Making a toast to the holidays

KAREN WIGHT

Let’s see, Christmas is a week from today, Hanukkah starts Friday and

the harbor is full of festive boats. I’d say that calls for a toast

and a nosh. My gift to you: a few Wight house tested-and-

approved recipes. Seasoned Greetings.

Toasted Nuts with Lemon Pepper and Fried Capers

6 cups mixed nuts

2 cups capers

1/2-cup olive oil

3 tablespoons Lawry’s lemon pepper

Fry the capers in olive oil over medium heat until lightly

browned, about five minutes. Remove capers from the oil and drain.

Preheat the oven to 400 degrees. Toss the mixed nuts with the

lemon pepper and two tablespoons of the oil that you used to fry the

capers in. Pour the nuts in a shallow baking dish and toast for about

20 minutes, stirring occasionally.

Combine the nuts and capers and store in an airtight container up

to two weeks.

Artichoke Bruschetta

2 jars Trader Joe’s Bruschetta

1 can artichoke hearts

3/4 cup Trader Joe’s shredded four-cheese mix

1 fresh baguette Drain the artichoke hearts and pat dry. Chop into small pieces.

Combine the artichokes with the bruschetta.

Preheat the oven to 400 degrees. Cut the baguette into thin

slices. Spoon the artichoke-bruschetta mix on the sliced baguette and

sprinkle with the shredded cheese.

Bake for seven to 10 minutes.

Kir Royale

Chilled champagne

Chambord

Lemon slices

Coarse sugar

Chill the champagne flutes. Rub the lip of the flute with a lemon

slice, then dip in the coarse sugar. Fill the flute with about four

ounces of champagne and 1/2 ounce of Chambord.

Peppermint Pattie

Peppermint schnapps

Godiva Chocolate Liqueur

Half and Half

Crushed ice

Pour one ounce of peppermint schnapps, one ounce of chocolate

liqueur and two ounces of half and half over crushed ice.

Happy Holidays from the Wight House to your house.

* KAREN WIGHT is a Newport Beach resident. Her column runs

Thursdays.