This is it, the month we all train for. As soon as the jack-o-lantern leaves my porch, I’m knee deep in recipes for pie, stuffing and the tastiest, creamiest mashed potatoes. As much as I love trying new recipes and spending hours in the kitchen, the true reason I like to cook is that it brings people together. More than once, I’ve lost sight of that fact and then felt a little cheated after a meal ended. Producing a restaurant-quality feast but not engaging with the people gathered at the table is missing the point entirely, a thought that seems perfectly aligned with this month’s focus on the truly important things in life.

I think that any successful feast or dinner party has a mixture of tough-to-make dishes, accompanied by simple and fool-proof favorites. So, if I’m trying a new stuffing recipe that involves lots of new ingredients and a long lead time, my turkey roasting plan will be the straightforward method I’ve used forever (grab a turkey baking bag at the grocery store for easy, reliable results that need little monitoring). If the pies take a lot of my time, I will do a simple cranberry relish that involves just cranberries, sugar and simple spices. At the end of the day, I want food that tastes good, but I also want to be available to sit down to the table and enjoy myself.

One strategy I have long relied on for gatherings that feel less frantic is making things ahead. Pies, for instance, need to be made the day before the big day. Baking pies while also cooking the bird simply won’t work in most home kitchens, and most pies taste better after an overnight rest anyway (An important note: beware the hungry dad or uncle . . . I’ve been known to post signage in my kitchen warning midnight snackers about dire punishment for eating pies without permission). Raise roll dough in the fridge overnight, then bake them off first thing in the morning. Even the stuffing can often be mixed the day before and then baked in a pan or crockpot while the bird roasts.

The other component of making a party fun is the nibbles. Even when I’m on my game and my organization is flawless, I’ll be in the kitchen some of the day, so having tasty little bites laid out on the counter means I can do my tasks but also celebrate at the same time. These cheese coins hit all the right notes: they can be made ahead and baked up in the morning. They are simple enough for a novice baker to produce with only one or two practice rounds (your taste testers won’t mind the repetition on these, I promise). And the ingredients are familiar and readily available. I like them on their own with something bubbly to drink, but they would also be right at home alongside some charcuterie, a classic veggie tray and perhaps some fresh grapes – all things that require little to no prep but give people something satisfying to eat during what can sometimes be a long wait for the main event.

The one caveat I can offer for this recipe is that you’ll be much happier with the results if you use a food processor. It’s tricky to mix these up by hand, so if you don’t have one, see if you have a friend willing to let you borrow one. Or, perhaps think ahead to next month –if you’ve been pretty good, maybe you can get yourself an early gift. Either way, mix up a batch of these and then invite a few of your favorite people to help you enjoy them. You’ll be grateful you did.

Buttery cheese coins

• 8 ounces extra-sharp cheddar, shredded (about 2 cups)
• 1 ½ cups all-purpose flour
• 1 tablespoon cornstarch
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper
• ¼ teaspoon paprika
• 8 tablespoons butter, cut into 8 pieces and frozen
• 3 tablespoons cold water

In a food processor, process cheese, flour, cornstarch, salt, cayenne pepper and paprika until mixed, about 30 seconds. Scatter butter over the top and process until the mixture resembles wet sand, about 20 seconds. Add water and process until a dough ball starts to form (this happens fast, in about 10 seconds. Stop mixing even if there are a few stray pieces. Overmixing will result in a tough final product.)

Divide the dough in half and roll each half into a log, using a gentle, quick touch. Roll in parchment paper or plastic wrap and refrigerate for at least an hour or up to three days. When you’re ready to bake, slice “coins” about ¼ inch and place on a parchment lined baking sheet. Bake at 350 until lightly golden on the edges, about 22 to 28 minutes. Cool and serve.

 

 

Article and photo by Lisa Crockett