How to host with the most

Two classy aperitivo recipes + putting on a great party

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Kalimera all,

As the days to Christmas are drawing closer and many of us home cooks will now be making lists and checking them twice, I wanted to send a note on hosting. I adore this time of year because I love to feed and pamper my friends and family. I have inherited my Yiayia’s need to feed but beyond that, I really like to go the extra mile to make my loved ones feel special. Hosting encompasses all that I love - cooking, space design, dressing up, dancing and having a laugh with all of my friends. Plus the cherry on top - eating all that I’ve prepared, in the company of my nearest and dearest.

While I would agree that hosting comes naturally to some, I think that anyone can throw a great party. Introverts may not love to make themselves the centre of attention but most Greeks will know that the concept of ‘Filoxenia’ - the ancient Greek ritual of showing hospitality to strangers - does not involve the ego. Hosting is all about noticing small details, that will enhance everyone’s experience. It’s adding a place setting with a name on it or taking care that the playlist slowly winds from a relaxed background beat to an up-tempo soundscape as the night goes on.

Below I’m sharing a couple of great little aperitivo recipes - one is the slickest, sexiest Sicilian caponata you can serve with a focaccia or good qualiry sourdough (from Nonna Dora) and another is a very easy Herbs de Provence pickled mushroom that guests can pick at alongside cheeses and coldcuts, from Grandmere Bruyere in the south of France.

Scroll for the recipes but before that, I’m sharing how I aim to put on the perfect spread this Christmas…

MY ULTIMATE FESTIVE HOSTING CHECKLIST

Make the food simple - If I have to host a lot of people, I tend to keep the food simple with complex elements tackled the day before. Christmas day will of course involve a Turkey with all the trimmings but extras like the spiced, herby lamb meatballs with Yiayia’s ouzo dried figs, Yorkshire pudding batter or desserts are prepared the day before.

For a Christmas or New Year’s Eve party, I will always opt for quality produce dressed in an elegant way over complex canapes that take hours to prepare. I’m a huge fan of a cheese board with plenty of pretty fruit served alongside, give or take a couple of banging aperitivo dishes (two of which I’m sharing below) prepared a day or two in advance.

After cooking, dress yourself. And always overdress at your own party.

Food being a priority, I that out of the way and whatever I need in the oven before showering and putting on my best party outfit. I make sure to dress and shower before moving onto anything else. That’s because I’m the host - the person that brings the party. I can’t be seen with wet hair in my flour-patted jeans by guests who are coming for an experience. We may be at home but that doesn’t mean we can’t dress up. It’s amazing what a satin dress and a slick of red lipstick can do for boosting your confidence as a host and for elevating the experience for your guests too. I insist my man gets in a suit and tie, just as my granny Joan would insist on my granddad putting on his best blazer for Christmas lunch.

Leave time to dress the space

A fact of life - we are all very visual beings. Towels draped over radiators, stark lighting and scratched, crumby table tops and work benches aren’t the settings of a sexy party. Clear up clutter and put time into the smaller details that will make your space guest friendly:

• Figure out where you’ll store coats and jackets on entry.

• Dress the table in advance - tablecloths, cloth napkins, place settings with names and a mini menu are a nice touch. I also love to print postcards and write a special note for each guest on the back (depending on how many and who I’m hosting).

• Flowers and floral arrangements should not be overlooked

Lighting is everything

If it’s evening, I dim the lights. It’s the perfect season to crack out the fairy lights (warm glow with no frenetic flashing) - the most low key and easy to get right Christmas decor of all time. No one wants to feel like they’re waiting at a bus stop or in the dentist’s office so I take a moment to analyse if the lighting is right. If it isn’t, I bring a standing lamp or two in from another room or light candles around the space. I am obsessed with long beeswax candles like the ones we find in Orthodox churches here in Greece. They smell delicious without being overpowering and fully lend themselves to the festive atmosphere.

Music is everything

I prepare playlists weeks in advance and have playlists up my sleeve for most occasions. I love to do this while I’m cooking as it’s usually a moment in which I can pause and focus on what I’m listening to. What is on that playlist will depend wholly on my guests and the vibe I want to achieve but never is the music left up to chance. An annoying song has the power to distract from meaningful conversation. A dull elevator sound can bore people and bring down the energy. A good playlist won’t be left on shuffle but will be shuffled in advance by myself - with slower tempo beats building to a fun crescendo over hours of tracks.

Allow guests to feel involved - offer an interactive element

For our Christmas party this year, I’ve asked that everyone brings a decoration for the tree. It’s a simple and cheap thing to do and goes a small step further to inspiring Christmas cheer and spirit in our guests. Last year I did the same and some people made decorations like edible gingerbread or ceramic birds while others picked up vintage pieces from second hand markets. It was really sweet and I have all the decorations on my tree this time around.

Other ideas could be for everyone to send a favourite tune to add to the playlist or bring a gift for secret santa - something from home that they never use but would like to see go to a good home. That way, we’re not adding to the trash heap year on year! I love a sustainable, recycled secret Santa gift.

I also like the interactive element of creating a cocktail ingredients list for three ‘hero’ cocktails and allowing everyone to mix their own cocktail once they arrive.

Big batch cocktails or mulled wine

Alcohol - almost as important as the food and way easier to get right, in my opinion. I make a huge batch of mulled wine in advance so that the house smells like Christmas before anyone arrives. I make sure I have champagne in the fridge and cold press Christmas teas for anyone that isn’t drinking. I also like to make a pre-batch cocktail and stick in the fridge, to minimise work load when people arrive. For anyone wanting to do this, here’s some tips on getting pre-mixed cocktails right:

• Choose a stirred-style drink—one without fresh citrus, since fruit juices won't age well.

• Leave out the water and bitters if you plan to store the drink for more than a week or two. Add these the day you’d like to serve the drinks, or stir individual drinks with ice if you want to keep aging the batch.

• Store cocktails you’re aging in a clean container in the fridge.

• Minimize oxygen exposure. If you'd like to sample your drink along the way, consider splitting the batch up into smaller containers with less headspace. (Mason jars of various sizes work well.)

MY GO-TO APERITIVO DISHES

I really love fuss-free party snacks and the below are two recipes I’ve gleaned in my time cooking with grandmothers that come out again and again when I’m hosting.

The first is a silky, Sicilian aubergine caponata - sweet and savoury and perfect for spreading onto a bruschetta or slice of sourdough. The second is a classy French mushroom, pickled and preserved with herbs from Provence. They’re tasty, simple to pull together in advance of the party and will go down a treat served alongside high quality cheeses and good wine.