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Easy Entertaining

We’ve gathered together some inspired ideas for food, drink and décor that are not only bound to impress, but also easy to achieve. Who would have guessed that Christmas could be such a breeze!

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The Simplest of Trees

You don’t need a trunkful of ornaments to make a glamorous, festive tree—just simple white lights, some fabric to cover the base, and one clever idea.

RIBBON BOWS

Tie red and dark green ribbons into single or double bows, leaving long ribbon tails hanging down. As you move up the tree, tie gradually smaller bows.

TASSELS

Use as many different kinds of tassels as possible—all sizes and colours, plain and embroidered, vintage, modern or homemade with silk, yarn or crochet thread.

TINSEL

Simplest of all—hang “icicles” of silver tinsel from every branch of the Christmas tree. (Avoid this if there are cats or dogs in the house; tinsel is a danger if pets eat it.)

The Deliverables Board

Everything, including the hottest new food brands, can be delivered to your door with a phone and a few swipes. Consider this the anti-entertaining board. Do as little cooking as you can, but get all-out satisfaction watching your pals dig into jars and bottles of the hottest dips, drizzles and dunks on the planet. To assemble the board, serve Anchovy-Stuffed Castelvetrano Olives, Creamy Avocado & Chili Crisp Dip and Roasted Feta with Hot Honey alongside chilled shrimp, oven-cooked French fries, chicken nuggets and simple vegetable skewers. Round it out with shrimp chips, sliced kielbasa and bread.

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The Buzziest Eats

The most talked-about food products live on our socials. From Graza Drizzle olive oil (the bread-dunk of the moment), and Bachan’s Japanese Barbecue Sauce (the perfect dip for chicken nuggets) to endless new chili crisps, marinaras and hot sauces, the name of the game is delicious daily content and swoon-worthy packaging. Trending ingredients, like the everywhere Castelvetrano olive, reach cult status in the hands of talented content creators.

Pairing to a Platter

With so many diverse elements on a platter, finding one perfect match for everything is unlikely. Look for a wine style renowned for versatility such as brut white sparkling wine or uncork a red and a white, maybe food-friendly Gamay and Pinot Grigio.

Getting in the Festive Spirit

Good things come in beautiful packages.

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Drumshanbo Gunpowder Irish Gin Limited Edition Ceramic Bottle

Gunpowder tea is one of many botanicals in this renowned Irish gin, presented here in a highly collectible limited-edition ceramic bottle.

Gold Bar Black Double Cask Bourbon

Finishing in French oak wine barrels gives this whisky a smooth complexity of smoke and spicy rye, laced with cherry and tobacco.

Bottega Fior di Latte Grappa Liquore

From the Veneto comes this creamy white chocolate liqueur—not overly sweet— finished with a little of Bottega’s exceptional grappa.

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Snowball in a Vase

For a great alternative to an expensive floral bouquet, arrange sprays of baby’s breath in a pretty jar or glass. Set two or three smaller but similar glasses close by, with battery-operated tea lights inside for a decorative glow.


Dyes

Snow Globe Garnish

Freeze a garnish in a base of ice inside an empty glass, then pour in the cocktail (or mocktail) when it’s time to serve. Find an example of the technique in our Spruce Spritz.


How to Fold a Napkin Bow

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Lay down a square napkin with one point towards you. Fold down the top point to the bottom point to form a triangle. Fold the bottom points upwards, not quite to the top of the triangle.

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Fold the bottom edge up to meet the top edge.

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Once more, fold the bottom edge up to meet the top edge, creating a long strip.

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Fold down the left end of the strip at a 45° angle.

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Fold down the right end of the strip at a 45° angle, crossing over the left.

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Fold top edge back and under crossed ends.

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Lay a small ribbon vertically across centre of “tie.”

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Knot small ribbon tightly to create bow-tie shape.

Let the Punches Fly

A bowl of punch has tremendous retro appeal and can become the centre of attention when you trick it out in a creative way.

1. BEER PUNCH

Another use for a Christmas tree topper! Wash thoroughly, then stand it up in the bowl like an island in a sea of punch. Beer Punch is almost as simple to make as a shandy.

2. PROSECCO PUNCH

That heirloom cut-glass punch bowl with its own stand finally comes out of the cupboard. Make it sparkle by hiding electric tea lights in the base, highlighting the gorgeous colour of Prosecco Punch with Persimmons.

3. HIBISCUS TEA PUNCH

Make a plain bowl of Hibiscus Tea Punch look special with a garland of festive glittery stars hooked to the rim and trailing onto the tabletop.

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The One-Stop Shop Spread

The holidays are hectic. Entertaining doesn’t have to be. Make a single stop at a big grocer, and mostly be done with it. A couple of breezy and delicious things you can make, one a day ahead and the other once your guests are already on their way, spoil everyone, host included. Serve Mushrooms Escargot and Oil-Marinated Antipasti alongside a wheel of brie or Camembert topped with a little honey and a handful of nuts, sourdough toasts, crackers and assorted pickles.

The High-Low Caviar Platter

If you’re not eating caviar on New Year’s Eve, are you even celebrating? Choose one or all, whatever your budget, and set them out with lots of fixings. If you’re going to splurge and go all in, don’t bring out the pricey sturgeon caviar until midnight. Serve chilled caviar alongside Crème Fraîche, Apple & Horseradish Sauce, buttered toast points, store-bought kettle chips, halved boiled-andchilled mini potatoes and minced shallots. If you plan to serve sturgeon caviar, set out plain crème fraîche, too, and make (or even purchase store-bought) blini. 

No matter how bougie your budget, there’s a caviar or two to fit your bill. At the inexpensive end are lumpfish roe and kosher Mujjól caviar. In the mid range are trout, salmon and whitefish caviar. Finally, at the high to very high end, there’s sturgeon caviar. Put out at least two, one high- and one low-budget, or a bunch to really thrill your peeps. If using precious sturgeon caviar, go from low to high, only bringing out the good stuff when the other kinds are gone. Be sure not to use metal spoons as they may affect the flavour.

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Ontario Sparkle

Splashing out or looking for bargains? Local bubbly is the answer.

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Spend

Flat Rock Riddled Sparkling VQA

Clean and crisp with a fresh braid of apple, citrus and yeasty biscuit, this suave, pure-Chardonnay bubbly is only made in exceptional years.

Trius Brut Rosé Sparkling VQA

Salmon-pink with a fine mousse and notes of wild strawberry, cranberry and new bread, here’s a lively, classy example of Ontario’s traditional-method expertise.

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Save

Fresh Sparkling Rosé VQA 

Equal parts Riesling and Gamay Noir conjure up flavours of cherries, melon and red summer berries. Not too dry, it’s a great choice for an aperitif.

Wayne Gretzky Brut Sparkling VQA

Blending Riesling, Muscat and Vidal gives fragrant notes of pear and apple to this easy-going off-dry sparkler — always popular at brunchtime.

Big Reds, Big Bargains

Powerful and sophisticated wines that won’t blow your budget.

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El Abuelo Organic Tempranillo Monastrell Almansa 

Abuelo means “grandfather,” and there’s old-school charm in this blend of Tempranillo and Monastrell—oaky spice, ripe black fruit and earthy tannins.

Zensa Primitivo IGP Puglia

A smooth, rich (and organic) Primitivo from Puglia with oodles of cherry, prune, dark chocolate and vanilla in its purple depths, held in place by decent acidity and a touch of spice.

La Linda Private Selection Old Vines Malbec

An approachable example of Argentina’s great red, braiding cocoa, damsons and cassis in a smooth, well-balanced frame.

Ready When You Are

The simplest kind of mixology — a choice of ready-to-drink cocktails.