As soon as Thanksgiving breezes by, I start obsessing over Christmas and all the celebrations — and preparations — that the holiday season brings. Each year I vow to make my life easier by hosting smaller parties and concocting simpler menus. Yet, each year I invariably end up sweating over a steaming stockpot of coq au vin for 16 or frantically whisking together 30 individual mocha pot de cremes on Christmas Eve. So much for easy.

In 2009 I swear to halve my stress level by following four basic rules: Keep the appetizers easy. Offer only one entree. Don’t turn down offers from guests of appetizers or side dishes. Lastly and perhaps most importantly, don’t go wild with new, complicated dishes.

Gone are the days of hot-out-of-the-oven mini red pepper quiches and two dozen other homemade hors d’ouevres. This year friends and family will nosh on quick, uncomplicated appetizers such as apricot medallions, smoked trout paté and spiced nuts. And, if time slips away from me, I will have no qualms about plunking wedges of cheese onto a wooden cutting board, spooning store-bought chutneys into small bowls and serving both alongside slices of apple and baguette. If anyone grumbles, I’ll claim that we’re celebrating Christmas the Spanish way with tapas.

That brings me to a beloved tapas-like appetizer, Apricot Medallions. Featuring dried apricots, mascarpone cheese, honey roasted nuts and honey, they’re a snap to make and a delight to eat. You can either roast your own almonds, walnuts or pecans or use store-bought. I would avoid topping your medallions with honey roasted peanuts, though. Peanuts and apricots do not go particularly well together. 

APRICOT MEDALLIONS

Apricot Medallions taste delicious any time of year but are especially nice during a season of rich, fatty and less than healthful snacks. If you observe any New Year’s traditions of eating something round and/or shiny to ensure prosperity in the coming months, Apricot Medallions are the appetizer for you.

Makes 35 medallions

4 ounces mascarpone cheese

1 tablespoon lemon juice

1 tablespoon honey, plus more for drizzling

35 large, dried Turkish apricots

35 honey roasted almonds, pecans or walnuts

In a medium bowl mix the cheese, lemon juice and honey until smooth and spreadable. Using a knife, spread equal amounts of cheese on top of each apricot slice.

Top each apricot with a honeyed nut and place on the platter or plate. Drizzle honey over each and serve.