Savor The Season

* Bring family and friends together with your favorite foods this holiday season. What's the secret to successful entertaining? Have as much fun preparing as you do sharing. These holiday entertaining tips and ideas will help you bring your best to the table.

*Forgo a formal dinner at your next holiday party and serve a variety of hors d'oeuvres as a meal instead. Include pasta, meats, vegetables and seafood to satisfy your guests. Try this recipe of a quick and easy puff pastry mini quiche...a palate pleaser!

Yield: 6 quiches

Ingredients

• 6 hard-cooked eggs
• 6 pre-baked puff-pastry shells
• 1 1/2 tablespoons chopped fresh sage leaves
• 1/3 cup grated Fontina cheese
• Crumbled bacon

Preparation

Slice eggs crosswise and place 1 in each pre-baked puff-pastry shells (found in the frozen-food section). Top with fresh sage and grated Fontina cheese. Bake at 400° F until the cheese melts (about 5 minutes). Garnish each tiny quiche with crumbled bacon, if desired.

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* Small Plates are BIG...For your next cocktail pa rty, tap into one of the hottest restaurant trends: small plates. Each plate is just big enough for one or two appetizers. This gives guests greater opportunity to mingle was they nibble. Mix and match styles for even greater interest.

Yield: 12 servings (serving size: 3 canapés)

Ingredients

• Polenta:
• 4 1/2 cups water
• 1 1/2 cups quick-cooking polenta
• 1 teaspoon salt
• Cooking spray
• 1 tablespoon butter, melted
• 1/2 cup (2 ounces) shredded Gruyère cheese
• 
  Topping:
• 1 cup boiling water
• 1/2 ounce dried porcini mushrooms
• 1 tablespoon butter
• 1/3 cup thinly sliced shallots
• 1/8 teaspoon crushed red pepper
• 1 cup sliced shiitake mushroom caps (about 3 1/2 ounces)
• 1 cup sliced cremini mushrooms (about 3 1/2 ounces)
• 1 teaspoon dry vermouth or dry white wine
• 1/2 teaspoon minced fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup (1 ounce) shaved Gruyère cheese

Preparation

1. To prepare polenta, bring 4 1/2 cups water to a boil in a medium saucepan. Gradually add polenta and 1 teaspoon salt, stirring constantly with a whisk. Reduce heat to low; cook 3 minutes or until thick, stirring frequently. Spoon polenta into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly. Press plastic wrap onto surface of polenta; chill 1 hour or until firm.

2. Preheat broiler.

3. Invert polenta onto a baking sheet coated with cooking spray. Cut polenta into 36 rectangles (leave polenta on baking sheet). Broil 5 minutes. Turn polenta over. Brush polenta with 1 tablespoon butter. Broil 5 minutes. Sprinkle 1/2 cup shredded cheese evenly over rectangles; broil 5 minutes or until cheese melts.

4. To prepare topping, combine 1 cup boiling water and porcini mushrooms in a bowl; cover and let stand for 15 minutes. Drain; chop mushrooms.

5. Melt 1 tablespoon butter in a large nonstick skillet over medium he

at. Add shallots to pan; cook 4 minutes or until tender, stirring frequently. Stir in red pepper; cook 30 seconds. Add porcini, shiitake, and cremini mushrooms; cook over medium-high heat 10 minutes or until liquid evaporates, stirring occasionally. Stir in vermouth, thyme, 1/4 teaspoon salt, and black pepper; cook 2 minutes, stirring frequently.

6. Spoon 1 teaspoon mushroom mixture on top of each polent

a rectangle; top rectangles evenly with shaved cheese.

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* Holiday Cheers...Make sure you have enough glasses to last the duration of your party. For each hour of your party, estimate at least one glass per guest.

Be sure to make the most of your holiday season, start early, make plans, attend holiday open houses and enjoy the company of family and friends and remember...Savor every moment! Ciao!