When I need a sensational appetizer that’s quick to pull off, without fuss, I turn to a trusty secret weapon from the grocery store freezer section.  A small shrink-wrapped container of buttery possibility.  It’s saved me on more than one occasion; I’m in over my head, too much to do, including somehow pulling together a crowd-pleasing bite for one holiday gathering or another—on top of everything else.  Packaged puff pastry is my savior at such moments.  I’ve got a ready supply tucked away.  It’s the best insurance policy a harried cook can buy.

When the day of reckoning arrives, I pull out a package (Dufour is my brand—from Whole Foods), and let it thaw.  Just an hour or so.  The supple dough rolls out to a large rectangle that’s spread with any number of fillings, then rolled up like a rug.  When the oven’s good and hot, I gently slice the roll into 1/2 inch thick rounds and lay them on a parchment paper lined baking sheet.  The pastry puffs as it bakes, crisping to a golden brown hue, all the while filling the air with tantalizing aroma, full of stress-free promise.  Meanwhile, I’m free for all the business that can no longer be postponed—wrapping presents, writing out holiday cards, trimming the tree, packing suitcases.  And a much-needed moment to catch my breath.  What’s pulled from the oven never ceases to surprise and delight—and fool even the most seasoned palates.  They’re certain I’ve slaved for hours, and puzzled to see a smile linger on my face.

Whoever thought of packaging pastry has earned my heartfelt thanks many times over.  This holiday season, you’ve saved me once again.

Try our favorite chard and sun-dried tomato puff pastry swirls or one of these tasty fillings (or dream up your own):

• Roasted butternut squash and onion with garlic and fall herbs like thyme and sage.
• California samosa:  potatoes (or sweet potatoes) and peas sautéed with ground cumin, garam masala, coriander, grated ginger root and a squeeze of lemon juice.
• Store bought fig preserves (warmed just a smidge in the microwave with a splash of water) sprinkled with crumbled blue cheese.
• Chocolate bits, chopped toasted nuts, coconut flakes and a sprinkling of brown sugar and ground cinnamon.  Add some chopped dried cherries if you like.
• Apples or pears, chopped finely and sautéed with sliced onion.  Spread across dough and sprinkled with crumbled blue or goat cheese.  For a sweet version, the sautéed fruit (no onion) is sprinkled with cinnamon and brown sugar.

Chop the vegetables finely and cool cooked fillings for hassle-free spreading.

Last but not least, some exciting news around these parts…

A recipe from Four Cooking Together was chosen as a community pick in the “Your Best Pomegranate” recipe contest on the trendsetting food blog, Food52 (run by former NY Times food writer, Amanda Hesser).  It’s a dish worthy of a holiday table:  Farro with Roasted Sweet Potatoes, Kale and Pomegranate Seeds.  You’ll also find one of our articles on the fabulous health and food blog, Zest for Life Today.  (It’s been a busy few weeks!)  Thanks to Chloé Lauer for the opportunity to share our favorite apple chutney recipe (and to my mother-in-law for her many culinary secrets).

Happy, Delicious and Peaceful Holidays to all!