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Your midweek holiday party: how to host friends without the fuss

Sunset, Nov, 2005 by Marcia Smart

Follow our advice here, and you'll find that a midweek party can be easier to pull off than a weekend one--which is good, because with all of the season's office gatherings, tree trimmings, and dinner dates taking up your schedule, it might be your only chance to host a fete of your own.

The key is to keep things simple: Make just a few dishes, buy some prepared foods to fill in the gaps, and offer wine and beer instead of a fully stocked bar (don't forget the sparkling wine). If you have time on your hands, you can add our "two-for-one" hors d'oeuvres (page 80) and our cranberry-mint infusion cocktail (page 79). With a party this easy, you can finally have a little peace with your joy.

White Bean Dip with Rosemary Olive Oil

Rosemary oil adds rich flavor and color to this earthy dip. If you are short on time, top instead with kosher salt and olive oil.

PREP AND COOK TIME: 20 minutes

MAKES: 2 cups

1/4 cup olive oil, divided
  2 cloves garlic, peeled and minced
  2 cans (15 oz. each) white beans (Great Northern, cannellini, or
    white kidney beans), drained and rinsed
  2 tablespoons fresh lemon juice
  2 teaspoons kosher salt
  3 sprigs fresh rosemary, rinsed

1. In a 10-inch frying pan over medium heat, stir half the olive oil and the 2 cloves garlic until fragrant, being careful not to brown garlic, about 1 minute. Pour the oil and garlic into a food processor. Wipe out the pan and set aside.

2. Add white beans, lemon juice, and salt to the food processor and whirl until smooth. Pour into a serving bowl.

3. Return the frying pan to medium heat and add the remaining 2 tablespoons olive oil and the rosemary sprigs. Warm the rosemary in the olive oil until fragrant, about 3 minutes, stirring occasionally so the rosemary doesn't burn. Remove from heat and let cool 10 minutes.

4. Set the rosemary aside and drizzle the olive oil over the bean dip. Mince one teaspoon of the rosemary leaves and sprinkle over the dip.

Per tablespoon: 47 cal., 34% (16 cal.) from fat; 1.9 g protein; 1.8 g fat (0.2 g sat.); 6 g carbo (1.3 g fiber); 124 mg sodium; 0 mg chol.

DO-AHEAD TIPS

* Make dip up to 2 days ahead.

* Store dip in an airtight container in the refrigerator.

* Bring dip to room temperature before serving.

* Prepare the rosemary oil right before serving.

[ILLUSTRATION OMITTED]

Pear and Blue-Cheese Pastry Triangles

These delicate pastries are both savory and sweet. Using store-bought puff pastry makes them incredibly easy.

PREP AND COOK TIME: About 1 1/2 hours

MAKES: 36 to 48 pieces

NOTES: Puff pastry is typically packaged two sheets per box. Any pastry sheet 9 by 9 inches or larger will work. Because the pastry is delicate, do not overload the toppings, and keep the dough cool (if it warms, the butter will melt and the pastry will lose its ability to puff).

3 tablespoons butter
1 tablespoon olive oil
4 sweet (Walla-Walla, Maui, or Vidalia) or yellow onions (2 lb. total),
  peeled and sliced very thinly
1 firm-ripe pear (8 oz.), rinsed and cut in half crosswise, then
  lengthwise
  Salt and pepper
2 sheets puff pastry, thawed but kept cool
7 ounces (1 1/2 cups) crumbled gorgonzola or other blue cheese

1. In a 12-inch frying pan over medium heat, melt the butter with the olive oil. Add the sliced onion and reduce heat slightly (between medium and medium-low). Cook, stirring occasionally, until the onions soften and turn brown, 30 to 40 minutes. Meanwhile, trim the pear quarters to remove seeds, then cut into thin slices; set aside. When onions are done, sprinkle with salt and pepper to taste and set aside to cool to room temperature.

2. Preheat oven to 375[degrees] (convection oven not recommended). Line two 14- by 17-inch sheet pans with parchment paper and transfer one sheet of pastry dough to each. Roll out pastry lightly with a floured rolling pin to flatten any creases.

3. Using a pizza cutter or sharp knife, cut the pastry sheets into triangle, wedge, or diamond-shaped pieces about 2 inches wide (don't worry if you cut through parchment). Slightly separate pieces so that they are not touching.

4. Lay a pear slice in the center of each wedge (trim the slice so that it doesn't cover the entire pastry). Top with a small pile of caramelized onions and about 1/2 teaspoon of the gorgonzola or blue cheese.

5. Bake in oven until fully puffed and golden, about 25 to 30 minutes. Serve warm.

Per serving: 89 cal., 63% (56 cal.) from fat; 1.9 g protein; 6.2 g fat (1.9 g sat.); 6.8 g carbo (0.5 g fiber); 91 mg sodium; 5.6 mg chol.

DO-AHEAD TIPS

* Cook the onions up to 2 days ahead.

* Store onions in an airtight container in the refrigerator.

* Slice pears, prepare puff pastry, and bake just before serving.

Roasted Red Pepper-Tomato Soup

Guests can sip this festive, zesty soup from small cups or glasses.

PREP AND COOK TIME: 30 minutes

MAKES: 10 to 12 servings

NOTES: Pimenton de La Vera is a Spanish paprika that adds a smoky, sweet intensity, but Hungarian or regular paprika work too.

Your midweek holiday party: how to host friends without the fuss

Sunset, Nov, 2005 by Marcia Smart

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