New Year's Eve Recipes for a Crowd
Avocado Toasts with Oaxacan Sesame Sauce
Food writer and stylist Karen Gillingham makes this spicy, fragrant sauce inspired by a version she discovered at a hole-in-the-wall café in Mexico. She likes spooning it over toasts topped with mashed avocado, but it’s also great with eggs and grilled fish.
Ginger Turkey Meatballs
Chef Akasha Richmond uses only six ingredients to make her Indian-style meatballs, including sambar masala, the aromatic Indian spice mix.
Lemongrass Shrimp on Toast
For his elegant hors d’oeuvres, Zang Toi marinates shrimp in a spicy coconut-milk mixture, then serves them on toast squares moistened with a little crème fraîche.
Smoked Trout Dip with Sweet Onion Vinaigrette
This outstanding version of the Midwestern classic smoked fish dip gets extra flavor from the sweet onion vinaigrette that’s drizzled on top.
Milk Chocolate-Dipped Hazelnut Sandies
These crisp, buttery cookies from Sarah Hart are a riff on classic hazelnut sandies; the cookies are doctored with crunchy cocoa nibs and then dipped in luscious milk chocolate.
White Anchovy Toasts with Parsnip Butter
Boston chef Matt Jennings spreads creamy, rich parsnip butter on crunchy toasts, then tops them with tangy anchovies for an excellent hors d’oeuvre.
Sriracha-and-Wasabi Deviled Eggs
Joanne Chang’s mother used to make hard-boiled eggs for dinner: She would add them to the beef or chicken she was braising in soy. This is Joanne’s riff on those eggs, made spicy with hot sauce and wasabi.
Hogs in a Blanket
This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, with sweet mustard chutney as a condiment.
Prosciutto-Wrapped Shrimp with Bourbon Barbecue Sauce
Chef Lauren Kiino created this recipe after thinking about retro dishes like angels on horseback (bacon-wrapped oysters). "Prosciutto is more delicate than bacon, but it gets a nice crispness," she says. "And the barbecue sauce helps the prosciutto stick to the shrimp."
Italian Fontina Fonduta
“I made this in what I think is the fourth fondue pot I’ve owned,” says Linda Meyers. To make her fonduta, the Italian version of fondue, she uses pungent Fontina instead of the Gruyère often found in Swiss recipes. For a splurge, she recommends shaving on white truffles just before serving.
“Nothing is better for big-party entertaining than putting toppings on bread,” says Tamar Adler. She and her brother, John Adler, slice and toast bread rounds, then top them with whatever ingredients inspire them, like this chicken-liver pâté. John makes it by pureeing sautéed livers with onions, anchovies and Marsala, then blending them with crème fraîche until smooth and creamy.
Arancini means “little oranges,” referring to the golden color of these fried rice balls and to their usual round shape. A popular Italian snack, arancini are often filled with meat, cheese or vegetables, but these are filled with fresh ricotta and a hint of Parmigiano-Reggiano.
This refreshing vodka cocktail, from chef Rachel Klein’s friend Julie Weinberg, gets its incredible floral flavor from essential oil. Even a drop or two is powerful.
Shredded Caesar Salad on Toasts
This classic Caesar salad is chopped very finely to become a fun topping for toasts.
Rosemary-Pepper Beef Rib Roast with Porcini Jus
“When entertaining at home, I’m always hard-pressed for stove space,” says Floyd Cardoz. To save room, he sears the meat in a preheated pan in the oven. The method also helps the meat cook more quickly.
Creamed Oysters and Leeks On Toast
You can purchase shucked oysters from your local fish market. The oysters should be plump and fresh-smelling.
Crispy Potato-and-Sauerkraut Cakes with Smoked Trout
Chef Jonathon Sawyer amps up potato latkes with tangy sauerkraut, fresh dill and caraway.
Smoky Glazed Ham with Red Pepper Jelly
The glaze for this holiday ham is just right: sweet and sticky with a hint of warming heat from chiles and ginger.
Parker House Rolls Topped with Cheddar and Old Bay
These are the ultimate Parker House rolls: fluffy and buttery with an irresistible topping of melted cheddar and spicy Old Bay seasoning.
Brazilian Rich Chocolate Truffles
These chewy, sprinkles-coated balls (called brigadeiros in Portuguese) are more like chocolate caramels than French-style truffles.
This decadent pear-and-caramel trifle can be made a day ahead and it serves a crowd. It’s perfect for a party.
Hazelnut-and-Chocolate Meringue Cake
This extraordinary dessert, made with crisp chocolate-hazelnut meringue and whipped cream, is simple to make. But pastry chef Daniel Jasso has nicknamed it “the beast,” because slicing it can be tricky—the meringue tends to crumble. The solution: Freeze the cake, cut it with a serrated knife and let it return to room temperature before serving.
“We created this dish as an homage to Jay-Z. He inspires us,” says Mario Carbone about the rapper and cofounder of the Roc-A-Fella record label. “The original dish was named for John D. Rockefeller. He was money back then, and to us, Jay-Z is money in New York City now.” Carbone tops the oysters with a tangy vinegar-shallot mignonette, plus a Champagne-infused foam and frozen Champagne grapes.
Allen Katz, mixologist at the Shanty and a partner in New York Distilling, uses his own Dorothy Parker gin to make this fruity punch.
New Year's Day Black-Eyed Peas
Ryan Hardy serves these hearty peas with garlic-rubbed toasts and garnishes them with generous amounts of freshly grated Parmigiano-Reggiano.