It’s incredibly satisfying to offer a bite of food to visitors. Perhaps it’s my heritage and growing up around two traditional, old world grandmothers – quick to light away to their kitchens and then emerge with something to eat (even if the visitors had just come from a meal elsewhere!). Or, perhaps its just because I simply love to cook, and love to share my talents and passion with my friends. Whatever the reason, especially this time of year, anything that requires minimal effort, produces maximum flavor and provides oodles of pleasure goes right to the top of my list. The November Edition provides just that – flexibility, flavor and rave reviews. Best of all, it’s turning out to be the menu that keeps on giving.

Here’s my review of the recipes I used:

The Citrus Spiced Olives, a recipe I adapted from Todd English’s Olives cookbook (which, incidentally, is a dandy little cookbook to have), is always a crowd pleaser. I’m always bold with the amount of my citrus flavors. I love the way they brighten the spices and complement the pungent flavor of the brined olives. But, the best part of this recipe is that you can make it a month or two in advance and the marinade doubles as a great dipping sauce for bread.

The Nacho Dip is another recipe that never ceases to amaze me. It’s Velveeta and people love it!!! One taste and people keep coming back for more. I made it one Saturday afternoon, while me and a friend wrestled with the Christmas decorations.  I served it with those phenomenal lime flavored tortilla chips. This is by far the easiest, full-flavored snack I can think of. Incidentally, if you have any left over, it’s a terrific dressing in a chicken wrap or as an alternative to mayo or mustard on a sandwich. Fantastic.

When I needed a hearty appetizer for a friend’s Holiday gathering, I selected the Grilled Lemon Chicken and Satay Dip, which I adapted to accommodate my busy weekend. I made the Satay Dip the morning of the party and stored it, once cooled, in the refrigerator. Then I skewered pre-cooked chicken. Done. How easy is that!?! (Had I remembered to take the fresh lemon with me to the party, I would have squeezed the lemon juice onto the chicken skewers on the serving platter.) The chicken is wonderful when you have the time to marinate it; but the Satay Dip is what gets the rave reviews. The flavors meld so subtly. There’s a lot more than just peanut flavor going on in your mouth.

Much to my surprise, the Mango Salsa from the Grilled Herb Shrimp recipe showed up at the same holiday party! Well, it was a mango salsa, at least. The salsa was served with a grilled Salmon that had been caught in Alaska. The incredible flavor of the fish with this bright, fresh salsa was a welcomed addition to a table of heavy cheese spreads, and hearty appetizers. The recipe for this salsa is similar to the one posted in the November Edition. However, avocado and cilantro is substituted here for the heat of the jalapeño pepper and mint in the recipe I posted. Then, the fruit and vegetables are tossed with a white balsamic vinegar, honey and lemon juice vinaigrette. I’ve posted this version of the recipe to the November Edition.

Finally, I made a cheese plate for the Poker Girls’ Annual Cookie Soiree. Knowing that the wine and spirits would be flowing freely, I decided not to even worry about pairing the cheese to the wines. Instead, I opted for 3 cheeses that ranged from mild to full flavored, knowing that any cheese lover could find something they enjoyed on the plate.

I started with the semi-hard Spanish Manchego Curado. The skin of the slightly sharp "curado" (aged about 1 year) is often rubbed with oil to add flavor and varies in color from beige to grayish-black, with an unmistakable "herringbone" pattern around the rind. The younger Manchego has a rich, full and mellow flavor. Whenever I have served it, it often ends up as one of the favorites on the plate.

To that, I added a Montgomery Cheddar and an English Colston Basset Stilton. The Montgomery Cheddar, a hard farmhouse cheese from the famous Montgomery farm in Somerset, England, is imported from Neal's Yard Dairy in London. Typically a one year aged product, the range of flavors incorporate almost the entire spectrum of English standards: lemon, apple, walnuts, grass, toffee, hay, boiled-eggs, heavy cream, butterscotch, tobacco, oak, and leather. Undeniably complex, but easy to enjoy, this cheese is also superb for any melting application where intense sharpness is not desired. Traditionally, it is melted over apple pie in England; it is also superb when paired with fruit tarts and cobblers. I can only imagine what it would do for macaroni and cheese, or a burger!

The Colston Basset Stilton was a request of a friend. She asked me if I could bring some back from my trip to London (but it’s much easier to have my cheesemonger ("DiBruno Bros.") import it for me!). This Stilton is arguably one of the finest available in the world. It hails from the dairy of the same name in Nottinghamshire, England. Colston Bassett is a richer and creamier Stilton product, which was traditionally one of the only raw-milk Stiltons available. Colston Bassett is easily recognizable by the fewer amount of blue veins (when compared to a larger production Stilton), offering a richer, more cheddary Stilton product that is full-flavored. Even those who aren’t crazy about blue cheese but are adventurous enough to have a taste might just be converted.

To garnish the plate I used ripe Bing Cherries I found at the local market, and colorful Sekel Pears arranged in and around the wedges of cheese. A vase of evergreens and some glittered, silk holiday stems adorned the corner of the platter and created an inviting and festive display.

Easy, easy, easy. That is why I choose these recipes. Even still, I surprised myself a couple of times this month –finding new ways to improve upon familiar recipes. There are a handful of recipes I haven’t used yet, which is probably a good thing. My guess is, by the time we get to the other side of the New Year, I’d be willing to bet I will have exhausted the selection. At least I know I have a wide range of choices to get me through.