New Year's Eve Party

I'm not hosting a New Year's Eve party or even an open house on New Year's Day this year, but since so many people have been asking me for recipes, here are some ideas with links to recipes.

Table Setting

My approach to a party is usually to place all the items on the extended dining room table as a buffet. The table is either set against the wall if more floor space is needed or in the middle of the room so partygoers can approach from all sides.

For table setup (and I wish I had pictures of this!), I take several large boxes, preferably sturdy ones that you see in an office holding reamsof paper, and use them as a base under the tablecloth. Here's how:

- 3 Boxes: with the table against the wall, arrange three boxes along the back end of the table, with the middle box being taller.

- 5 Boxes: with the table in the center of the room, arrange the tallest box in the middle of the table. Place four other boxes, one at each end of the table, of the same size.

- if you need to secure the boxes so they don't slip, try using a dish towel or even non-slip rug backing which can be bought at a crafts store.

- make sure you have a large table cloth to cover the boxes and still have enough to hang over the sides.

- place platters and chargers on boxes.

- for "pockets" created when using the 5 Boxes arrangement, I sometimes place large vases filled with rolls, breadsticks, etc.

- remember not to place items too close to the edge of the table otherwise guests may drag their sleeves through the food items.

- if the tablecloth is too long, tie ends with big grosgrain or wire ribbon made into bows.

Recipes

Prosciutto and Gruyere Pastry Pinwheels

Carmelized Bacon

Stuffed Mushrooms

Roasted Tomatoes

Figs with Prosciutto and Goat Cheese

Basque Salad

Reindeer Balls

Lime Meltaways

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Carmelized Bacon

This is a rather odd dish, and many people would be repulsed if you were to describe it to them. Best thing to do is to place it out on the buffet table at a party without much fanfare. Then let partygoers figure out what it is. Pretty soon it will be the first plate emptied on the table.

Also known as: Pig Candy, Bitch Bacon, Bacon Brittle, Bacon Crack, Candied Bacon, and Bacon Candy.

Ingredients:

1 1/2 cups brown sugar

1 lb bacon (do not use thick-sliced - it won't get crisp enough)

Instructions:

1. Preheat oven to 350°F.

2. Place sugar in shallow pan. Add strips of bacon to pan and turn to coat completely with sugar.

3. Transfer bacon to large broiler pan or rack set over baking sheet with rim. (This is important for grease to run off and away from bacon)

4. Bake bacon until dark golden brown, turning once, about 8 minutes per side.

5. Using tongs, transfer to rack and cool.

Serving:

Can be prepared 4 hours ahead. Store in airtight container at room temperature. Serve at room temperature.

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Prosciutto and Gruyere Pastry Pinwheels

This is a great appetizer recipe I adapted from the March 2003 issue of Bon Appétit magazine. These puffs look very fancy but are quite easy to make. I've substituted sage instead of basil which is more appropriate for the fall and winter.

They can also be assembled ahead of time and frozen which I've done as well. So make a double-batch and place one-half in the freezer. They keep for about 3 months and can be quickly thawed, cut and baked on short notice.

Ingredients:

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
4 ounces thinly sliced prosciutto
2 tablespoons chopped fresh sage
3/4 cup (packed) finely grated Gruyère cheese (about 2.5 ounces)
1 egg, beaten to blend

Instructions:

1. Place pastry sheet on work surface. Cut in half, forming two 9 1/2x4 3/4-inch rectangles.

2. Arrange half of prosciutto on 1 rectangle, leaving 1/2-inch border along 1 side.

3. Sprinkle prosciutto with half of sage, then top with half of cheese.

4. Brush plain border with egg glaze.

5. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic.

6. Repeat with remaining pastry, prosciutto, sage, cheese, and egg to form second log.

7. Refrigerate until firm, at least 3 hours and up to 2 days.

8. Position rack in center of oven and preheat to 400°F.

9. Line 2 large baking sheets with parchment paper, foil, Silpat® or some other silicone baking mat.

10. Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart.

11. Bake 1 sheet at a time until pastries are golden brown, about 16 minutes.

12. Using metal spatula, transfer pastries to racks and cool slightly. Serve warm.

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Reindeer Balls

Well this sweet morsel goes by a variety of names. The official name is Oreo Truffles. I have also see Oreo Balls, Balls of Goodness, Rudolph Noses, Reindeer Poop, Rocky Mountain Truffles as well as some that aren't fit to print. Either way, this recipe is sooooo easy and even if you aren't handy in the kitchen, you will amaze the unsuspecting and stupify the jaded with these.

Ingredients:

16 ounces of Oreo® cookies

8 ounces of cream cheese

16 ounces of good semi-sweet, white or dark chocolate

Instructions:

1. In a food processor, crush the Oreo® cookies until they are broken down into a coarse meal. If you don't have a food processor, try to use a large mixer - but be warned the filling will not be as smooth.

2. Add the cream cheese and make sure it is combined with no white spots.

3. Form mixture into 1 inch balls.

4. Refrigerate for 1 hour on a cookie sheet lined with plastic or wax paper.

5. Melt chocolate in a double boiler.

6. Using a fork or a bamboo skewer, dip entire ball into chocolate. Place on the cookie sheet with plastic wrap or wax paper underneath.

7. Refrigerate until chocolate is set.

Note: These must be stored in the refrigerator due to the cream cheese. Also, don't use the Double Stuff Oreo® cookies. And don't skimp and use cheap dipping chocolate with additives - it really affects the taste and texture.

Here are other variations and ideas:

- Drizzle additional white chocolate or some other contrasting chocolate or the balls once the chocolate shell is set.

- Add red paste food color (not liquid food color - the mixture will "seize up") to white chocolate. These are called Rudolph Noses.

- Don't dip the balls in chocolate at all. These are called Reindeer Poop, among other things.

- Make sure the balls are chunky and rough. Dust the balls with powdered sugar. These are called Rocky Mountain Truffles.

- Add a few more Oreo® cookies and a little rum, Kaluha® or brandy. Serve them to the kids. These are called Mother's Little Helpers.

- Try the various flavored Oreo® cookies such as mint, orange (sold around Halloween) etc.

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Lime Meltaways

This is another Martha Stewart recipe that I now make each Christmas. These cookies literally melt in your mouth. And the lime taste is a bit unexpected in the winter. I also place these in small petit four paper cups or baking cups since the powered sugar can get all over the place.

Ingredients:

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Grated zest of 2 limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt

Instructions:

1. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.

2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.

3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.

4. Heat oven to 350°. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.

5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes.

6. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.

7. The dough for these icebox cookies can be frozen in logs for up to two months.

Serving: Makes about 6 dozen

Photo: Martha Stewart Living, 1998.

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Basque Salad

This is a great party dish for the holidays - it is almost like a cold paella salad. It has saffron, rice, shrimp, prosciutto, salami and can handle a variety of other items. So be creative!

Ingredients:

2 bunches of green onions (scallions) – only use green part and chop into 1/4” pieces
1/4 cup olive oil
Pinch of saffron
2 cups converted white rice
4 cups chicken stock
1 tsp salt
3/4 tsp black pepper
1 medium green pepper – diced
1 medium red pepper – diced
4 oz hard sausage or salami – jullienned
8 oz prosciutto – thinly sliced and chopped
1/2 cup chopped Italian parsley
1 pound medium shrimp – raw, shelled and deveined

Instructions:

1. Heat oil in a dutch oven. Add green onions and sauté over medium heat, stirring, for 5 minutes or until wilted. Add saffron and cook for 2 minutes longer.

2. Add the rice and stir, coating grains well with oil. Season with salt and pepper, pour in chicken stock and stir. Bring to a simmer, cover, and cook over low heat for 20 minutes or until rice is just done and all liquid has been absorbed. Fluff with a fork.

3. Add raw shrimp – the heat of the rice should be enough to cook them – place cover on dutch oven and let the rice cool a bit.

4. Transfer rice to large bowl. Add remaining ingredients and toss thoroughly. Chill for at least one hour. Arrange on a large platter and serve at room temperature.

Notes: I've tried to substitute other rice such as arborio or even basmati but the salad is sticky and gummy after being refrigerated.

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Stuffed Mushrooms

Besides making Sweet Olive Bread, Roasted Vegetables and Stuffing, one of my assignments for Thanksgiving Dinner tomorrow is to make the appetizer. I usually make Stuffed Mushrooms - this is a recipe that I developed from one that I saw in Gourmet magazine about 25 years ago. I make them for every party and have made them with crab added to the stuffing as well.

INGREDIENTS:

1 large shallot
2 tbsp butter
1 lb white mushrooms, small to medium size
1/2 cup dry white wine
1/2 cup romano or parmesan cheese
1 tsp black pepper
1 cup bread crumbs
1/2 lb crab meat (optional)
1/2 cup heavy cream or milk

INSTRUCTIONS:

1. Lightly grease a 13 x 9 x 2 pan with vegetable oil or olive oil. Pre-heat oven to 400 degrees.

2. Prepare mushrooms. Remove dirt and clean. Remove caps from stems. Dice all stems and place in large bowl.

3. Select approx. 16 to 20 mushroom caps and place in pan with the tops down. Dice remaining mushroom caps - you should have about 1 cup at least of chopped caps. Add to bowl.

4. In large skillet over medium heat, add butter and diced shallot. Cook for about 2 minutes until soft.

5. Add chopped mushrooms and cover. Cook approximately 5 minutes, stirring occasionally.

6. When mushrooms have cooked down, add wine, black pepper, cheese and bread crumbs.

7. Remove from heat. Add enough cream or milk to lighten the mixture - it should be soft but not runny. When baking, the mushroom caps will add moisture to the mixture as they cook down.

8. Let stuffing cool slightly. Use a teaspoon to mound stuffing on caps in pan.

9. Bake at 400 degrees for approx. 30 minutes.

10. Serve warm or at room temperature.

Photo: by coma_high on Flicker whose process looks so much like my own!

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Roasted Tomatoes

Well, the first frost of the season has hit us here in Chicago - and it was about time! This has been one of the longer growing seasons this year. From what I've read, the standard season is 121 days but this one has been closer to 135! So, if you still have tomatoes on the vine or have brought the green ones in to ripen (my great-grandmother used to wrap them in newspaper which helps speed up the process), here's a tasty way to put them to good use.

This is another great appetizer and I seem to make it almost every weekend once tomatoes arrive in the markets around June. Sometimes I serve the tomatoes whole or mash the roasted tomatoes in a large bowl and serve with fresh bread to dip into the resulting tomato sauce. This recipe is originates in Spain and is great for a simple "salad, wine & cheese" dinner.

Ingredients:

6 medium tomatoes
Salt
Fresh Ground Pepper
Chopped Garlic
Breadcrumbs
Olive Oil

Instructions:

1. Cut off the tops (1/4 inch) of the tomatoes so the flesh is exposed. Tomatoes should be ripe to very ripe.

2. Place tomatoes in light oiled casserole dish - tomatoes should not be too tightly packed nor should they slide around.

3. Sprinkle tops with fresh pepper, salt and as much chopped garlic as desired.

4. Drizzle tomatoes with olive oil - 1/2 tsp per tomato

5. Cover each tomato with 1 tbsp of bread crumbs

6. Bake at 350 degrees for 45 minutes but don't let tops get too dark. Tomatoes should be mushy but still hold some shape.

Serving: Place in a large bowl with pieces of breach - mash tomatoes slightly and spread on bread as a "tapa" dish.

Photo: Roasted Tomatoes by stuandgravy on Flickr

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Pea Soup

Well folks, I hate to say it but summer is over - the cold weather has hit Chicago. I finally had to turn the heat on yesterday. So cold weather means long, hot, slow-cooked meals like pea soup. I would usually hold this post until right after New Year's Day. Mom always made a ham for New Year's but it was the canned, boneless, pre-formed kind and thus, no bone for pea soup. However, after a few years and probably since Grandma Austin did this, Mom started making what we called "fresh ham." It was a large pork roast that was either fresh or smoked but not long cured like Smithfield ham. It had a nice smokey pork flavor and was great for making pea soup.

This recipe is an adaptation of one by Martha Stewart and I like it because it uses unpeeled potatoes. This is the magic ingredient because it seems to soak up all the salt and eliminates that over-salted pea soup experience we've all come to know.

Ingredients:

2 large onions, chopped
4 tbsp (1/2 stick) butter
Pinch ground cloves
Salt
Pepper
1 sprig rosemary, chopped
1 cup dry white wine
1 lb ham scraps, chopped
1 ham bone
12 cups water
3 large russet potatoes, chopped into medium pieces
1 lb green split peas

Instructions:

1. Over medium heat, sauté onions and butter in a large (13 qt) dutch oven until translucent.

2. Add ham scraps and then add rosemary, cloves and salt and pepper to taste. Then deglaze with wine and cook for 1 minute.

3. Place ham bone in the middle of the dutch oven and add water. Bring to boil. Lower to a simmer and cook , covered, for 90 minutes to form a rich stock.

4. Remove ham bone and let cool. Remove any remaining ham meat, chop and add to stock.

5. Bring stock to a boil and add potatoes (with or without skins on) and peas.

6. Cook for 45 minutes until peas have formed a smooth puree.

Serving:

Serve with good bread and white or rose wine.

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Figs with Prosciutto and Goat Cheese

I often use this dish as a summer appetizer when figs start to appear in the produce and farmers markets from Northern California, usually in July or August. These little nuggets are great for a wine country picnic and can be served warm or at room temperature.

Ingredients:

12 black mission figs, ripe
1 lb. prosciutto, sliced thin
4 oz. mild white goat cheese or cream cheese*

Note: For the cheese I use a new product from the makers of Jarlsberg called SnoFrisk - it is a cream cheese that is 80% goat milk and 20% cream - this takes the bitter edge off of the goat flavor.)

Instructions:

1. Preheat broiler.

2. Remove stems from figs. Slice figs in half vertically. You should have 24 pieces.

3. Spread a small dab of cheese (1/2 tsp.) on each fig.

4. Remove prosciutto slices from wrapping. Slice each in half vertically. It is okay if slices fall apart - they can still be used.

5. Cover each fig with a long strip of prosciutto by rolling tightly.

6. Place on non-oiled broiler pan. Place in broiler - no more than 2 minutes - to crisp. You want to heat the figs so that the prosciutto releases flavor and juices.

Serving: This dish serves 4 as a generous appetizer and goes great with wine and cheese. You may also skewer the figs and place on a grill instead of broiling.

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