Entertaining

The major "eating" holidays are coming to a fast close after Valentine's day, but that doesn't mean that I'm entertaining at home any less. I still want to serve festive looking desserts to my friends without weighing down their digestion or tempting them to break their New Year's resolutions.

When I make a lighter dessert, of course, I think about calories, but what about flavor, enjoyment, and taste. Aren't these the things we are all looking for in food? Eating locally and in season is another great way to get more enjoyment out of cooking the dishes and desserts you love so. That's why I picked grapefruit for this week's dessert recipe, because it is prime growing season.

I'm a sucker for a graham cracker crust and most store-bought versions are good, but it's so simple to make one yourself. In this recipe, the cinnamon in this crust plays off the tartness without clashing. Kefir is easy to find in your local health food store and has ten probiotic cultures that aren't damaged through freezing.

Get the recipe after the jump.

Craving party or bar foods? Make it at home with real, honest to good ingredients! Most store-bought party foods have little or none of the real ingredients that would make it flavorful. These recipes are the perfect way to get the holiday spirit going into the new year while sticking to your New Year's resolutions.

Cheesy Bites

Zucchini Bites are a nice alternative to your run-of-the-mill cheese and crackers. Compliment the juicy texture of zucchini by combining it with a light layer of salty, flavorful tapenade. It can be assembled ahead of time and popped in the oven while you are serving your guests' drinks.

More recipes after the jump.

With 2010 knocking at our door, our minds turn to Champagne, or at least sparkling wine since the stuff labeled "Champagne" ideally should come from the Champagne region of France. Although it's hard to believe, I have heard some people complain that they simply don't like Champagne. Are you planning on entertaining guests this New Year's Eve who fall into this category? Perhaps try serving them a sparkling red like bubbly Shiraz or a brutish dry Lambrusco. Or just take on the challenge and turn them onto Champagne cocktails by laying out an array of everything needed to make a variety of them.

Chill some Champagne or a good cheaper alternative, like a Blanquette de Limoux from France. Set out some spirits basics like brandy, gin, absinthe, Campari, various liqueurs such as Chartreuse, Pama pomegranate and orange liqueurs like Clement Creole Shrubb or your favorite triple sec. Basically offer your guests whatever tickles your fancy and pleases your budget. Lay out sugar cubes and a spread of various types of aromatic cocktail bitters such as Angostura, Peychaud's, Regans' Orange, any of the Fee Brothers or perhaps some of the Bitter Truth line. Pick out a variety of flavors and allow guests to create their own Champagne Cocktail versions. Set out some lemons and oranges for wedges, twists and spirals. Let folks play. Happy New Year!

A playful Champagne cocktail recipe:

Place sugar cube in bottom of chilled Champagne flute. Dash some bitters on top of the sugar cube. Add no more than ½ ounce chilled liquor or liqueur of choice, which may be shaken or stirred with ice or pre-chilled in an ice bucket or in the fridge. You can also just drop an ice cube into your glass like bartenders of yesteryear would do. Pour a little chilled sparkling wine into the flute to prevent foam over. Let settle and then fill with bubbly. Garnish with citrus spirals, twists or wedges as desired.

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

• Rick Bayless is voted the best chef of 2009 -- a well-deserved honor -- beating out Food Network favorites.
• Let's put it this way: Williams-Sonoma got the electoral-college nod.
• Wind down 2009 and fill up for 2010 with sweet potato and bacon in endive boats.
• If you come across a well-coiffed onion, will this instrument come in handy?
• Bacon continues its starring role to the very end.
• Is family-style dining the way to go during the holidays?
• Roll the dice for New Year's fortune with Hoppin' John soup.