Countless holiday dinners, open-house buffets and cocktail parties are pending. With little time left to plan, decisions must be made. To cook or call a caterer?  I’m planning on both. I’ll cook a couple of traditional family favorites and call for culinary backup.

Calling for help makes the holiday a little merrier, not to mention less stressful when time is tight.  It’s a trending option that makes sense, especially when you can add chef-made dishes to a menu that includes a few traditional family must-haves. It’s a winning combination chief culinary officer at Butler’s Pantry, Vince Bommarito Jr., who pays homage to traditional fare while creating  innovative twists on holiday favorites, understands.

“It is definitely a trend. People are turning for more help with their holiday parties and dinners,” said Bommarito, whose dishes strive to offer a complement to anyone’s menu. “It’s all about creating a taste profile that provides something different. A good example is our mushroom bread dressing, which is like a savory mushroom bread pudding. It doesn’t replace traditional bread dressing, but it’s a savory side that adds something different.”

Bread dressing is the foundation of Bommarito’s Stuffing Stuffed Mushrooms, one of Butler’s Pantry’s holiday appetizers offered on its take-out boardroom menu, which features seasonal classics, along with nontraditional and inspired, updated vintage dishes, such as potato baskets. Designed to be devoured in a few bites, potato baskets are fashioned from potato shreds that are baked crisp and filled with cheddar, green onions and bacon. It’s a splendid spud that makes the seasonal appetizer tray a little more special.

Another trend making an imprint on holiday menus is the inclusion of vegetarian options.

“Vegetarian items are big this year,” said Bommarito, who noted several offerings his team has created, which includes a decadent creamy Roasted Corn and Parsnip Flan.

Catering to special dietary needs or requests, especially during  the holidays, can make home entertaining a challenge, another reason to turn for help from your favorite caterer.

“Considering we’re as big as we are, we still make almost everything to order, which allows us to accommodate whatever the needs of you and your guests are,” Bommarito said.

As a special holiday gift to Gazelle readers, Bommarito shared two recipes from Butler’s Pantry holiday menu. Of course, if you don’t have the time to cook, remember to follow his advise, and call for backup. Butler’s Pantry’s boardroom holiday menu can help with everything from the first course and entrees to desserts, and is available through the first of the New Year.

ROASTED CORN AND PARSNIP FLAN

1/4 cup all-purpose flour

1/2 cup fine cornmeal

1 tablespoon sugar

2 teaspoons white truffle oil (optional)

1/4 teaspoon baking soda

1/8 teaspoon sea salt

1 cup corn kernels

1 cup small parsnips, diced

1 stick of butter, reserve 1 tablespoon

2 large eggs, beaten

Cayenne pepper, to taste

2 cups sour cream

1 cup grated Parmesan

1 ounce finely chopped black truffles

Preheat oven to 325 F. Combine flour, cornmeal, sugar, baking soda and salt. Set aside. Toss corn in nonstick skillet to dry and toast. Add roasted parsnips. Combine corn, beaten eggs, cayenne pepper, sour cream and 7 tablespoons butter. Add dry ingredients to corn mix. Add cheese and truffle oil, if desired. Grease baking dish with the 1 tablespoon of reserved butter. Spoon mixture into baking dish. Cover with foil, place in a baking pan and add hot water until it reaches halfway up the baking dish. Bake about 25 minutes.

STUFFING STUFFED MUSHROOMS

24 medium-size cremini mushrooms

1/2 cup olive oil

Salt and pepper, to taste

Bread dressing (packaged or leftover homemade)

1 to 1-1/2 cups Gruyere cheese

Preheat oven to 375 F. Clean mushrooms. Carefully remove the stems and set aside. Place mushroom caps in a bowl. Season with salt and pepper, and drizzle with olive oil. Place the mushroom caps flat side down on a sheet pan. Bake the caps for 15 minutes to release their liquid. Drain off liquid. Set caps aside to cool. When cool, mound with 1 to 2 tablespoons bread dressing. Sprinkle with Gruyere and bake 10 to 15 minutes. Broil 2 to 3 minutes, until browned in spots. Serve hot. Makes 12 servings.