Hey barbecue fans. Happy Holidays! I hope you had a great Christmas. For many of us, the festivities don't stop between now and 2014, whether you're entertaining relatives, hosting a festive open house or planning a New Year's Eve party. Here are a few tips and some tasty recipes to make your entertaining easy, fun and delicous.
How important is planning ahead?
Be prepared and you and your guests will have way more fun. 

Do as much food prep in advance as possible. If you're grilling, have everything ready to go before the party starts.
Rearrange your furniture to make it easy for people to mingle and access the food.
Be sure you have lots of ice.
Greet your guests in holiday style by offering them a special cocktail when they arrive. (See drink recipes at the end of this post.)

What are the best kinds of food to serve?
The best food strategy is to make dishes that won't occupy a huge amount of your time at the party so you can visit with your guests. 

Go for bright colours and big, bold flavours to make it festive
Have lots of protein to soak up the alcohol and be sure you've got some options for vegetarians and gluten-free organically grown hipsters
Don't forget about the non-drinkers. Do something special for them like a non-alcoholic punch or some fancy soft drinks.
Try to showcase local products at your party. It's a great way to spread the word about the wonderful foods that are produced in your area. 

What else can you do to make a holiday party a success?
Here are a few more stray tips for making your event a memorable one. 

Don't forget about music, it really helps create a festive atmosphere. Put together a long playlist ahead of time so you don't have to be always tending to the stereo.
Accept offers from your foodie friends to bring something yummy to the party, and don't be afraid to suggest dishes that fit with whatever theme you've got going. It's fun for them, and it makes it easier for you.

Okay, enough free advice. Here are some recipes to make your holiday party super delish!

Grilled Stuffed Mushrooms
Makes 24 hors d’oeuvres
This classic stuffed mushroom recipe, adapted from an old Gourmet magazine, is wonderful on the grill. 
24 large button mushrooms (about 2 ½ lb | 1.25 kg)
12 oz | 375 g sun-dried tomatoes packed in oil, drained, reserving 4 Tbsp | 50 mL of the oil
1/3 cup | 75 mL finely chopped shallot
1 tsp | 5 mL finely chopped garlic
pinch crumbled dried thyme
kosher salt and freshly ground black pepper
3 Tbsp | 45 mL heavy cream
¼ cup | 50 mL freshly grated Parmesan
Carefully remove the stems from the mushrooms and finely chop 1 cup of the stems, discarding the rest.  Mince the sun-dried tomatoes. Brush the mushroom caps with some of the reserved tomato oil and arrange them on a baking sheet, stemmed side up. Cook the shallot and garlic in the remaining tomato oil in a large skillet over low-medium heat, stirring occasionally, until softened. Stir in the reserved mushroom stems, minced tomatoes, thyme, salt, and pepper. Cook the mixture, stirring occasionally, for 5–10 minutes, or until the liquid has evaporated and the mixture is thick. Stir in the cream, divide the mixture among the mushroom caps, and sprinkle them with the Parmesan.
Preheat the grill on medium-high for 5–10 minutes, or until the chamber temperature rises above 500°F | 260°C. Quickly and carefully place the mushrooms on the grill. Reduce the heat to low and cook them, with the grill cover closed, for 10–15 minutes, or until the filling has heated through.

Bacon-wrapped Oysters
Makes 4–6 appetizer-sized portions
This simple, old-fashioned way to grill oysters makes a great party appetizer.
1 pint | 500 mL container of large, fresh, shucked oysters
(about a dozen oysters)
1/4 lb | 125 g thinly sliced bacon, each slice cut in half
kosher salt and freshly ground pepper to taste
Louisiana-style hot sauce
Fry the bacon over medium heat in a heavy skillet until it’s cooked but not quite crispy. Place the co