Make-ahead appetizers let you entertain for the holidays with ease

These sausage rolls are like a smarter take on the many versions of pigs-in-a-blanket served during the holidays. They’re delightful served on their own, but they can also be paired with any number of sauces. Savory, slightly piquant HP Brown Sauce is a traditional English accompaniment served with sausage rolls and can be found in many supermarkets or specialty food stores.

Make-ahead tips: Sausage rolls can be assembled ahead of time and refrigerated or frozen, then baked shortly before serving. If cooking from frozen, add 5 minutes to the cooking time.

Spread 2 sheets of store-bought pastry flat on a lightly floured work surface. Cut each lengthwise down the middle to give you four long rectangles of dough.

Mix thyme leaves, rosemary and black pepper into sausage and divide into four quarters. Roll each sausage quarter into a long roll the length of the pastry sheets.

Place sausage down the middle and fold the edges of the dough over the sausage, as snug as possible. Seal the edges by pressing together lightly, then turn over so the seam side is down.

Carefully cut larger sausage rolls into 6 bite-size pieces, then place on a parchment-lined baking sheet or two, depending on the size. Brush each piece with egg wash and slash each sausage roll across to create a vent (a cross hatch creates an attractive pattern). Top with some good flaky sea salt for a savory garnish with a hint of crunch.

Preheat oven to 375 degrees. Place tray in middle of the oven and bake for around 25 minutes. The pastry will puff up and take on a shiny, golden hue.

Buckwheat flour is available at many health food stores and the bulk item sections of grocery stores. You could substitute another whole-wheat flour as well, but buckwheat does give a nutty, rich flavor to complement the other ingredients.

Make-ahead tips: Blinis can be made ahead of time, refrigerated and served lightly chilled or room temperature.

To make the blini: Combine the flours and baking powder in a large mixing bowl.

In another mixing bowl, combine milk, egg and 2 tablespoons of oil, whisking to thoroughly mix.

Add wet ingredients to the dry ingredients and whisk or stir until it becomes a smooth, thick but spoon-able consistency. Let batter rest for 30 minutes to an hour.

Heat a large, nonstick sauté pan over medium to medium-high heat. Add oil to pan, and without overcrowding, drop about a tablespoon of batter into hot oil and cook about 3 minutes on the first side. The goal is no bigger than a silver dollar-sized pancake.

As with cooking large pancakes, you will see air bubbles start to form and the first side should be golden brown. Flip the blinis and cook on the other side an additional 1 to 2 minutes. Cook in batches, replenishing oil as needed, until you have used up all the batter.

To serve: Top each buckwheat blini with a slice of salmon and a small dollop, about a teaspoon or less, of the crème fraiche or sour cream on top. Using the end of a spoon or a 1/4 teaspoon measure, garnish with the salmon roe or caviar and a small frond of fresh dill.

Take the time to drain and dry your potato-onion mixture as much as possible. This makes for crispier potato pancakes and lessens the chance of splashes when spooning the mix into hot oil.

Make-ahead tip: If making ahead of time, refrigerate latkes and reheat in a 400-degree oven until hot and crispy just before serving.

In a food processor or using a box grater, grate the potato into a bowl, followed by the yellow onion. Put both on a kitchen towel or multiple paper towels, gather ends at the top and twist and squeeze to remove as much liquid from potatoes and onion as possible. Do this twice, then set aside in a mixing bowl.

Add green onions, 2 teaspoons salt, flour, matzo meal or breadcrumbs and baking powder, followed by eggs. Mix to combine, and if mixture appears too wet, add another tablespoon of matzo or breadcrumbs.

In a heavy-bottomed skillet or large cast-iron pan, heat 1/4 cup each of the chicken fat and canola oil over medium high heat until nearly smoking.

Carefully drop about tablespoon-size portions of the latke mix into the pan in an even layer, making sure not to crowd them so the outside can become crispy. Fry the latkes about 3 minutes, until golden and crispy on the first side. Carefully turn over and fry an additional 2 to 3 minutes on the second side until cooked through and thoroughly crisp. Fry the latkes in batches, replenishing chicken fat and oil between batches. Put cooked latkes on a wire rack-lined baking sheet.

If serving immediately, keep latkes hot in a 200-degree oven. Serve with a spread of toppings that guests can assemble themselves.

Serving suggestions: Applesauce and sour cream are classic accompaniments, but you can get creative and serve any number of toppings, from pickled items like beets, onions and cucumbers, to meats like braised brisket, chicken or fish. Add some sweet flavors like jams or dips to mix with other savory flavors like nuts or fresh herbs.

You can substitute a store-bought blend like pumpkin spice or a chai masala blend for the whole spices. These are created as vegan bites, but you can substitute cream for the coconut milk or top with whipped cream if you like.

Make-ahead tip: Vegan mini pumpkin pie filling can be made ahead of time and refrigerated. Fill cups and heat briefly in a 350 degree oven for 5 minutes if desired, or serve at room temperature.

Mix the pumpkin puree, coconut milk, 1/4 cup maple syrup and spices together in a mixing bowl to incorporate. If the mix seems too dry, add a little more coconut milk, about a teaspoon at a time.

To assemble pies, fill each phyllo pastry cup with 1 tablespoon of the filling, or to the top of the cups. Garnish with a drizzle of the maple syrup on each and a small crumble of the roasted pecan. You could also grate fresh nutmeg over the top of all cups or serve with a dollop of whipped cream.