Nothing ruins a party…

Nothing ruins a party like guests. They arrive too early or late, changing their minds on the RSVP at the last minute. They ignore your careful plan for placing jackets in the bedroom so they can be easily claimed before departing. Worst of all, they all want to eat something different making menu planning impossible.

Guest are also my favorite part of a party. They are the reason I throw them (the parties, not the guests).

Dietary restrictions are always welcome at my parties. In fact, they are expected. Vegetarian and vegan guests are a given but after years of hosting parties I’ve learned to plan for dairy, nut and gluten allergies as well. How do I deal with them? Not by relegating them to a veggie tray set out in the garage.

For me dietary restrictions are a fun challenge but I’ve learned a few strategies over the years. First, the more dietary restrictions you can take care of in one dish, the less planning you have to do. So, if you’re going vegan, why not go gluten, nut and dairy free? at least for a couple dishes so you can easily point them out.

Secondly, forget the substitutions. If your starting inspiration is bacon wrapped scallops you are less likely to deliver a delicious dish than if you start with a vegetable galette or a salad then miniaturize it into something that can be eaten in two bites.

Finally, do it with love. If your starting point is a lot of grumbling about the inconvenience I guarantee your guests will taste it. If you start with a goal of bringing delight - well, many of my dietary restriction-inspired small bites end up being some of the most popular hors d’oeuvres for my unrestricted guests.

Roasted pumpkin and dried cranberry bites in endive leaves

Makes 20-25 pieces

Crisp endive leaves hold a rich blend of roasted squash, sweet/tart cranberries and bright candied ginger. Pepitas brittle with a touch of Cayenne pepper adds the perfect crunch and a little heat to balance out the sweetness in this vegetarian hors d’oeuvre.

For endive bites:

• 4 cups pumpkin or squash cut in 1/2” cubes

• 2 tbs Aleppo pepper or sweet Hungarian Paprika

• 2 tbs olive oil

• 2 tbs balsamic vinegar

• 2 heads Belgian endive

• 1/2 cup dried cranberries

• 1/4 cup chopped candied ginger

For pepitas brittle:

• 1/4 cup butter

• 1/2 cup sugar

• 1/4 cup maple syrup

• 1 cup toasted pepitas

• Flaky salt like Maldon

• Cayenne pepper

Directions:

• Cook squash: preheat oven to 425° F. Place squash on a rimmed baking sheet and sprinkle with Aleppo pepper, salt and black pepper to taste. Drizzle with 2 tbs olive oil and 2 tbs balsamic vinegar and toss to combine. Roast until tender and browning on edges, about 20-25 minutes.

• Make brittle: Prepare a rimmed sheet pan with a non-stick mat or foil coated with cooking spray. Melt butter in a 2 quart saucepan over medium heat. Add sugar and maple syrup. Cook without stirring until temperature reaches 280° F on a candy thermometer. Stir in toasted pepitas and return to heat. Cook to 300° F and transfer immediately to prepared sheet pan. Spread out in a thin layer and sprinkle with salt and cayenne to taste and let cool. When cool break into 1” rough pieces.

• Make filling: Add roasted squash, cranberries and ginger to a medium bowl. Toss to combine.

• Assemble: Prepare a platter or sheet pan by spreading beans, lentils or fresh cranberries so endive leaves won’t roll. Fill each leaf with about 2 tbs filling and top with a piece of brittle.

TIP: Swap out the butter for vegan margarine and this hors d’oeuve is fully vegan.