Quick and easy recipes are a win for the holidays: Try 3 from The Times-Picayune's archives

A cocktail of Bailey’s Caramel Irish Cream with eggnog, whipped cream and a crushed pecan rim STAFF PHOTO BY MICHAEL JOHNSON Lauren Cheramie coats the rim of a glass with chocolate before rolling it in a crushed pecan mixture. STAFF PHOTO BY MICHAEL JOHNSON Facebook Twitter WhatsApp SMS Email Print Copy article link Save Every second Saturday in December, my family celebrates Cheramie Christmas. The event has fluctuated in numbers, but it's always something that everyone looks forward to.

Because of Cheramie Christmas (and several other family events), I grew up watching my aunt Jackie Cheramie host a plethora of people at her house every year. She is one of the greatest hostesses I know, and she has instilled a love of food and cooking in me. Lauren Cheramie, left, and her aunt Jackie Cheramie One year for Christmas, she switched things up from the traditional holiday menu and served charcuterie.



She bought various cheeses, meats, spreads, jams, jellies, nuts and more. The setup covered the kitchen table, and we grazed all night — trying new concoctions and going back for favorites. "Charcuterie boards were easy," she said.

"I think it was something that was the newest, latest, hit thing. It was different and cool. Then we could spend more time socializing than doing all the food prep.

It sounded so appealing to me." Lauren Cheramie dips bread into a freshly baked brie dish. In the season of holiday party-hopping and festive gatherings, sometimes the best recipes are those that are quick and easy to make.

Sure, the grandiose dishes are exciting, but if you're in a pinch for time, I've gathered three recipes — one cocktail and two dips — from The Times-Picayune's archives that are both painless and impressive. These recipes are perfect to serve as appetizers, as you can put the dips in a bowl and pre-make the base of the cocktail. Or, in the spirit of ease and fun, make a big batch of the cocktail and serve it in a punch bowl.

I found a 2006 recipe for Turtle Nog from Marvin Allen, a bartender at New Orleans' Hotel Monteleone. Judy Walker, a past food editor for the newspaper, gathered the recipe from Allen at the hotel's "Tales of the Cocktail" event, where the theme was "The Essence of Eggnog." Lauren Cheramie rolls the chocolate covered rim of a glass in a crushed pecan mixture.

The recipe calls for a rim of crushed pecans, cinnamon, sugar and chocolate. While it is photo-worthy, if someone wants to cut the time in half, the drink is just fine without it. One can also easily double or triple the recipe to make more than one serving.

To accompany the cocktail, try this White Bean-Sage Spread or Baked Brie with Fig Preserves and Pecans. Both can be made at the same time and in under an hour, which leaves more than enough time to create other holiday magic. Lauren Cheramie removes a pan of brie from the oven.

Turtle Nog Makes 1 serving. Recipe is from The Times-Picayune 2006 archives. 1 1.

2 ounces Bailey's Caramel Irish Cream 3 ounces eggnog Crushed pecans Cinnamon Sugar Melted chocolate Whipped cream and shaved chocolate to garnish Lauren Cheramie adds shaved chocolate to the whipped cream to top the drink of Bailey’s Caramel Irish Cream with eggnog. 1. Shake to blend.

2. Strain into a martini glass that has been rimmed with crushed pecans, cinnamon, sugar and chocolate. 3.

Top with a dollop of whipped cream and sprinkle some shaved chocolate on top. White Bean-Sage Spread Makes about 1 1/2 cups. Recipe is from "Pestos, Tapenades & Spreads" by Stacey Printz.

4 tablespoons olive oil 4 tablespoons chopped fresh sage 3 garlic cloves, chopped 15-ounce can cannellini beans, drained, rinsed 4 teaspoons fresh lemon juice 1⁄2 teaspoon salt Freshly ground pepper White Bean-Sage Spread, radish slices and crackers 1. Heat 2 tablespoons of the oil over medium heat. Add the sage and garlic and sauté until very fragrant, 2 to 3 minutes.

2. Transfer sage mixture to the bowl of a food processor; add beans, lemon juice, salt and remaining 2 tablespoons oil. Blend until almost smooth.

Season with pepper. 3. Serve with pita crisps or crudites.

Or spread it onto crostini and sprinkle with crumbled bacon. Note: Add two ounces of cream cheese to first step for a creamier consistency. Top the spread with olive oil and red pepper flakes for a kick.

Baked Brie with Fig Preserves and Pecans Makes 8 servings. Recipe is from "Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less" by Rebecca Lang. 1 (8-ounce) wheel Brie cheese 1/4 cup fig preserves 1 teaspoon chopped fresh rosemary 8 pecan halves Crackers or French bread 1.

Preheat oven to 350 F. 2. Trim the rind off the top of the Brie, leaving a 1/4-inch border around the edge.

3. Combine fig preserves and rosemary in a small mixing bowl. Spread over the top of the trimmed Brie.

4. Bake 8 minutes. Arrange pecans over the preserves and bake for an additional 5 minutes.

5. Serve immediately with crackers or French bread..