How often do you invite guests over and everyone ends up hanging out in the kitchen?
To be honest, it doesn’t happen too often at our house because our kitchen is soooo small. There’s just not much room for much partying if guests are wedged in between the fridge and the stove!
If your kitchen is a lovely large space, perhaps even open to the family room or great room, kitchen parties may be quite the norm when you’re entertaining, and you may be perfectly fine with this. But, occasionally you might secretly wish the guests would make themselves comfortable in other rooms of the house (logically, the living room or dining room!) – say, when you’re putting the finishing touches on dinner or if the kitchen is a mess from putting the finishing touches on dinner! Interior designer Loreen Epp has posted a few suggestions for getting the party out of the kitchen on her hot new blog – What’s New At Home (www.whatsnewathome.wordpress.com).
If you will be doing some entertaining this Christmas and would prefer that guests gather around the Christmas tree in the living room or the pool table in the family room, or in places beyond just the kitchen, check out Loreen’s suggestions.
One of them is to spread party nibbles throughout the house, or at least in the rooms you want the guests to be in! People tend to congregate where there is food, hence the natural inclination to gather in the kitchen.
Speaking of party nibbles, here’s a great one to serve at your next holiday soiree! Making it shouldn’t create too much mess in your kitchen – just in case you find a few guests still hanging out between the fridge and the stove!
(Makes about 3-1/2 cups (875 mL)
3-1/2 cups (875 mL) blanched or unblanched almonds
1 tbsp (15 mL) extra-virgin olive oil
2 tsp (10 mL) coarse sea salt
1-1/2 tsp (7 mL) smoked milk or hot paprika
Line a rimmed baking sheet with parchment (baking) paper or foil; set aside.
In a large bowl, toss almonds with oil, salt and paprika. Spread evenly on the prepared baking sheet.
Roast in a preheated 325 F (160 C) oven until fragrant and lightly toasted and unblanched almond skins have just begun to split, about 20 minutes. Let cool.
* Sweet or hot paprika, ground cumin or curry powder can be substituted for the smoked paprika.
* Roasted Almonds can be made ahead and stored in an airtight container for up to 5 days or in the freezer for up to 2 weeks.
Recipe Source: Canadian Living magazine, December 2005