat, halved side up.
4. Using a melon baller, scoop flesh from potato halves into a mixing bowl, making little potato cups with sides about ¼ inch thick.
5. Peel remaining 4 potatoes and place in mixing bowl. Mash well with a fork, add chives, Montrachet, milk, lemon juice, salt and pepper. Mix well.
6. Spoon heaping amount of filling into each of the potato cups.
7. Place potatoes on baking sheet and bake at 400 degrees for about 15 minutes, or until golden. Garnish each serving with several chive stems and serve warm.

Tarragon Shrimp

The tastes of French tarragon, mustard, and shallots meld to make this shrimp recipe a truly sumptuous appetizer.

Serves 4

Estimated Preparation Time: 20 minutes plus 4 hours (up to 24 hours) marinating time.

1/4 cup olive oil

1 tablespoon Balsamic vinegar

1 tablespoon Dijon mustard

1 tablespoon shallots, minced

1 teaspoon fresh lemon juice

pinch of salt and white pepper

1 pound cooked shrimp (at 35-40 pieces per pound)

2 tablespoons tarragon, chopped

1 bunch chilled sorrel

1. In a large mixing bowl, combine olive oil, vinegar, mustard, shallots, lemon juice, salt, and pepper. Mix well.
2. Add the shrimp and tarragon, mix well
3. Cover with plastic wrap, and chill in refrigerator for 4 hours (or up to 24 hours). Place shrimp over a bed of chilled sorrel and garnish each serving with a sprig of tarragon. Serve.

Grilled Pears with Cinnamon Basil

Grill these pear halves slowly and tease your neighbors with the wonderful fragrance of the cinnamon basil marinade. Simply put, this will be one of the most delectable desserts you’ve ever had.

Serves 4

Estimated Preparation Time: 20 minutes

2 Bosc pears, or other firm pears

1/4 cup each: butter, brandy and brown sugar

1 tablespoon cinnamon basil, chopped (if cinnamon basil is unavailable in your area, substitute 1 tablespoon of sweet basil and a pinch of cinnamon)

1. Cut the pears in half lengthwise, spoon out the core.
2. In a small saucepan over medium heat, melt the butter, then add the brandy and brown sugar. Simmer for 1 minute, stirring frequently.
3. Remove from heat and add the cinnamon basil, stirring for a few seconds.
4. Over medium heat, grill the pears for about 4 minutes on each side, basting with the cinnamon basil marinade. Pour remaining marinade over pears. Garnish each serving with a sprig of cinnamon basil and serve warm.