Back in November I vowed to throw a huge inauguration bash.  Hats.  Horns.  A loud, crazy, ‘let’s hear it for hope, change and democracy’ party.  The day before the inauguration I’m instead left with thoughts of the blowout celebration that I would have had.  Blame my lack of festivities on too many like-minded friends traveling, too many deadlines and too many other festivities to plan.  With my fantasy menu still in mind, though, below are a few items that I would have served had I hosted a “Yes We Did!” shindig. APRICOT-GOAT CHEESE COINS Makes 25 Wouldn’t it be nice if the economic crisis could be solved so simply, with a platter of apricot coins?  (Yep, I’m really reaching with that one.)  Originating with my friend Elizabeth, who found a variation of it on the Food Network website, this recipe has been altered yet again to make it slightly simpler but no less delicious. 25 dried Turkish apricots 3 ounces goat cheese 2 teaspoons skim milk handful of candied, cinnamon almonds, cut into small pieces honey for drizzling Whisk together the milk and goat cheese until cheese becomes smooth and spreadable.  …

I have spent countless hours fussing over complicated appetizers.   Frantically sauteeing shitakes and scallions for mushroom puffs as the final minutes until party time ticked away.  Haphazardly rolling out and filling fresh pastry dough so that arriving guests would have piping hot, miniature red pepper quiches as soon as they crossed through the doorway.  Sweat.  Anxiety.  Ultimately panic as friends crowd the kitchen to watch me spoon roquefort-parsely batter into small, greased pans for their fresh-from-the-oven popovers.    No more!  In 2008 I called a moratorium on time-consuming hors d’ouevres.   Rather than resort to chips and salsa, crudite or a wedge of cheese with crackers — not that I haven’t carted those out, too — I have amassed an assortment of simple appetizer recipes.   Insalata caprese remains one of the easiest offerings.  Gather together a ball of mozzarella, a few ripe, red tomatoes and lots of fresh basil.  Slice the mozzarella and tomato and layer the slices on a plate, alternating between tomato, mozzarella and basil.  Sprinkle some fresh ground pepper over top and serve with a drizzle of extra-virgin olive oil.  Simple.  Fast.  Delicious.   If the layers seem a bit too …

After talking to the staff at various Williams-Sonoma stores, some of whom dissuaded me from trying to bake it again, I steeled myself for one final attempt at making the Build-A-Bear Workshop Santa bear cake.  On the morning of December 23, the day before our annual Christmas Eve party, I set out the ingredients, pre-heated the oven to 325 degrees Fahrenheit, greased and floured the cake mold, and prayed to the baking gods that this time I would get it right.  (For an accounting of preceding Santa bear cake disasters, read the previous entry, “Trials of Holiday Baking.”) In spite of past tribulations, things went fairly well.  No molten batter oozing over the edge of the pan.  No decapitations.  No suicidal falls.  Only a slight neck fracture that I braced with frosting.  So far, so good. After the cake had cooled and I had consumed both dinner and stiff drink, I prepared to decorate.  Since Sean was the driving force behind this holiday treat, he was given the chance of the season – to aid in outfit application.  Little did he know that this exciting opportunity would last until one in the morning.  Ah, Christmas …