New Year's Eve Bash Recipes

Only one day is left between us and the new year. I'm really excited about 2009, which is why we are going to ring it in with some delicious dishes. There are a few things that is a must at every New Year's Eve bash. When I used to think of a party to rock in the new year I thought it had to be expensive and lavish to be successful, but that is far from true. Here are a few dishes to mix into your menu:

Cocktail Shrimp

• Shrimp Cocktail. This one is not cheap, but it's the one area where it is worth it to splurge. A little shrimp cocktail goes a long way. I don't know about you, but it's easier for me to just buy shrimp ready made...from Costco...but here is a recipe for shrimp cocktail, but more importantly cocktail sauce!

recipe and photo courtesy of How to Boil Water

(Food Network)

ingredients

for the Court Bouillon:
10 cups cold water
2 medium carrots, quartered
2 stalks celery, quartered
1 large onion, quartered
1 head garlic, halved
1 lemon, halved
1/2 bunch parsley
5 sprigs fresh thyme
2 bay leaves

Shrimp:
1 pound medium or large shrimp, in the shell, rinsed
1 tablespoon kosher salt
Cocktail Sauce, recipe follows
Lemon wedges

directions

1. Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
   
2. Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. 
3. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. 
4. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
5. To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
   

Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.

Here are some sauces for you:

Cocktail Sauce 

courtesy of Ina Garten

directions

• 1 lemon 
  
• Kosher salt 
  
• 2 pounds large shrimp in the shell (about 30) 
  
• 1/2 cup chili sauce (recommended: Heinz) 
  
• 1/2 cup ketchup (recommended: Heinz) 
  
• 3 tablespoons prepared horseradish 
  
• 2 teaspoons fresh lemon juice 
  
• 1/2 teaspoon Worcestershire sauce 
  
• 1/4 teaspoon hot sauce (recommended: Tabasco)
  

directions

1. Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. 
2. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
   
3. For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

Asian-style Cocktail Sauce

courtesy of Bobby Flay

ingredients

• 1 1/4 cups ketchup 
  
• 2 tablespoons fresh lime juice 
  
• 1 tablespoons low-sodium soy sauce 
  
• 4 radishes, very thinly sliced on a mandoline 
  
• 2 tablespoons finely grated fresh ginger 
  
• 1 Thai bird chile or 1 serrano chile, finely diced 
  
• 1 teaspoon sugar 
  
• 3 tablespoons finely chopped fresh cilantro leaves 
  
• Salt and freshly ground black pepper
  
• 3 tablespoons olive oil
  

directions

1. Whisk together the ketchup, lime juice, soy sauce, shallot, radish, ginger, chile, sugar and cilantro in a medium bowl and season lightly with salt and pepper. 
2. Cover and refrigerate for at least 30 minutes before serving. 
3. Can be made 8 hours in advance and refrigerated, do not add the cilantro until ready to serve.
   

Lemon Dill Cocktail Sauce

courtesy of the Dan Smith and Steve McDonagh 

and Food Network

directions

• 1/2 cup ketchup 
  
• 1 tablespoon chopped fresh dill 
  
• 1 teaspoon lemon zest 
  
• 2 tablespoons lemon juice 
  
• 1 teaspoon horseradish 
  
• 1/4 teaspoon salt
  

Directions

1. Put all the ingredients into a bowl and whisk until well blended. 
2. Refrigerate until ready to serve. May be made 2 days in advance.

Cheese Platters

• Cheese and Olives. It is always a good idea and can cost less than you might expect. Just remember to B.L.U.S.H. ; corny I know, but it works.  B-bites:. when serving friends and loved ones allow them to try everything by serving the cheese so that they are one or two bites (think amuse bouche), L-layer: always serve with cheeses and accoutrements that are sweet, salt, crunchy...I suggest olives or crostini; U: unique cheese flavor: a bleu cheese or something salty; S-soft cheese: like brie or something spreadable ; H-hard cheese: parmesean, sharp cheddar. 

Make sure you buy your cheese somewhere that rotates cheese, knows about all the cheeses they sell, and of course let you have a taste! (Tip: A true cheesemonger will cut your selection of cheese from anywhere in the wheel!) Even better, feel free to ask your cheesemonger about pairings with olives and wine. Here is another guide on how to make a cheese platter. Platters are a great way to control the cost b/c you only need a bit of every cheese and pack tons of flavor into every dollar.

Something to Dip

• Dip with chips. People love to have something in their hands at parties. If you give them a little something to throw on a plate with some chips, it can help them feel full and satisfied with both the food and company. 

Artichoke Dip

courtesy of Kristi Williams

ingredients

• 1/2 cup Mayo
  
• 1/2 cup Miracle Whip
  
• 1 can chopped green chillies
  
• 1 cube or softened cream cheese
  
• 1 can of artichoke (cut them up)
  
• 1 tub of fresh Parmesan cheese
  

directions

1. Mix together and put in pie dish. 
2. Cook at 350 degrees for 20 min.
   

Hummus with Crudities and Pita chips

courtesy of Ina Garten

Food Network

ingredients

• 4 garlic cloves 
  
• 2 cups canned chickpeas, drained, liquid reserved 
  
• 1 1/2 teaspoons kosher salt 
  
• 1/3 cup tahini (sesame paste) 
  
• 6 tablespoons freshly squeezed lemon juice (2 lemons) 
  
• 2 tablespoons water or liquid from the chickpeas 
  
• 8 dashes hot sauce
  

directions

1. Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. 
2. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
   
3. Serve with pita chips, pita slices, sliced bell peppers, snap peas, celery sticks, etc.

Buffalo Chicken Dip

courtesy of Lori Bennett

Twelve Dishes of Christmas III, 

Cobblestone Kitchen, Thanksgiving Point

ingredients

• 8 oz cream cheese
• 1/2 jar blue cheese dressing (Litehouse brand)
• 1/2 bottle of Frank's hot wing sauce
• 1/2 bag Kirkland brand grilled chicken strips

directions

1. Mix all ingredients together in a microwave safe bowl.
2. Microwave a minute at a time until melted and smooth.
3. Serve warm with tortilla chips, celery sticks, assorted crackers.

Now, onto the sweet side! You can't have a soiree without something for your sweet tooth. These again are small bites and inexpensive. Cake bites , WS pumpkin squares (made into bites) and ice cream cake are always a good option. My favorite choice however is to grab some chocolate and dip everything: white chocolate with oreos, white and milk chocolate with pretzels, chocolate with fruit. 

Creme de Menthe Brownies

ingredients

• 1 cups (2 sticks) butter, softened 
  
• 2 cups sugar 
  
• 4 large eggs 
  
• 1 teaspoon vanilla extract 
  
• 11/4 cup all-purpose flour 
  
• 3/4 cup unsweetened cocoa 
  
• 1/2 teaspoon baking powder 
  
• 1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes) 
  
• Shaved Creme de Menthe thins (recommended: Andes) 
  
• Chocolate frosting
  

Frosting:

• 1/2 cup (1 stick) butter, melted 
  
• 1/3 cup cocoa 
  
• 2 cups sifted confectioners' sugar 
  
• 1 teaspoon vanilla extract 
  
• 2 tablespoons milk
  

directions

1. Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
   
2. Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.
3. In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.
4. While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency. 
   
5. Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.

Peppermint Bark

courtesy of Kathleen Daelemans

via The Today Show

ingredients

• 12 ounces semi or bittersweet chocolate wafers or chips
  
• 9 ounces white chocolate wafers or chocolate
  
• 1/2 teaspoon canola oil
  
• 1/2 cup peppermint candy, crushed
  

directions

1. Preheat oven to 250 degrees. Line a 9x13 pan with parchment paper, letting it hang over the sides.
2.  Pour the semi or bittersweet chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted.
3. Immediately remove chocolate from oven, even if it appears to still be holding its shape (it will most likely be ready to spread smooth). Using an offset spatula, rubber spatula or knife, spread chocolate evenly in the pan bottom. Place in refrigerator until cold and firm, about 20 minutes.
4. While the dark chocolate is cooling, melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don’t let bottom of bowl touch water), until chocolate is almost melted.
5. Remove bowl from water and stir until completely melted, stirring in extract and canola oil. Let cool a little bit so it doesn’t melt the chocolate layer when you pour it on top.
6. Pour white chocolate over the dark chocolate layer, and, working quickly, spread to cover. The dark chocolate may melt a little but don’t worry. Have fun with this! You’re making something delicious for those you love! Gourmet magazine isn’t sending photographers to shoot your peppermint bark for a holiday photo spread on desserts!
7. Immediately after spreading the white chocolate over the dark, sprinkle crushed candy canes over the entire surface. Cool in the refrigerator for an hour or overnight. Break pieces into “bark” and enjoy!

Try making some of these or just have fun reading about them, either way have a great New Year's Bash! Also, for some of you looking for extra cheer, switch out your champagne for a cheaper, yet flavorful option: Prosecco...everyone is doing it, get on board!