Before the New Year’s Eve parties even begin, hosts can be sapped. After all, just like everyone else, they’ve already navigated holiday crowds, wrapped and delivered countless gifts, and attended their share of gatherings. By the time that final celebration arrives, putting it all together can be a stretch.

But filling the food table with delicious fare doesn’t have to be complicated. Go for a variety of easy-to-make pupu that allows people to mingle and stay sated. For the grill, steak kebabs are quick and easy, while make-ahead gougeres ease kitchen duties on party day. Meanwhile, a sausage spread, burrata and pear morsels, and a fresh take on stuffed eggs all require mere minutes to make.

Then it’s all about joining friends and family to ring in 2016.

Grilled Steakhouse Kebabs with Mushrooms and Bacon

>> 8 slices center-cut bacon

>> 2 (10-ounce) center-cut filet mignons

>> Olive oil

>> Kosher salt

>> 18 large white mushrooms, cleaned and stemmed

>> 6 long bamboo skewers, soaked in water

Heat grill to medium. Heat oven to 400 degrees. Line rimmed baking sheet with foil.

Lay bacon on prepared baking sheet and cook 10 minutes, or until fat begins to render but bacon is not fully cooked. Use tongs to transfer bacon to paper towel-lined plate to drain and cool.

Once bacon has cooled, cut each strip crosswise into 4 pieces. Set aside.

Meanwhile, cut each filet lengthwise into thirds, then cut each slice into thirds again to create 9 pieces from each. Brush beef cubes with oil, then season lightly with salt. Set aside. Season mushrooms with oil and salt, then set aside.

To assemble kebabs, thread beef and mushrooms onto skewers starting with a beef cube and placing a piece of bacon between each. Grill kebabs for 7 to 10 minutes, turning once halfway through cooking time, or until bacon is crispy, mushrooms are marked and tender, and beef is cooked rare to medium-rare. Serves 6.

—Elizabeth Karmel, Associated Press

Blue Cheese and Mushroom Gougeres

>> 1/2 cup (1 stick) unsalted butter, divided

>> 8 ounces mixed mushrooms, finely chopped

>> 2 shallots, finely chopped

>> Kosher salt

>> 1/2 cup water

>> 1/2 cup milk

>> Ground black pepper

>> 1 cup all-purpose flour

>> 4 eggs

>> 3/4 cup crumbled blue cheese

Heat oven to 400 degrees. Coat 2 baking sheets with cooking spray.

In large skillet over medium-high, melt 1 tablespoon of the butter. Add mushrooms, shallots and hefty pinch of salt. Cook until tender and lightly browned, 4 to 5 minutes. Set aside.

In a medium saucepan over medium, combine remaining butter, water, milk and hefty pinches each of salt and pepper. Bring to a simmer, then add flour all at once. Stirring with wooden spoon, mix well and continue to cook until mixture becomes a ball that separates from pan, 1 to 2 minutes.

Scoop the dough ball into bowl of stand mixer. Beat on medium speed 2 minutes to allow dough to cool slightly. Add eggs, one at a time, beating thoroughly between additions.

Stir in reserved mushroom mixture and blue cheese.

Scooping by the tablespoonful, place walnut-sized dollops onto prepared baking sheets, leaving 1-1/2 inches of space between each.

Alternatively, transfer dough to a large zip-close plastic bag. Snip off a corner and pipe (squeeze) the mixture into place on prepared baking sheets.

Bake 20 to 25 minutes, or until golden brown. Serve warm or at room temperature. Makes 25 to 30.

—Alison Ladman, Associated Press

Zesty Linguica Spread

“Authentic Portuguese Cooking” by Ana Patuleia Ortins (Page Street Publishing, $32)

>> 1/2 pound linguica or chorizo sausage, casing removed

>> 1-1/2 teaspoons olive oil

>> 1/4 cup finely chopped onion

>> 4 ounces cream cheese, softened or whipped

>> 1-1/2 tablespoons finely chopped parsley

>> Dash or two hot sauce, to taste

Cut sausage into small pieces. Heat oil in skillet and add sausage and onion. Saute until sausage gets some color and onions are soft and lightly golden, about 4 minutes. Cool completely, then transfer to bowl of food processor.

Process 20 to 30 seconds or until meat and onions are fairly fine. Transfer to bowl and fold in cream cheese and parsley, mixing thoroughly. Add hot sauce, blending well.

Serve immediately or cover and chill. Bring out 1/2 hour before using. Spread on toast points or fresh bread, or add rounded teaspoons to miniature filo cups. Makes 1 cup.

Burrata Bites

>> 1 ripe pear

>> 2 tablespoons unsalted butter

>> 1 coin fresh ginger, 1-1/4 inches thick

>> 1/4 teaspoon crushed red pepper

>> Olive oil

>> 1 clove garlic, whole but bruised

>> Kosher salt

>> 12 slices baguette, each 1/2-inch thick

>> Orange marmalade

>> 1 (4-ounce) ball burrata (substitute with whole-milk mozzarella or buffala mozzarella)

>> 6 thin slices prosciutto

Quarter pear lengthwise and cut out core. (Leave skin on.) Cut crosswise into thin slices. In nonstick skillet, heat butter over medium. Add pear, ginger and red pepper. Cook until pears are caramel-brown, about 10 minutes. Discard ginger.

Set a large heavy skillet over medium heat. Add enough oil to coat pan. Add garlic and pinch salt. When garlic begins to sizzle, add bread (in batches, if need be) and toast until golden brown, about 2 minutes per side. Discard garlic. Drain toasted bread on paper towels.

Spread each slice with thin layer of marmalade, then spread on burrata. Top with wisp of prosciutto, then a few slices pear. Makes 12 appetizers.

—Leah Eskin, Chicago Tribune

Caesar-Stuffed Eggs

“Everyone Is Italian On Sunday” by Rachael Ray (Atria Books,$39.99)

>> 16 large eggs

>> 2 tablespoons lemon juice

>> 2 teaspoons Dijon mustard

>> Fine sea salt

>> 2/3 cup olive oil

>> 2 cloves garlic, grated or pasted

>> 1 tablespoon anchovy paste

>> 1 tablespoon Worcestershire sauce

>> 1-1/2 to 2 teaspoons coarsely ground black pepper

>> 1/2 cup freshly grated Pecorino Romano cheese, or 1/4 cup Pecorino Romano mixed with 1/4 cup Parmigiano-Reggiano cheese

>> 1 cup packed finely chopped romaine lettuce hearts, plus more for garnish

Place eggs in medium saucepan with water to cover. Bring to rapid rolling boil. Cover pan, remove from heat and let stand 10 minutes.

Crack shells and let stand for 10 minutes in very cold water. Peel eggs. Halve them lengthwise and remove yolks. Set whites and yolks aside separately.

In medium bowl, whisk lemon juice and mustard. Season with salt. While whisking, stream in oil slowly, pouring it down the sides of bowl, to emulsify. Stir in garlic, anchovy paste, Worchestershire, pepper and cheese. Taste and adjust seasonings — it should taste like thick Caesar dressing.

Mash egg yolks into dressing. Stir in chopped lettuce. Spoon mixture into small plastic food storage bag. Snip off one corner to make a small opening and pipe filling into egg-white halves. Garnish with a bit more finely chopped lettuce. Serves 16.

—Michelle Stark, Tampa Bay Times