Nibbles to the Rescue

This is the season for entertaining overload, with house guests and frequent visits by friends and family. The key to this kind of informal entertaining is to have nibbles on hand.

These recipes are more unusual than the typical wedge of cheese or chips and salsa, but they require little effort. Best of all, these foods last for several days; once made, they are readily available when the doorbell rings unexpectedly.

CALIHAN’S SMOKY SPICED WALNUTS WITH FRESH ROSEMARY

1/4 cup butter

3 tablespoons dark corn syrup

3 tablespoons water

3/4 teaspoon liquid smoke

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1 teaspoon salt

Freshly ground pepper

2 tablespoons finely snipped fresh rosemary

1 pound large walnut halves

Heat butter, corn syrup, water, liquid smoke, cumin, cayenne, salt, pepper and 1 tablespoon rosemary in 12-inch nonstick skillet over medium-high heat until butter melts. Shake pan to mix ingredients well. Add walnuts. Toss until well mixed. Cook until heated through, about 2 minutes.

Spread walnuts in single layer in 15x10-inch baking pan lined with aluminum foil. Bake at 350 degrees until fragrant and slightly darkened (do not let walnuts brown or they will taste bitter), about 10 to 12 minutes, stirring once midway. Transfer nuts to clean piece of foil; toss with remaining rosemary. Cool completely.

Can be kept in airtight container at room temperature up to 1 week or frozen for as long as 3 months. Frozen nuts will need refreshing; spread them on baking sheet and bake at 250 degrees 10 minutes. Let cool completely before serving.

Makes 1 pound walnut halves.

Each 1-ounce serving contains about:

219 calories; 180 mg sodium; 8 mg cholesterol; 20 grams fat; 8 grams carbohydrates; 4 grams protein; 1.35 grams fiber.

ARTICHOKE AND RED PEPPER TAPENADE WITH FRESH BASIL

Tapenade, which originated in Provence, is a thick paste made from black olives. Here, liberties are taken as artichokes and red pepper are added. This tapenade is great spread on crisp crackers, toasted baguette slices or flavored melba toasts.

14 oil-cured black olives, pitted

1 (14 3/4-ounce) jar marinated artichokes, drained, rinsed and blotted dry with paper towels

3/4 teaspoon minced garlic

1 red bell pepper, roasted and peeled

1/4 cup basil leaves, loosely packed

1/4 cup olive oil

Salt

Freshly ground pepper

In blender or food processor fitted with metal blade, puree olives, artichokes, garlic, bell pepper and basil until smooth. With machine running, slowly add oil. Mixture should be very smooth. Season to taste with salt and pepper. Can be made up to 5 days ahead and refrigerated. Before serving, mix well and adjust seasoning, if necessary. Serve chilled.

Makes 1 1/2 cups.

Each 1-tablespoon serving contains about:

66 calories; 78 mg sodium; 0 cholesterol; 7 grams fat; 1 gram carbohydrates; 0 protein; 0.09 gram fiber.

HERBED MARINATED MIXED OLIVES

Because olives are packed in salty liquid, rinse them with cold water and drain well before combining them with the marinade. Marinate at least 2 days before serving. Olives taste much better at room temperature than chilled.

3 cups mixed olives, rinsed with cold water and drained

1 cup olive oil

6 strips orange zest

2 teaspoons minced garlic

1 teaspoon dried thyme leaves

1 teaspoon dried oregano leaves

1 teaspoon dried marjoram leaves

1/2 teaspoon red pepper flakes

Combine olives, oil, orange zest, garlic, thyme, oregano, marjoram and red pepper flakes in large jar. Close securely. Shake jar to mix well. Let marinate at room temperature at least 2 days before serving. Shake jar occasionally. Can be kept up to 3 weeks. To serve, drain well.

Makes 3 cups olives.

Each 1/4-cup serving contains about:

190 calories; 188 mg sodium; 0 cholesterol; 21 grams fat; 1 gram carbohydrates; 0 protein; 0.38 gram fiber.