We know that a lot of you are getting ready for those NYE parties and would like to help you out with some tips!
Many parties on NYE seem to have one thing in common: Hors D'ouvres! We would like to share some of our favorite NYE appetizers with you. Enjoy!
Crispy Bruschetta with Fresh Tomato, Goat Cheese and Mint
12 1/2 thick slices of Italian or French Bread
3 TBS Olive Oil
1 large clove garlic, halved
6 medium sized tomatoes, seeded and chopped
1 TSP lemon juice
3 TBS fresh mint, chopped
4 Oz. Soft Fresh Goat Cheese
Preheat oven to 325°F. Arrange bread slices on baking sheet. Brush olive oil over both sides of bread. Bake bread until golden, about 6 minutes per side. Remove toasts from oven. Rub cut sides of garlic over toasts.
Combine seeded plum tomatoes and fresh lemon juice in medium bowl. Season with generous amount of salt and pepper. Toss tomatoes to combine. (Toasts and tomatoes can be prepared 1 hour ahead. Cover separately and keep at room temperature.)
Preheat oven to 350°F. Spread goat cheese over toasts; arrange on baking sheet. Mound tomatoes on toasts, dividing equally. Bake until heated through, about 8 minutes. Transfer bruschetta to platter. Sprinkle with mint.
Yields 6 servings
For a healthier version of the recipe, you can leave off the goat cheese. It will still be delicious!!
For those of you who want more of a cooking challenge this new years eve , check out the recipe below:
Peppery Beef Kebabs with Braised Pearl Onions
- 60 small white pearl onions (1 pound)
- 1 tablespoon unsalted butter
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon finely chopped fresh rosemary
- 1 tablespoon minced garlic
- 2 teaspoons kosher salt
- 1‚ pound (1/2-inch-thick) boneless sirloin steaks, trimmed of excess fat
- 20 (4-inch-long) rosemary branches, stripped of all but 1 1/2 inches of top leaves and bottoms cut diagonally to a point
- 40 (6-inch) bamboo skewers, soaked in water 1 hour
Blanch onions in a large pot of boiling water 1 minute and drain, then cool under cold running water. Trim root ends and peel. Cook onions in butter in a 10-inch heavy skillet over moderate heat, stirring, 3 minutes (onions will not brown). Add salt and regular-grind pepper to taste and enough water to just cover onions and boil, partially covered, stirring occasionally, until onions are tender but not falling apart, about 15 minutes. Transfer onions to a bowl with a slotted spoon and if necessary boil juices until reduced to about 1/4 cup. Toss onions with juices.
Combine coarsely ground pepper, chopped rosemary, garlic, and salt, then rub into both sides of steak. Cut meat into 3/4-inch cubes.
Put 1 onion, then 1 steak cube (thread through unpeppered sides) on each rosemary branch or skewer to make 60 kebabs.
Preheat broiler.
Arrange some of kebabs in a row, a peppered side facing up, along 1 long side of oiled rack of a broiler pan so that leaf ends of rosemary branches and blunt ends of skewers point toward middle of pan. Cover exposed skewer or branch ends with a sheet of foil (don’t cover beef or onions). Arrange another row of kebabs over foil, covering exposed ends in same manner. Continue adding rows of kebabs and layers of foil until pan is full, making sure exposed ends of last row of branches or skewers are covered with foil. (To broil kebabs in batches, keep remaining kebabs on a tray, covered with plastic wrap and chilled.)
Broil kebabs 2 inches from heat until beef is seared on 1 side but still medium-rare, 2 to 3 minutes. Serve immediately.
Yields 60 servings
