New Year's Eve Recipes
From luxe scallops with potato pancakes and caviar sauce to festive sparkling cocktails, here are great recipes for a New Year's Eve bash.
Food & Wine has your New Year's Eve menu all planned out for you. From brunch ideas to finger foods to tasty main entrees, here are all the delicious dishes you need for your celebration. #appetizers#appetizerrecipes#appetizerideas#apps#entertaining#dinnerideas#dinnerrecipes#dinnerdishes#familydinnerideas#supper#supperideas
Oysters Rocafella | “We created this dish as an homage to Jay-Z. He inspires us,” says Mario Carbone about the rapper and cofounder of the Roc-A-Fella record label. “The original dish was named for John D. Rockefeller. He was money back then, and to us, Jay-Z is money in New York City now.” Carbone tops the oysters with a tangy vinegar-shallot mignonette, plus a Champagne-infused foam and frozen Champagne grapes.
Hazelnut-and-Chocolate Meringue Cake | This extraordinary dessert, made with crisp chocolate-hazelnut meringue and whipped cream, is simple to make. But pastry chef Daniel Jasso has nicknamed it “the beast,” because slicing it can be tricky—the meringue tends to crumble. The solution: Freeze the cake, cut it with a serrated knife and let it return to room temperature before serving.
Platinum Sparkle | For parties, Kathy Casey premixes the first four ingredients in large batches (3 parts vodka to 1 part each liqueur, Lillet and lemon juice). When she's ready to pour, she fills a shaker with ice and 3 ounces of the mixture, shakes, strains into a glass and tops with Champagne.
Southside Royale | Bartender Eric Alperin says that almost all great cocktails involve a few fundamental categories of flavor: strong, sweet, sour and bitter most commonly, plus the outliers floral, smoky and spicy (like cayenne pepper, a new drinks trend right now). The flavor building blocks for this champagne cocktail are: gin (strong), lime juice (sour), simple syrup (sweet), mint (floral).
Herbed Chickpea Bruschetta | The key to these delicious bruschetta from chef Nancy Silverton is lots of olive oil. After she bakes the chickpeas with a variety of flavorings—including onions, pancetta and carrots—she purees them with a good amount of oil, spreads the puree on toasts and drizzles with a little more oil.