Here we go with the mad seasonal rush to see how many parties we can squeeze in during the next few weeks. Maybe we should designate a quiet month (perhaps March?) as “Party for No Reason” month to space out the fun and the calories. The countdown is on and Santa will be here in just 26 days.

And speaking of Santa, I have an idea for a fabulous gift for the cook on your shopping list and you can win it. It all began with two  young women from Illinois who have been BFFs for years. Barbara and Anne developed an apron, yes an apron. But, oh my, It certainly isn’t just any old apron. It is a shiny, sexy, black sequin-studded number that can be easily wiped clean with a damp cloth. The moment you put it on (even over less than glamorous flour-dusted jeans) you’ll be ready to greet your guests and celebrate any occasion in style. This masterpiece can be yours. All you have to do is send me your favorite holiday hors d’oeurve recipe, you know, the one that all your guests ooh and ahh over, can’t stop eating, and beg for the recipe?

Please include a bit of background info about yourself and the recipe, along with your name, address, phone number and email address. All submissions need to reach me by January 4, 2013 and the winner will be announced in my January 17 column. Snail mail entries to either the Wiscasset Newspaper or the Boothbay Register or email to me directly and addresses are included at the end of What’s Cooking every week.

Be forewarned: you might not be able to part with the apron after you see it, but you can order another one (sorry, you do have to pay for this one) by visiting www.barbaranneco.com. You’ll find ordering information and lovely photos of this unique apron that I think any cook would be delighted to wear when entertaining. (Are you listening to me, Santa?)

“Everything old is new again” rings true even in the realm of cooking (crock pots, meat loaf and pot pies are back in vogue) and entertaining, too. Peter and I have rediscovered the fun of fondue parties. This past winter we participated in a progressive holiday dinner party. It was really fun and because the work and expense was divvied up between the four couples, nobody was worn out before the party began.

That being said, it does take a bit of planning to pull it off. First decide how many couples you will include. I think four is a good number, and while six is still doable, it makes for a very long evening if each couple is responsible for a course. It’s also easier if there isn’t a lot of distance between the hosting houses.

Next figure out a theme or particular cuisine. This step prevents someone from bringing a Thai dish that somehow has to “marry” with an Italian dish that someone else brought. Then decide which household will host which course and take into consideration a reasonable amount of time for each course. The dishes chosen need to be prepared ahead of time with a minimal amount of time for reheating or last minute preparation once guests arrive.

For four couples, here is a suggested list of courses and a timetable:

House 1: Cocktails and hors d’oeurves (60 minutes)

House 2: Soup and/or Salad (40 minutes)

House 3: Main course (90 minutes)

House 4: Dessert, coffee, after dinner drinks (50 minutes)

This week’s recipes work well for a progressive dinner party (based on the four courses listed above) and they can all be prepared ahead with just a little last minute finishing.

First course: cocktails and hors d’oeurves

Cheesy crab tarts

• 32 wonton wrappers (available in larger supermarkets in produce dept.)
• 1 pkg. (8-oz.) cream cheese, softened
• 1 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1 large egg, lightly beaten
• 1 Tbsp. Dijon mustard
• 1 tsp. Worcestershire sauce
• 1 tsp. hot pepper sauce
• 1 cup fresh crab meat
• 1/4 cup minced green onion
• 1/4 cup minced red bell pepper

Coat 32 cups of a mini muffin pan with non-stick spray. Place center of wonton wrappers in bottom of mini muffin cups, pressing edges of wrapper against sides of pan to form a cup. Spray edges of wonton wrappers with cooking spray. Set aside.

Combine cream cheese, Parmesan, cream, egg, Dijon, Worcestershire and hot pepper sauce in a medium bowl and beat on low speed of electric mixer until smooth. Fold in crab meat, green onions and red bell pepper. Spoon mixture evenly into prepared wonton cups and bake in a preheated 350°F oven for 20 to 25 minutes. (Note: I made these earlier in the day, refrigerated them and then popped them into a 325°F oven for 6-8 minutes to reheat.)

Second course: salad

Salad of baby lettuces with fruit

For the dressing:

• 1 shallot, peeled and minced
• 1/4 cup fresh lemon juice
• 1/2 tsp. grated lemon peel
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper

For the salad:

• 1 large fennel bulb trimmed and thinly sliced
• 1 Fuji apple cored and julienned (cut into matchstick size pieces)
• 7 cups baby lettuces
• 1 orange, cut into 6 slices
• 1 pomegranate, seeded

To prepare dressing: Combine shallot, lemon juice, and lemon peel in a small bowl. Whisk in olive oil and season to taste with salt and pepper. To prepare salad: Combine fennel and apple in medium bowl; toss gently with 3 Tbsp of the dressing. Place lettuces in a large bowl and add fennel/apple mixture; toss, adding more dressing to taste. Divide salad onto 6 plates and garnish with orange slice and pomegranate seeds. Yield: six to eight servings. (Note: Store dressing and greens separately in the fridge. Toss and plate just before serving.)

Third course: entrée

Chicken Tangine

• 8 boneless skinless chicken thighs (about 1-3/4 lbs.), cut into chunks
• 2 large onions, peeled, halved and sliced
• 6 carrots, peeled and sliced
• 1/2 cup golden raisins
• 1/2 cup dried apricots, each cut in half
• 2 cups reduced sodium chicken stock
• 2 Tbsp. tomato paste
• 2 Tbsp. fresh lemon juice
• 3 cloves garlic, peeled and minced
• 2 Tbsp. all purpose flour
• 1-1/2 tsp. salt
• 1-1/2 tsp. ground cumin
• 1-1/2 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1 tsp. freshly ground black pepper
• 2 cups couscous, cooked

In a 6 quart slow cooker, layer chicken, onions, carrots, raisins and apricots. In a medium bowl, whisk chicken stock with tomato paste, lemon juice, garlic, flour, salt, cumin, ginger, cinnamon and black pepper. Pour over chicken and veggies. Cover and cook 5 hours on high or 8 hours on low. Serve over cooked couscous or rice. Yield: eight servings.

Fourth course: dessert/after dinner drinks/coffee

• lemon pudding cakes
• 2 Tbsp. unsalted butter, melted and cooled (plus more for coating ramekins)
• 1/3 cup all purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 3 large eggs, separated
• 3/4 cup granulated sugar, divided use
• 1 tsp. finely grated lemon zest, plus 1/3 cup lemon juice
• 1-1/4 cups whole milk
• Powdered sugar, for garnish

Butter eight 6-ounce ramekins or a 2-quart baking dish and set in a shallow roasting pan. Set aside.

Combine flour, baking powder and salt in a medium bowl. In a large bowl, whisk together egg yolks and 1/2 cup granulated sugar until pale and smooth. Whisk in butter, lemon zest and juice, milk, and flour mixture. (Refrigerate mixture, up to 3 hours.)

Combine egg whites with remaining 1/4 cup granulated sugar in a large bowl and beat with electric mixer for 5 minutes or until stiff peaks form. Fold into batter. Divide batter among ramekins (keeping sides clean). Pour enough hot water into baking dish to come halfway up sides of ramekins. Bake in a preheated 325°F oven for 30 minutes or until cakes are puffed and golden brown. Dust with powdered sugar and serve immediately. Yield: eight servings.

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several newspapers, as well as Maine Food & Lifestyle Magazine. She divides her time between Scarborough and Big Pine Key, Fla., where she lives with her husband Peter. Correspondence can be addressed to her at the Boothbay Register, P.O. Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, P.O. Box 429, Wiscasset, ME 04578. You can also write to her directly via email at pander@maine.rr.com.