If you’re planning events over the Christmas period, you’ll need to start thinking about menus and Christmas party food recipes already. The current party trend supports more relaxed gatherings rather than the more formal sit down three course meal. However that doesn’t mean you need to resort to sausage rolls, pigs in blankets and mince pies as there are plenty of imaginative Christmas party food recipes that will impress your guests this season.
Savoury Christmas party food recipes
Cheese, poppy and apricot wreath
- 500g packet white bread mix
- 100g chopped walnuts
- 140g dried apricots, chopped
- 25g toasted poppy seeds
- 400ml full fat milk, at hand temperature
- 1 egg, beaten
- 1 or 2 soft, boxed cheeses, such as Brie or Camembert
- Splash of white wine
Add the bread mix and walnuts to a food processor and blend together until well combined. Pour into a large bowl and add the apricots and half the poppy seeds. Stir in the flour using a wooden spoon, then knead the mix until it becomes smooth and elastic. Cover the bowl with a sheet of oiled clingfilm and leave to rise for about an hour in a warm spot.
You will need a round oven dish, only slightly larger than the round cheese, which you need to place in the middle of a large baking tray. Roll out the risen dough into a long, thin sausage and place it on the baking tray in a ring around the oven dish, like a collar, pressing the ends together. Cover the whole lot with another sheet of oiled clingfilm and leave in a warm spot to rise again for about half an hour.
Meanwhile heat the oven to 180ºC. Brush the bread ring with the beaten egg and sprinkle the remaining poppy seeds on top. Use scissors to snip grooves evenly around the dough. Bake for about 40 minutes or until the bread shows a golden crust. Allow to cool and remove the oven dish from the centre.
When you’re ready to serve, place your cheese – unwrapped but still in its box – in the centre of the bread wreath and bake in the oven for 10-15 minutes, until the cheese has melted.
Sweet Christmas party food recipes
- 32 miniature meringues
- 300ml double cream
- 2 tablespoons icing sugar
- 16 teaspoons sweet chestnut puree
Slice the tops off the meringues. Whip up the cream with the icing sugar and put a dollop on top of each meringue. Add half a teaspoon of chestnut puree to each meringue mountain and dust with icing sugar to serve.