Did you receive canapes, a plate to share or a dessert? Five ideas to bring to a Christmas party

December has arrived, and with it, the typical hustle and bustle of the season, the preparations, the shopping, the decorations and, of course, the planning of menus for the most important lunches and dinners of the year, which become the ideal opportunity to get together with family and friends, break the routine and celebrate this moment together.

In the midst of so much activity, an idea arises that is gaining more and more popularity: dividing the main dishes, starters or desserts that will be brought to the table among the guests. This practice not only allows you to try different recipes and flavors, but also adds a personal touch to each meeting. Each contribution reflects time, dedication and enthusiasm, transforming lunch or dinner into an even warmer experience. If you’ve had to prepare a dish and still don’t have any inspiration, here you will find some easy and delicious suggestions.

Sobrasada tartlets with honey and pine nuts

This recipe is very easy and simple to make. You only need about fifteen minutes. To obtain eight units, here is the list of ingredients:

First, heat a little oil in a pan. When it is very hot, add the pine nuts and brown them over low heat so that they release their aroma and perfume the oil. Once they are lightly toasted, add the sobrasada and stir for a few minutes. Then we pour in the honey and mix all the ingredients thoroughly so that they are impregnated.

When the mixture is completely integrated, remove the pan from the heat. Finally, using a spoon, fill the tartlets with the mixture, making sure to distribute it evenly.

Smoked salmon canapes with burrata cream

This option is also very quick to prepare and the result is delicious and very light. To obtain eight units we need the following ingredients:

First, in a large bowl, crumble the burrata and add the lemon zest, fresh dill, a little oil, salt and pepper to taste. Mix everything carefully until you obtain a homogeneous and well-integrated cream. Next we move on to the formation of the canapes. On the bottom of each, we spread a layer of burrata cream, place a small piece of smoked salmon and finish on top with a little caviar and a drizzle of olive oil to give it a shiny touch.

Pepper stuffed with cod and shrimp

This recipe is perfect as a dish to share at a Christmas party. In total it takes an hour between preparation and cooking. For six people we need the following ingredients:

For the sauce:

First we make the filling. To do this, heat a drizzle of oil in a pan and add the chopped onion and garlic, letting them sauté for ten minutes. Then we add the cod, which we will have desalinated for two days, and cook it over medium heat. When it is lightly browned, add the flour and cook for a few minutes, stirring constantly.

Then we add the shrimp and add the milk to prepare the béchamel. We cook, stirring constantly, until it thickens, at which point we adjust the salt if necessary. Once ready, we let the mixture cool.

To prepare the sauce, we start by chopping the onion and garlic. Heat a little oil in a pan and add the vegetables. When golden, add the chopped peppers and cook for five minutes. Then add the cream and let the mixture reduce slightly. When it’s ready, pour it into a blender and blend until you obtain a homogeneous sauce.

Finally, we proceed to the stuffing of the peppers. We place the cod and shrimp béchamel inside, place them in a baking dish, pour the sauce over them and bake for fifteen minutes at 180 degrees, until perfectly hot and juicy.

Spinach, mushroom and dried fruit puff pastry

For this recipe, very practical to share during lunch or dinner, we will spend an hour between preparation and cooking. For six people, here are the ingredients needed:

First, we preheat the oven to 220 degrees. Next we chop the garlic cloves and the mushrooms. Meanwhile, heat some oil in the pan and fry these ingredients for about five minutes, until soft and fragrant.

Then we add the mustard with the spinach and cook for a few more minutes, stirring constantly. Salt and pepper to taste, mix well, remove from the heat and let the mixture cool. When cold, add the nuts and mix gently. Then we spread the puff pastry on the baking paper and place the filling in the center, distributing it in a rectangular shape.

We carefully wrap the dough around the filling. If there is any puff pastry left, you can cut strips and place them in a cross shape on top to decorate. Finally, we seal the ends with a beaten egg to prevent the filling from coming out during cooking. We put it in the oven at 220 degrees for half an hour.

Almond powders

To obtain fifteen units of this traditional candy we need the following ingredients:

First, toast the flour over low heat in a pan for about ten minutes, until it turns a light golden color. This step is essential, since it must be grilled without burning it so that it provides the characteristic flavor. Once toasted, we let it cool completely, if it can sit overnight the better.

When the flour is completely cold, sift it two or three times with a sieve to prevent lumps from forming. Then, in a food processor or using a whisk, mix the butter, sifted flour, sugar, almond powder and cinnamon until you obtain a homogeneous paste. Form the dough into a ball and let it rest in the refrigerator for an hour.

Once cold, we spread it on a lightly floured surface and, using a glass, we shape the pintails, ensuring that they are about three centimeters thick. Then we place the Polvorones evenly on a baking sheet covered with parchment paper and bake them in the oven for 20 minutes at 150 degrees. Finally, let them cool completely on a rack before serving.