As the festive season approaches, the quest for the perfect party food begins. Renowned chef and restaurateur Jacob Kenedy, of London's acclaimed Bocca di Lupo and Gelupo, has unveiled a selection of Italian-inspired Christmas canapés designed to delight guests without overwhelming the host.
Italian Flair for Festive Finger Food
Kenedy, a celebrated expert in Italian cuisine, advocates for a relaxed yet sophisticated approach to holiday hosting. His philosophy centres on preparing elements in advance, allowing the cook to enjoy the party alongside their guests. The recipes, shared in detail, are a masterclass in balancing vibrant flavours with practical execution.
"The canapé is a beautiful thing," Kenedy explains, emphasising its role as a single, perfect bite that welcomes and impresses. Moving beyond standard offerings, his creations draw deeply from Italian culinary traditions, transforming the Christmas spread into something uniquely memorable.
Signature Recipes: From Crudités to Prawn Frittata
The centrepiece of his festive collection is a stunning Prawn and Potato Frittatina. This dish reimagines the classic Italian frittata into bite-sized, golden-brown cubes. The process involves creating a dense, flavourful base with potato, onion, and parsley, binding it with egg, and studding it with whole prawns. Once set, it is sliced and fried to order, offering a warm, crispy exterior with a soft, savoury centre.
Equally inventive is his take on Crudités with Bagna Càuda. Far from a simple platter of raw vegetables, Kenedy's version features an array of carefully prepared seasonal produce. Think radicchio, carrots, and celery, all cut for optimal dipping into a luxuriously warm, pungent sauce of garlic, anchovies, and olive oil. This bagna càuda – translating humorously to "hot bath" – is a classic Piedmontese dipping sauce that adds a deeply umami-rich element to the crisp vegetables.
Strategic Preparation for Stress-Free Entertaining
The genius of Kenedy's festive guide lies in its strategic timeline. He provides a clear make-ahead schedule, breaking down tasks over the three days leading up to the event. The frittata, for instance, can be cooked and set a day in advance, requiring only a quick fry before serving. The vegetables for the crudités can be prepped and stored in iced water to maintain their crunch.
This methodical approach ensures that hosts are not trapped in the kitchen. Instead, they can spend mere minutes finishing dishes, leaving maximum time for socialising. Kenedy's tips extend to presentation and serving, encouraging the use of beautiful platters and ensuring canapés are served at the correct temperature – warm for the frittatina and at room temperature for the crudités with their warm sauce.
By blending authentic Italian flavours with smart, practical planning, Jacob Kenedy's recipes offer a blueprint for a truly spectacular and manageable Christmas celebration. They prove that impressive festive catering is less about last-minute fuss and more about thoughtful preparation and quality ingredients.
