Ideas for New Years Eve - two couples
I'm having a very small New Year's Eve party - just my husband, myself, my best friend, and her husband.
Oh, and my three kids (vintage 2001, 2003, 2005) and her two kids (2001 and 2005). We're planning to feed the kids early and get them to bed, slumber party style.
So that leaves the four adults to enjoy each other's company and some fine food and champagne. Rather than serving a regular meal, I was thinking about doing a few appetizers/small plates. Any ideas?
Anything with smoked salmon works well with champagne. You could do minature pizzas with smoked salmon. (little puckettes)
Also anything with caviar....maybe blinis or little potatoes.
You could also do tapas. There are lots of recipes for fun, little Spanish tastes. And it would be fun to have those with a cava.
I just posted a recipe on my food blog that's a bit Hawaiian, a bit sushi, and a bit French. It's a crostini with ahi tuna and wasabi creme fraiche. If any of your guests like sushi, then this would be a fun light appetizer. It's pretty simple too.
Here's photos: http://singleguychef.blogspot.com/200...
Here's the recipe:
Ahi Poke Crostini with Wasabi Creme Fraiche
6 oz. ahi tuna (sushi grade), finely diced
1 T sesame oil
1 T soy sauce
1 t Hawaiian Alaea sea salt (or other coarse sea salt
)juice from one lime
For wasabi creme fraiche:
3 T creme fraiche
1 t wasabi powder
2 t hot water
6 thinly sliced bread (cut each slice into four squares)
2 T unsalted butter
1 stalk of green onion for garnish (julienned)
Start by preparing the creme fraiche. In a medium bowl, mix wasabi powder with hot water to create a smooth wasabi mixture (add more water if needed). Then whisk in creme fraiche. Refrigerate for at least 15 minutes to let the wasabi flavor set into the creme fraiche. (You can use more wasabi if you want it extra spicy, but remember that not all your guests may be used to the punch from wasabi. A teaspoon is enough to give a subtle wasabi kick to the creme fraiche.)
In another bowl, combine diced ahi tuna with sesame oil, soy sauce, sea salt and lime juice. Refrigerate.
Place your bread squares on a baking sheet lined with wax paper. Lightly butter the pieces and then bake in oven at 400 degrees until they’re toasted.
To assemble your crostini, place a tiny spoonful of your poke on the toast square. Then place a dollop of wasabi creme fraiche on top. Garnish with a thinly julienned piece of green onion. Keep refrigerated until ready to serve.
Makes 24 bite-size squares.
Serve with chilled sake.
TIP: When shopping for your ahi tuna, it’s important to get the freshest tuna that’s sushi grade. Go to a fish market you trust. The piece of ahi shouldn’t smell fishy and it should not fatty and oily, not dried out.
STRIP THE CROSTINI: If you want to try something different, you can make this poke and lay it on an endive leaf. Endives make a nice holder for the poke and it’s less work than making the toast squares. (But you’ll lose the crunch from the crostini.) Another idea is to place the poke on nori sheets cut into bite-sized square.
GET AN UPGRADE: While this is already a classy appetizer, you can make it an even more special New Year’s Eve dish by topping it with a bit of caviar instead of the green onion. If you use caviar, reduce the sodium in this recipe by eliminating the sea salt.
Goat cheese and mushroom tart is nice - just use frozen puff pastry, and you can have it all ready (sort of important when kids are involved).
Some of my favorite appetizers/small plates to serve with Champagne:
A simple platter of smoked salmon, drizzled with a generous portion of capers and chopped onion, a little olive oil and lemon juice. Dark cocktail bread.
Bleu cheese, walnut, and pear cristini. Very easy.
Homemade or store bought good, thick pepper potato chips topped with caviar, chives and craime freche.
A healthy crab salad with just crabmeat, corn, diced red pepper and onion, lime juice, salt and pepper. Pita chips on the side. Guacamole is a nice accompaniment too.
For red wine and something a little heartier, I like to do cold tenderloin slices with crusty french bread and horsey sauce.