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New Years Recipes ~ NH Recipes

 

 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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