So today I thought I would share the little festive spread I keep coming back to, where there is still plenty of color and plants, and you can prep most of it ahead.
1. Smoked salmon bagel canapé bites
You might have seen these on my socials recently. They are tiny, soft bagel canapé bites topped with a herby tartare style cream cheese and smoked salmon.
The cream cheese mix is where the fun happens. I stir in:
Using the fermented cucumbers from this recipe instead of regular pickles adds:
- A brighter tang
- A bit of satisfying crunch
- A little gut love from the live cultures
Pile that onto your bagel bites, add a ribbon of smoked salmon and maybe a tiny sprig of dill on top.
They look far fancier than the effort involved, which is my kind of December food.
2. Cranberry whipped feta dip
I always like one sharing dip that people can attack with crackers and crudités.
My Cranberry Whipped Feta Dip is basically:
- Creamy, salty feta
- Whipped until fluffy
- Swirled with tangy, sweet cranberries sauce
Serve it with:
- Sliced raw carrots, cucumbers and peppers
- Some crunchy crackers or toasted sourdough
- A scatter of herbs, hot honey & chopped nuts on top
It feels festive, it uses up a bit of cranberry sauce, and it secretly gets a few more veg sticks onto the table. This year, Dave helped making vol-au-vents that we have filled with the whipped feta and topped with cranberry sauce, a little orange zest and fried sage leaf takes this dip to the next level.
3. The retro salad that always disappears: boeuf salad
If you want something a bit more substantial on the side, my boeuf salad is the one I bring out.
This is my Romanian inspired Boeuf Salad, which is:
- A chopped salad of root veg, pickles, and usually some chicken or beef
- Bound with a light, creamy dressing
- Decorated very neatly if you want to commit to the full retro moment
It is perfect for:
- Making a day ahead
- Serving in a big bowl with a spoon for people to help themselves
- Using up leftover meat and veg from a roast
It looks humble, then the bowl quietly empties itself.
4. Deviled eggs, such a classic...
Are deviled eggs old fashioned? Maybe. Do people still eat them first? Always.
If you have my deviled eggs recipe on your radar, this is a good time to save it!
They bring:
- A bit of protein to the table
- Familiar comfort for guests who are not sure about “new” things
- A perfect base to sprinkle with chives, paprika or top with olives
You can keep the filling quite classic or play around with mustard, herbs and a tiny pinch of curry powder.
5. Hot and more ish: air fryer chicken meatballs
Cold snacks are nice, but something hot on the table always disappears first.
These Air Fryer Chicken Meatballs were the surprise hit at a recent Christmas party I co hosted. I put them down, turned around to get plates, and they had already started vanishing.
They are:
- Light but juicy
- Herby and gently spiced
- Fast to cook in the air fryer so you can do them in small batches as people arrive (or make a big batch in the oven)
I serve them with a sprinkle of chives, that's it!
They are also brilliant the next day in a pita or lunchbox if you somehow have leftovers or topping a grain bowl or mash potatoes.
A quiet gut friendly nudge
I promise not to get too nerdy, but it is worth pointing out that this kind of snack table is doing more than just feeding everyone.
You have:
- Veg in multiple dishes, from the crudités to the cranberry swirl to the veg in the boeuf salad
- Fermented cucumbers bringing live cultures and extra tang
- Herbs and spices scattered over everything, which all count towards your plants for the week
It is still party food, but it is not all beige and it does not leave you feeling like you only ate crisps and cheese for three days.
How to build your own nibble table
If you want a simple formula to follow, here’s how I think about it:
- One creamy dip
- One bite sized canapé
- One substantial salad or platter
- A few protein heavy nibbles like deviled eggs and meatballs
Then add a bowl of olives, maybe some nuts, and call it done.
You can absolutely mix and match:
- Swap the boeuf salad for a grain salad
- Use hummus instead of whipped feta
- Serve the fermented cucumbers on the side, if you do not want to chop them into the salmon mix
Living on cheese and crackers for the rest of December?
You are not alone! But If this has given you a few ideas for your own hosting or picky bits, I’d love to hear from you. Hit reply and tell me one thing that always appears on your festive nibbles plate. Or just reply with anything you'd like to see me making!
💌 I READ EVERY EMAIL!
See you next week !
