What a busy time of year! We’re all hustling and bustling and trying to cram in every single minute of holiday partying that we can. There’s so much to do and so much that we want to do, and the days are flying by. Have you hosted your Christmas party yet? I did. Last weekend. We all ate, we drank, and we were very merry. This week’s photos and receipts are from my soiree. I had an opportunity to serve some classic appetizers that I hadn’t prepared in years. And I was also able to incorporate some new nibbles, as well. This is the last Celebrate Every Day column of 2025. I look forward to sharing lots of new food stuff, recipes, and ideas with y’all in the coming year. Thank you, loyal readers. Please stay tuned. Merry Christmas from my kitchen to yours!

 

Goat Cheese Torta

Goat Cheese Torta been one of my most popular catering appetizers for over 20 years. This is the first time that I’ve shared it. It’s definitely a recipe that you’ll want to clip and save. AND it’s red and green – perfect for Christmas entertaining!

16 ounces goat cheese, softened to room temperature

2 (8-ounce) packages cream cheese, softened to room temperature

1 tablespoon heavy whipping cream

½ teaspoon minced garlic

¼ teaspoon dried oregano

1 (6.7-ounce) jar basil pesto

1 (6.7-ounce) jar sundried tomato pesto

1/3 cup pine nuts, toasted

Place goat cheese, cream cheese, whipping cream and oregano in a mixing bowl. Using a hand mixer, mix well to combine. Spray the ring of a 6 or 7-inch springform pan with cooking spray and place it on a serving dish. Spread ½ of the cheese mixture evenly inside of the ring to make the first layer. Top with basil pesto; spread to the edge of the ring to make the second layer. Repeat with remaining cheese mixture and end with the sundried tomato pesto. Cover and refrigerate for at least 3 hours. Remove springform ring and garnish with pine nuts before serving. Serve with cocktail crackers.

 

Christmas Ham

Don’t poo-poo this baking method until you try it. Cooking bags are great for keeping meat tender and securing the drippings. My Mama used them for baking turkeys, hams, and Boston butts. I have a great recipe for beef brisket that is also roasted in a cooking bag. Try it. It’s an easy and surefire way to cook a juicy ham.

1 (9-12 pound) bone-in ham

1 turkey-sized oven cooking bag

Set oven rack in center of oven. Preheat oven to 325 degrees. Place ham in cooking bag and seal tightly. Place ham on a large baking sheet. Bake for 20 minutes per pound. Remove ham from oven and let cool for about 30 minutes before slicing. Serve with assorted mustards and mini croissants.

 

Bourbon Kielbasa

Bourbon Kielbasa can be prepared in a crock pot. I prefer baking it, uncovered. In the oven, the top layer of kielbasa develops a slight char for an added blast of flavor.

1 (18-ounce) jar apricot preserves

½ cup bottled barbecue sauce

½ cup bourbon

¼ cup light brown sugar

6 (14-ounce) kielbasas, sliced into bite-sized pieces

Preheat oven to 350 degrees. In a large bowl, mix preserves with barbecue sauce, bourbon, and brown sugar. Add kielbasa slices and mix well to coat. Place kielbasa and sauce in a large baking dish. Bake uncovered for 2 hours, stirring after one hour. Serve in a chafing dish or crock pot.

 

Hanky Pankies

An oldie but goodie. With just three ingredients, this simple recipe is crowd-pleaser.

2 pounds breakfast sausage

1 (16-ounce) package Velveeta cheese

Cocktail rye bread

Brown sausage in a large skillet; drain well on paper towels. Wipe any leftover grease from skillet and add cheese to the pan. Cook over medium-low heat until melted. Add cooked sausage. Preheat oven to 350 degrees. Spray baking sheets with cooking spray. Spread mixture on slices of cocktail rye bread. Place appetizers on prepared baking sheets and bake for 12 to 15 minutes or until the bread is toasty and the topping is heated through. Serve hot.

 

The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at debbicovington@gmail.com.