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Between Chanukah, New Year’s and other holiday cheer, ’tis the season to entertain. So when I saw the S.F.-based Jewish Community Federation’s Business Leadership Council was throwing a major wine tasting and appetizer bash I decided to get some tips. The yearly event raises money to support the council’s professional outreach and networking programs by showcasing more than 25 wineries with Jewish affiliation in Napa, Sonoma, France, Israel and elsewhere.

If I have issues choosing a wine or two with what I’m serving, I couldn’t imagine the complexities involved in matching appetizers to go with the scores of wines that were poured at the event a few weeks ago. Simone Joseph, of the event’s caterer, Bon Appetit, provided some holiday food and wine matching suggestions. Among them are to match crudités or vegetables with dips with a wine such as a Pinot Blanc, Chenin Blanc, Chardonnay or a new Beaujolais. Nuts or olives go well with a Brut sparking wine.

Joseph provided two of the recipes served at the federation’s Taste of Community event and consulted with Bon Appetit’s Holly Winslow to match them to specific wines. Winslow recommends pairing the ratatouille canapés with a Sancerre or Pouilly Fume, and the filo cups with caramelized onions and feta cheese with a Pinot Gris or Sauvignon Blanc.

Ratatouille Canapés

Serves 6-8

2 Tbs. olive oil, plus extra for croutons

2 cloves garlic, minced

1 large onion, quartered and thinly sliced

1 small eggplant, cut into small cubes

2 green or red bell peppers, coarsely chopped

4 large tomatoes, coarsely chopped, or 2 cans (14.5 oz. each) diced tomatoes

1 tsp. dried basil

1⁄2 tsp. dried leaf oregano

1⁄4 tsp. dried leaf thyme

2 Tbs. chopped fresh parsley

salt and pepper

baguette, sliced thin

In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, zucchini and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft. Salt and pepper to taste.

Prep croutons by placing baguette slices on a baking tray. Brush tops of bread with olive oil and bake in a 350 degree oven until lightly golden brown. Allow to cool. Top each crouton with warm or room temperature ratatouille and serve. Alternatively, spoon ratatouille into a bowl and serve with croutons and allow guests to assemble their own canapés.

Filo Cups with Caramelized Onions and Feta Cheese

Makes 15 cups

2 Tbs. olive oil

2 onions, sliced in half and the halves sliced very thin

12 Tbs. reduced fat feta cheese

15 pre-baked mini filo shells (1 box)

Preheat oven to 350 degrees. In a small skillet, heat oil over medium heat and slowly sauté onions until fully caramelized and dark brown, about 5 minutes. Remove onions from the pan and set aside. Add feta cheese to the skillet. Mix lightly with pan liquids. Spoon 1 rounded teaspoon of feta filling into each filo shell. Garnish with the caramelized onion. Heat in preheated oven for 5 minutes. Serve warm.

Faith Kramer is a Bay area food writer. Her columns alternate with those of Louise Fiszer. She blogs her food at http://www.clickblogappetit.blogspot.com. Contact her at .(JavaScript must be enabled to view this email address).