What to Eat: New Year's Cocktail Party
Ring in 2010 with hors d’oeuvres that will be remembered well into the coming decade.
Joseph DeLeo
Bellini by Nigella Lawson
The Food Network star shares her sweet secret to the perfect party cocktail.
Bellinis add a sweet twist to a celebratory Champagne. Nigella Lawson’s addition of white peach juice makes this cocktail an even more festive concoction than usual.
Click here for the recipe.
Caviar and Creme Fraiche on Cornmeal Blini by Peggy Knickerbocker
Sofia Coppola’s private cooking tutor teaches you how to dress your caviar to impress with this recipe.
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Aside from making us feel more sophisticated than we might actually be, the sensation of tiny caviar eggs bursting in the mouth is unparalleled by other hors d’oeuvres. And although blini are traditionally made from buckwheat, the cornmeal in these provides the prefect textural complement to the caviar.
Click here for the recipe.
Roasted Red Pepper and Artichoke Puffs by Sarah Leah-Chase
Nantucket’s finest fixes you up with a pastry-perfect finger food that will be gone before the ball drops.
New Year’s Eve is all about the appetizers, and these two-bite puffs are excellent party pleasers. Loaded with red pepper, artichokes, prosciutto, cheese, and basil, they’re strong on flavor and puff up beautifully under the broiler.
Click here for the recipe.
Cassouletby Sheila Lukins and Julee Rosso
The women behind the Silver Palate created a cassoulet that melts in your mouth.
At a certain point in any party, your guests start to want something a little more substantial than finger food. Cassoulet, that most festive and exceptional of casseroles, bridges the gap between appetizer and entrée. Though it’s traditionally a French peasant cuisine, it adds a classy touch to any party spread.
Click here for the recipe.
Crème Brulee by Silvano Marchetto
Da Silvano’s chef and owner knows how to close out the night with this exquisite dessert recipe.
If you’ve got a midnight kiss coming, this cool, creamy custard with a hot, crisp sugar crust is the ideal romantic precursor. Its decadent ingredients are ideal for closing down the holiday eating season.
Click here for the recipe.
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