Visitation Bites

Succulent snacks for those unexpected guests

BY SHIMA ZONNEVELD PHOTOGRAPHY BRENDA LAKEMAN

HOW LUCKY ARE we during this holiday season? We can welcome friends and family into our homes for food, laughs and a chance to reconnect. Planned gatherings are always fun, but so are the last-minute invites. Last-minute anything can be stressful so here are a few tricks to feel at ease when invites happen on the fly!

The following are a few recipes that require some preparation ahead of time. However, they can all be baked from frozen while serving that first cup of coffee or perhaps a signature cocktail! There are also a few tips on stocking some key items in your pantry that are delicious and simple when folks pop by. Remember, it’s less about the food and more about time spent together.

Caramelized Nut & Seed Mix

1 c. toasted chopped pecans ¼ c. black sesame seeds ½ c. toasted sunflower seeds ½ c. + ½ tbsp. salted butter 1 c. dark brown sugar To toast the pecans and sunflower seeds: Preheat the oven to 350°F. Put both seeds and nuts on a parchment lined baking sheet and bake for 11 minutes. Cool completely. Drop the temperature on the oven to 325°F and reuse the same parchment sheet for the next step. In a medium sauce pan, combine the butter with the brown sugar. Over low heat, stir mixture until melted and combined. Raise the heat to high and bring the butter and sugar mixture to a boil. Boil for one minute and remove from heat. Add in both the seeds and the pecans. Stir and spread out on the prepared baking sheet. Bake for 10 minutes, stir the mixture and bake for another six minutes. Let cool completely. Break apart and store either in the freezer for up to one month or in an airtight container for one week. This crunchy caramel mix is delicious as a snack, served with a bowl of ice cream as a quick dessert or over yogurt as a fun breakfast treat.

Brie Bites

Warm from the oven and served with spicy honey, this delicious, cheesy bite hits the spot on a winter’s night.

1 package of frozen puff pastry, defrosted in the fridge 1 large egg, beaten (You will need another egg when you are ready to bake.) ½ round of brie (cut in to 1½” x 1½” squares, rind on) spicy honey (store-bought) Line two baking sheets with parchment paper and whisk the egg in a small bowl and set both aside. On a lightly floured surface, roll out the first sheet of puff pastry. Cut into 3½” x 2½” rectangles, as many as will fit. Discard any excess dough. Do the same with the second sheet of puff pastry. Make sure you have an equal amount of pastry rectangles to match up for the brie bites. Brush the perimeter of all the bottoms of the pastry bites with egg wash. Place a brie piece in the middle and top with the second pastry rectangle. Pinch the edges together using your finger or a fork and slash the top of the pastry to create a vent while baking. Set on to the prepared sheet. Do the same with the rest of the pastry rectangles. Pop the sheet pans into the freezer and freeze for up to two hours. Then pack them in to freezer bags for when you are ready to bake. When ready to bake, preheat oven to 375°F. Put nine frozen brie bites per tray. Brush with egg wash and sprinkle with flaky sea salt or smoky sea salt. Bake for 18–22 minutes, until they are puffy and golden. Serve warm and enjoy!

Baked Brie with Caramelized Nut & Seed Mix

Gooey cheese topped with the caramelized nut and seed mix alongside apple or pear slices. What a cozy way to entertain during the holiday season! ¼–½ c. caramelized nut & seed mix

Round of brie (If you are using a brie baker, it should fit inside. If you are baking on parchment, the size is up to you.) pear & apple slices Preheat the oven to 350°F. Bake the brie (either on parchment or in the brie baker) for 15–17 minutes, until brie is soft and gooey. Remove the lid on the brie baker or transfer brie to a serving dish. Top the brie with the praline and serve with fruit slices while still warm. Crackers and crusty bread would be a tasty addition!

Salty Sweet Chocolate Hazelnut Cookies

You can’t go wrong if you are serving chocolate chip cookies warm and straight from the oven! Gooey chocolate, crunchy hazelnuts and a nice hit of salt on top… a winner!

1 c. unsalted butter, room temperature 1¼ c. dark brown sugar ½ c. granulated or cane sugar 2 eggs 2 tsp. vanilla extract 3 c. flour, all-purpose 1 tsp. baking powder 1 tsp. baking soda ¾ tsp. kosher salt 2 Skor bars, roughly chopped 1 c. semi-sweet chocolate chips ½ c. toasted, chopped hazelnuts flaky sea salt to sprinkle on top Line a baking sheet with parchment paper and set aside. In a stand mixer, cream together the butter and the two sugars. Add in the eggs, one at a time and the vanilla extract until blended together. Add in the flour, baking powder, baking soda and salt. Mix to just combine. Finally add in the chocolate chips and chopped hazelnuts and using a wooden spoon, stir to incorporate. Using a cookie scoop or a spoon, scoop approximately 2½ tbsp. per cookie ball. Place each dough ball on the parchment-lined sheet, leaving minimal space in between. Pop the sheet pan into the freezer for 1–2 hours. Then put the dough balls into a freezer bag to stow away until unexpected visitors arrive. When ready to bake, preheat the oven to 375°F, place your cookie dough balls two inches apart, give them a sprinkle of flaky sea salt and bake for 12–14 minutes. Six minutes into the bake time, pull the sheet out and drop it onto a solid surface (pan bang) to encourage ripples and spread in the cookies.

Cheese Rounds

From the freezer into the oven, these cheese crackers can be baked while you pour your guests a glass of wine! They have a delicious crunch from the sunflower seeds and a nice bit of heat from the cayenne pepper. 1⅓ c. all-purpose flour 1⅓ c. grated sharp cheddar 1 tsp. kosher salt ¼ tsp. cayenne pepper ½ c. toasted sunflower seeds

To toast the sunflower seeds:

Spread the sunflower seeds out on a parchment lined baking sheet. Toast at 350°F for 12-14 minutes. Let cool, you will need 1 tbsp. for the cracker dough and the rest will be used as you roll out the dough. In a food processor, combine the flour, cheddar, salt, cayenne pepper and 1 tbsp. of the toasted sunflower seeds. Pulse this mixture until the dough is crumbly and when squished between your fingers, holds together. On a piece of parchment, form the dough into a rough log approximately 11” x 1½”(diameter), use the parchment to help you roll. Once the log is formed coat the outside of the log in the sunflower seeds. You can either pat them on or roll the log through the seeds. Rewrap the log in the parchment and pop into the fridge for 2 hours. Slice the log into approximately ¼” rounds and pop into a freezer bag and into the freezer. When you are ready to bake, preheat the oven to 375°F. Line a baking sheet with parchment paper and bake for 20–22 minutes until light golden around the edges. Sprinkle the crackers with flaky smoked sea salt or regular flaky sea salt while still warm. Serve and enjoy!

Things to buy

Really you could buy anything you like or think might be fun to put out with coffee, wine and/or cocktails. Here are just a few ideas to get the ball rolling:

pita crisps & your favourite store-bought hummous good kettle chips jarred olives, any or all varieties! cornichons dark chocolate dried apricots salted cashews

Remembering that ultimately the driving force behind having people over is not to dazzle them with the menu (this could be a bonus) but to reconnect and foster a sense of community. The food and drinks are just the excuse to make this happen!