Sometimes it's nice to take a looser approach to entertaining during the holidays and let friends and family swing by all day, instead of throwing a sit-down dinner party.
Cookbook author Peggy Knickerbocker suggests succulent, aromatic spice- and seed-encrusted pork tenderloins, accompanied by an hors d'oeuvre of tender little bay shrimp on endive leaves, flavorful roasted vegetables, and an escarole salad that stays crunchy for hours.
On a side table, she sets out a couple of surprising desserts: sliced oranges sprinkled with pomegranate seeds and fizzed up with sparkling wine, and a moist, almost black gingerbread made with Guinness stout.
Click ahead to get her recipes.
The fragrant spice rub used to make this dish is good on chicken and spareribs as well.
Make extra and store in an airtight container for up to a few weeks--it's like money in the bank.
Prep and Cook Time: about 40 minutes, plus at least 1 hour marinating time.
Recipe: Spice-rubbed Pork Tenderloins