Whether it’s informal family gatherings or an elaborate celebration for friends or co-workers, serving food that has the look and the taste of the season will always make the party memorable.

Here are a couple of ideas for this year’s festivities.



Quiche of Christmas Colours

Thinly sliced capicola (spicy cured pork) from the deli counter adds colourful curls to the top of this spinach-and-red-pepper quiche. In a pinch, you can use chopped prosciutto instead.
(serves 8)

Crust:
1-1/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/4 cup (50 mL) cold butter, cubed
1/4 cup (50 mL) lard or cold butter, cubed
1 egg yolk
1 tsp (5 mL) vinegar

Filling:
1 pkg (1 lb/500 g) spinach
2 tbsp (25 mL) butter
1 onion, finely chopped
1 sweet red pepper, finely chopped
1/2 tsp (2 mL) each pepper and dried thyme
1/4 tsp (1 mL) salt
4 eggs
1/2 cup (125 mL) milk
1/2 cup (125 mL) 5 or 6 per cent cream
2 tbsp (25 mL) Dijon mustard
3/4 cup (175 mL) crumbled feta cheese
8 thin slices capicola, halved

In a large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces.

In glass measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Drizzle over dry ingredients, stirring briskly with fork until pastry clumps together. Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days. Or overwrap in heavy-duty foil and freeze for up to 2 weeks. Let stand at room temperature for 15 minutes before rolling.)

On floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) pie plate. Trim edge to 1-inch (2.5 cm) overhang; fold under rim and flute. Prick all over with fork. Refrigerate for 30 minutes.

Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400 F (200 C) oven until rim is light golden, about 20 minutes. Remove weights and foil; let cool on rack.

Filling: Meanwhile, discard any coarse stems from spinach, rinse and shake off excess water. In large Dutch oven, cover and cook spinach, with just the water clinging to leaves, over medium heat until wilted, about 6 minutes. Drain in sieve; let cool. Squeeze out liquid; chop.

In large skillet, melt butter over medium heat; fry onion, red pepper, pepper, thyme and salt, stirring occasionally, until softened, about 5 minutes.

Add spinach; cook, stirring, until spinach is dry, about 4 minutes. Let cool slightly. In a large bowl, whisk together eggs, milk and cream; add spinach mixture.

Brush mustard over base of pastry shell. Sprinkle with 1/4 cup (50 mL) of the feta; pour in egg mixture. Arrange 2 pieces capicola on each of the 8 servings. Sprinkle remaining feta between capicola.

Bake in centre of 375 F (190 C) oven until knife inserted in centre comes out clean, 40 to 45 minutes. Let cool on rack for 10 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks. Reheat in 350 F/180 C oven for about 20 minutes.)

Nutritional Info: Per serving: about calories 361; protein 12 g; total fat 24 g; saturated fat 12 g; carbs 25 g; fibre 2 g; cholesterol 171 mg; sodium 664 mg. Percentage RDI:  calcium 19 per cent; iron 26 per cent; vitamin A 72 per cent; vitamin C 50 per cent; folate 66 per cent.



Apricot Pecan Pound Cake

Dried apricots, golden raisins and crunchy pecans update and lighten fruitcake without sacrificing its traditional charms. Make this moist cake in a large loaf pan for guests, or in smaller ones to give away as gifts.

(makes 1 large and 3 small cakes)

Ingredients:
6 eggs, separated
Pinch cream of tartar
2 cups (500 mL) granulated sugar
1-1/2 cups (375 mL) butter, softened
2 tbsp (25 mL) finely grated orange rind
3 cups (750 mL) all-purpose flour
1 tsp (5 mL) each baking soda and salt
2/3 cup (150 mL) orange liqueur
3 cups (750 mL) chopped pecans
2 cups (500 mL) chopped dried apricots
2 cups (500 mL) golden raisins

In a bowl, beat egg whites with cream of tartar until soft peaks form; beat in 1/4 cup (50 mL) of the sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. Set aside.

In large bowl, beat butter with remaining sugar until light and fluffy. Beat in egg yolks, one-quarter at a time; beat in orange rind.

In separate bowl, whisk together flour, baking soda and salt; set 1/2 cup (125 mL) aside. Stir half of the remaining flour mixture into batter; stir in 1/3 cup (75 mL) of the orange liqueur, then remaining flour.

Toss together pecans, apricots, raisins and reserved flour mixture; sprinkle over batter and stir in. Stir in about one-quarter of the egg whites; fold in remaining whites. Scrape into one 9-by-5-inch (2 L) and three 5-3/4-by-3-1/4-inch (625 mL) parchment paper-lined loaf pans. Tap pans lightly on counter; smooth top.

Bake in centre of 300 F (150 C) oven for 1.5 hours for small pans and 2 hours for large pan or until golden and tester inserted in centre comes out clean. Let cool in pans on rack for 30 minutes. Turn out, right side up, onto rack; let cool.

Remove paper; place on plastic wrap. Brush with remaining liqueur. Seal in wrap, then foil. Store in cool place for 1 week. (Make-ahead: Freeze for up to 1 month.)

Tips: To keep these dense cakes moist and evenly coloured during cooking choose shiny pans and line with white parchment paper.

Before heating the oven, place shallow roasting pan on lowest rack; fill half-full with hot water.

Place foil loosely over cakes after about 1 hour of baking.

Nutritional Info: Per slice large cake: about calories 144; protein 2 g; total fat  8 g; saturated fat  3 g; carbs 18 g; fibre 1 g; cholesterol 29 mg; sodium 97 mg. Percentage RDI: calcium 1 per cent; iron 5 per cent; vitamin A 7 per cent; vitamin C 2 per cent; folate 5 per cent.

Recipes from The Canadian Living Test Kitchen.