"Devin and I like to set up a central bar with drinks, ice, glasses and bowls of nuts and olives," says Linda. "We make a small selection of nibbles that we place on tables around the room so guests can help themselves. That way we're free to chat with our guests and really be part of our own party."

Devin believes a good host sets the tone the moment the guests arrive at the door. "Music playing, lots of votive candles and small vases of flowers tell your guests you're happy to have them in your home and creates the mood for a great party," she says.

Linda Haynes is the co-founder of ACE Bakery, whose artisan breads are available at hundreds of restaurants, hotels, caterers, grocery, and gourmet food shops across Canada, the Midwest and East coast of the U.S.A., and as far away as the Bahamas.

Linda is the author of the bestselling The ACE Bakery Cookbook, awarded Gourmand World Best Bread Book, and the More from ACE Bakery cookbook. Her daughter, Devin Connell, is the owner of the recently-opened Delica Kitchen, a wholesome, fresh, and all-natural sandwich, salad, and soup bar in Toronto. Together, they published the Two Dishes cookbook in October 2009.

The following are three recipes Linda and Devin recommend for your holiday entertaining:

BABY LAMB MEATBALLS WITH POMEGRANATE YOGURT DIP
(Image by Douglas Bradshaw)
Makes 20 Meatballs

POMEGRANATE YOGURT DIP

2/3 cup (160 mL) whole milk yogurt
½ tsp. (2.5 mL) kosher salt
¼ tsp. (1.25 mL) freshly ground black pepper
1 Tbsp. (15 mL) lightly packed chopped fresh mint, divided
½ cup (120 mL) pomegranate seeds
1 tsp. (5 mL) extra-virgin olive oil

MEATBALLS

3 large lamb sausages (about 1 lb/500 g total)
3 Tbsp. (45 mL) olive oil

For the dip, stir together the yogurt, salt, pepper and ½ Tbsp. (7.5 mL) mint in a serving bowl. Pile the pomegranate seeds on top, sprinkle with the remaining ½ Tbsp. (7.5 mL) mint and drizzle with oil.

For the meatballs, remove the sausage meat from the casings and mould into 1-inch (12-mm) balls.

In a large skillet, heat the oil over medium-high heat. Add the meatballs and brown evenly on all sides - about 7 minutes in total. To check for doneness, gently poke a knife into the center of a meatball. The centre should be very slightly pink. Don't overcook them, or they will be tough. (You may need a bit more oil if you have to cook the meatballs in batches.)

Serve the meatballs with the dip.

© Recipe adapted from the Two Dishes cookbook by Linda Haynes and Devin Connell.

ROSEMARY FARINATA
Serves 6 TO 8

1 cup plus 2 Tbsp. (270 mL) chickpea flour
1½ cups (360 mL) cold water
¼ cup (60 mL) extra-virgin olive oil
1 Tbsp. (15 mL) lightly packed, coarsely chopped fresh rosemary
½ tsp. (2.5 mL) kosher salt
¼ tsp. (1.25 mL) freshly ground black pepper
Vegetable oil for frying
Large flaked sea salt

In a large bowl, whisk together the flour and cold water. Set aside for 30 minutes.

Preheat the oven to 500°F (260°C).

Whisk the oil, rosemary, salt and pepper into the batter. It should have the consistency of heavy cream.

Heat a 10-inch (25-cm) cast-iron skillet over high heat until it is very hot. If your pan is smaller, don't use all the batter. Generously coat the bottom of the pan with oil. Add the batter (it should be no more than ¼-inch (6-mm) thick) and cook for 1 to 2 minutes, or until the batter starts to set around the edges and small bubbles appear on the surface.

Transfer the frying pan to the oven and bake for about 20 minutes or until the batter is cooked through and the top is a motley golden brown. Place under the broiler for 2 to 3 minutes if you prefer a darker top. Slide onto a serving plate and sprinkle with sea salt. Let sit for a few minutes before cutting into thin wedges.

© Recipe adapted from the Two Dishes cookbook by Linda Haynes and Devin Connell.

BAKED LEMONY FETA CHEESE WITH THYME, ROSEMARY AND BLACK PEPPER
Serves 6 TO 8

1 lb. (500 g) feta cheese
2 Tbsp. (30 mL) extra-virgin olive oil
1 Tbsp. (15 mL) lightly packed grated lemon zest, preferably organic
½ tsp. (2.5 mL) freshly ground black pepper
2 cloves garlic, peeled and halved
½ tsp. (2.5 mL)lightly packed finely chopped fresh thyme
½ tsp. (2.5 mL) lightly packed finely chopped fresh rosemary
2 Tbsp. (30 mL) freshly squeezed lemon juice

If you have the time, let your feta sit in a sieve for 30 minutes before baking to remove any extra water. Pat the feta dry and place in a small baking dish.

Preheat the oven to 450°F (230°C).

Drizzle the oil over the feta. Sprinkle with the lemon zest and pepper.

Place the garlic halves, cut side down, on top of the feta. Sprinkle with the thyme and rosemary.

Bake the feta for 20 minutes. Remove the garlic if you wish and sprinkle the cheese with the lemon juice. Serve directly from the baking dish.

© Recipe adapted from the Two Dishes cookbook by Linda Haynes and Devin Connell.

For more information, contact Philippe Gaudet, 416/241-3600, pgaudet@acebakery.com.


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