7 Must-Make Recipes to Include on Your New Year’s Menu
Ring in the New Year the right way with elegant appetizers, entrées, and desserts. Whether you’re planning a full New Year’s menu or are simply looking for a few tasteful snacks to serve your family and friends, dishes such as Chicken-Liver-Pâté Toast, Good Luck Greens and Peas with Ham, and Champagne Truffles are just what you need to celebrate the upcoming year. There’s no need to search high and low for the perfect New Year’s dish — we’ve got you covered with these 7 recipes!
1. Chicken-Liver-Pâté Toasts
If you are hosting a large New Year’s get-together, you’ll want to prepare Food & Wine’s Chicken-Liver-Pâté Toasts. Pureed livers with onions, anchovies, and Marsala are blended with crème fraîche, creating a smooth and creamy spread to put on toasted baguette rounds. The recipe yields 20 servings.
- 2 pounds chicken livers, trimmed
- Freshly ground pepper
- 1 cup extra-virgin olive oil
- 1½ cups Marsala
- 2 tablespoons unsalted butter
- 2 large white onions, finely chopped
- 6 garlic cloves, minced, plus more for rubbing
- ⅓ cup drained capers
- 10 oil-packed anchovy fillets, chopped
- 2 tablespoons chopped sage
- 2 tablespoons chopped rosemary
- ½ teaspoon chopped thyme
- ½ cup crème fraîche
- 2 tablespoons red wine vinegar
- 60 toasted baguette rounds
- Coarse sea salt, for serving
Directions: Season the chicken livers with salt and pepper. In a large skillet, heat ¼ cup of the olive oil. Add half of the livers and cook over moderately high heat, turning once, until just barely pink within, 6 minutes. Transfer the livers to a bowl and repeat with the remaining livers and ¼ cup of the olive oil. Add 1 cup of the Marsala to the skillet and cook until reduced to ½ cup, 8 minutes.
Add the remaining ½ cup of olive oil to the skillet along with the butter. Add the onions and garlic and cook over moderate heat, stirring frequently, until softened and lightly browned, about 10 minutes. Add the capers, anchovies, sage, rosemary and thyme and cook for 5 minutes. Add the remaining ½ cup of Marsala and cook until nearly evaporated, about 5 minutes.
Let cool. Transfer the onion mixture and livers to a food processor. Add the crème fraîche and vinegar and purée until very smooth. Season with salt and pepper. Refrigerate until chilled. Rub the toasts on one side with garlic, spread the chicken liver pâté on top, sprinkle with sea salt and serve.
2. Blue Bacon Stuffed Mushrooms
Filled with caramelized onions, blue cheese, bacon, and garlic, this appetizer via AllRecipes.com is worthy of any special occasion. The creamy cheese mixture tastes terrific with the large mushrooms and can be made in less than an hour. It yields 6 servings.
- 3 strips bacon
- 6 large mushrooms
- 1 tablespoon butter
- ½ onion, diced
- 1 clove garlic, sliced
- 3 ounces cream cheese
- 3 ounces blue cheese
- ⅓ cup bread crumbs
Directions: Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems. Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes. Preheat oven to 350 degrees Fahrenheit.
Spray a small baking dish with cooking spray. Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish. Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.
3. Martini Cheese Dip
Add a touch of flair to your New Year’s fare by preparing Taste of Home’s Martini Cheese Dip, a creamy spread that contains a few tablespoons of vodka. This recipe, which yield 10 servings, tastes great when paired with fresh vegetables and crackers. If you’d like to add another homemade element to this dish, prepare Lauren’s Latest Easy Parmesan Basil Crackers to serve alongside your dip.
- 1 package (8 ounces) cream cheese, softened
- 1 tablespoon mayonnaise
- ¼ cup sliced green olives with pimientos, drained and chopped
- 2 to 3 tablespoons vodka
- 2 tablespoons olive juice
- ¼ teaspoon coarsely ground pepper
- Assorted fresh vegetables
Directions: In a large bowl, beat cream cheese and mayonnaise until blended. Stir in the olives, vodka, olive juice, and pepper. Refrigerate for at least 2 hours. Spoon into a martini glass if desired. Serve with vegetables.
4. Lobster Mac and Cheese
Lobster adds a sophisticated touch to Food Network’s Mac and Cheese. After preparing this seafood-and-pasta dish, place individual portions in gratin dishes, bake, and then invite your loved ones to dig in! The recipe yields 6 to 8 servings.
- 2 tablespoons vegetable oil
- Kosher salt
- 1 pound cavatappi or elbow macaroni
- 1 quart whole milk
- 8 tablespoons (1 stick) unsalted butter, divided
- ½ cup all-purpose flour
- 4 cups grated Gruyere cheese (12 ounces)
- 2 cups grated extra-sharp cheddar (8 ounces)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground nutmeg
- 1½ pounds cooked lobster meat,½-inch-diced
- 1½ cups fresh white bread crumbs (5 slices, crusts removed)
Directions: Preheat the oven to 375 degrees Fahrenheit. Add the oil to a large pot of boiling salted water, add the pasta and cook al dente according to the directions on the package. Drain well. Heat the milk in a small saucepan, but don’t allow it to boil. In a large pot, melt 6 tablespoons of the butter and add the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk. Still whisking, add the hot milk and cook for 1 to 2 minutes, until thickened and smooth.
Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, the pepper and nutmeg and stir until the cheese melts. Stir in the cooked pasta and lobster. Pile the mixture into 6 to 8 gratin dishes. Melt the remaining 2 tablespoons of butter, combine with the bread crumbs and sprinkle on top. Bake for 30 to 35 minutes, until the sauce is bubbly and the pasta is browned on top.
5. Good Luck Greens and Peas with Ham
Southern Living explains that New Year’s dinners are supposed to bring you good fortune in the upcoming year, making Good Luck Greens and Peas with Ham the perfect entrée to serve for your celebratory supper. The recipe yields 8 servings.
- 1 (32-ounce) container vegetable broth
- 1 (16-ounce) package frozen black-eyed peas, thawed
- 1 sweet onion, cut into eighths
- ¼ cup apple cider vinegar
- ¼ teaspoon dried crushed red pepper
- 2 tablespoons dark brown sugar
- 2 tablespoons country-style Dijon mustard
- 1 (5- to 6-pound) smoked, fully cooked semi-boneless ham
- 1 (1-pound) package shredded fresh collard greens
Directions: Place first 5 ingredients in a 6-quart slow cooker. Stir together brown sugar and mustard; rub mixture over ham. Place ham in slow cooker. Cover and cook on high 6 to 7 hours or until ham is tender. Uncover and add collard greens. Cover and cook on high 1 hour or until tender. Slice ham, and serve with greens mixture.
6. Chocolate Macadamia Tartlets
Celebrate the New Year by preparing Martha Stewart’s recipe, which consists of a gooey caramel and toasted nut filling and a chocolate pastry shell. You can vary these tartlets by topping some with the chocolate ganache and others with chocolate shavings. To make the shavings, chill bittersweet chocolate until it’s firm, about 15 minutes, and then scrape it with a knife or a dough scraper.
- ½ cup (about 2¼ ounces) macadamia nuts, halved
- 1 cup sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1 tablespoon crème fraîche
- ½ teaspoon pure vanilla extract
- Pinch of coarse salt, preferably sea salt
- 8 ounces bittersweet chocolate, finely chopped
- Chocolate Tart Dough
Directions: Preheat oven to 375 degrees Fahrenheit. Place dough on a piece of parchment; roll out to ⅛-inch thick. Transfer to a baking sheet; chill 10 minutes. Remove from refrigerator; cut dough into four 3¾-by-5½-inch rectangles. Fit dough into four 2-by-4-inch tart pans with removable bottoms, pressing into corners. Prick bottom of tarts all over with a fork. Chill at least 15 minutes. Meanwhile, spread nuts in a single layer on a rimmed baking sheet; toast until golden and fragrant, about 10 minutes.
Remove from oven; set aside. Remove shells from refrigerator; line with parchment, pressing into edges. Fill with dried beans or pie weights. Place on a baking sheet; bake 20 minutes. Remove paper and beans; continue baking until crust is firm, 5 to 7 minutes. Transfer to a wire rack to cool completely. To make the caramel, in a small saucepan, bring sugar, corn syrup, and the water to a boil over medium-high heat; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
Reduce heat to low; cook, swirling pan to color evenly, until caramel is a rich amber color. Remove from heat; carefully add ¼ cup cream, butter, crème fraîche, vanilla, and salt. Stir until smooth. Let cool slightly; stir in nuts. Melt 5 ounces chocolate in a heatproof bowl set over a pan of simmering water. Pour 1½ tablespoons chocolate into each shell; spread to coat evenly. Chill until set, about 10 minutes.
Remove from refrigerator; pour caramel into shell. Set aside. To make the ganache, place remaining 3 ounces chocolate in a heatproof bowl. Bring remaining ¾ cup cream to a boil in a small saucepan. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Pour 2½ tablespoons over caramel; smooth with an offset spatula. Store at room temperature, in an airtight container, up to 1 day.
7. Champagne Truffles
Consisting of whipping cream, dark chocolate, champagne, hazelnut liqueur, and sugar, Nadia G.’s Champagne Truffles via Cooking Channel have a rich texture and intoxicating flavors that will tantalize your tastebuds! The recipe yields 30 truffles.
- ½ cup whipping cream
- 8 ounces good-quality dark chocolate, chopped
- ¼ cup champagne
- 2 tablespoons hazelnut liqueur
- 1 cup coarse sugar
Directions: Cook the cream over medium heat until steaming. Place the chocolate into a bowl. Pour the hot cream over the chocolate and stir until everything is well combined. Add the champagne and hazelnut liqueur and mix well. Refrigerate for 2 hours to chill. To make the truffles, after the chocolate has set, shape into truffle balls using a small ice cream scoop. Roll each truffle in the coarse sugar. Refrigerate for another 30 minutes.