Green Peppercorn Marinated Feta
Credit: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen
New Year's Eve calls for celebratory food, and we've got your menu covered from breakfast to dessert. Start off the day with a rye and crème fraîche strata with smoked salmon, before moving on to snacks like hogs in a blanket and sriracha-and-wasabi deviled eggs. For dinner, our herb-roasted king salmon with pinot noir sauce makes an impressive centerpiece. Read on for those recipes, and more New Year's Eve dishes we love.
Rye and Crème Fraîche Strata with Smoked Salmon
Rye and Creme Fraiche Strata with Smoked Salmon
Credit: John Kernick
In this playful riff on a bagel with cream cheese and lox, Food & Wine's Justin Chapple makes a custardy rye bread pudding with capers, then tops it with smoked salmon and red onion.
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Orange-Anise Croquembouche with White Chocolate
Orange-Anise Croquembouche with White Chocolate
Credit: Christopher Testani
Don't be put off by the nearly 8 hours it takes to complete this grand croquembouche — it's only one hour of active cooking time for show-stopping results!
Bacon-and-Butter Sandwiches
Bacon-and-Butter Sandwiches
Credit: © Marcus Nilsson
Pastry genius Dominique Ansel gives the beloved English "bacon butty" a French accent by subbing slender baguette for the standard white toast.
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Herb-Roasted King Salmon with Pinot Noir Sauce
Herb-Roasted King Salmon with Pinot Noir Sauce Recipe
Credit: Justin Walker
Originally served at Seattle's Hotel Sorrento by chef David Pisegna (and published in The Best of Food & Wine collection from 1988), this throwback salmon dish stands the test of time. We simplified the original recipe, but didn't change a thing about the velvety, wine-blushed beurre blanc; keep it warm and serve it immediately for the best results.
Sriracha-and-Wasabi Deviled Eggs
Sriracha-and-Wasabi Deviled Eggs
Credit: PHOTO © CON POULOS
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
Hogs in a Blanket
Credit: © Chris Court
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.
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Steak-and-Shrimp Hot Pot
Steak and Shrimp Hot Pot Broth Recipe
Credit: Justin Walker
Cooking tender rib eye, fresh mushrooms, and sweet shrimp tableside makes for an interactive holiday meal. The broth, already seasoned and spiced with fresh aromatics, oils, and sauces, deepens in flavor as you cook vegetables; meats; and, eventually, noodles throughout the night. Keep the broth at a simmer to safely cook each ingredient.
Four-Layer Caviar Dip
Four Layer Caviar Dip Recipe
Credit: Justin Walker
Layers of creamy egg salad; crisp red onion; herbed cream cheese; and salty, briney caviar come together in a beautiful molded dip that serves up an entire caviar platter in one dish.
Rosemary-Pepper Beef Rib Roast with Porcini Jus
Rosemary-Pepper Beef Rib Roast with Porcini Jus
If you want to prep some of this recipe from Floyd Cardoz in advance, you can make the porcini jus a day beforehand and refrigerate it overnight. When it comes time to serve, reheat it gently.
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Cheese Croustades
Cheese Croustades Recipe
Credit: Justin Walker
A dollop of sweet-tart cranberry relish hides at the center of the goat cheese and ricotta mousse for a burst of flavor. Garnish with fresh, oniony chives or tart lemon zest for some color and brightness.
Hazelnut-and-Chocolate Meringue Cake
Hazelnut-and-chocolate meringue cake
Credit: © Stephanie Foley
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.
New Year's Day Black-Eyed Peas
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.
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Moody Tongue's Chocolate Cake
Moody Tongue's Chocolate Cake
Credit: Con Poulos
This recipe is all about planning, as it's worth every single second. The cake is an epic assemblage of rich chocolate cake, tangy espresso cheesecake, nutty German chocolate filling, and buttercream, all enrobed in dark chocolate ganache.
Chocolate Pretzel
Crinkle Cookies
Chocolate Pretzel Crinkle Cookies
Credit: Greg DuPree
By substituting the flour with Glutino pretzels, this version of the holiday staple is not only gluten-free but also perfectly salty-sweet with a chewy center.
Cardamom Baked French Toast
Cardamom Baked French Toast Recipe
Credit: Photo by Antonis Achilleos / Food Styling by Rishon Hanners
This is a twist on baked French toast, inspired by Swedish cardamom-infused buns called kardemummabullar. First, spread slices of tender, eggy challah with a sugary cardamom butter, then toast them until light gold. Next, the spiced toasts get soaked in a peppercorn-spiked custard that enhances the cardamom flavor even more before it's topped with melted butter and Swedish pearl sugar, and then baked.
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Spiced Sweet-and-Sour Ribs
Spiced Sweet and Sour Ribs
Credit: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen
Rubbed with toasted ground spices then lacquered with a sweet and tangy glaze of maple syrup and a duo of vinegars, these meaty ribs have a deep flavor and an irresistibly crackly crust. To work ahead, you can roast the ribs the day before, then glaze and broil them just before serving. Trimming the meat from one end of each rib lets the meat pull away during cooking, creating handles that make for mess-free nibbling.
Farro Mafaldine with Black Truffle Butter and Mushrooms
Farro Mafaldine with Black Truffle Butter and Mushrooms
Credit: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen
"The best way to cook with truffles is as simply as possible," says chef Karen Akunowicz, of the Northern Italian restaurant Fox & the Knife in Boston. Bold in scent and flavor, black winter truffles require very little coaxing to lend their heady punch to a dish, though Akunowicz does recommend using a bit of gentle heat, which helps develop and release their deepest flavor, as in this elegant-yet-hearty dish, which pairs creamy butter, nutty farro pasta, and a fortifying mix of wild mushrooms with just enough truffle to elevate each forkful.
Brussels Sprouts Baba Ghanoush
Brussels Sprouts Baba Ghanoush
Credit: Greg DuPree
Michael Solomonov's brussels sprouts-packed riff on baba ghanoush gets topped with roasted hazelnuts, chopped parsley, and a drizzle of olive oil.
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Green Peppercorn-Marinated Feta
Green Peppercorn Marinated Feta
Credit: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen
Marinating cubed feta is a low-effort move with big-flavor results. Pair it with crackers and fruit to anchor your cheese board. Feta's slightly airy texture makes it perfect for soaking up bold flavors, such as these briny, piquant peppercorns. For the best results, look for feta in brine, and drain off the brine before marinating. Save the feta brine to marinate chicken or pork chops.
Banana Leaf-Wrapped Lamb Shank Tamales with Morita Chile Salsa
Banana Leaf Wrapped Lamb Shank Tamales with Morita Chile Salsa
Credit: DYLAN + JENI
These smoky braised-lamb tamales from event producer Paola Briseño González get a pop of freshness from bright cilantro-onion relish. Banana-leaf wrappers perfume the masa as they steam and yield tamales with a dense, custard-like texture. The rich, slow-cooked flavor of lamb shanks is the perfect partner for the intense smokiness of morita chiles; substitute chipotles in a pinch.
Chile Crisp-Glazed Bacon Bites
Chile Crisp Glazed Bacon Bites
Credit: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen
For this snack, meaty bites of slow-roasted slab bacon are tossed with a homemade chile crisp that's studded with freshly toasted chunks of dried chiles, fresh ginger, and garlic. Native to Mexico, slender and spicy dried Japones chiles lend their heat to this quick and easy version of the popular Chinese condiment. For an even easier version, try this with your favorite store-bought version of chile crisp.
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Inverno Arancione
Inverno Arancione
Credit: Photo by Victor Protasio / Prop Styling by Christine Keely
"Spiced mulled cocktails are what I crave when I want to relax in the colder months," says Amy Brandwein of Centrolina in Washington, D.C. "Red wine is usually the base, but Centrolina Wine Director Alissa Diaz developed this cocktail using Pinot Grigio to focus on citrus and ginger—it almost plays off the flavors of a classic panettone, which is a winter specialty in Italian culture."
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Source: https://www.foodandwine.com/holidays-events/new-years-eve/10-new-years-eve-dinner-ideas
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