Appetizers are to entrees as dating is to marriage. You can have an awful lot of fun before committing to one specific dish.

So it’s ironic that as a married mother of two, I’m finding entrees are all but off the table when creating a menu. Dinner parties are often reduced to inviting other families over for takeout, and hoping none of the kids has a meltdown before dessert is done.

But appetizers—usually homemade—are always on the menu. Over the last few years, I’ve gathered numerous recipes for fast and delicious spreads and appetizers.

Dips and spreads are one of the easiest ways to stave off hunger while waiting for the main course. (Or in my case lately, while waiting for the takeout guy to arrive.) The recipes below are centered around ingredients that you can stash in your pantry or fridge, so it’s easy to whip up a couple of these starters, then relax and chat with your guests.

So don’t let a busy lifestyle interfere with hosting a dinner party. Open a bottle of wine. Serve lots of apps. Chat with your friends… and wait for the takeout guy. No one will mind. Really.

Branch out and try more complicated appetizers—you’ll soon become as big an aficionado as I am. See you by the catering station.

The actual football was never my thing. I’m competitive and like sports, but I never quite understood the appeal of men tackling each other. But with the help of my husband’s enthusiasm and the obvious appeal of players like Tom Brady, I’ve come to appreciate the game and even find myself owning an official NFL jersey.

So what if I want to host a Super Bowl party, watch the game, see the commercials, and serve good food?

My solution is to use recipes I can make ahead. Looking through my recipes, I found a few things I can make on Saturday, so all I have to do on Sunday is put on my jersey, take the food out of the fridge, and serve it to my hungry crowd.

And although my team isn’t playing this year, I’ll be able to watch the whole game, critique all the commercials, socialize with my guests and enjoy the spread of food I’ve prepared. Especially the Chocolate Guinness Cupcakes (what’s a football game without beer?).

And using Plummelo, I’ll easily be able to find these recipes again next year. I just hope we’ll be watching the New England Patriots.

Photos by Melissa Devereaux

Growing up, New Year’s Eve was a very special occasion in my house – it meant shrimp cocktail time! The ever-elusive special treat we got twice a year–New Year’s Eve and Christmas Eve. Lucky for me, neither my brother nor my sister liked shrimp (and still don’t), so I was the sole recipient of the delectable morsels, getting to share the lot with my parents.

As I got older, I kept the tradition of seafood on New Year’s Eve and still have shrimp cocktail, along with other special treats. Over the years, I changed and adapted my menu to match my current likes and tastes. About 10 years ago, I had my first experience with tuna tartare at a Boston restaurant and it was love at first taste. I knew right then that I needed to add it to my arsenal of recipes.

I poured over tuna tartare recipes, trying to find one that matched the dish that reproduced that first experience. I found several variations, none of which matched my expectations. So I went to work testing and trying different recipes, mixing and matching until I finally came up with something delicious.

Since then, my tuna tartare has become a staple at all special gatherings–especially New Year’s Eve. I hope you’ll try it this year!

Tuna Tartare

1 T. finely chopped shallots
2 T. mayo
1 T. honey
2 tsp. Chile paste or power (I use powder)
1 1/2 tsp. sesame oil
1 tsp. soy sauce
1 tsp. wasabi paste or powder (I use powder)
1/2 lb. sushi-grade tuna, cubed
1/2 Haas avocado, cubed
1/2 c. chopped seedless cucumber
1/2-1 T. black sesame seeds
Salt and pepper to taste

(Full recipe available on Plummelo.com)

Combine shallots, mayo, honey, Chile paste, sesame oil, soy sauce, sesame seeds & wasabi, and mix well with whisk. You can also use a small food processor to chop the shallots and then add the ingredients directly into bowl after. The only issue with this is that the honey and other ingredients don’t always get completed blended.

So, even if you use the processor, you will most likely need to mix it further in the bowl until fully blended.

When chopping the cucumber, de-seed it first and make sure the pieces are small. I actually like to use Persian cucumbers, which are smaller, almost baby cucumbers with a sweeter taste. I also like to leave the skin on for added color.

For the tuna, you can purchase super-frozen, sushi-grade tuna at many speciality markets, including Whole Foods. Most tuna is served like the photo below. Make sure you have a very sharp knife and cut the flesh crosswise.

Fold in tuna and cucumber until evenly coated. Once blended, carefully fold in cubed avocado and season with salt and pepper. I find that if I use an avocado that is not overly ripe, but just barely ripe, it works much better and holds it’s shape.

I serve this dish by itself, with wonton or pita chips or homemade wonton cups. For directions on how to make these wonton cups, visit my blog at Boston Food & Whine.

All New Year’s Eve dishes are served with champagne and chocolate-covered strawberries for dessert. Irresistible!

What are your New Year’s Eve traditions? Do you have any special foods that you like to serve?

All photos by Tammy Schuetz Cook