New Years Eve appetizers

29 Dec

It’s almost New Years Eve, and with that day often comes a hunt for good party food ideas. Our family always has a big family gathering on NYE, and appetizers play a big part of our event. I’ve been toying with a few ideas, and below you’ll find a few delicious sounding recipes that I’ve found in magazines and online recently.

I’ll be making my famous lobster bisque, but also plan to make several of these items throughout the weekend. I don’t have any pictures at the moment, as I obviously haven’t made them yet, but I’ll be sure to take some and post them for you after the holiday.

Here’s what I’m planning to make:

Smoked Salmon Cucumber Rolls (from The Best of Fine Cooking Appetizers, Fall 2011)

12 oz sliced smoked salmon

1/4 cup honey mustard

1 cucumber, peeled, seeded and cut into 2 inch julienne strips

  • Trim the salmon to form about 40 strips, each about 2×4 inches.
  • Spread a thin layer of honey mustard on each strip, lay a small bundle of cucumber julienne at one end, and roll up securely.
  • Arrange on a tray, seam side down, cover tightly with plastic wrap and refrigerate until ready to serve.

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Baked Zucchini Sticks (from kingarthurflour.com) *I’ve made these before, and they’re fabulous!*

3 medium zucchini, unpeeled, cut into 3 inch long sticks

1 tablespoon salt

1 cup Panko bread crumbs

1/2 cup freshly grated Parmesan cheese

1 tablespoon Italian seasoning

Olive oil spray

2 large eggs

  • Place the zucchini sticks in a colander and sprinkle with salt. Let drain for 1 hour or longer, rinse and pat dry.
  • Combine the Panko, Parmesan and seasoning, set aside.
  • Preheat the oven to 425F. Line a baking sheet with parchment, and spray with olive oil.
  • Dredge the sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the baking sheet.
  • Bake for 12 minutes, turn over and bake for an additional 8 minutes, until golden brown and crisp. 

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Instead of serving them with the dip included in that recipe link, I’m going to make the following:

Smoked Paprika Aioli (from the same Appetizers magazine as above)

4 large cloves garlic, unpeeled

2/3 cup mayonnaise

1 tablespoon extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon fresh lemon juice; more to taste

Kosher salt and freshly ground black pepper

  • Put the garlic in a small saucepan, add cold water to cover by at least 1/2 inch, and bring to a boil over high heat. As soon as the water boils, drain and repeat the process once more. Rinse the garlic with cold water to cool and then peel and mince the cloves.
  • In a medium bowl, whisk the poached garlic with the mayonnaise, olive oil, smoked paprika and lemon juice until smooth. Add more lemon juice, salt and pepper to taste. Refrigerate for at least 1 hour to meld the flavours.
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We had talked about making a signature cocktail, but with all the other preparations going on for the arrival of our guests, there just wasn’t time to research/test anything out.  There’s always wine and often champagne at our annual party, so for now we’ll just stick with those.
Do you have any tried and true recipes that you like to bring to holiday parties?  I’m always eager to find new inspiration for things to make for my family and friends.
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Thanks for stopping by Feast and Fare in 2011.  It’s been a fascinating 7+ months since I started this venture.  I’ve got a lot of great ideas in store for 2012, and I look forward to sharing them with you!  Happy New Year!

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One Response to “New Years Eve appetizers”

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  1. Happy Holidays! | Feast and Fare - December 15, 2013

    […] New Years Eve Appetizers (even though there are no pictures in this post, all those recipes are fabulous!) […]

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