‘Tis the season, right? The season, that is, for running around like a crazy person, for feeling inadequate in every way, for getting sick and never getting well because you’re too busy pretending you’re not sick so you can keep running around like a crazy person.

Oh wait, maybe that’s just me.

The slew of holiday parties is upon us, and I love each one more than the last, and I want to go to everything and I always want to have the perfect dish to take with me. It’s bordering on compulsive. My husband keeps asking me why I don’t just buy a shrimp ring and be done with it, and I do think he might be onto something. Because a person can drive herself crazy (and into the poor house) trying to come up with cute, inventive, delicious dishes to take to every party.

And then, of course, there’s New Year’s Eve, and that’s when you really want to get fancy, what with the cocktail parties and the champagne and the sparkly shirts and all. I’m hosting a gathering at my house this year for New Year’s Eve, and I’m determined to have delicious morsels, but I am also determined to A.) not break the bank or B.) not break my back doing it.

To that end, I offer you these two simple treats that are perfect for New Year’s Eve, or any festive occasion, really. I love both of these because they’re relatively inexpensive to do, an can be put together in short order, but they look appealing — even a little fancy. Also, they transport well, so you can schlep them to your cocktail party without any fuss.

On New Year’s Eve (or at any good cocktail party, really) it is important that people have some “real” sustenance. If the champagne is flowing, you need to offer people some items that will fill their bellies with solid food. This little morsel, then, is ideal.

Roasted Red Potato Bites

1 bag red potatoes (about 20 to 25 small potatoes)
1 cup sour cream
cooking spray
kosher salt
5 strips bacon
1 tablespoon dill

Pre-heat your oven to 350 degrees.

Begin by cutting your potatoes in half. A few of mine were extra big so I quartered them. You are going for “bite-sized” here — something people can just pop into their mouths, no forks required.

I sprayed a cookie sheet thoroughly with butter-flavored cooking spray, and arranged my potatoes cut-side down on it. Then I covered them again, thoroughly, with cooking spray.

Next, I sprinkled them liberally with kosher salt, and popped them in the pre-heated oven for 25 minutes.
Meanwhile, I put a cup of sour cream into a Ziploc baggie and cut the corner off, a la pastry bag for piping. (Very fancy.)

I also started the bacon cooking. I just used kitchen shears to cut it into small pieces and then popped in the pan to fry. Cook it thoroughly, just shy of burning. You want it super-crispy.

Once your bacon is cooked to a crisp, put it in a baggie and give it a few good whacks with the back of a wooden spoon so it will bust into small sprinkle-sized pieces.

Remove the potatoes from the oven, let them cool for just a minute, and then you’re ready for toppings. I just piped a small dollop of sour cream on each one, sprinkled a few bacon bits, and the dusted everything with the dill. But you could top with whatever you have around. A little smoked salmon would be pinky-up fancy, or a bit of shredded cheese, or maybe some green onion or chive.

I promise, there won’t be any of these left at the end of the party and people will be grateful for the stick-to-your-ribs aspect of the potatoes.

http://www.lawrence.com/users/meganstuke/photos/2011/dec/21/226984/

My other new favorite party treat is a little “caprese on a stick.” This also could not be simpler to make and can be assembled in advance of the party.

Caprese on a Stick

1 container of grape or cherry tomatoes (usually comes in pint container)
8 ounces fresh mozzarella
10 large basil leaves
1/4 cup red wine vinegar
3 tablespoons olive oil
1 teaspoon salt
2 tablespoon sugar
2 cloves garlic, minced
toothpicks

Cut the tomatoes in half and put them in a bowl. Cut the basil leaves into strips, about an inch wide. Chop the mozzarella into bite-size pieces.

You’re ready to assemble. First, put a piece of mozzarella on the toothpick, then fold a strip of basil in half and stab it on. Then place a tomato flat-side down on your work surface and stab the toothpick into it. You want to put it on this way rather than threading it on by hand because you want to be sure it will stand up straight and not be on the toothpick crooked.

Repeat until all the tomatoes and/or cheese pieces are gone.

Then make your dressing. Just combine all the ingredients and shake well. I spooned it over my little capreses so that the cheese could absorb some liquid, rather than just letting the tomatoes get it all from the bottom.

http://www.lawrence.com/users/meganstuke/photos/2011/dec/21/227041/

They’re very festive looking, and it only took me about 15 minutes to put them together. Makes a nice tray to pass around and let’s face it, people love any food on a stick.

Here’s to a festive holiday season and a great new year. Let’s all try hard to keep our heads and not sweat the small stuff. Save your energy for the important things, like ripping open presents and making snow angels.