You don’t need a fancy tea set to host a tea
party; everyday cups will do. Photo by Sara
Sang | IST.

A pot of tea plus nibbles—a choice of finger sandwiches, scones with jam and clotted cream, cakes and pastries—allow friends to enjoy a leisurely chat.

It’s our favorite way to keep in touch with friends, and develop relationships with new acquaintances.

Tea parties are so enjoyable that guests invariably wonder why Americans don’t have more of them.

We’ve made it easy for you to host tea parties, with a whole year of afternoon tea party ideas. You don’t need to host one every month: Rotate the location with friends. Those who like to bake can try out new recipes.
Tea parties don’t have to be fancy: No porcelain tea set is required. Use what you have.

Tea parties don’t have to be fattening. We have a selection of healthy choices among our tea party food recommendations.

Some people we know spend New Year’s Day in bed with a book. Others go out to brunch or a movie, watch football or go ice skating. One couple hosts an annual Bloody Mary party (January 1st is National Bloody Mary Day).

We check our dried herbs and spices for freshness (and then head to the party).

Rather than waiting for “spring cleaning,” start the new year by cleaning house in the spice cabinet.

After they are harvested, spices and dried herbs do not spoil, but they do lose their strength. Older seasonings will not flavor foods the way you want them to. That’s one reason why those jumbo club store spices are often no bargain.

Herbs and seasoning blends have a shorter shelf life than spices. Although they may look fine, dried oregano, parsley and other herbs will age to the point where they still provide a visual evidence of herbs, but no flavor.
 
While the packages have expiration dates, the longevity of the seasonings varies depending on exposure to air (keep those bottles tightly capped!), heat (never keep spices next to the stove or oven) and light (countertop spice racks and carousels are the enemies of freshness).

When we’re done with the spices, we start with our top cabinets and toss out foods that have expired, those we bought but will probably never eat, and so forth.

If you’re not going to eat it or don’t want the temptation (we found six jars of fudge sauce), stick it in a shopping bag and drop it off at a food bank or with friends or neighbors.

> Use this freshness checklist to ensure that your spices and herbs still have the punch you expect.

> Also check out the shelf life of foods.
 

[2] Even hot stuff can lose its punch (photo © The Spice House).

 
 
> See more of our favorite seasonings.

A new way to be creative with your food:
Tuna Bites and Salmon Bites from Fresh
Gourmet. Photo by Elvira Kalviste | THE
NIBBLE.

As we close out the year, we’d like to tip our hats to the company for its latest innovation: Tuna Bites and Salmon Bites.

Made in Spain, the bite-size squares of tuna and salmon have the texture of pâté, firm enough to hang onto a skewer or cocktail pick. The flavor is more elegant than canned fish. We’d call them gourmet bites.

The all-natural ingredients contain only tuna or salmon, salt, olive oil or sunflower oil, and flavors, and contain no other fish products.

 
The company suggests them as salad toppers, of course: on a bed of greens, added to a seafood salad, and so forth.

While the products are in limited distribution at the moment (see the store locator). The website offers a $1.00 coupon for signing up for recipe emails.

Keep an eye out for Tuna Bites and Salmon Bites. They’re fun and fab. Here’s how we’ve used them so far:

Ways To Serve Tuna & Salmon Bites
We headed beyond the suggested salad topper, using the cubes of tuna and salmon:

 
We look forward to more creations in the new year. How would you use this little bites of protein?

Find more tuna and salmon recipes.

There are two principal lime types in American supermarkets: the Persian or Tahitian lime, which is what Americans think of as “lime” (see the many different types of limes), and the Key lime, which originated in southern Asia. After centuries of travel to different lands, it ended up in the Caribbean, including the Florida Keys, for which it is named.

The Key lime has a higher acidity, a stronger aroma, and a thinner rind than the Persian lime, and is tart rather than sour. That makes it just right for desserts.

If you’ve only had Key lime pie made with bottled lime juice…well, you know the superior, sparkling flavor of fresh lime juice. Pick up some Key limes and make a Key lime pie from scratch. If you have an ice cream machine, make some key lime sorbet as well.

You can use Key lime juice in any recipe that calls for conventional lime juice. Try it with olive oil on a salad, substituting for vinegar. Squeeze it in a cocktail. Enjoy Key lime season for as long as you can.

[1] A guacamole BLT transformed into crostini hors d’oeuvre (photo © California Avocado Commission).

[2] Ready for your recipe (photo © Aldi).

What’s better than a BLT?

Well, there’s a turkey BLT and our favorite, the chicken salad BLT.

Guacamole can be added to any of the above.

But how about turning the concept into bite-size crostini—BLT guacamole appetizers.

Microsprouts stand in for the lettuce; or you can substitute arugula, watercress or other flat lettuce.

This recipe was developed by Deborah Branby, chef/owner of The Cheese Board in Reno, Nevada, and provided to us by the California Avocado Commission.

We’re serving it on New Year’s Eve.
 
 
RECIPE #1: GUACAMOLE BLT

Ingredients For 24 Slices

The individual steps for baguette croutons (the crostini base), roasted cherry tomatoes and other ingredients follow.

 
______________

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.

 
 
RECIPE #2: BAGUETTE CROUTONS RECIPE

Ingredients For 24 Slices

 
Preparation

1. BRUSH one side of the baguette slices with melted butter.

2. BAKE at 375°F until lightly toasted, about 15 minutes. Cool.
 
 
RECIPE #3: ROASTED CHERRY TOMATOES RECIPE

Ingredients

 
Preparation

1. SLICE the tomatoes in half and toss with olive oil.

2. ROAST at 400°F until lightly browned, about 15 – 20 minutes. Cool.
 
 
RECIPE #4: LEMON AÏOLI

Ingredients For 1/2 Cup

 
Preparation

1. MIX together mayonnaise and fresh lemon juice.
 
 
FINISH: CROSTINI ASSEMBLY

1. COARSELY MASH the avocado and mix it with the fresh lemon juice.

2. TOP each crouton with 1 tablespoon of the mashed avocado mixture.

3. TOP with 2 thin strips of bacon, micro sprouts, lemon aioli and roasted cherry tomatoes.

4. DRIZZLE with pesto. Serve immediately.