Holiday Party Treats

With New Year's beckoning and holiday open houses happening ,it's time to look into fun party nibbles.These are the kind that everyone loves (or will love).After all nothing defines a party more than its'food.Keep guests sated with hors d'ouevres that rock the house and satisfy your guests. There are two great recipes to try , thanks to the Christmas issue of the New York Times Dining section.Melissa Clark offers a Southern classic grits while David Tanis gives us a spin on blinis.Ms. Clark gets her recipe from chef Kyle Knall at New York's Mayville Restaurant.This is a supremely easy recipe.The only labor intensive step is cooking the grits for an hour to an hour and a half.Afterwards fry them in grape seed oil.The golden squares are topped with shredded ham slices and bourbon mayo.The mayo is a quick recipe,with homemade mayo.Dijon mustard and lemon juice is added for more flavor.To continue the theme, you could serve bourbon shots with the squares. David Tanis of the City Kitchen column offers a more traditional fare in the shape of blinis.Inspired by ano D Eartha Kitt song "Mink Schmink" that has a line about chicken blintzes.Mr.Tanis fills them with roasted chicken along with rich Chanterelle mushrooms.Along with the golden fungi,leeks are also used to impart more flavor.Creme fraiche is also added.On it's own this filler would be elegant over toasted brioche as a kind of luxe chicken ala king.The blinis can be made in advance but you could also make them with crepe batter too.Mr.Tanis adds a dollop of more creme fraiche and mushrooms on top of the blinis.He recommends them with a glass of celebratory champagne but a good white wine will do too. Good food means a good party.Have an update of a Southern classic or a Russian favorite for your holiday party.If you're a busy host or hostess ,serve both.They are delicious treats your guests will truly love.