The best holiday parties aren’t necessarily the ones with the biggest budgets.

Memorable holiday parties spring from engaged, relaxed hosts, and no one can relax if party expenses are pushing budgets to the limit or winding up nerves tighter than a dreidel.

Breathe deeply and read on for words of wisdom on everything from food to flowers from savvy experts.

Everyone, including the host, should enjoy this event. Focus on the guests as much as the food, drinks and decor, said Bob Blumer, host of “Glutton for Punishment” on Food Network.

“The same way dogs can smell fear, people can, too,” he said in a phone interview from his Los Angeles home. “If you get to a party and the host is flummoxed because they’ve been working so hard at everything, it doesn’t set the right tone.”

Look for recipes you can prepare in advance and warm up on the day everyone arrives. Choose dishes that require little preparation, or do your prep work ahead of time if you’re the type of person who enjoys cooking with an audience.

There are many dishes that are cheap and easy but taste rich and luxurious.

Stuff dates with Parmagiano Reggiano and wrap them in bacon, so easy that “a 5-year-old could prep them,” Blumer said. Turn skewers of chicken into a conversation starter by presenting them in a whole pineapple. Rub sourdough bread with garlic, grill it and drizzle with olive oil, salt and pepper for a pared-down bruschetta.

“People can’t stop eating it, and really, it’s just bread,” he said.

Outsourcing isn’t a dirty word.

Making a menu of appetizers from scratch can sometimes be a way to save money, but not always.

That’s where caterers can help.

Whoever makes the food, the important thing is that “it has to come from your heart and you have to stick to budget,” said Linda Storelli, of Rayna’s Catering in Sacramento, Calif..

Outsourcing doesn’t have to mean hiring a caterer. If you are having close friends or family at the party, ask if they would mind sharing the cooking workload.

Prepare a list of what you know each guest makes well. Compliment the guest on it and ask if he or she could bring it because it would pair well with what you’re making.

GET CASUAL

Forgo the formal holiday sit-down dinner, which tends to get Donald Trump expensive by virtue of expectation.

A party of hors d’oeuvres can be more fun and far cheaper, said Claire Robinson, chef and host of Food Network’s “5 Ingredient Fix” and “Food Network Challenge.”

Invest in one amazing appetizer, like Robinson’s mini beef Wellingtons and supplement with simpler (and less expensive) hors d’oeuvres like spiced nuts and Robinson’s rosemary parmesan shortbread (see recipe).

At the store or farmer’s market, look for a cranberry chutney or jalapeno or red pepper jelly that you can drizzle over cream cheese. Add stone-ground crackers to surround it.

Want to really impress guests? Buy a big hunk of Parmigiano Reggiano at a warehouse store, use what you need for your menu, and then cut the rest up and give it away as party favor, she suggested.

“You can put it in a really great piece of cheesecloth, wrap it up and give them the (shortbread) recipe,” she suggested.

DITCH THE FILETS

If a sit-down dinner party is a must, ditch the fancy prime ribs and filet mignons, which are most expensive this time of year. Opt instead for cuts like the New York roast (also called a Manhatten roast) or a center-cut cross rib roast, said Mike Carroll, butcher and meat department manager for Corti Brothers in Sacramento.

“There are a lot of middle meats that are less expensive because we’re out of barbecue season,” he said.

FLOWERS, SIMPLY

Those with big budgets might be able to splurge on lavish bouquets of flowers in winter white hues, but if you’re looking to save money, create a beautiful bouquet from supermarket flowers and decorate the rest of the house with ornaments in glass vases.

Color combinations such as white and metallic convey elegance, while bright colors like reds and greens are more playfully festive.

Simple centerpieces such as cranberries floating in a glass bowl of water topped with a single white mum are beautiful, said Kevin Cohee, owner of Do An Event in Sacramento, a party planning firm that has done everything from dinners in private homes to Robert Mondavi’s memorial service.

It’s also important to think through the party details. If the budget allows, consider hiring a housekeeper or cash-strapped college student to help out before and during the party (going rate is about $20 an hour, plus gratuity). If children are coming to the party, consider hiring an energetic sitter and relegating the children’s activities to one area of the home.

“Kids running at will — it stifles the party,” Cohee said. “The kids are under your feet, and you’re on guard and can’t relax and have an adult conversation.”

If tablecloths are looking worn, head to the fabric store and buy pieces of lace big enough to fit the table and place them over the tablecloth, turning what’s old instantly new again.

White votive candles are an inexpensive addition to tables, mantels and shelves that add instant elegance and ambience. Stores like Cost Plus World Market sell bags of votive candles for a few dollars. Buy unscented candles because the scented ones often overwhelm the smell of food.

IKEA is great resource for inexpensive decorations and party supplies like napkins (paper and cloth), dishes and glassware.

And speaking of glassware, don’t skimp.

Stemware can be rented for as little as 25 cents per piece at some places.

“Drinking wine out of a plastic cup — it just doesn’t let your guest be treated special,” Cohee said.

CATCH ‘EM BY SURPRISE

The worst thing a holiday party can be is stodgy and boring. Do something unexpected, and you’ll almost guarantee a party that guests won’t soon forget.

Serve a holiday dinner of chili and cornbread on fine china. Scrawl funny quotes on chalkboards and prop them up around the house.

Lisa Gnat, Toronto author of “Bite Me: A Stomach-Satisfying, Visually Gratifying, Fresh-Mouthed Cookbook,” (Kyle Books, $24.95, 272 pages) said she and her sister used turkey basters as place settings at their Thanksgiving table last month.

“When people come in with a laugh, they’re already having a good time,” she said. “Your party is already a success.”

COCKTAIL DATES

Prep time: 20 minutes

Cook time: 20 minutes

Makes 12

This recipe is from Bob Blumer’s latest book, “Glutton for Pleasure: Signature Recipes, Epic Stories, and Surreal Etiquette,” and is reprinted with permission from Whitecap Books Ltd.

12 large dried Medjool dates

One 4-ounce chunk Parmigiano Reggiano

6 slices bacon, cut in half widthwise

12 wooden toothpicks

Preheat oven to 350 degrees Fahrenheit.

Use a paring knife to make a lengthwise slit in each date. Splay open the dates and remove the pits. Reserve dates.

Using your sharpest knife, cut Parmigiano Reggiano into sticks that are 1 inch long by ¼-inch square.

Fill the pit cavity of each date with a piece of cheese. Close the dates around the cheese and press to seal.

Wrap each date with a piece of bacon and set on a baking sheet, seam side down. Skewer with a toothpick to hold bacon in place. Bake for approximately 20 minutes, or until bacon is crispy. Caution: These flavor bombs are like molten lava when they come out of the oven. Let cool for a few minutes before serving.

Per serving: 78 cal.; 5 g pro.; 6 g carb.; 4 g fat (2 sat., 2 monounsat., 0 polyunsat.); 9 mg chol.; 202 mg sod.; 1 g fiber; 6 g sugar; 45 percent calories from fat.

MINI BEEF WELLINGTONS

Prep time: 50 minutes

Cook time: 45 minutes

Makes 24 pieces

This recipe is courtesy of Food Network host Claire Robinson and also is available on www.foodnetwork.com. Note: The prep time does not include the cool time after Wellingtons are baked.

2 tablespoons olive oil

2 pounds beef tenderloin, cut into 24 (1-inch) cubes

Kosher salt and freshly ground black pepper

10 ounces cremini mushrooms, stemmed and finely chopped

1 large shallot, finely chopped

2 sheets frozen puff pastry, thawed (recommended: Dufour)

Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden-brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.

Add the mushrooms to the skillet and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

On a work surface, roll 1 sheet of puff pastry to a 10-by-14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry. Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.

Per Wellington: 216 cal.; 13 g pro.; 10 g carb.; 13 g fat (3 sat., 5 monounsat., 5 polyunsat.); 32 mg chol.; 119 mg sod.; 1 g fiber; 0 g sugar; 57 percent calories from fat.

ROSEMARY PARMESAN SHORTBREAD

Prep time: 25 minutes

Cook time: 14 minutes

Makes about 2½ dozen

This recipe by Claire Robinson is from “5 Ingredient Fix: Easy, Elegant, and Irresistible Recipes” and is reprinted with permission from Grand Central Publishing.

Note: The prep time does not include the 1-hour chill time for the dough or the cool time after shortbreads are baked.

2 cups all-purpose flour

1 cup confectioner’s sugar

2 teaspoons finely chopped fresh rosemary leaves

½ teaspoon salt

½ cup finely grated

Parmesan cheese

1 cup (2 sticks) unsalted butter, room temperature

1 teaspoon water, if needed

Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.

Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2½ inches in diameter. Chill until firm, about 1 hour.

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Slice dough log into 1/3-inch thick slices and arrange on lined sheets, about 1 inch apart. Bake until edges are just beginning to brown, 12 to 14 minutes.

Cool shortbread on the pan for 5 minutes, then transfer to wire racks to cool completely. Store shortbread in an airtight container at room temperature until ready to serve.

Per shortbread: 105 cal.; 2 g pro.; 10 g carb.; 6 g fat (4 sat., 2 monounsat., 0 polyunsat.); 18 mg chol.; 71 mg sod.; 0 g fiber; 3 g sugar; 57 percent calories from fat.

RUSTIC MEATBALLS IN MARINARA

Prep time: 50 minutes

Cook time: 65 minutes

Makes 50 meatballs

This recipe is adapted slightly from one in Lisa Gnat and Julie Albert’s “Bite Me: A Stomach-Satisfying, Visually-Gratifying, Fresh-Mouthed Cookbook,” and is reprinted with permission from Kyle Books. Gnat suggests serving the meatballs individually on forks.

For the marinara sauce:

1 medium white onion, chopped

4 large garlic cloves, minced

3 tablespoons olive oil

Three 28-ounce cans diced tomatoes

½ cup dry red wine

1 teaspoon Kosher salt

¼ teaspoon crushed red pepper flakes

¼ teaspoon freshly ground black pepper

¼ cup chopped fresh basil

3 tablespoons sugar

For the meatballs:

3 large eggs, lightly beaten

2 cups soft bread crumbs (5 pieces of white bread, crusts removed, pulsed in a food processor until crumbs)

1 cup freshly grated Parmesan cheese, plus more for garnish

2 tablespoons chopped fresh flat-leaf parsley

2 large garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

3 pounds lean ground beef

For the sauce: In a large soup pot, combine onion, garlic and olive oil over medium-low heat and stir often until onion is tender, about 8 minutes. Add canned tomatoes, wine, salt, red pepper flakes and black pepper. Over high heat, bring to a boil. Reduce heat to low and simmer uncovered for 30 minutes.

Remove from stove and using a hand-held or countertop blender, puree sauce to desired consistency. Stir in basil and sugar. Cover and return to medium-low heat, cooking 5 minutes. Season with salt to taste.

For the meatballs: Preheat oven to 375 degrees. Line 2 baking sheets with aluminum foil and coat with nonstick cooking spray. In a large bowl, combine eggs, breadcrumbs, Parmesan, parsley, garlic, oregano, salt and pepper. Add ground beef, mixing to combine. Shape the meat mixture into approximately 50 meatballs and place on prepared baking sheets. Bake for 20 minutes total, turning the meatballs at the 10-minute mark. Remove from oven and place meatballs on paper towel to drain off any excess fat.

Place meatballs in marinara sauce. Place one meatball on a fork, sprinkle with extra Parmesan and serve.

Per meatball with sauce: 95 cal.; 8 g pro.; 6 g carb.; 4 g fat (2 sat., 2 monounsat., 0 polyunsat.); 24 mg chol.; 212 mg sod.; 1 g fiber; 1 g sugar; 41 percent calories from fat.

ASIAN BEEF ROLL-UPS

Prep time: 20 minutes

Cook time: 5 minutes

Serves 6 to 8

This recipe is from Claire Robinson’s “Five Ingredient Fix: Easy, Elegant, and Irresistible Recipes” (Grand Central Life & Style, $29.99, 240 pages) and is reprinted with permission of the publisher.

Note: The prep time does not include the 15-minute marinate time. The cook time for the glaze overlaps the cook time for the steak. The cook time includes the steak strips cooked in 2 batches.

Juice of 2 limes

2 heaping tablespoons light-brown sugar

3 tablespoons soy sauce

1 to 2 tablespoons chili sauce, or to taste (such as Sriracha)

1 pound flank steak

Whisk the lime juice, sugar, soy sauce, and chili sauce until combined in a glass baking dish. Slice the steak against the grain into very thin strips and place in the marinade, tossing to coat. Cover with plastic wrap and let stand at room temperature for 15 minutes.

Heat a nonstick grill pan over high heat until very hot. Working in batches using tongs, drain the excess marinade from the meat strips into a bowl, quickly grilling the steak, turning once, until seared and cooked through, 1 to 2 minutes total.

Meanwhile, pour the marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced and thickened, about 5 minutes.

Transfer the cooked beef to a cutting board. Roll each strip lengthwise into a bundle and spear each roll with a toothpick. Place the beef roll-ups on a platter and drizzle the thickened glaze over them. Serve immediately.

Per serving based on 6 servings: 184 cal.; 21 g pro.; 6 g carb.; 7 g fat (3 sat., 3 monounsat., 1 polyunsat.); 51 mg chol.; 760 mg sod.; 0 g fiber; 5 g sugar; 38 percent calories from fat.

 

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