Each New Year's Eve, countless numbers of individuals anxiously anticipate the arrival of a new year. If you're hosting a New Year's Eve party, you'll want a variety of quick appetizers to serve while you're waiting for the clock to strike midnight. Below, you'll find a variety of some appetizer ideas for New Year's celebrations, including a wonderful punch that both children and adults can enjoy.
RECIPES
Thai-Spiced Scallops
Serves 8
Ingredients:
- 1 pound fresh or frozen sea scallops
- 2/3 cup bottled sweet-and-sour sauce
- 2 tablespoons finely chopped fresh basil
- 1 teaspoon Thai seasoning or five-spice powder
- 1/2 teaspoon minced garlic
Directions:
- Thaw the scallops, if they are frozen. Meanwhile, for the dipping sauce, combine the sweet-and-sour sauce, basil, Thai seasoning or five-spice powder, and garlic in a small bowl. Transfer about 1/4 cup of the sauce to another bowl to use for basting. Reserve the remaining sauce until ready to serve.
- Rinse the scallops; pat them dry with paper towels. Halve any large scallops, ifnecessary. Thread the scallops on four 8- to 10-inch skewers. Grill kabobs on the rack of stovetop grill pan (or on an outdoor grill directly over medium heat) for 5 to 8 minutes or until the scallops are opaque. While cooking, turn and brush the scallops once or twice with the basting sauce. Serve the cooked scallops with the reserved sauce.
Polenta Pizzas
Serves 12
Ingredients:
- 1 16-ounce tube of refrigerated cooked polenta or herb polenta
- 3 tablespoons pizza sauce
- 2 tablespoons homemade or commercially prepared pesto
- Pine nuts, chopped walnuts or pecans or slivered almonds
- Grated or crumbled cheeses, such as mozzarella, queso fresco, feta, Parmesan, Asiago, Monterey Jack or blue cheese
- Sliced olives
- Fresh basil or cilantro (optional)
Directions:
- Preheat oven to 350 degrees Fahrenheit. Line a 15-by-10-by-1-inch baking pan with aluminum foil; lightly grease the pan with a nonstick cooking spray. Set the pan aside. Cut the polenta into 3/8-inch-thick slices using a long, thin, sharp knife. Place the polenta slices in the prepared pan.
- Spread half of the polenta slices with about 1 1/2 teaspoons of the pizza sauce;spread the remaining slices with about 1 teaspoon of pesto. Sprinkle with the desired cheese, nuts, and olives. Bake 8 to 10 minutes or until the toppings are heated through. Let stand 1 minute before removing from the pan. Garnish each pizza with a little basil or cilantro, if desired.
Nonalcoholic Glacier Punch
Makes 14 four-ounce servings
Ingredients:
- 1 23-ounce bottle sparkling water with raspberry or blackberry flavor, chilled
- 1 750-mL bottle sparkling white grape juice or sparkling apple cider, chilled
- 1 10-ounce bottle sparkling water with citrus or tropical fruit flavor, chilled
- 1 recipe Ice Brittle (recipe follows)
Directions:
- Combine the raspberry- or blackberry-flavor sparkling water, sparkling grape juice or cider, and citrus- or tropical-flavor sparkling water in a punch bowl. Top with chunks of Ice Brittle.
- Serve each glass of punch with a piece of Ice Brittle.
*Ice Brittle: Pour 1 cup of water into a 15-by-10-by1-inch baking pan or a 13-by-9-by-2-inch baking pan. Sprinkle surface of water evenly with about 1/2 cup of edible flowers, such as marigolds, calendulas, violas, pansies, or dianthus. Sprinkle the surface of the water evenly with 1 cup of fresh raspberries or other fresh fruit. Freeze for 3 hours or overnight. To unmold, allow the pan to stand at room temperature for 5 to 10 minutes or until the ice can be removed. Remove the ice from the pan, breaking it into chunks. Place the chuncks in the punch bowl or glasses just before serving.
Raspberry Danish
Serves 12
Ingredients:
- 1/2 of a 17 1/4-ounce package (1 sheet) frozen puff pastry, thawed
- 1/3 cup seedless raspberry preserves
- Chopped pistachio nuts
Directions:
- On a lightly floured surface, unfold the thawed puff pastry sheet. If necessary, use a rolling pin to flatten and smooth the pastry.
- Cut the pastry into 12 equal strips. Coil each strip, wrapping loosely, into a circle or spiral. Moisten the outside end of each strip with a little water and secure it to the pastry to prevent pastry from uncoiling during baking. Place pastries on an ungreased baking sheet.
- Bake in a 400 degrees Fahrenheit oven about 15 minutes or until golden. Cool on a wire rack. To serve, in a small saucepan, heat preserves until melted, stirring often; drizzle over baked pastries. Let the preserves cool slightly. Top with whipped topping. Sprinkle pastries with chopped nuts. Serve warm.
Michael Vyskocil - Michael Vyskocil has been a feature writer for Recipes on Suite101.com since 2006. He currently serves as the Topic Editor for Recipes.
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