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Let the celebration begin!
If you're having guests for a New Year's Eve bash, here's a great
meal to put together, and you can set it up buffet style.
This is not your typical three-course meal, but, rather, an entree with
several side dishes and appetizers to allow for easy self service for
your guests. They'll toast their hostess for a job well done.
Have a safe and happy new year!
----
Robyn
***************
Lighting
& Music: For your evening party, a night or two beforehand,
turn on all the lights and look over the setting. If you can,
reposition lamps to help define conversation areas.
Candlelight always adds to the ambience and flatters anyone seen in its
glow. But, be sure to use supplementary electric lights, or the
room may be too dark. It's best to use good-quality drip-free
candles such as beeswax. Avoid scented candles, which can detract
from your guests' appreciation of the food and wine.
Any music you select should serve to enhance the mood subtly. Your
personal tastes will certainly play a part in the music you choose, but
do bear in mind guests' inclinations as well. Always keep music
low enough that it doesn't compete with normal conversational levels.
***************
(All
recipes can be easily doubled for a large crowd) Entree Stuffed
Cabbage Rolls These
can be made in an electric roaster if you have one, then removed from
roaster in the warm pan to the table. If you don't have a
roaster, simply bake them in a large baking dish, side-by-side, and
remove entire pan from the oven to the table to allow guests to serve
themselves.
**Tip - You can make this the day before and keep refrigerated, then
reheat in your oven or roasting pan the day of the party.
Cabbage leaves will separate much easier if you first remove the core
from the head of the cabbage, and then let the cabbage stand in cold
water for about 10 minutes.
1
head green cabbage
2 teaspoons salt
1 package beef-flavored Rice-a-Roni
1 pound ground round
5 eggs
3 tablespoons lemon juice
1/2 cup dry white wine (chablis or chardonnay)
1/2 cup water
1 bay leaf
2 teaspoons cornstarch
salt
white pepper Remove
and discard any damaged leaves from cabbage. Put the whole
head of cabbage in a large saucepan.
Add 2 teaspoons salt and enough water to cover cabbage. Simmer 15
minutes or until tender. Drain cabbage, but reserve 1 cup of the
broth.
Let stand until cool enough to handle, about 20 minutes. Prepare
the rice mix, following package directions. Let the rice cool
slightly when done.
Stir in ground beef, 2 of the eggs and 1 tablespoon of the lemon juice,
mixing thoroughly.
Preheat the oven or roasting pan to 375 degrees. Place the
cabbage, stem-end down, on a flat surface and gently pull 12-14 leaves
away from center, one at a time, being careful not to tear them.
(this should be fairly easy since you already cut the stem out of the
bottom. If not, then take a sharp knife, and cut out the firm
heart of the inner leaves from the stem).
Shape approximately 1/2 cup of meat at a time into balls, and place each
in the center of cabbage leaves.
Using 1 or 2 leaves per cabbage roll, fold the leaves up and over meat
to enclose, rolling as you go.
Place cabbage, stem-end down, in the center of a cheesecloth (for easier
handling). Bring the edges of the cloth together above cabbage and
tie tightly.
Place in a large deep baking dish, or in your roaster.
Add white wine, 1/2 cup water, bay leaf and parsley. Cover baking
dish with aluminum foil, or put lid on your roaster pan.
Bake at 375 degrees for about 1 hour and 20 minutes.
Baste about every 30 minutes or so.
Remove cheesecloth with cabbage rolls from the pan.
Pour juices into a 2 cup measure. Discard the bay leaf.
Add enough of the reserved cabbage broth to measure 1-1/2 cups.
Pour into a small saucepan and bring to a boil.
Beat the remaining 3 eggs, the remaining 2 tablespoons of lemon juice
and cornstarch in a medium-sized bowl. Pour in boiling hot
liquid, beating constantly, until thoroughly combined. Return to
saucepan and cook over low heat, about 5 minutes, stirring constantly,
until thickened. (Do not overcook, or the eggs may curdle)
Remove from heat. Add a little salt and pepper to taste.
To serve, unwrap the cabbage, place the rolls back into the baking dish
or roaster to help stay warm, pour some of the sauce over top.
Pour remaining sauce into a gravy boat to allow your guests to serve
themselves if they wish.
Makes about 8 servings, but recipe can easily be doubled for more
guests. If you make a double batch, then be sure to use two pieces
of cheesecloth, grouping about 8 rolls per cloth.
To
Go With's
Shrimp
with Oregano & Garlic On a Skewer 72
large shrimp
6 tablespoons dried oregano
2 tablespoons minced garlic OR 1 teaspoon garlic powder
2 cups olive oil
2/3 cup sherry vinegar
salt and pepper to taste
lemon wedges on the side Shell
and de-vein the shrimp and set aside.
Warm the oregano and garlic in a small saucepan over medium heat with
about 4 tablespoons of the olive oil for about 2 minutes to remove the
bite.
Remove from the heat and stir in the vinegar and the remaining oil.
Season with salt and pepper.
Let cool, then pour over the shrimp and marinate for up to 2 hours in the
refrigerator.
Preheat broiler. Meanwhile, soak small wooden skewers in cold
water for about 20 minutes for easier threading.
Remove shrimp from the marinade and thread 3 shrimp on each
skewer. Broil on a tray in the oven, about 2 minutes on each side,
until pink. (This is really excellent done on a grill, if you feel
like standing in the cold weather for a few minutes!)
Serve on a platter with lemon wedges on the side.
Serves about 12 people.
Hot
Buffalo Wings 2-3
lbs. Chicken Wings
Tabasco Sauce Rinse
wings under cold water, then place in a single layer on a baking sheet
or in a large baking dish.
Bake at 350 degrees for about 1 hour.
After 1 hour, remove from oven, shake the tabasco over the wings.
Place in oven again, and bake for an additional 10-15 minutes.
Serve in a large bowl with plenty of napkins on the side!
Jalapeno
& Bacon Potatoes
1 pound
small red potatoes, scrubbed
8-10 slices bacon
1 cup shredded jalapeno Monterey Jack cheese
Pierce
each potato in several places with a fork.
Arrange in a circle on a plate in microwave oven.
Microwave, uncovered, on high for about 8 minutes, rotating once, or
until potatoes are tender when pierced. Allow to cool for a few
minutes.
Slice potatoes about 1/4 inch thick. Arrange slices in a single
layer on 2 flat 10-inch microwave-safe plates and set aside.
Put 4 or 5 paper towels together to make thick layer, place on a plate,
and then place bacon on the layers of towels. Cover with another
paper towel. Microwave on high setting for 4-6 minutes, or until
bacon is browned.
Let cool for a few minutes, then coarsely crush.
Place a rounded teaspoonful of the cheese on each potato slice.
Sprinkle with bacon. Microwave, uncovered, a plateful at a time,
on high setting for 2 to 2-1/2 minutes or until cheese is melted and
bubbling.
Makes 3 to 3-1/2 dozen appetizers.
Tomato
Slices with Basil-Honey Vinaigrette
This
is absolutely a cinch to make, and adds color to your table, not to
mention great taste!
For the
vinaigrette dressing:
3-4
tablespoons balsamic vinegar
3 tablespoons honey
1 teaspoon salt
3/4 cup olive oil
1/2 cup tightly packed chopped fresh basil OR 2 tablespoons dried
basil
2 to 2-1/2 lbs. tomatoes To
make the vinaigrette, in a small bowl, whisk together the vinegar, honey
and salt. Add the olive oil and basil and whisk to blend well.
Taste and adjust the seasonings as you wish.
Slice the tomatoes straight across into several slices and arrange on a
platter. Drizzle the vinaigrette over the tomatoes and serve.
Macedonian
Fruit Bowl
3
apples, peeled, cored and diced
3 pears, peeled, cored and diced (you can use canned, but make sure
they're well drained and let sit on a paper towel for a few minutes)
3 bananas, sliced
2 cups strawberries, stems removed and sliced in half
2 or 3 oranges, peeled and sectioned OR you can use canned mandarin
oranges, drained
2 cups orange juice
1 cup fresh lemon juice
1/4 cup orange-flavored liqueur
sugar In
a large glass bowl, combine the fruits, orange and lemon juices, orange
liqueur and sugar to taste. Toss gently to mix well.
Cover bowl and refrigerate for at least 4 hours, but no more than 8
hours. Serve chilled.
Serve
these two dips with plenty of fresh veggies on a platter.... such as
broccoli flowerettes, cauliflower, carrots, mushrooms, green pepper
strips, cherry tomatoes, radishes, etc.
Dill
Dip 2/3
cup mayonnaise
2/3 cup sour cream
2 tablespoons chopped fresh parsley OR 2 teaspoons dried parsley
2-1/2 teaspoons dried dill weed
2-1/2 teaspoons finely chopped onion Mix
mayonnaise and sour cream. Stir in parsley, dill, and onion until
well blended. Cover and refrigerate for at least 4 hours, or until
next day.
Makes about 1-1/2 cups.
Horseradish
Dip
2 cups plain
yogurt
1/4 cup minced green onions (including tops)
1/4 teaspoon dry mustard
1/4 teaspoon ground cumin
1-2 tablespoons prepared horseradish (taste it as you add it to the dip!)
Stir together the yogurt, onions, dry mustard, ground cumin and
horseradish.
Cover and refrigerate for at least 1 hour or up to 2 days.
Makes about 2-1/2 cups. **Serve
big crusty rolls in a large basket lined with a cloth napkin and butter
on the side.
**Serve a cheese tray with different types of cheeses cut into
bite-sized chunks. Make sure you have plenty of Dijon mustard on
hand for dipping, and don't forget to keep toothpicks nearby to spear
them with. **Serve
a few different types of crackers arranged on a plate to go with all
appetizers. (Wheatsworth is among my favorites!)
Set up a dry
bar for easy self-service. You can arrange it on an end table or
two, or a special table that you've incorporated. Provide assorted
glasses, napkins, a bucket of ice with tongs, a pitcher of water and the
wines, spirits, mixers, cream and juices that you know from experience
your guests will enjoy. Wines may include French Chablis,
Sauvignon Blanc, Chardonnay, Pinot Noirs, or Mateus Rose.
For sweeter wines, try any of the Riunite brand wines. For harder
liquor, include Vodka, Rum, Scotch or Brandy, and don't forget
things like Creme da Cacao, Kahlua, Triple Sec or Grenadine.
For the midnight toast, Martini & Rossi Asti Spumante is a favorite!
If
There's Room For Dessert.... Chocolate
Pound Cake
1-1/2
cups flour
1/2 cup sifted unsweetened cocoa
1/4 teaspoon salt
2 oz. bittersweet chocolate
2 sticks butter, at room temperature
2 cups light brown sugar, packed
3 eggs
1 teaspoon vanilla extract
1 cup sour cream Preheat
oven to 350 degrees.
Spray a loaf pan.
Sift the flour, cocoa and salt together.
Set aside.
Place the chocolate in the top of a double boiler and melt over
simmering (not boiling) water.
In a large bowl, beat the butter and brown sugar together until
fluffy. Beat in the eggs, one at a time. Add the
vanilla and the melted chocolate and mix well. Fold a third of the
dry ingredients, then half the sour cream into the chocolate
mixture. Repeat, ending with the dry ingredients. Pour the
batter into the prepared loaf pan.
Bake until a toothpick inserted in the center of the cake comes out
clean, about 1 hour. If the cake is browning too quickly, cover it
loosely with aluminum foil.
Let the cake cool in the pan for 10 minutes, then turn out onto a rack
to cool completely.
Slice and serve.
**Garnish with Cool Whip, if desired.
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