Top tips for easy entertaining

Chefs have long known the secret to successful entertaining — keep guests occupied and happy while the main course is being prepared. Now they’re sharing this tried-and-true tip — and favorite recipes — to help holiday hosts take the stress out of special occasions. Whether you’re putting the finishing touches on the main course or pulling together last-minute snacks to welcome unexpected guests, start with something small and delicious.

Appetizers and hors d’oeuvres can be both easy and elegant. Better still, many can be prepared in a pinch. Simply combine pantry staples with seasonal ingredients to create flavorful, colorful dips and toppings that are perfectly pleasing and ready in minutes.

Grant Achatz of Alinea restaurant in Chicago suggests a sweet, creamy combination of cinnamon, ginger, brown sugar, sweet potatoes and whipped cream. Serve this dip with crackers or fruit for a scrumptious starter that celebrates the best flavors of the season.

A tangy hors d’oeuvre featuring cranberries and pistachios tops the list of Chef Carlos Guia’s recommendations for in-home entertaining. The Commander’s Palace Las Vegas chef blends the fruit and nuts with cream cheese and spreads it on rich, buttery crackers, particularly those with a raised edge that keep toppings in place.

For more easy entertaining tips and recipes from top chefs visit www.keebler.com.

Sweet Potato Poppers

Grant Achatz, Alinea, Chicago

Prep Time: 40 minutes

Servings: 20

4 cups whipping cream

1/4 cup granulated sugar

1 teaspoon salt

2 large sweet potatoes, peeled and cut into 1/2 -inch-thick slices (about 1 3/4 pound total)

3/4 cup bourbon or orange juice

1/2 cup raisins

1/3 cup firmly packed brown sugar

2 teaspoons cinnamon

1 teaspoon ginger

garlic & herb crackers

1. In large saucepan, combine cream, granulated sugar and salt. Add potatoes. Bring to boil; reduce heat. Simmer, covered, about 20 minutes or until potatoes are tender.

2. Drain potatoes. Place potatoes in food processor. Cover and process until smooth. Cover and refrigerate at least 1 hour.

3. Meanwhile, in small saucepan, combine bourbon and raisins. Bring to a simmer. Remove from heat. Let stand for 1 hour.

4. Drain raisins. Pat lightly with paper towels.

5. In shallow dish, combine brown sugar, cinnamon and ginger. Add raisins. Stir until coated.

6. Generously spread sweet potato mixture on crackers. Top each with 3 or 4 raisins.

Cranberry, Port and Pistachio Holiday Bites

Carlos Guia, The Commander’s Palace, Las Vegas

Prep Time: 20 minutes

Servings: 24

1/2 cup dried cranberries

1/2 cup port wine or white grape juice

2 tablespoons honey

1 8-ounce package cream cheese, softened*

1/2 cup chopped pistachio nuts, toasted**

2 tablespoons chopped fresh parsley

1/8 teaspoon salt

1/8 teaspoon pepper

Your favorite crackers

1. In small saucepan, combine cranberries, wine and honey. Bring to a simmer. Cook about 5 minutes or until cranberries are plump. Cool to room temperature.

2. In small mixing bowl, beat cream cheese on medium speed until fluffy. Add half cranberry mixture, half pistachios, parsley, salt and pepper. Beat until combined.

3. Spoon cream cheese mixture onto crackers. Top with remaining cranberry mixture and remaining pistachios.

*NOTE: Soften in microwave on high 15 to 20 seconds.

**NOTE: To toast nuts, spread evenly on baking sheet. Bake at 350°F 5 to 10 minutes or until light golden brown, stirring once or twice.

Prosciutto and Artichoke Bites

Alison Barshak, Alison at Blue Bell, Philadelphia

Prep Time: 20 minutes

Servings: 20

1/4 cup chopped marinated artichoke hearts, drained

1 tablespoon pesto

2 ounces mascarpone cheese*

2 tablespoons grated Parmesan cheese

1/8 teaspoon salt

1/8 teaspoon pepper

2 slices prosciutto, cut into small pieces

Your favorite crackers

1. In small bowl, stir together artichoke hearts and pesto. Let stand 25 minutes to blend flavor.

2. Meanwhile, in food processor combine mascarpone and Parmesan cheeses, salt and pepper. Cover and process until combined.**

3. Top crackers with cheese mixture, pesto mixture and prosciutto.

*NOTE: If desired, substitute 2 ounces cream cheese plus 1 tablespoon milk for the mascarpone cheese.

**NOTE: If cheese mixture is too thick, add milk, 1/2 teaspoon at a time, to desired consistency.

Salmon and Crème Fraîche on Crackers

Brad Thompson, Mary Elaine’s, Scottsdale

Prep Time: 20 minutes

Servings: 24

1/4 cup whipping cream

1/4 cup crème fraîche

1 tablespoon lemon juice

1 teaspoon prepared horseradish

1 teaspoon grated lemon peel

1/8 teaspoon salt

1/8 teaspoon pepper

2 tablespoons capers*

2 teaspoons vegetable oil

Your favorite crackers

3 ounces smoked salmon, skin removed and cut into 1/2 -inch pieces

1. Chill small mixing bowl and beaters of electric mixer.

2. In chilled bowl, beat cream, crème fraîche, lemon juice, horseradish, lemon peel, salt and pepper on medium speed until soft peaks form.

3. In small nonstick skillet, cook capers in vegetable oil over medium heat until they pop. Drain on paper towels.*

4. Spoon cream mixture on crackers. Top with salmon and capers.

*NOTE: If desired, substitute 2 tablespoons chopped fresh chives for capers and oil and omit step 3 above. Top crackers with cream mixture, salmon and chopped fresh chives.