A Rockin' New Year's Eve Menu

A Rockin' New Year's Eve Menu

Food News

A Rockin' New Year's Eve Menu

2010 has been another tough year for a lot of us. The challenging economic climate and conflicts around the globe probably will have most Americans saying ‘good riddance’ rather than singing ‘Auld Lang Syne’ when the ball drops in Times Square at midnight on January 1.

The troubling year means that, more than ever, you should celebrate the passing of 2010 and welcome in the New Year. The party doesn’t have to be expensive in order to feel celebratory. Items typically found in your pantry, refrigerator, or freezer can be gussied up with a few strategically-utilized ingredients that aren’t part of your daily routine, such as thin-sliced prosciutto, a pinch of saffron or a dash of sherry. To further stretch that dollar, you can use proper cooking techniques to turn an inexpensive cut of meat into something more delectable than the finest filet mignon.

For your consideration, we’ve assembled an eclectic New Year’s celebration menu featuring heavy hors’ d’oeuvres. The variety of tastes and aromas should keep a smile on the faces of your 12 closest friends from 7:00 p.m. until the clock strikes 12. We’ve also suggested wines, beers, sparkling wines and signature cocktails – with alcohol and without – that will keep the party festive without breaking the bank.

So don’t let the tough times get you down. Celebrate – you deserve it. And do so with a clean conscience by stretching that dollar and making the most of what you have.

This eclectic, value-focused menu for 12 should keep your revelers smiling all night long. It includes selections for vegans, vegetarians and carnivores and most of the dishes are easy to prepare and/or can be made several days in advance. If you are cooking for more than 12 people, considering doubling some of the recipes. If you are hosting a smaller gathering, remove a few of the savory selections from the menu (keep the two desserts). And if you planning a smaller gathering, we’ve included a pared down menu for 8 if you’ll scroll down a bit further.

Menu for 12 or more people


Chinese Five Spice Edamame


Warm Seasoned Olives


Goat Cheese in Phyllo.


Spanish Tortilla (Make 2)


Fried Risotto Balls


Shrimp in Sherry-Garlic Sauce


Prosciutto-wrapped Asparagus


Polenta Cups with Braised Beef

Meatballs in Saffron Garlic Sauce


Chocolate Ganache Tartlets


Mini Coconut Cupcakes with Cream Cheese Frosting

Menu for 8 people

Goat Cheese in Phyllo

Spanish Tortilla

Shrimp in Sherry-Garlic Sauce

Prosciutto-Wrapped Asparagus

Polenta Cups with Braised Beef

Chocolate Ganache Tartlets

Mini Coconut Cupcakes with Cream Cheese Frosting

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