In my 20s, I traveled with a group of friends to Greece. Dinners on that trip provided my first experience with a meze meal – 10 or more flavorful dishes served on sharable platters that ramble out in no particular order over an extended period of time.
Offered up in tavernas that felt like homes, they were the meals of my dreams come true. With patios complete with creeping vines and meandering cats, it wouldn’t be uncommon for a bowl of figs and cheese to appear after the grilled-fish course, or for fried potatoes to arrive as one of the last plates of the meal.
A meze-style meal is a manner of entertaining that I have often replicated. Not necessarily with Greek flavors, but the concept of family-style courses served throughout an evening around a dining table is equal parts comfortable and celebratory. Luxurious, abundant and relaxed, it is a style of entertaining that will make for the dreamiest and most memorable meal you and your lucky guests will enjoy this season.
Our friends range from helpfully right on time to happily late. I have a bowl of spiced pecans and flutes of champagne ready for all as soon as welcome kisses are bestowed and coats and bags are thrown on our bed. This initial bite and sip are all that will be offered to start.
Once we have the entire dinner party assembled, we make our way to the dining table. Before we sit, I enjoy noticing how friends pause for a moment and take in the table. Festooned with simple but festive decor, candlelight, bottles of wine and trays of food, it’s clear this is a celebration we can settle in for.
Just off of our compact kitchen, our long and narrow dining room is perfectly positioned for my popping in and out to grab a course. I have no problem with an interactive environment. Often guests follow me to continue a conversation started tableside as I pull things out of the oven or refrigerator. They’ll grab a dish on their way back to the table for sharing.
A successful shareable, multicourse meal is all about preparation. Using a combination of store-bought items and make-aheadish dishes, the hosts are able to relax along with their guests. Wines are opened throughout the evening, and both still and sparkling water are always available. In addition to the recipes I’m sharing here, we’ll enjoy an array of store-bought nibbles, a beet and goat cheese salad, stuffed portobello mushrooms and slow-roasted citrus salmon.®
Brussels Sprout, Bacon, Blue Cheese and Apple Salad
This salad relies on familiar flavors put together in a new way. I like that it can be served warm, because that allows me to make it just before guests arrive and have it ready to go when we sit to eat.
Ingredients:
1 1/2 pounds brussels sprouts, washed, trimmed and halved
Olive oil
1 apple, washed and cut into bite-sized cubes
1/4 cup pine nuts, toasted
4 ounces blue cheese, crumbled into chunks
4 strips natural thick-cut bacon, cooked and crumbled
1 celery stalk, washed and thinly sliced
5 tablespoons apple cider vinegar
2 tablespoons maple syrup
1/2 cup lacinato kale, finely chopped
Preheat oven to 425 F. Line sheet pan with parchment paper. Toss brussels sprouts with some olive oil, salt and pepper, and pour onto one side of sheet pan. Add bacon to other side. Place in preheated oven and cook 10 minutes. If bacon is cooked to your liking, remove baking sheet from oven. Using tongs, lift bacon off and set aside. Mix brussels sprouts with bacon grease and put sheet back in oven to cook 20-25 minutes.
In the meantime, make dressing by adding 1 tablespoon olive oil, diced apples, celery, vinegar and maple syrup to small bowl. When brussels sprouts are cooked, remove from oven and add to serving platter. Allow to cool for a few minutes, then toss with dressing, apple and celery mixture. Add pine nuts and some blue cheese. Toss through. Add kale and gently toss. Finish by breaking bacon into large pieces and placing atop sprouts, scatter remaining blue cheese. Serve warm.
Saffron Couscous
When it comes to grains to serve, it doesn’t get much easier than couscous. It cooks up quickly and is the perfect accompaniment to all manner of dishes, from fish to beef and veggies. The addition of saffron to the basic couscous recipe creates a luxurious flare with its delicately earthy flavor and bright smattering of goldish-color scatter through the couscous.
Ingredients:
1 box couscous
2 cups broth
1/2 teaspoon salt
1 tablespoon olive oil or butter
1 pinch saffron
Preheat oven to 350 F. Add broth, salt and oil or butter to saucepan and bring to boil. Add large pinch of saffron and let simmer 2 minutes.
In the meantime, pour couscous into oven-safe dish. Pour broth-saffron mixture over couscous and cover tightly with tinfoil. Set in oven 5 minutes.
Use fork to fluff couscous and serve.
Saffron Meatballs
Deeply flavorful and warming, I have yet to meet someone who doesn’t like these meatballs. My family enjoys lamb. When I’m cooking for company and uncertain if they enjoy lamb, I’ll use ground beef.
Ingredients:
2 pounds ground beef or lamb
2 eggs
3/4 cup panko breadcrumbs
1/4 cup fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped
1/4 cup red onion, finely chopped
1 teaspoon garlic powder
2 teaspoons smoked Spanish paprika
2 teaspoons grapeseed oil
1 pint cherry tomatoes
3-4 cloves garlic, finely sliced
1/2 teaspoon Aleppo pepper or
red pepper flakes
1/4 cup fresh parsley, finely chopped – plus extra for garnish
1/2 cup water
Kosher salt
Fresh-cracked black pepper
Place first 8 ingredients into mixing bowl and combine with hands. Cover and rest in refrigerator 30 minutes if you have extra time.
With medium ice cream scoop, form 12-14 meatballs, roll with hands and set aside.
Heat grapeseed oil in cast-iron or nonstick skillet over medium-high heat. When oil begins to glisten, add meatballs. Brown on each side 4-5 minutes, turning carefully until all sides are browned.
Remove meatballs from pan and set aside. Pour all but 1 tablespoon of rendered fat from pan. Reduce heat slightly and add additional oil if needed. Add tomatoes, garlic and Aleppo pepper and cook 4 minutes, stirring periodically. Season with salt and black pepper, then add parsley and water.
Cover and simmer 15 minutes. Return meatballs to pan and simmer an additional 5-10 minutes.
Remove from heat. Finish with chopped parsley.
Lemon Posset
I fell in love with this refreshing and bright British dessert on my first trip to the South of England. With just three ingredients, Lemon Posset makes an extraordinary holiday sweet. Serve it with fresh raspberries and your favorite Christmas sugar cookies, and you and your guests will be feeling merry and bright indeed.
Ingredients:
2 cups heavy cream
3/4 cups sugar
Zest of one lemon
5 tablespoons lemon juice from 2-3 lemons
Fresh raspberries, washed for serving
Slowly bring cream and sugar to boil in saucepan. Stir mixture regularly until sugar dissolves. Reduce heat to simmer and cook 3 minutes. Keep an eye on pot the entire time to prevent boiling over. Reduce heat as needed to keep gentle simmer going. Remove from heat.
Stir in lemon zest and juice and let mixture cool 10 minutes. Then pour into six individual ramekins or one large serving bowl if you prefer. Cover well with plastic wrap and place in refrigerator for at least a few hours but ideally overnight.
Christine Moore is a Mountain View resident. To read her blog, visit writeyum.com.
