Here's some info that I got on that subject for future reference (I've not done any). Two different parties. One with labels not covered, and the second has the option of having the labels covered (this one sounds really interesting). Party One Lay a table with eight to 12 cheeses, at least three different wines, bread, crackers and fruit accompaniments, and perhaps a bowl of olives or some nuts in the shell for guests to crack. For a more formal tasting with real cheese lovers, make individual tasting plates and serve two or three courses of cheese with selected wines and accompaniments; for instance, you could start with a selection of cow's and goat's milk soft and semisoft cheeses, strawberries or peach slices and a baguette with a dry white or light-bodied red wine. Follow with an interesting array of aged firm and hard cheeses, dried figs and apricots, and hearty rye bread, accompanied by a full-bodied red wine. Then serve a plate of blue cheeses, pear slices, walnut bread and a glass of port. Finish with a dessert of Medjool dates accompanied by a fresh cheese, such as mascarpone. ******************** Party Two Cheese Party Forget serving cheese as a simple hors doeuvres  this culinary delight makes an exquisite entrée at any party. Read on for ideas and tips on how to make your cheese party a crowd pleaser. Invitation Ideas For the perfect cheesy invite, cut yellow card stock into a triangular shape. Using a hole punch, make several holes in the slice of cheese, so it resembles Swiss cheese. A cheese party is perfect at cocktail hour or later. Decorations Keep the décor simple, yet elegant, taking inspiration from a European vineyard. YouÂll want the wine and cheese to be the highlight, so use white linen on the tables and accent with red, burgundy, green (use dried grape vines and a variety of washed grapes as a centerpiece) and silver or gold (think napkins, napkin rings, wine glass charms and coasters). If you live in a home with several rooms available for the party, decorate each room with by theme (France, Italy, England) and serve corresponding wine and cheese in each area. Label each cheese with a ceramic or metallic label, or to improvise, use "Hello my Name is" stickers (stick two together on either side of a toothpick). If youÂre serving a variety of cheese from various countries, try a miniature toothpick flag for each cheeseÂs origin and handwrite the name of the cheese on the flag. Playlist Ideas Match your music to your menu by playing music from the countries of the cheese you select. For inspiration, try these: French: Serge Gainsbourg, Air, St. Germain-des-pres-Café collection, Amelie soundtrack British: Coldplay, Franz Ferdinand, KT Tunstall, James Blunt, Kate Bush Italian: Andrea Bocelli, theme from Life is Beautiful, La Dolce Vita soundtrack, Il Postino soundtrack Canadian: Sarah McLachlan, Sarah Harmer, Daniel Powter, Chantal Kreviazuk, Ron Sexsmith, David Usher, Shania Twain, Our Lady Peace, Melissa OÂNeil, Barenaked Ladies or Sloan Cocktail/Menu Ideas Cheese plate: A gourmet cheese plate will impress guests and let them mingle as they try a variety of cheeses (set each cheese at a different table or room). Select five types of cheeses  and just adjust the quanity of each depending on the number of guests. Try to choose at least one type of cheese from each category (ripe, semi-soft, semi-hard, hard, blue) and type (cow, sheep, goat). Tip: Let cheese sit at room temperature at least an hour before serving (unwrap from plastic or paper first) and serve cheese whole, allowing guests to cut their own piece. Beverages: For a sensational experience, pair each cheese with a complementary wine. For example, match soft cheese with champagne or white wine, blue cheese with port, hard cheese with fuller-bodied reds. Tip: the more pungent the cheese, the sweeter the wine should be. Try to match the region of cheese with a similar wine (ie Italian Amarone with Parmigiano-Reggiano or an Ontario wine with Thunder BayÂs Thunder Oak, an artisanal gouda). For a non-alcoholic option, serve apple cider or low-acidity tea (avoid fruit teas), both of which can be served hot or chilled. Cheese fondue: In addition to the cheese plate, set out a cheese fondue [link to Foodtv.ca recipe] using a medium-sharp cheese (such as English cheddar). Arrange fondue spears or long wooden spears to dip artisanal bread, crudités (pickles, baby carrots, mushrooms, picked cauliflower), cubed ham and fingerling potatoes. Dessert Cheesecake makes a thematic end to a savoury meal by adding a touch of sweet. Try Mocha Cheesecake or Philadelphia Lemon Bumbleberry Cheesecake for a twist on the traditional, or, to give guests variety, make miniature cheesecakes (in mini muffin pans), and set out bowls of toppings (blueberry, strawberry and cherry sauces) for guests to create their own concoctions. Party Activities To get guests in the spirit of all things cheesy, test your guests knowledge by not labeling the cheese and having them guess the variety or each, or make a playlist on your iPod of cheesy 90s musicians (Kenny G, anyone?) and have guests guess the artist. Favour Ideas Tie pretty fabric ribbons in a variety of wine-and-cheese inspired colours (think merlot, silver, gold, dark green) around an assortment ornate cheese knives and place them in a wire basket so each guest can help themselves to one when they leave.

Mini pizzas? ; ) I've been making antipasti platters recently. Must be all the storms...1/4 lb each of a dozen different things. Smoked, pickled, cured. Grilled and pickled veggies, etc. On my grocery list again with another storm tomorrow. Loving the little persian cucumbers in all this chilly weather. I suppose it reminds me of summer. Smoked Salmon Tartare on Cucumber Rounds Eric Akis, Everyone Can Cook for Celebrations ü pound smoked salmon, finely chopped 3 Tablespoons finely chopped red onion 1 Tablespoons capers, finely chopped 1 Tablespoon extra virgin olive oil 2 teaspoons fresh lemon juice 1 teaspoon Dijon mustard Freshly ground black pepper to taste 2 teaspoons chopped fresh dill 20 English cucumber slices cut ý inch thick Place the salmon, onion, capers, oil, lemon juice, mustard, pepper and dill in a bowl and gently mix to combine. Use a small spoon or melon baller to scoop out some of the center portion of each cucumber slice. Mound 2 teaspoons of the smoked salmon tartare in the center of each cumber slice and arrange on a serving tray. Or just about anything on little squares of puff pastry... Caramelized onions and mushrooms, apple, tomato, bacon...

Thanks, Glenda for showcasing something I can do quickly using a product from the freezer. My way of life although I promised myself to incorporate some of the KT recipes in my cooking. Anyone could have a great restaurant just using these recipes with proper credit given to the KTers. Raven, you astound me with the number of recipes you have and your product knowledge of everything due to your research.. When do you sleep? I appreciate that you type so much out to customize your post even though your hands are so arthritic. Thanks, again Glenda. Hope I can find it here in VA. I always forget where you all live.

I don't know if it's simpler, but sfingi are easy and great. The source I got them from seems to trace back to this recipe: https://www.allrecipes.com/recipe/20354/sfingi/ They're absolutely delicious little fried ricotta doughnut balls. Marcolo said they were a Sicilian treat for, I think, St. Joseph's day. Definitely a specific saint's day. But he accepted that Jews borrow all kinds of fried treats for Hanukkah. I say, they're adaptable to any day!