As I distributed the daily bucket of sunflower seeds for the local wild turkey flock today, I was particularly grateful that they were here instead of being prepared for someone’s dinner table! Of course, this flock is comprised mostly of mamas and their nearly-grown chicks — which I have watched with much enjoyment over the spring and summer. The big Toms would doubtless be quite sinewy on a platter anyhow, nothing like the big-breasted specially-bred birds that recline in stuffed and cranberried splendor on today’s holiday tables.

Since Thanksgiving heralds the beginning of the wintertime holiday season with its rich and savory dishes, lavish desserts, and celebratory parties, I got to thinking about that phenomenon and came up with some ideas for a bit different outlook that could save a lot of time baking cookies and making candy in the kitchen.

Naturally everyone loves the cookies, pies and lavish desserts of holiday-time, but tables of snacks and goodies to go with the cocktails, champagne, beer or coffee of party gatherings are not so suited to them. Fruits and nuts –presented with flair - offer beauty with no toiling over a hot oven. And while local, in-season offerings are preferred, north Idaho is not noted for its oranges, pineapples, mangos and bananas! Hawaii (and much of California and Arizona) are, however — and when purchased from organic sources — we have the best of the fruit world at our fingertips!

Our illustration shows a bowl of Medjool dates and pineapple chunks — delightful together — and both equal to serving in other ways as well. Remember Grandma’s stuffed dates? They’re still as welcome as ever with a glass of champagne or wine or a cup of coffee! Remove the big seeds and insert a walnut half in the cavity; or fill with cream cheese and a candied orange peel — or any combination that occurs to you — it’s all savory and delicious.

Dates shine as well on a platter with slender, conveniently sliced orange wedges, large seedless grapes (green, purple, red) in small on-stem clusters. And don’t forget the nuts — all tree nuts are welcome and enhance most any fruit. If you want to make them more “dessert-y” dip the larger ones — especially the walnuts — in melted chocolate! Many fruits, too, become glamorous after a chocolate dip.

Consider oranges (halved slices are dramatic when half-dipped); fresh or canned chunk pineapple (drained first); dried figs, apricots and dates; 1/2-inch banana slices; drained cherries with stems — and more that you’ll doubtless think of. Here’s how (from the Baker’s folks, of course):

Chocolate-Dipped Morsels

Covers 1 to 1 1/2 dozen items.

4 squares Baker’s semi-sweet chocolate

Melt chocolate in small saucepan over very low heat, stirring constantly, until smooth. Have fruits or items of choice ready along with wooden picks or skewers for dipping, and a metal rack over waxed paper for dripping.

Insert picks into items and dip quickly, one at a time, into chocolate; (to dip pretzels or nuts, stir into chocolate and remove with small fork, hold over chocolate briefly to drip, then place on rack over waxed paper, removing from picks as you do. Use picks over and over until new ones are needed. When chocolate is firm, chill dipped fruits and plan on serving the same day. A neat idea is to dip just half of the dried apricots (as per the orange-slice halves) in the chocolate for an attractive effect.

Tip: If you do not dip bananas into chocolate, roll all exposed ends and sides in a shallow bowl of lemon juice and drain, serving as soon as possible. Also treat apple slices this same way to avoid browning in the air.

Tip 2: Grapes do not take well to dipping, so leave them out of it and serve on the stem in small, chilled clusters.

Note: I have not included strawberries because they are NOT a holiday fruit and horrid unless fresh and local in-season. By the way, if you have kids around, dip a few large marshmallows in the chocolate for a knockout treat.

Lest you think I’ve given up on rich desserts, think again! This following offering would thrill anyone — and need only be accompanied on its serving dish surrounded with orange wedges instead of topped with whipped cream.

Orange, Walnut and

Chocolate Torte

Set oven at 350, and lightly butter or oil a 10-inch diameter springform pan. Lightly dust with flour, tapping out excess.

1 cup walnuts, very finely chopped

1 tablespoon grated orange peel (orange part only)

¼ cup flour

½ cup unsweetened cocoa powder

1 teaspoon baking powder

Pinch of salt

2 large eggs, plus 2 large egg whites, room temperature

1 cup pure cane sugar

3/4 cup light olive oil

¼ cup fresh orange juice

1 teaspoon vanilla

2 tablespoons powdered sugar

Combine prepared walnuts and orange peel. In a large bowl mix flour, baking powder and salt; stir in walnut mixture.

With a hand mixer, beat eggs and whites in another large bowl until frothy. Gradually add 1 cup sugar and beat until mixture is pale yellow and thick and a slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. On low speed, slowly beat in olive oil, then orange juice and vanilla. Gently fold egg mixture into flour mixture until thoroughly blended.

Pour batter into prepared pan. Bake until edges of cake begin to pull away from sides of pan and center is firm to touch, about 35 minutes.

Cool cake completely in pan on rack. Loosen sides of cake from pan with small knife and remove rim of pan and transfer cake to serving platter. Sift the powdered sugar over top of cake. If you wish, top with (real) whipped cream at serving time. Make this in the morning to chill for serving time.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688.