Planning a big party? Try this tasty food spread!

Preparing delicious platters comes naturally to gourmet gatherings chefs Bibby Gignilliat and Shannon Bishop. They were invited on the “Today” show to share some secrets of the trade. Here are the recipes.

Baby Sweet Potato Cakes with Bacon and Sour Cream
Serves 24

Galettes
5 slices bacon
1 large sweet potato (Jewel is best) to yield 1-1/4 cup of cooked pulp
1-1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 cup heavy cream
3/4 cup milk
3 tablespoons unsalted butter, melted
1 teaspoon sage leaves, chopped
1 teaspoon rosemary needles, chopped
2 teaspoons kosher salt
3 large eggs, room temperature
1-1/2 teaspoons lemon juice
Canola oil

Garnish
1/2 cup sour cream 
1/4 teaspoon salt
Baby sage leaves

Preheat oven to 400°F.

Cook bacon: Put bacon on a cooling rack over a sheet pan. Transfer to the oven and cook until crisp, about 12 minutes. Let cool on the cooling rack. Once cool, chop 3 pieces into small 1/4-inch bits and transfer to a small bowl, to be used later, for batter. Chop remaining 2 pieces into 1/2-inch bits and place in a small bowl to be used for garnish. Set aside.

Cook sweet potatoes: Using a fork, poke holes in the sweet potatoes. Bake in the oven until a knife inserted into the potato encounters no resistance, about 35 to 40 minutes. Cool slightly, cut in half and scoop flesh from shell. Measure out 1-1/4 cups of pulp. Set the rest aside for another use.

Make batter: In a medium bowl, mix together flour and baking powder; set aside. Place the cooked sweet potato in the jar of a blender. Add the cream, milk, melted butter, sage, rosemary and salt; blend for 20 seconds.  Add eggs, and process a few seconds more until fully combined.  Pour sweet potato mixture into flour mixture; fold to mix. Add lemon juice and the 3 pieces of chopped bacon and mix.  Do not overmix or the galettes will be tough.

Cook galettes: Pour 1 tablespoon of canola oil into a nonstick pan. Spread around the pan with a paper towel. Working in batches, drop a heaping tablespoon of batter into the pan, being careful not to overcrowd.  Cook until the underside is golden, about 2 minutes.  Turn pancakes over and cook until the other side is golden and the pancake is cooked through, about 2 minutes more. Transfer to a cooling rack over a sheet pan. Repeat with the remaining batter, adding more canola oil as needed between batches.

Garnish: Combine the sour cream and salt. 

Serve: Put the pancakes on a serving platter. Top each pancake with a dollop of sour cream and a piece of the bacon that was reserved for garnish. Add a baby sage leaf and serve immediately.

Ahi Tuna Tartar on Sesame Wonton Crisps
Serves 24

Sesame Wonton Crisps
12 wonton wrappers (can substitute egg roll wrappers)
2 tablespoons olive oil
3 tablespoons sesame seeds

Tuna Tartar
6 ounces sushi-grade tuna, cut into 1/4-inch dice
2 tablespoons green onions, green parts only, finely chopped
2 tablespoons sesame seeds, toasted
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
3/4 teaspoon orange zest
2 tablespoons cilantro, finely chopped
1/2 teaspoon kosher salt
1 avocado, cut into 1/4-inch dice
2 teaspoons lime juice
Cilantro sprigs for garnish

FREE VIDEO Tips to decorate your holiday table Dec. 26: Event planner Bryan Rafanelli gives tips on holiday table decorating for adults, and kids to the "Today" show's Ann Curry. Today show

Sesame Wonton Crisps: Preheat oven to 350°F. Line a baking sheet with parchment paper.  Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins).  Remove triangles from the pan and let cook on a cooling rack.

Tuna Tartar: Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl.  Mix well. 

Assembly:  Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro.   Serve immediately.  It is important that the tuna is not left at room temperature for more than 1 hour. 

Shrimp Quesadillas With Tomatillo Salsa
Makes 1 cup of salsa and 30 quesadilla triangles

Shrimp Quesadillas
1 garlic clove, peeled and minced
2 tablespoons olive oil
1 pound medium shrimp, shelled, deveined and cut in half lengthwise
1 tablespoon lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/3 cup green pepitas (toasted green pumpkin seeds)
1-1/2 teaspoons fresh marjoram, chopped
2 tablespoons parsley, chopped
4 ounces of cotija cheese, crumbled or grated (can substitute ricotta salata)
7 ounces of Monterey Jack, grated
3 to 5 tablespoons canola oil
6 large flour tortillas

Tomatillo Salsa
1/2 pound fresh green tomatillos, husked
1 clove garlic, peeled
2 tablespoons chopped red onions
1/2 serrano chile, seeded and coarsely chopped
Juice of 1/2 lime
1/2 bunch of cilantro, thick stems removed
1/4 teaspoon sugar
2 teaspoons extra-virgin olive oil
3/4 teaspoon kosher salt
Cilantro leaves, for garnish

Quesadilla Filling/Shrimp: Combine the garlic and olive oil; let the flavor of the garlic permeate the oil for 10 minutes. Prepare the shrimp as specified above. Heat a ridged grill pan or outdoor grill. Brush the grill with canola oil. Toss the shrimp in the garlic olive oil then transfer to the hot grill. Cook through until bright pink, about 2 minutes. Transfer shrimp to a bowl. Season with the lemon juice, salt and pepper; set aside.

Quesadilla Filling/Other:  In a bowl, combine the pepitas, marjoram, parsley and the grated/crumbled cheeses. Mix.

Assemble/Cook Quesadillas:  Add 1 tablespoon of canola oil to a nonstick pan over medium heat.  Lay a tortilla flat in the pan. Place some cheese and shrimp filling on top and cover with another tortilla.  Cook for a few minutes until golden then turn and cook until toasty on the other side.  Remove pan from heat. 

Tomatillo Salsa:  Husk the tomatillos and blanch them in boiling water for 15 seconds (only). Immerse them in a bowl with ice water to cool them.  Remove the core from each tomatillo and puree them in a food processor.  Add the garlic, chopped red onions, seeded serrano chile, lime juice, stemmed cilantro, sugar, olive oil and salt.   Puree until smooth.  Transfer to a bowl for serving with a small spoon and garnish with some cilantro.

Serve: To serve, cut each quesadilla into 8 triangles.  Place on the serving platter, surrounding the salsa. Garnicsh with cilantro leaves.

Prosciutto and Gruyère Puff Pastry Spirals
Makes 24 pinwheels

1 cup finely grated Gruyère cheese (can substitute aged Emmanthaler)
1/2 cup Parmigiano-Reggiano
4 sage leaves, finely minced
1 puff pastry sheet, thawed
1/2 cup all-purpose flour, for dusting
1 large egg, beaten lightly
2 tablespoons Dijon mustard
2 ounces Prosciutto di Parma, sliced paper-thin

Preheat oven to 400ºF.

Prepare Filling: In a bowl, combine Gruyère, Parmigiano-Reggiano and sage. 

Roll Dough: On a lightly floured surface, arrange pastry sheet with a short side facing you and cut in half crosswise into two pieces. Roll the first piece of pastry dough until 1/8-inch thick. 

Assembly: Place the long side of sheet facing you and brush edge of far side with some egg wash.  Lightly brush sheet with Dijon mustard. Arrange half of prosciutto evenly on top of pastry, avoiding edge brushed with egg.  Top with half of Gruyère mixture.  Starting with side nearest you, roll pastry, jellyroll fashion, into a log.  Wrap in plastic wrap and place in freezer, seam-side down.  Repeat same procedure to make second log.

Cut and Bake: Prepare 2 baking sheets by lining with parchment paper (or silicon baking mats). Remove first log from freezer and cut crosswise into 1/2-inch thick pinwheels.  Arrange, flat side down, 1-inch apart on baking sheets. Repeat with second roll. Bake pinwheels in batches in middle of oven until golden and crisp, 14 to 16 minutes. Transfer pinwheels to rack and cool slightly.

Serve: Place pinwheels on platter and garnish with sage leaves.

Jade Dumplings Filled With Cracked Crab and Herbs
Serves 24

Dipping Sauce
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon toasted sesame oil
1/4 teaspoon peeled and grated gingerroot
2-1/2 teaspoons water

Dumplings
12 ounces jumbo crabmeat
2 tablespoons sesame seeds
2 egg whites
1 tablespoon peeled and grated gingerroot
3 garlic cloves, minced
2 scallions, chopped finely
1 tablespoon chives
3/4 teaspoon kosher salt
24 wonton wrappers
Cornstarch for dusting
1 head green leaf lettuce
Fresh chives, cut into 24 4-inch strips

Dipping sauce:  In a small bowl, whisk together all the dipping sauce ingredients.

Filling:  Pick over crabmeat to remove any bits of shell and cartilage. Break up larger bits of crab. Set aside. In a dry small skillet, toast sesame seeds over medium heat, stirring frequently, until golden, about 2 minutes.  Transfer seeds to a medium bowl and cool slightly. Add egg white, gingerroot and garlic to seeds, and lightly beat.  Gently stir in the crabmeat, scallions, chives and salt.

Assembly: Sprinkle baking sheet with cornstarch. Place 1 wonton wrapper on work surface (leave remaining wrappers in package, covered with a damp towel to prevent drying and cracking). Spoon a scant tablespoon of filling into center. Moisten edges of wrapper with water; gather corners together over filling. Twist edges of wrapper together, enclosing filling completely. Place dumpling on baking sheet. Repeat with remaining wrappers and filling.

Steaming: Lace steamer rack in large pot. Pour enough water into pot to reach depth of 1/2-inch. Line steamer rack with lettuce leaves. Bring water to simmer. Working in batches, arrange dumplings side by side (but not touching) on rack. Cover and steam 10 minutes.

Serve: Tie chive strip around each dumpling and serve with dipping sauce.

Roasted Red Pepper Dip With Walnuts and Pomegranate Molasses
Makes 2-1/2 cups of dip
Serves 30

Pita Chips
1/2 cup extra-virgin olive oil
2 tablespoons cumin
Kosher salt and pepper
10 pieces of white pita bread, 6 to 8 inches in diameter

Dip
3 red bell peppers (about 1 pound)
1 6-inch pita bread
1 medium or large garlic clove
4 ounces walnut pieces (about 3/4 cup), toasted, plus more for garnish
1-1/2 teaspoon hot paprika, plus more for garnish
1 teaspoon ground cumin
1 tablespoon pomegranate molasses
1 tablespoon freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Garnish
2 tablespoons pomegranate seeds (optional)
1 tablespoon chopped pistachios
Sprig of parsley

Preheat oven to 350ºF.

Make Pita Chips: Using scissors, cut a circle around the circumference of each pita. Split the pita into two round circles. Cut the circles in half.  Cut each half into 4 to 5 triangles. Lay the triangles inner side up on a baking sheet.  Brush each with olive oil, sprinkle with cumin, then sprinkle generously with salt and pepper.  Toast until golden and lightly crisp (about 10 minutes).

Roast Peppers: Roast peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under broiler).  Transfer to a bowl and cover with plastic wrap, let stand about 15 minutes. Peel, and discard skins, stems and seeds.  Set peppers aside.

Make Dip: Combine piece of pita, garlic and walnut pieces in the bowl of a food processor; process for about 30 seconds.  Add paprika, cumin, pomegranate molasses, reserved peppers and process until smooth, about 30 more seconds.  Add lemon juice, olive oil and salt, and black pepper.  Pulse until combined. 

Serve: Transfer to the center of a serving platter. Sprinkle dip with pomegranate seeds (optional) and pistachios.  Nestle the wide end of the chips in the dip (to make it look like a sun or a flower). Garnish the center with a sprig of cilantro and serve.

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