Appetizingly Easy

When it comes to holiday entertaining, simple strategies and pantry staples can keep hors d'oeuvres from becoming ordeals.

Focus On Food

It's the holiday season, your house has been turned into Grand Central Station with guests dropping by at all hours. You need to whip up food in a flash. What to do?

First, don't panic.

Next, check your pantry and fridge.

Believe it or not, you probably have the makings of some fabulous appetizers already in-house. Ritz crackers and Cheez Whiz are only for desperate scenarios, and that's not the situation you'll be in if you follow the advice of these local party pros.

"There's nothing here that even the most inexperienced cook, just out of college or just married, can't do," says Harriet Dopkin, president and co-owner of the Classic Catering People in Owings Mills. "There is nothing to be intimidated about. ... The trick is to have good ingredients on hand."

Dopkin's kitchen staples include mustard, honey, olives, eggplant spreads and tapenades. Her freezer is filled with pita bread, dumplings and spanakopitas that reheat well in the toaster oven. In there, too, are packages of puff pastry or phyllo dough. "It's a five-minute recipe -- turn on the oven to 350 degrees, roll out your dough, spread mustard, meat [prepared meats like prosciutto and salami] and Asiago cheese. Roll everything back up, slice into rounds, brush with butter and bake until golden," she says. "These pinwheels are both festive and impressive."

For an instant dip, she usually falls back on roasted red pepper hummus. The brunch favorite -- smoked salmon, cream cheese and red onion -- is another popular combo.

White wine goes well with seafood, so a bottle chilling in the icebox is handy, says Dopkin, who also stocks champagne to celebrate surprise announcements that seem to occur around this time.

Barry Fleischmann, chef-owner of Innovative Gourmet in Owings Mills, urges stocking up on cans of beans for an easy puree. White beans, roast garlic, lemon juice, parsley, salt and pepper are all you'll need to make something that tastes similar to hummus. Give it all a spin in the food processor and -- voila -- instant appetizer when paired with French bread. Use the rest of that loaf by slicing it and brushing it with garlic and olive oil, then topping it with some fresh grated cheese. Again, a quick pop in the oven until it reaches a pleasing golden-brown hue is all it takes.

For something to sink your teeth into, pizza may be the great unifier of disparate tastes. Grab that very versatile French bread and throw on odds and ends. If these happen to include roasted onions, Asiago cheese, store-bought tomato sauce and some chicken sausage, you're in business.