Hosting a New Year’s Eve party? Take my advice, and make your appetizers well in advance. This way, you won’t be trapped in the kitchen while your guests are wearing lamp shades sipping champagne in another room. Here are links to my favorite make-ahead dips, spreads, and canapes!
Kale Pesto. This garlicky, lemony, pesto is delicious on…everything. Serve it with crackers at your next cocktail party, or as a gorgeous topping for grilled chicken or baked salmon. Or, do what I did yesterday, and stir it into steaming strands of angel hair pasta. Yum, yum, yum. The easy recipe:
Easy-Peazy Cheese Crackers. These two-ingredient crackers are crisp, delicious, and elegant. I wouldn’t hesitate to serve them at a swanky cocktail gathering. They make terrific after-school snacks, too. In fact, your kids will probably leap at the chance to help you make them. Ready for some fun? Here’s the simple recipe:
Onion and Asiago Rounds. These two-bite cocktail appetizers are crisp, creamy, and screamingly-delicious. They are also a snap to make. Here’s my step-by-step recipe:
Chicken and Lemon Polpettine. These old-world Italian meatballs (which we should never confuse with American meatballs) are flavored with Parmesan cheese, fragrant herbs, and a big burst of lemon. Poke ’em with a cocktail pick, and you’ll have a swoon-worthy appetizer for New Year’s Eve! The recipe:
Cecina — pronounced “chay-CHEE-na” — is a Tuscan flatbread composed entirely of garbanzo bean flour, water, and seasonings. It’s absolutely delicious. It’s naturally gluten-free. And it’s so easy to make you can wear a blindfold. My step-by-step recipe:
Chive Pesto. Yesterday, I took some freshly-snipped chives, and processed them together with garlic, almonds, Parmesan cheese and a little olive oil. The result? Well, let’s just say that after one bite, my eyes rolled to the back of my head. After two bites, I knew I’d have to share the recipe with you:
Pailletes. Need a cocktail appetizer that you can make in advance and then freeze? I can highly recommend Pailletes. Everybody loves these puff pastry cheese straws. They are perfectly-crisp, beautifully-seasoned, and light as a feather. They are also a cinch to make:
Zucchini Fritters. What’s the difference between a good zucchini fritter and great one? Well, first the crust. It should be delightfully crunchy. Then the interior should be firm but smooth, and loaded with good zucchini flavor, plus other tastes such as fresh lemon and chive. And finally, when you bite into the fritter, you should hear a choir of angels sing. Such exquisiteness is easily produced. Here’s proof:
Potato Croquettes. These are crunchy on the outside, and smooth and creamy on the inside. I make them this way:
Bacon-Wrapped Grissini. Whenever I retrieve a batch of Bacon-wrapped Grissini from the oven, Lily the Beagle appears at the kitchen door. And who can blame her? These cocktail-appetizers are smokey, sweet, and tender-crisp. To try them is to love them. Fortunately they are no trouble to make:
Did you find something delicious to serve in the links above? Perhaps you can let me know by leaving a comment. You can also let me know what — if anything — you are doing to ring in the New Year!
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Kattrinka says
Mmmmmmmmmmmmmmmmmmm……..headed off to the store, then the kitchen!
Catharine R. says
Thank God you posted this! I’ve invited some friends for New Year’s Eve, and didn’t know what to make. Now I do!
Vicki says
Everything looks delicious, but the Bacon-wrapped Grissini, the Onion and Asiago Rounds and the Zucchini Fritters are all-time favorites!
tracy says
Now I must confess to freezing the extra mashed potatoes. I see logging in my immediate future!! Thanks
Erin Brady says
It all looks so good! Happy new year Kevin!
Christine says
Bacon wrapped Grissini is my choice! Thank you
John says
These all look delicious and will round out my buffet, which usually includes my chicken liver pate. (The pate is also made a day ahead). Happy New Year!
Adriana Fernandez says
Thank you, Kevin!!! Have a Wonderful New Year!! Hugs!!!
Nancy says
Oh, my goodness! These look sinfully delicious. But, you know what would make them easier? An invite to your New Year’s Eve party! And, I would try my best to be elegant while wearing the lamp shade 😉 Happy New Year’s! Looking forward to reading your posts and trying your wonderful recipes.
Debbie says
Kevin, you are the best! Happy New Years, thanks for all you do!
sue chiafullo says
Happy New Year Kevin! These are just fabulous!
Enid Albat says
Not PLANNING a New Year’s Eve get together, but … these will work anytime and all look delicious. Thanks.
frederique jennette says
Thank you for some fabulous recipes; I’ve already made several of them, delicious!!!!
Pam R says
Yum!
Susie says
And how do we pronounce ‘paillettes”? ‘PIE-YET”?
Suzyford says
Thanks Kevin for all the good ideas! Going to have a small, casual gathering of close friends for a pitluck and visiting!
Lisa Wenner says
May Dionysus and any other gods and goddesses of the party on Wayne kind bless you in the New Year.
Thanks- Just what I needed
Ana says
Thank you for everything throughout the year. You have made so many situations/dinners/get-togethers better with your information. I have learned so much. I also struggle with some of the pronunciations and would rather not sound like an idiot when describing such beautiful food.
gloria says
I am swooning just reading the recipes-That is a problem- I can taste food by reading about it! However it does not stop there- I will try many of these for the next party and smile smugly while they are scarfed down! Happy New Year!
Kay Hirai says
Hi Kevin,
I’m so glad that I discovered your website and great recipes you offer. A friend directed me to it.
I love your recipes so much, I posted two of them on my blog site. Go and take a look at which ones I posted as My favorite items for the holidays.
Susan Overberger says
Fabulous appetizers! Everyone raved. Do you have a cookbook. I find I really like all your recipes and print them out like crazy. If you don’t have a cookbook, you should. Thanks for sharing all you do. And a Happy New Year!!
Lee McCann says
A very Happy New Year to you both. I wish you both a year filled with inspiration and good health.
I did not celebrate ( I did in my heart) but have found a party for next year with so many great
appetizers. How could I go wrong ? Will practice all your appetizers on my friends in the hope that I can perfect some for a party, even if it is not my party.
Will be time to plant here in NC before I know it. Very best regards, Lee
Kathy says
Hi Kevin,
I love your newsletter and have been following for a couple of years now but haven’t ever written to you. I truly enjoy your gardening tips (need all the help I can get! 🙂 and have tried several of your recipes which are so yummy.
I am trying the zucchini fritters next but wanted to share with you a recipe my aunt thought up for left over squash that is very similar. She makes squash pancakes, much the same as potato pancakes but oh so yummy. She cuts up a couple of med sized zucchini and dices them into small pieces.
Mix about 2 cups of flour, 1 egg, and enough milk to make your batter about the consistency of pancake batter, add the zuc pieces and stir together. My family also likes a bit of onion added to the batter but you can add whatever seasonings you prefer.
Heat a pan with small amount of oil and fry them until golden brown on each side. We make these as a side dish instead of potatoes for dinner, but I personally can eat them as the main course. Enjoy!
I’m headed to the co-op to find some seeds to try out the winter sowing that you recommended!
Happy New Year Kevin! Thank you for your inspiration!
Kathy