Recipes for Christmas parties

Here are some highlights on The Straits Times’ food website – ST Food,

It is not too late to add some homemade cheer to your next festive feast, whether you are hosting a party or going to a potluck.


Jazz up devil’s food cake made with store-bought cake mix with some rum and Cointreau. Place chunks of the cake in a jar and layer with dollops of lush, boozy chocolate mousse for fancy individual treats. These can be made in advance. Satisfy your sweet tooth with chocolate mousse trifle:


Make these mildly spicy Spanishinspired tapas meatballs several days ahead of the party. They can be kept in the refrigerator and are great for last-minute get-togethers – they need only be reheated. The hearty morsels can be served as an appetiser or a main course. These tapas meatballs make great party nibbles:


Follow well-known Israeli-British chef Yotam Ottolenghi’s recipes for date and marmalade cakes this season.

Wow the guests like an accomplished patissier with a Yule log or Buche de Noel topped with burnt meringue and caramel shards.

The chef also shares a recipe for an easier upside-down date cake topped with kumquat marmalade and served with Cognac mascarpone – just as delicious. Dazzle like a French pastry chef with these date and marmalade cakes:

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•Follow Rebecca Lynne Tan on Twitter @STrebeccatan

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