I adore spending New Year’s Eve with my friends and family, sharing scrumptious food and laughter. Standing on the brink of a new year, I want my gathering to project a kind of audacious brightness that sets the stage for an evening I hope will be unforgettable.
Take, for instance, shrimp. They might be my favorite seafood, and they afford me the perfect opportunity to shine the spotlight on lemon and garlic, two of the most flavor-boosting ingredients in my appetizers.
Next, I prepare a charcuterie and cheese board, which is absolutely essential. When it comes to such a board-I am a minimalist.
Lets dig into the details here are some of my all time favorites!
The 19 Best New Years Eve Food Party Ideas
1. New Year’s Eve Cheese Platter
I enjoy assembling a refined cheese board for New Year’s Eve. I select wheel upon wheel of different styles of cheese, then I pair those with saucisson, fresh figs, and a delightful selection of olives.
I also use Espelette pepper, which the Basques characteristically fold into their Serrano hams. Then I drape that over a wheel of one of the best cheddars I know or over a wheel of Gouda.
Ingredients
Assorted cheeses (such as Brie, Cheddar, Gouda, Blue Cheese, and Goat Cheese)
Cured meats (such as prosciutto, salami, and chorizo)
Fresh fruits (such as grapes, figs, and apple slices)
Dried fruits (such as apricots and cranberries)
Nuts (such as almonds and walnuts)
Crackers or breadsticks
Olives
Honey or fig jam
Fresh herbs (such as rosemary or thyme) for garnish
Instructions
1. Choose an assortment of cheeses with various flavors and textures, and make sure to include soft cheeses, firm semi-soft cheeses, and hard cheeses in your selection. Cut the cheeses into wedges or cubes, and arrange them on a serving platter.
2. Artfully arrange the cured meats around the board, ensuring that they are visually appealing. They can be folded, rolled, or otherwise situated so that they look as good as they taste.
3. Arrange the fresh and dried fruits in small clusters around the cheeses and meats. This is a good way to emphasize the balance of colors, shapes, and sizes.
4. Place small handfuls of nuts in small clusters around the board to provide texture and flavor contrast.
5. Ensure that there are adequate quantities of crackers or breadsticks to accompany the cheeses for each guest.
6. Set out tiny dishes for the olives and a small amount of honey or fig jam, and finish with fresh herbs.
2. Sparkling Grape Bruschettas
I love creating these glorious little bites. Crispy baguette slices, juicy red grapes, and a tangy balsamic vinegar reduction.
Shiraz works beautifully for this dish because of its deep, fruity flavor. I go all out and use a fresh goat cheese from a local farmer.
I do use fresh mint from my garden, but I know you can easily find it at an everyday grocery store. This is a perfect summer dish, I promise, and it is a great way to use some stunning local ingredients.
It is also an incredibly easy dish to prepare. You can have it on the table in less than 30 minutes.
Ingredients
1 baguette, sliced into 1/2-inch slices
2 cups seedless red grapes, halved
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 cup crumbled goat cheese
2 tablespoons fresh mint leaves, finely chopped
Salt and pepper to taste
Instructions
1. Set the oven to 400°F (200°C). Place the slices of baguette on a baking sheet.
2. Pour the olive oil over the baguette slices and sprinkle with salt and pepper. Place in the oven and toast until golden brown, about 5-7 minutes.
3. In a bowl, mix the grapes, balsamic vinegar, and mint. Toss gently to coat the grapes completely.
4. Take the toasted baguette slices from the oven. Place a spoonful of the grape mixture on top of each slice.
5. Scatter the goat cheese on top of the bruschetta garnished with grapes.
6. Present directly as a celebratory hors d’oeuvre.
3. Festive Shrimp Cocktail
I frequently think that shrimp cocktails are an elegant and timeless way to start a meal, especially during the holiday season. There’s just something about them that feels both fancy and unfussy—which is probably why I always associate them with holiday dinners and the like.
Ingredients
1 pound large shrimp, peeled and deveined
1 lemon, halved
1 bay leaf
1 teaspoon black peppercorns
Ice, for cooling
1 cup ketchup
2 tablespoons prepared horseradish
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Salt, to taste
Instructions
1. In a sizable saucepan, bring 5 cups of water to a rolling boil. Squeeze the juice from half of a lemon into the water, and then flavor the mixture with a bay leaf and a few whole peppercorns.
2. Introduce the shrimp to the rapidly boiling water. Allow them to simmer for 2 to 3 minutes, or just long enough for them to become pink and opaque, then transfer them with all due haste to an ice bath.
3. Take a small bowl and add the following ingredients: ketchup, horseradish, lemon juice, Worcestershire sauce, and a pinch of salt. Blend the ingredients well, and you have a delicious cocktail sauce that is perfect for dipping shrimp or for slathering on a crab cake before taking a bite.
4. Remove the cooled shrimp from the water and dry them thoroughly with paper towels.
5. Present the shrimp on a serving tray beside a bowl of cocktail sauce for dipping. For a little something extra, you can garnish with lemon wedges or fresh sprigs of parsley.
4. Mini New Year’s Eve Sliders
New Year’s Eve parties are the perfect occasion to serve mini sliders, which are a delightful and compact twist on the traditional hamburger. For my mini-s sliders, I stick with ground beef, seasoning it very simply with salt and pepper before cooking.
These might-size burgers pack a flavor punch when topped with cheese, lettuce, tomato, and pickles.
Ingredients
Slider buns
Ground beef (or ground turkey for a lighter option)
Salt and pepper
Cheese slices (cheddar or American)
Lettuce leaves
Tomato slices
Pickles
Ketchup
Mustard
Mayonnaise
Butter
Instructions
1. Prepare the grill or a skillet by heating it to medium-high.
2. Add salt and pepper to the ground meat, then form it into small patties meant to fit the slider buns.
3. Grill or pan-fry the patties for 3-4 minutes per side, ensuring they are cooked through and have a good sear.
4. In the final moments of cooking, put a piece of cheese on each burger to melt.
5. Lightly toast the slider buns with some butter.
6. To prepare the sliders, take a bun and spread mayonnaise on one side. Layer the bun with lettuce, a patty with melted cheese, and a slice of tomato. Next, add the required number of pickles. Finish off the sliders with ketchup and mustard. Place the other half of the bun on top, and serve.
5. Glazed Meatball Skewers
Creating uncomplicated appetizers is my jam, and the glazed meatball skewers I serve up are a prime example of that. Ground beef starred in my latest batch, but I often blend in ground pork.
At any party, skewers are a neat and tidy way to serve finger food.
Ingredients
1 pound ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1 egg
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/2 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water (for slurry)
Wooden skewers, soaked in water
Instructions
1. In a big bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, egg, garlic, Worcestershire sauce, salt, and pepper until well blended. Form the mixture into small balls, about 1 inch in diameter—these are inches away from being “two-bite meatballs.”
2. Set your oven to 400°F (200°C) and prepare a baking sheet with parchment paper. Place the meatballs on the prepared baking sheet and put it in the oven. Bake the meatballs 15-20 minutes until cooked through, and serve them hot.
3. Prepare the glaze while the meatballs bake. In a small saucepan, mix together the soy sauce, honey, rice vinegar, and sesame oil. Heat over medium, watching for it to come to a gentle simmer.
4. Into the glaze that is simmering, stir the cornstarch and water mixture. Keep cooking until the glaze thickens to your satisfaction. When it has, remove it from the heat.
5. After cooking the meatballs, place them onto the skewers that have been soaked in water. Brush or drizzle the glaze you’ve prepared over the meatballs.
6. Warm and delicious meatball skewers make for a great party appetizer.
6. New Year’s Eve Sushi Rolls
I take immense pleasure in preparing delightful sushi rolls to ring in the New Year, starring fresh sushi-grade tuna or salmon alongside crisp cucumber and creamy avocado. The three make a harmonious if uncomplicated combination.
I prepare the rolls as directions dictate, and when I serve them, I try to give off an air of panache that so many sushi chefs seem to have.
Ingredients
2 cups sushi rice
2 1/4 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
6 sheets nori (seaweed)
1/2 pound fresh sushi-grade tuna or salmon
1/4 cucumber, julienned
1 avocado, sliced
1/4 cup pickled ginger
Soy sauce for serving
Wasabi for serving
Instructions
1. Wash the sushi rice in cold water until the water runs clear. Measure and add to the rice cooker the water called for in the manufacturer’s instructions for the amount of rice you are cooking. Then follow the instructions for either cooking the rice in the rice cooker or on the stovetop in a heavy-bottomed pot.
2. Combine rice vinegar, sugar, and salt in a small bowl. Heat gently until the sugar dissolves. After the rice has finished cooking, transfer it to a bowl made of wood or another non-reactive material and fold the vinegar mixture into the rice using a wooden spoon or spatula.
3. Place a sheet of nori on the bamboo sushi mat, with the shiny side down. Evenly spread a thin layer of cooled rice over the nori, leaving a 1-inch border at the top.
4. Lay down slices of tuna or salmon, cucumber, and avocado in the middle of the rice, and top with a small dollop of pickled ginger.
5. Beginning at the bottom, roll the sushi mat up carefully while pressing gently to form the roll into a shape. Seal the edge with a little water, and you’re done!
6. Work with the rest of the ingredients, and then, using a sharp knife that has been made damp, cut each roll into 6 or 8 pieces. Offer with soy sauce and wasabi on the side.
7. Zesty Stuffed Mushrooms
Zesty stuffed mushrooms, the life of any party, might just be my favorite appetizer to serve. The baby bellas, or any mushroom for that matter, are divinely enhanced when packed with garlic, onions, and a few types of bread crumbs or panko.
I think stuffing a mushroom with anything other than a few of these (or a prosaic mixture of ground meat and flavorless filler) is a mistake. To get your filling to fit, you’ve got to first remove the gills from the mushroom cap.
Ingredients
Baby bella mushrooms (about 18-20)
2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup onion, finely chopped
1/2 cup breadcrumbs
1/4 cup Parmesan cheese, grated
1/4 teaspoon red pepper flakes
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
4 ounces cream cheese, softened
Instructions
1. Set your oven to 375 °F (190 °C) to get it preheating. While that’s happening, clean the mushrooms. Remove the stems and set aside the caps. They will be used as containers for the stuffing. Take the stems and chop them as finely as you can.
2. Add olive oil, heated, in a skillet. Add Garlic and Onion,I want these ingredients sautéed just enough so that their flavors meld and mingle, but not so much so that they lose their form.Â
3. Take the skillet off the heat and add the breadcrumbs, Parmesan, red pepper flakes, parsley, and salt and pepper. Combine thoroughly, then blend in the cream cheese until the mixture is creamy and harmonious.
4. Place the filling into each mushroom cap, being careful to fill them slightly more than full.
5. Place the stuffed mushrooms onto a baking sheet and put them in the oven. Bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
8. Gourmet Charcuterie Board
I adore creating gourmet charcuterie boards that feature wonderful flavors and delightful textures. They are a magnificent palette of meat, cheese, fruit, and nut.
Prosciutto has to be one of the prettiest meats—it’s delicate, lacy, and so very thinly sliced. It practically melts in your mouth.
It pairs perfectly with creamy brie and other soft cheeses. Another of my favorite board elements is fresh grapes.
They’re so juicy and sweet, with just the right amount of tartness to balance the richness of the meat and cheese. But I don’t stop there.
Olives add an excellent pop of flavor and color, while a couple of dips (like fig jam and honey) take the experience over the top. They’re served with artisanal crackers and baguette slices..
Ingredients
Prosciutto
Salami
Coppa
Brie cheese
Aged cheddar cheese
Blue cheese
Goat cheese
Fresh grapes
Dried apricots
Mixed nuts (such as almonds and walnuts)
Olives
Fig jam
Honey
Crackers
Baguette slices
Instructions
1. Begin by evenly spacing the cheeses on your charcuterie board. They should be distributed in a manner that makes them easily accessible from all sides of the board and that ensures—at least for the moment—that they look well-composed and balanced.
2. Take the slices of prosciutto, salami, and coppa, and roll or fold them. Then, position the meat and cheese in various places around the cheeses.
3. Include fresh grapes and dried apricots; they should be either heaped or distributed to create a visually interesting and colorful arrangement.
4. Disperse the assorted nuts and olives across the board, ensuring to fill every void that might exist. This helps to break up the flavors so that each individual component is allowed to shine.
5. Offer diminutive bowls or jars for the delicious fig jam and sweet honey, and position these alongside cheeses that complement them exquisitely.
6. Complete the board by placing crackers and baguette slices in neat stacks or fans, making sure that each spreadable cheese has a nearby option for spreading.
9. New Year’s Eve Deviled Eggs
One of my all-time favorite appetizers is a classic dish like the deviled egg. For me, this creamy mouthful takes the form of a mayonnaise and Dijon mustard combination, dusted with paprika, set off by fresh chives, and for that touch of luxury, hints of crumbled bacon or smoked salmon.
Indeed, these are the appetizers I love to prepare and serve at our New Year’s Eve gathering.
Ingredients
12 large eggs
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white vinegar
Salt, to taste
Black pepper, to taste
Paprika, for garnish
Fresh chives, finely chopped, for garnish
Optional: crumbled bacon or smoked salmon for topping
Instructions
1. Put the eggs in a big saucepan and cover them completely with cold water. Heat the water on medium-high until it comes to a rapid boil. When the pot is boiling, cover it with a lid, take it off the burner, and let the eggs poach in the pan for 12 minutes.
2. After 12 minutes, move the eggs to a bowl of ice water, where they will cool for about 5-10 minutes and complete the cessation of cooking.
3. Take the eggs, which have already been boiled, and slice them in half from top to bottom. Take out the yolks and put them in a medium-sized mixing bowl. Put the empty whites ya aside for presentation.
4. Use a fork to break up the egg yolks until they’re smooth. Then, incorporate the mayonnaise, Dijon, and vinegar so that you have an even, creamy mixture. Finish by seasoning with salt and pepper to your taste.
5. With a spoon or piping bag, fill each half of the egg whites with the yolk mixture. Dust with paprika and garnish with finely chopped chives. If you like, you can also top the filled whites with crumbled bacon or smoked salmon.
6. Deviled eggs can be made ahead of time. They chill nicely and are wonderful served at New Year’s Eve parties. Offer them as an appetizer, and watch them disappear.
10. Sizzling Sausage Bites
I enjoy whipping up a fast and tasty little nibble that my kids will actually eat—a cocktail Frankfurter semi-doused in a delectable combination of honey, soy sauce, and Dijon mustard; these little dudes then get a quick braise broil in the oven, and the finishing touch is freshly minced parsley.
Ingredients
1 pound of cocktail sausages or mini smoked sausages
2 tablespoons of olive oil
2 tablespoons of honey
2 tablespoons of soy sauce
1 tablespoon of Dijon mustard
1 teaspoon of garlic powder
Salt and pepper to taste
Fresh parsley, finely chopped (optional, for garnish)
Instructions
1. Set your oven to 400°F (200°C) to get it ready.
2. In a mixing bowl, add the olive oil, honey, soy sauce, Dijon mustard, garlic powder, salt, and pepper. This will create a large batch of marinade.
3. Place the sausages into a mixing bowl and cover them completely with the mixture by tossing them about in the bowl.
4. Evenly distribute the sausages that have been coated onto a parchment-paper-lined baking sheet.
5. Preheat the oven to your desired temperature. Then, place the sausages inside for approximately 15 to 20 minutes. Make sure to turn the sausages halfway through the baking process to give them an even cook.Â
6. Take them out of the oven and sprinkle it with chopped parsley, and it’s ready to serve.
11. Crispy Spring Rolls
Crispy spring rolls unite a delightful filling of shredded cabbage, grated carrots, and cooked vermicelli noodles. I appreciate how their flavor comes alive with soy sauce, oyster sauce, and sesame oil.
These rolls are wrapped in spring roll wrappers and fried to crunchy perfection.
Ingredients
1 package spring roll wrappers
1 cup shredded cabbage
1/2 cup grated carrots
1/2 cup cooked vermicelli noodles
1/4 cup chopped green onions
1/4 cup soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 2 teaspoons water (for sealing)
Vegetable oil (for frying)
Instructions
1. Take a big bowl and combine the cabbage, carrots, and cooked vermicelli. Don’t forget the green onions.Â
2. Combine the vegetable mixture with soy sauce, oyster sauce, and sesame oil, and mix thoroughly.
3. Put a spring roll wrapper on a level surface and spoon approximately 2 tablespoons of filling into one corner.
4. Take the filling and wrap it in the package. Fold the sides in. Keep wrapping tightly. Use cornstarch slurry to seal.
5. Continue with this procedure until you’ve used up all the wrappers or filling.
6. In a large skillet or wok, pour in the vegetable oil and heat until it’s medium-high. When the oil is adequately heated, place the spring rolls carefully in it, in batches, and let them fry until they’ve turned a golden brown and have a nice crisp to them; this should take around 3-4 minutes per batch. When the spring rolls have done frying, take them out of the oil and let them drain on some paper towels. Serve the spring rolls while they’re still hot and fresh.
12. Sweet & Spicy Wings
Sweet and Spicy Wings mingle the umami richness of soy sauce, the sweetness of honey, and the heat of Sriracha sauce. To these ingredients, I add lime juice, garlic, and ginger for a marinade mixture that packs a ton of flavor.
Once baked, the wings are ready for a delightful topping of green onions and sesame seeds—if you have them on hand.
Ingredients
2 pounds chicken wings
1/4 cup soy sauce
1/4 cup honey
2 tablespoons Sriracha sauce
2 tablespoons olive oil
1 tablespoon lime juice
1 tablespoon minced garlic
1 teaspoon ground ginger
1/2 teaspoon black pepper
Chopped green onions (for garnish)
Sesame seeds (for garnish)
Instructions
1. Set your oven to 400°F (200°C) to preheat. Prepare a baking sheet by lining it with aluminum foil and placing a wire rack on top of it.
2. In a big bowl, stir together the soy sauce, honey, Sriracha sauce, olive oil, lime juice, minced garlic, ginger, and black pepper until well combined.
3. Place the chicken wings in the bowl, then shower them with the marinade. Toss the wings to coat them well in the marinade. Cover the bowl and refrigerate it for at least 30 minutes. You can let the wings marinate for up to 4 hours for a more intense flavor.
4. Position the wings on the wire rack with pan, ensuring they are not stacked or overlapping. Place the rack in the preheated oven. Allow the wings to bake for about 35-40 minutes, until they are definitely done (you can always check a few to see if they’re crispy and cooked through) but not burnt. About halfway through, take the wire rack/pan out of the oven, flip the wings, and return everything to the heat.
5. Transfer the wings from the oven to a serving platter. Add to them a fun garnish of chopped green onions and sesame seeds, and serve them with a total dedication to your New Year’s Eve party! Enjoy the Sweet & Spicy Wings!
13. New Year’s Eve Antipasto Skewers
It is always such a pleasure to put together an appetizer as colorful and flavorful as New Year’s Eve Antipasto Skewers for friends and family. They are truly beautiful, with the vibrant hues of cherry tomatoes, mozzarella balls, and artichoke hearts.
Of course, we can’t forget the drizzle of olive oil and balsamic glaze that ties everything together. And yes, they are electrifying in terms of the flavors they contain.
You can take a taste of Italy with every bite.
Ingredients
Salami slices
Cherry tomatoes
Mozzarella balls
Artichoke hearts, marinated
Black olives, pitted
Roasted red bell pepper strips
Fresh basil leaves
Olive oil
Balsamic glaze
Salt and pepper
Wooden skewers
Instructions
1. Take salami slices, cut them in half, and fold them into quarters.
2. Skewer the ingredients onto the skewers in a visually appealing order. Begin with a ball of mozzarella. Next is a basil leaf, then a cherry tomato. The fourth ingredient is salami, followed by an artichoke heart. The sixth item should be a roasted red pepper strip. End with a black olive.
3. Continue to place the ingredients on the skewers in the same pattern until no ingredients are left, remembering to leave a small space at the end of each skewer for handling.
4. When the skewers are done, just drizzle a little olive oil and balsamic glaze over them. Then, add salt and pepper to taste, and you’ve got a beautiful appetizer that is almost too pretty to eat.
5. Place the skewers neatly on a platter and serve them fresh. You can chill them for as much as an hour before serving to really make their flavors pop.
14. Elegant Smoked Salmon Canapés
Smoked salmon canapés are an elegant pre-meal bite that is perfect for entertaining. I am absolutely taken by the trio of flavors that comprise the canapé: creamy cream cheese, savory smoked salmon, and the fresh crunch of cucumber.
The pumpernickel base is an excellent little platform for all those flavors. To finish it off, we simply top it with a couple more flavors that complement this trio beautifully: capers and dill.
Both of those have a bit of a crunchy texture that you’re going to want and need for what is otherwise a soft kind of bite.
Ingredients
Smoked salmon slices
Cream cheese
Fresh dill, chopped
Lemon zest
Capers
Black pepper
Cucumber, thinly sliced
Pumpernickel bread, cut into squares
Instructions
1. Arrange the pumpernickel bread squares on a serving platter.
2. Apply a thin layer of cream cheese to each square of bread.
3. Position a piece of cucumber atop the cream cheese.
4. Take a slice of smoked salmon and fold it. Place the salmon atop the cucumber.
5. For every piece of toast, add a caper, a chopped dill, a lemon zest, and a fresh crack of black pepper. Serve right away.
15. Marinated Olives & Feta
This wonderful appetizer brings together the bold flavors of mixed olives and cubed feta cheese. It combines these ingredients with a marinade of extra-virgin olive oil, fresh herbs, and lemon zest that’s so good I could eat it by the spoonful.
If I did not already have plans to serve this at a gathering, I would be tempted to keep it all for myself. With a few red pepper flakes for added zing, this is a dish that could really get a party started.
Ingredients
1 cup mixed olives (green, kalamata, etc.), pitted
1 cup feta cheese, cut into cubes
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
2 cloves garlic, minced
1 teaspoon red pepper flakes
Zest of 1 lemon
Salt and pepper to taste
Instructions
1. In a mixing bowl, add together the olive oil, lemon juice, oregano, rosemary, minced garlic, red pepper flakes, and lemon zest. Combine to make the marinade.
2. Combine the mixed olives and feta with the marinade and, using a gentle but firm motion, ensure that they are evenly coated.
3. Add salt and pepper to taste, but be careful because olives and feta are already very salty.
4. Cover the bowl with plastic wrap and place it in the fridge for at least 2 hours so that the flavors can meld. Give it an occasional stir while it hangs out in the cold.
5. Allow the marinated olives and feta to reach room temperature, about 15 minutes, before serving, and give the mixture a final stir.
6. Present in an ornamental dish, with toothpicks or tiny forks for easy access.
16. New Year’s Eve Caprese Salad Bites
At the celebratory time of New Year’s Eve, I enjoy putting together uncomplicated but stunning appetizers. The Caprese Salad Bites I’m serving fit that bill.
Comprised of cherry tomatoes, fresh mozzarella balls, and basil leaves, they are luxuriously drizzled with olive oil and balsamic vinegar. The ingredients on these little “salads” are so fresh and vibrant that they will be a lovely party presence.
Ingredients
Cherry tomatoes
Fresh mozzarella balls (bocconcini)
Fresh basil leaves
Balsamic glaze
Extra virgin olive oil
Salt
Freshly ground black pepper
Toothpicks or small skewers
Instructions
1. Wash the cherry tomatoes in cold water and dry them. If the tomatoes are larger, cut them in half. If they are smaller, leave them whole.
2. Remove the fresh mozzarella balls from their liquid and dry them with a paper towel.
3. Using a toothpick or skewer, create the Caprese bites by layering a basil leaf, a mozzarella ball, and a cherry tomato. Continue this assembly line process until you have used all of the ingredients.
4. Place the skewers on a platter for serving. Drizzle extra virgin olive oil and balsamic glaze over the top.
5. Before serving, add a little salt and fresh black pepper—if desired—to taste.
17. Decadent Chocolate Fondue
There is nothing more satisfying than preparing an exquisite chocolate fondue using the best dark chocolate and thick cream. No gathering can fail to become luxurious when these guests are dipped into the warm, velvety pot.
The liqueur I add certainly helps with the wow factor, but even without it, the richness and depth of this fondue set the bar high for any future fondues.
Ingredients
12 ounces of high-quality dark chocolate, chopped
1 cup of heavy cream
2 tablespoons of unsalted butter
2 tablespoons of liqueur (such as Grand Marnier, optional)
Assorted dippers such as strawberries, banana slices, marshmallows, pound cake cubes, pretzels
Instructions
1. In a medium saucepan, combine the chopped dark chocolate and heavy cream over low heat.
2. Continue stirring until the chocolate has entirely melted and the blend is smooth.
3. Incorporate the unsalted butter into the melted chocolate, stirring until the mixture is completely homogeneous.
4. If you’re going to use it, stir the liqueur into the mixture until it is completely blended.
5. To keep the chocolate fondue warm, place it in a fondue pot that has been set to “warm.”
6. Provide the assorted dippers and let the guests dip into the chocolate using fondue forks or skewers.
18. New Year’s Eve Cupcake Tower
A New Year’s Eve Cupcake Tower is a lovely centerpiece. Per usual when it comes to my baking, I combined my all-purpose flour with softened unsalted butter.
This time around, the flavor of the cupcakes was enhanced with a touch of vanilla.Â
Ingredients
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup whole milk
2 teaspoons baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
Assorted food coloring (optional)
Vanilla or chocolate frosting
Decorative sprinkles or edible glitter
Sturdy cardboard for the tower base
Cupcake wrappers
Cake pop sticks or decorative straws
Instructions
1. Set your oven to 350°F (175°C) to preheat. Prepare a cupcake tin by lining it with wrappers.
2. In a mixing bowl, beat together the butter and sugar until they are light and fluffy. Add the eggs, one at a time, mixing well after each addition.
3. In another bowl, combine the flour, baking powder, and salt, and whisk them together. Add the dry ingredients to the wet mixture a little at a time, alternating with the milk. Mix in the vanilla extract. If you want to create different colors, you can divide the batter into different bowls and add food coloring to each one.
4. Each of the cupcake wrappers should be filled roughly two-thirds of the way with batter. They should then be baked for 18 to 20 minutes, or until a toothpick poked in the center comes out with no sign of wet batter. Once baked, the cupcakes should be allowed to cool down entirely before any further steps are taken.
5. After the cupcakes have cooled, you can apply the frosting of your choice. Then, decorate the frosted cupcakes using sprinkles or edible glitter for the desired wow factor when serving.
6. Begin the tower construction with a solid foundation made of cardboard. Drive cake pop sticks into the base and begin to stack the cupcakes, piercing each one onto a stick. Continue stacking for a fabulous New Year’s Eve centerpiece that is sure to impress.
19. Savory Spinach & Artichoke Dip
The appetizer I always turn to pairs creamy deliciousness with healthful components. This dish, embedded with the essence of the aged spinach and artichoke hearts, becomes almost sinfully rich with cream cheese, sour cream, and Parmesan.
And if you’d prefer this dish not to be a slightly guilt-ridden indulgence, I have no qualms with you swapping in reduced-fat ingredients.
Ingredients
1 cup frozen spinach, thawed and drained
1 can (14 oz) artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup sour cream
1 cup cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon minced garlic
Salt and pepper to taste
Instructions
1. Set your oven to 350°F (175°C) to start.
2. Mix all the ingredients in a large bowl until they are perfectly smooth.
3. Incorporate the spinach, artichokes, mozzarella, Parmesan, and garlic into the cream cheese mixture. Combine everything completely and season with salt and pepper to taste.
4. Place the mixture in a baking dish that can withstand the temperature of an oven and distribute it uniformly.
5. Place in the preheated oven at 350 °F (175 °C) for 20-25 minutes, or until the top is bubbling and has a light golden color.
6. Take it out of the oven and allow it to chill for a few moments. Then serve and relish every flavorful bite with bread, chips, or veggies.