Saving face at Christmas time

There are two times of year when it is especially awesome to be a foodie: late summer, and now. Late summer rewards us with beautiful heirloom tomatoes and all the glories of the farmer's market. The holidays console us over the fact that we are half a year or half a planet away from a tomato worth eating by placing decadent, baked, roasted, high carb, high fat food wonderfulness in front of us, and telling us that we should eat it all in the name of festiveness. I say, yea for festiveness, and bring on the cookies!

The holidays also bring wonderful social occasions, many of which ask one to bring a little something for the nosh table. I love appetizers, and I am unhealthily competitive, so between the two, I tend to go all out for these events. But, there is always a party too far -- one that starts too close to the end of work, or is hosted by people I don't much like, or I'm just tapped out in terms of creativity. But, my pride won't let me buy a pre-made crudite tray (or anything else pre-made). What's a foodie to do?

To help with this dilemma, here are three (and a half) tried and true, super easy noshes, suitable to bring to any party. They are all worth eating, are all festive, and are all guaranteed to protect your reputation as a cook:

1) Marinated feta. So easy, and yet so surprisingly good. Start with a hunk of feta, and it doesn't have to be anything special. Cut into chunks, and mix with about a 1/4 tsp red pepper flakes, 1/2 tsp garlic powder, and fresh and/or dried herbs of your choice. I particularly like fresh rosemary or dried oregano. You really can't go wrong. Pour on enough good olive oil (here's the place not to skimp) to moisten the whole mess, and then a little bit more. Stir, let sit at least ten minutes but up to a week, stir again, and serve with crackers or bread.

1 1/2: herbed goat cheese. This really isn't a separate recipe -- more of a variation on a theme. Take the same herb mixture (fresh really pays off in this one), and roll a log of decent quality chevre in it. Serve with crackers or bread.

2) Stuffed peppadews. This one comes from my friend Nicole, a simply sublime cook. Buy some of the bulk peppadew peppers. Stuff them with a decent quality chevre. The peppers are a little hot and a little sweet, and the cheese is creamy and a little tart, and the whole thing just works like magic. Nicole, I believe you have improved my life by turning me on to this recipe.

3) Warm smoked salmon spread. Mix 8 ounces of hot smoked salmon -- make sure you get one with no bones -- with 8 ounces of cream cheese, a little minced onion or green onion, a tablespoon of milk, and a tablespoon or more of horseradish (you want enough to taste it, but not enough to make it hot). Stir together, and transfer to a small baking dish, and heat in a 350 oven for about 15 minutes, or until it is hot all the way through. Serve with crackers or bread.