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New Year's Eve Recipe Ideas - Living Rich With Coupons
Dec 30, 12:50AM
New Year's Eve Recipe Ideas
By: Gigi Howe
Do you go out on the town for New Year's Eve? Or are you staying at home? Having a few people over, or just the family? I've been trying to find some different snacks and appetizers to help ring in the New Year. So whether you will be at home or going to a friend or relative's house, you might want to look through this list of recipes. Maybe something will strike your fancy.
- Taste of Home's New Year's Recipes – has an extensive selection of recipes all categorized by appetizers, dips, bacon-wrapped appetizers and a whole lot more.
- Chow.com – New Year's Eve Party Appetizers Check out the Baked Ricotta Recipe – The photo of this made me drool
Its quick to make and looks delicious. - Eating Well's Healthy New Year's Eve Appetizer Recipes
- Real Simple's Throw the Easiest New Year's Eve Party Ever
- The Food Network has a lot of recipes to choose from in their The Best New Year's Eve Recipes
- New Year's Eve Party Recipes – this is on the Food Channel's site. They have some interesting beverages, appetizers and desserts.
Whether you decide to prepare a recipe or not, most importantly have a happy, healthy and safe New Year! Let us know if you have any special appetizer or snack you like to make.
Sorella Gnocchi Recipe
Dec 30, 12:45AM
Sorella Gnocchi
Courtesy of Emma Hearst and Sarah Krathen
Sorella, Lower East Side, NYC
From their debut cookbook "Sorella: Recipes, Cocktails & True Stories from Our New York Restaurant"
3 medium russet potatoes
2 tablespoons salt
1 whole large egg, plus 1/2 cup (2 ounces/60 g) flour
1 large egg white plus more for rolling and dusting
Directions:
1. Starting with cold, unsalted water, boil the potatoes in their skins until knife tender but not falling apart. Drain the potatoes and put them on a tray until just cool enough to handle (if they sit in their skins too long, the potatoes will get gummy). Peel away the skins with your fingers, then pass the potatoes through a food mill fitted with a medium disk or a ricer held over a baking sheet. Spread out the potato bits to allow some heat and moisture to escape (if they cool in a big clump, the gnocchi will be gluey).
2. When the potatoes are still warm to the touch (about 110 F/43 C) but not piping hot, gently gather them in a mound and make a small well in the center. (The trick to good gnocchi is rolling the dough when it is at the right temperature.) The shape should recall a science-project volcano.
3. Drop the whole egg and egg white, salt, and a handful of flour (about 1/4 cup/1 ounce/30 g) into the well. Using your fingertips, start to combine the ingredients by crumbling them together. Add another handful or so of flour and knead the dough just enough to form it into a ball. It should just hold together and feel firm yet yielding to the touch. Overmixing and too much flour are also culprits in creating heavy, gummy gnocchi.
4. Let the dough ball rest for 15–20 minutes. Do not let it sit too long, or it will deflate and become gluey. Press the ball with your fingertip. If it doesn't bounce back and the fingerprint remains, the dough is well rested.
5. Cut off about one-third of the dough and place it on a clean work surface. Using your palms, roll the dough into a long, even rope about 1 inch (2.5 cm) in diameter. Cut the rope into 2 or 3 equal pieces. Working on a floured surface, roll each piece into a rope about 1/2 inch (12 mm) thick. When rolling, start in the middle and gradually move your hands out to the ends. Once you have made a few ropes, line them up horizontally and side by side and sprinkle flour on top.
6. Using a clean, sharp knife, cut the ropes crosswise into pieces resembling mini marshmallows. Repeat with the remaining dough, making sure to clean your knife well after cutting each batch of ropes. Toss the tiny gnocchi around gently to make sure they are separate from one another and evenly coated with flour, then place them on a baking sheet and refrigerate uncovered until you are ready to cook them. They are best when eaten the day they are made, so if you want to eat them multiple times in a week, you'll get plenty of practice.
Castelrosso Cheese Sauce
1 shallot, thinly sliced
2 cloves garlic, thinly sliced
2 tablespoons extra-virgin olive oil
2 cups (16 fl ounces/500 ml) heavy cream
1/2 pound (250 g) castelrosso or Humboldt Fog cheese, cut into 1-inch (2.5-cm) cubes with rind intact for stronger flavor
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
2 large, ripe but firm pears, peeled, halved, cored, and cut into tiny dice
Handful of chopped fresh chives for garnish
Directions:
1. Make the gnocchi as directed and keep in the refrigerator until ready to cook.
2. To make the sauce, in a saucepan over medium heat, combine the shallot, garlic, and olive oil and sweat until softened, about 4 minutes. Do not allow to color. Pour in the cream and cook, stirring as needed to prevent scorching, until reduced by one-fourth, about 10 minutes.
3. Remove from the heat, add the cheese, and let sit for a minute to soften. Then, using a handheld blender or a stand blender, process the mixture until smooth and thick. Dip a spoon into the sauce, lift it out, and draw a fingertip along the back of the spoon. It should leave a clear trail. (The sauce will improve as it sits, so consider making it a day or two ahead. Leftover sauce will keep in an airtight container in the refrigerator for up to two days.)
4. Bring a large pot of salted water to a boil. Meanwhile, in a sauté pan over medium heat, combine the butter and pears and warm them together, shaking the pan occasionally. When they start to brown, add about 1 cup (8 fl oz/250 ml) water and deglaze the pan, stirring to dislodge any browned bits from the pan bottom. (Keep your face turned away when you add the water to avoid being burned by the hot steam.)
5. Remove from the heat and shake the pan to color the pears evenly. Return the pan to medium heat and add about 1 cup (8 fl/250 ml) of the cheese sauce. Swirl the sauce in the pan and then start reducing the sauce. At the same time, drop your gnocchi into the boiling water. When the gnocchi start popping up, using a slotted spoon or wire skimmer, transfer them to the pan with the pears, reserving the cooking water. Continue reducing for 5–7 minutes. If the sauce breaks, add some of the gnocchi cooking water. Season with salt and pepper. The dish should be the consistency of gooey mac and cheese.
6. Divide the gnocchi among pasta bowls or plates. Top with the chives and serve right away.
An Easy Recipe for Black Eyed Peas ~ Trendy Mom Reviews
Dec 30, 12:31AM
In the south, black eyed peas are used in New Year's meals because it is believed that eating them brings good fortune in the New Year. While there is no proof that they bring good luck in the new year, it's a great tradition because black eyed peas are nutritious. They are low in cholesterol and sodium. They are high in protein and fiber. There are a many recipes out there for black eyed peas. Let me share an easy recipe to cook fresh black eyed peas.
Recipe: Black Eyed Peas and Ham
Ingredients:
- 3 cups of fresh black eyed peas
- 2 medium slices of ham (chopped)
- 8 cups of water
- 3/4 tsp. salt
Directions:
- Soak black eyed peas in cold water for at least one hour. (This softens them.)
- Boil the black eyed peas, ham, and salt in the 8 cups of water for 30 to 40 minutes.
- Drain and serve.
Holiday recipe: Venison camp stew | Bedrock & Paradox
Dec 30, 12:29AM
Why is this a holiday recipe? Because it feeds lots of people good food with little prep time, and is a great hearty warming dish for trans-solstice in the northern hemisphere.
I've done this several times this month with venison shank and stew pieces from lower on each limb. Beef is a fine substitute. Bone in or out shank cuts are ideal, but a good, marbled, bone-in blade roast also works and can usually be found in most grocery stores. For a 2-3 gallon pot you want 2-4 pounds of meat with lots of connective tissue. Deer shanks, complete with all the tendons and silver skin, are perfect for this.
Cut the meat into big (4-6 oz) pieces. Thoroughly coat each piece in salt and garlic powder. Brown them in bacon grease, heated almost to the smoking point in a big, heavy stew pot or thick skillet. Cast iron is ideal here. In my book, the flavors of venison and bacon complement each other perfectly. Once the pieces are browned on all sides, add a liter of stock (vegetable is best) and a full can/bottle of dark beer. Add at least one full chopped white onion, a bunch of chopped celery, a skinned and chopped parsnip or two, and lots of coarsely chopped garlic. Cube a half dozen red skin potatoes and add those too. Chuck in a couple heaping tablespoons of sage, and a tablespoon of oregano.
Bring to a boil, then simmer gently for at least 6 hours. Do not shortcut this part. Transferring the ingredients to a crock pot and leaving for the day is just fine.
45 minutes before serving, add a few chopped carrots, a can of cannelleni beans, and perhaps a bit of water as needed. Taste the broth and add salt and pepper to taste. Bring up to a healthy simmer. Serve with meaty slices of a meaty bread.
On Christmas Day, I made this at our rental cabin up north beyond cell range. I stuffed the wood stove full, damped it all the way down, and left the pot on the stove as we went out skiing for 7 hours. On the way back I zipped ahead, completed the final prep, and hoped in the car to head back and save everyone else from the final half mile of double poling down an icy road. By the time we were all back in the cabin and changed out of ski gear, dinner was ready. It was perfect.
So perfect that I'm not going to write about it. Our emerging tradition of winding down the year in a place which almost forces quietude was only enhanced by my parents and a friend joining us for four days. Now I'm ready for next year.
Bowman Lake, 12/25/13.
RECIPE: A heart-stopping bacon appetizer for New Years Eve
Dec 30, 12:00AM
PROVO, Utah, December 29, 2013 — This is the simplest and most addictive, coronary infarction inducing appetizer you could ever make. Got that in-law you need to bump off? Just feed them a bunch of these little suckers. Just kidding. Don't do that.
Do serve these delightful little bites at your New Years Eve gathering. You can always resolve to eat healthier next year.
SEE RELATED: Powder at Waldorf Astoria Park City: French Alp cuisine found in Utah
dates
thick sliced bacon, cut in half (about six-inch lengths)
spicy Italian bulk sausage (uncooked)
brown sugar
SEE RELATED: Holiday Recipe: Homemade green bean casserole with onion rings
toothpicks
If your dates are of the medjool variety, you may want to skip the brown sugar coating. They contain more than enough natural sweetness. If you cannot find bulk Italian sausage, buy links and cut open the casings.
Preheat the oven to 375°F and line a cookie sheet with foil.
Some dates contain the pit at the center. To remove it, make a longwise slit in the side of the date and pull out the pit. Stuff each date with a ball of uncooked sausage. Wrap bacon around each stuffed date and secure with a toothpick. Toss in brown sugar until well coated.
Place stuffed dates on the foil covered ungreased cookie sheet. Bake for 20 minutes or until browned, turning the dates over half-way through the cooking time.
Serve (not to your cardiologist) and enjoy.
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Buffalo Chicken Pretzel Bites | Sugar Dish Me
Dec 29, 10:42PM
I have no idea how the last few weeks the last year has gotten away from me. I feel like an old lady saying "Where did the time go?!" But seriously, where did it go?!
I was talking to my friend the other day and we almost decided that 2013 turned out to be kind of a bust.
Almost.
But then we decided that 2013 was actually a pretty good year for laying the foundation for some soon-to-come great things. Because 2014 is gonna be full of great stuff.
Do you make resolutions?
I always do every year, but after January they sort of fizzle out so this year I am making myself a list of things I want to do.
Like a checklist of awesome.
And um… at the top of my list? Make more of these.
I've had a soft pretzel recipe at the top of my to-do list for awhile. I make pretzel roll for burgers pretty often and it can be a bit of a process. So I was majorly excited when Fleischmann's sent me some of their Simply Homemade Pretzel Creations Baking Mix to play with. Just add oil and water, ready in less than an hour. Yes, I am serious.
So I mixed up a batch, let it rise, and did something fabulous: I stuffed the pretzels with shredded buffalo chicken. And Havarti cheese. Whaaaaat?!
I know.
Also we dipped them in blue cheese. This is officially my favorite appetizer in the universe. Great for parties. For football food. For anything really.
This is a resolution-quality recipe.
What's on your 2014 list?
Buffalo Chicken Pretzel Bites
- 1 (16.5 ounce) package of Simply Homemade Pretzel Creation Baking Mix plus the oil and water required to make it
- 1 cup shredded chicken (see note)
- buffalo wing sauce to taste
- 2-4 ounces Havarti cheese, cut into thin little ½" across slices
- blue cheese or ranch dressing for dipping
- Prepare the pretzel mix according to package instructions through the first rise.
- While the dough rises toss the shredded chicken with the buffalo wing sauce.
- Preheat the oven to 400 and line a baking sheet with parchment paper (after the dough boils it WILL stick to the pan, even if it's been greased so I'd recommend using the parchment. If you don't have any handy you can liberally cover the baking sheet with non-stick spray.
- Take the risen dough and pinch off a piece about the size of a ping pong ball. Flatten and stretch it into a circle a little smaller than the palm of your hand.
- Lay a slice of cheese in the center of the circle. Then put a little pinch of the shredded buffalo chicken on top of the cheese. You can add a little more cheese if you like.
- Pinch the dough around the filling in a little pouch and place it seam-side down on the prepared baking sheet.
- Follow the package instructions to boil using the provided baking soda.
- Lay the boiled dough back on the parchment paper about 2 inches apart.
- Bake for 10-12 minutes, longer if you want your pretzels to have a deeper color.
- Serve with the blue cheese or ranch dressing.
This is a great recipe for leftover chicken. If you need to prepare the chicken you can place a boneless skinless chicken breast in a saucepan and cover it with water. Bring it to a boil and cook until the internal temperature reaches 165°F. Shred the chicken and toss it with the wing sauce.
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