Last-minute tips for a New Year’s spread
JONELLE WEAVER
Whether you’re having an impromptu casual New Year’s Eve celebration or you need one more item for your party spread, a beautiful array of easy appetizers will fill the bill.
From-market-to-table appetizers have become so available that cooking for a cocktail party seems frankly unnecessary.
What else might you need? A signature cocktail that you love or bottles of sparkling wine or Champagne. Don’t forget the cocktail napkins.
Take advantage of this growing number of specialty items available today to serve on their own or use them as a starting point for building your own appetizer bar.
For more substantial offerings, check out the delightful and well-reviewed frozen appetizers available at Trader Joe’s. This can help you save a lot of time.
Following are a few ideas to get you going. Don’t forget: This is a time for celebrating and not stressing out in the kitchen.
No-time appetizers
Look for glazed or chili-spiced nuts, and serve them with cocktails, Marcona almonds, roasted pumpkin seeds or roasted edamame (shelled or in shell) and sprinkled with kosher salt.
Dips like hummus, yogurt-cucumber, blue cheese or eggplant are a quick addition to a platter of raw vegetables.
Onion or other flavored crackers are a good base for topping with smoked salmon and cream cheese dip, caramelized onions or Kalamata olives and feta cheese.
Use mini toasts and top with different pestos, tapenades and vegetable spreads.
In small glass bowls, put together a colorful variety of different olives from around the world, including storebought stuffed olives filled with blue cheese, garlic or roasted peppers.
Slight assembly required
Antipasto platter: Suggested items available at Italian delis include roasted peppers, small balls of mozzarella, mushrooms, olives and artichoke hearts. Try to find them already marinated or marinate with a basic vinaigrette. Include sliced salami or mortadella on the platter. Arrange ingredients on platter in long rows and serve with flat bread, focaccia or breadsticks.
Belgian endive spears: Fill with smoked salmon and creme fraiche, sour cream and salsa or a mixture of blue cheese and cream cheese and topped with bay shrimp.
Smoked salmon (gravlax): Thinly slice the fish and surround with pumpernickel toasts and honey Dijon mustard, or serve on a platter with capers, lemon wedges and buttered thin toasts.
Fig compote: Toasted baguette slices are topped with a slice of Brie cheese, a thin slice of prosciutto and a dollop of fig compote.
Fresh figs: Quarter and top with softened sweet Gorgonzola cheese and drizzle with balsamic syrup.
Tuna pesto: Puree 1 can tuna packed in oil with a tablespoon each of olive oil, sun-dried tomato pesto, capers, balsamic syrup and fresh herbs, serve on crackers or on cucumber slices.
Cheese spread: Blend together ricotta cheese with eggplant spread and sun-dried tomato pesto; serve with crackers.
Smoked whitefish: Puree 1 pound peeled and boned smoked whitefish with cup each sour cream, mayo and lemon juice. Add a dash of cayenne pepper and garnish with parsley. Serve with crackers or baguette slices.
Mixed nuts: Roast 1 pound of mixed nuts about 10 minutes in a 350-degree oven. In a large bowl, combine chopped fresh rosemary, fresh thyme leaves, cayenne pepper, dark brown sugar, sea salt and 1 tablespoon unsalted butter; toss nuts in spice mixture, making sure that butter has melted. Transfer to a bowl and serve immediately.
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