Since
the Christmas season is winding down, it is time for New Year’s.
Whether you are invited to a New Year’s Eve party or a dinner on New
Year’s Day, here are some great recipes that you can try.
New Years Eve Drink Recipes
Adult Hot Chocolate
Recipe
Ingredients:
4 ounces Bittersweet Chocolate Chips
1 cup half-and-half
1 tablespoon amaretto
1 teaspoon pure vanilla extract
1/2 cup whipped cream
Unsweetened Cocoa, for garnish
Directions:
1.
In a
small saucepan, combine the chocolate chips and half-and-half over
low heat and bring to a simmer, whisking constantly. Simmer for 1
minute or until the mixture thickens slightly.
2.
Remove from the heat; whisk in the liqueur and vanilla. Pour into
four 1/2-cup demitasse or coffee cups. Top each serving with whipped
cream and dust with cocoa. Serve immediately.
Champagne Peach Punch Recipe
Ingredients:
3 (11.5 ounce) cans peach nectar
1 (6 ounce) can frozen orange juice concentrate
1/4 cup lemon juice
1/2 cup peach brandy
1/4 cup grenadine syrup
1 (32 fluid ounce) bottle carbonated water
3 (750 milliliter) bottles champagne
Directions:
1.
Chill all ingredients. In a large punch bowl combine peach nectar,
concentrated orange juice, lemon juice, brandy and grenadine. Mix
well and pour in the carbonated water and champagne.
Appetizers
Stuffed Brie Recipe
Ingredients:
3 tablespoons butter
1 onion, chopped
2 cups fresh sliced mushrooms
1/2 cup dates, pitted and chopped
1 (8 ounce) wheel Brie cheese
Directions:
1.
In a
medium skillet over medium heat, melt butter and caramelize onions
and mushrooms; add dates and warm mixture for about 2 minutes.
2.
Slice the Brie wheel in half down the center so that there is a top
and a bottom; fill with the onion mixture. Replace the top of the
Brie.
3.
Microwave Brie for 1 to 3 minutes or until bubbly; serve
Crab Cakes Recipe
Ingredients:
1/3 cup cream cheese, softened
1/4 cup crabmeat - drained, flaked and cartilage removed
2 tablespoons chopped green onions
1 (2.1 ounce) package mini phyllo tart shells
1/3 cup whole berry cranberry sauce
Directions:
1.
In a
small bowl, combine the cream cheese, crab and onions until blended.
Place the tart shells on an ungreased baking sheet. Drop 1
tablespoon of crab mixture into each shell. Top each with 1 teaspoon
cranberry sauce. Bake at 375 degrees F for 12-15 minutes or until
heated through.
Bacon Cheese Spread Recipe
Ingredients:
1 (1 pound) loaf unsliced round Italian bread
2 cups shredded Monterey Jack cheese
1 cup shredded Parmesan cheese
1 cup mayonnaise*
1/4 cup chopped onion
5 bacon strips, cooked and crumbled
1 garlic clove, minced
Directions:
1.
Cut
top fourth off loaf of bread; carefully hollow out bottom, leaving a
1-in. shell. Cube removed bread and set aside. Combine the remaining
ingredients; spoon into bread bowl. Replace top. Place on an
ungreased baking sheet. Bake at 350 degrees F for 1 hour or until
heated through. Serve with reserved bread cubes.
Ham and Swiss Dip Recipe
Ingredients:
2 cups shredded Swiss cheese
1 1/2 cups finely chopped ham
1/2 cup sliced green onions
2 tablespoons all-purpose flour
1/2 cup reduced-fat mayonnaise
2 tablespoons spicy brown mustard
1 1/2 teaspoons caraway seeds, slightly crushed
56 KEEBLER® TOWN HOUSE® FLIPSIDES® Original Crackers or KEEBLER®
TOWN HOUSE® FLIPSIDES® Cheddar Crackers
Directions:
1.
In
medium bowl stir together cheese, ham, green onions and flour. Add
mayonnaise, mustard and caraway seeds. Mix until combined. Spread in
9-inch pie plate.
2.
Bake, uncovered, at 350 degrees F about 25 minutes or until heated
through and bubbly around edges.
3.
Serve warm with KEEBLER® TOWN HOUSE® FLIPSIDES® Original Crackers.
Entrees
Stuffed Leg of Lamb Recipe
Ingredients:
1 (5 pound) boneless leg of lamb
salt and black pepper to taste
1 (10 ounce) bag fresh spinach leaves
6 ounces goat cheese, or more if needed
2 teaspoons pine nuts
kitchen twine
1 cup all-purpose flour
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon dried thyme
1 teaspoon fennel seeds
1 tablespoon sesame oil
Directions:
1.
Remove plastic netting or twine from around the leg of lamb, if any,
and open up the roast on a cutting board. Place the boned side of
the roast up. With a sharp paring knife, cut away any excess fatty
areas. Use a sharp knife to cut 1/2-inch deep slits in the meat
about 2 inches apart, to help the meat lie flat. Cover the meat with
a sturdy piece of plastic wrap or a cut-apart food storage bag, and
pound the meat with a mallet or the edge of a small plate until the
roast is about 3/4 inch thick everywhere, and 10 to 14 inches
square.
2.
Preheat an oven to 400 degrees F (200 degrees C).
3.
Sprinkle the upper side of the meat with salt and pepper, and then
spread spinach leaves over the top of the roast to within 1/2 inch
of the edges. Break up the goat cheese and sprinkle it evenly over
the spinach, then sprinkle the pine nuts over the cheese.
4.
Roll
the roast up into a tight cylinder, and tie the roast together with
kitchen twine at 2 inch intervals. It's okay if a little stuffing
protrudes from the sides of the roast.
5.
In a
flat dish, mix together the flour, 1 tablespoon of salt, 1
tablespoon of pepper, the thyme, and the fennel seeds, and press the
tied roast firmly into the flour mixture to coat all sides.
6.
Heat
the sesame oil in a heavy oven-proof or cast-iron skillet over
medium-high heat until the oil shimmers, and sear all sides of the
roast, including the ends, to a golden brown color. Lay the roast
into the skillet, place into the preheated oven, and roast to your
desired degree of doneness, or an internal temperature of 145
degrees F (65 degrees C) for medium, about 40 minutes. Remove from
the oven, cover with a doubled sheet of aluminum foil, and allow to
rest in a warm area 10 to 15 minutes before slicing.
Black Eyed Peas Recipe
Ingredients
1 pound dry black-eyed peas
2 cups chopped cooked ham
salt and pepper to taste
1 pinch garlic powder
2 onions, diced
1 (14.5 ounce) can whole tomatoes
Directions:
1.
Place black-eyed peas in 8 quart pot. Add enough water to fill pot
3/4 full. Stir in ham and diced onions, and season with salt,
pepper, and garlic powder. Place tomatoes in a blender or food
processor, and blend until the tomatoes are liquefied. Add tomatoes
to pot. Bring all ingredients to boil. Cover the pot, and simmer on
low heat for 2 1/2 to 3 hours, or until the peas are tender.
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