New Year’s Eve is an evening to remember with loved ones or best friends. Midnight marks a special time when we articulate our future hopes and dreams while recalling people we have known and events we’d rather forget or foregive. We sing “Should old acquaintance be forgotten or never brought to mind….” The evening drips with the nostalgia of the past. Food and drink brighten up our spirits and call on us to capture a more prosperous future.
Many of us are list makers so New Year’s is often filled with promises and plans that will guide us in the year to come. It’s fun to make these plans and to hope for a better future but probably not healthy to brow- beat ourselves when we are unsuccessful in our efforts. My father used to say, “Better try again than to give up altogether.” This is one of those obvious truisms we learn to appreciate as we grow older.
Over the years I have learned that New Year’s traditions and customs date to ancient times. In China firecrackers were intended to scare away evil and darkness. American colonists shot their pistols in the air. Italians let their church bells ring out while Americans today enjoy bringing in the new with sirens and party horns. These traditions have been with us for ages and continue to influence a desire to achieve a better day.
Food too functions in similar ways. For example, Black Eyed peas are said to foretell good fortune in the South. I especially like the notion that eating round pastries symbolizes “coming full circle” that can lead to good fortune. Similarly, eating sweet treats like eating apples dipped in honey are said to sweeten the upcoming New Year in the Jewish tradition of Rosh Hashana. And both Indian and Pakistan traditions believe a good rice harvest will promise prosperity.
Many of these traditions have no rational connection with a particular action or outcme. But they do help us to practice good common sense. I like to believe that New Year’s Eve and all that accompanies the holiday can help guide our hopes and dreams in the year to come.
__________________________
Here’s a casual New Year’s Eve food tradition with 6 recipes. All of these dishes can be made in advance and eaten either at room temperature when you’re ready or easily reheated at a moment’s notice. And they are delicious as well, separately or together.
Casual New Year’s Eve Food Recipes
#1 Mini Crab Cakes
#2 Homemade Tomato Salsa
#3 Vietnamese Style Chicken Wings
#4 Spaghetti Bolognese
#5 Marinated London Broil With Creamy Horseradish Sauce
#6 Ginger Bread Cake with scoops of Salt & Caramel Ice Cream
INSTRUCTIONS FOR REHEATING ARE IN RED BELOW TITLE OF EACH RECIPE.
_______________________
Recipe #1
Mini Crab cakes with Garlic Aioli
( Cook 30 minutes before morning of party. Or, reheat fried crab cakes @ 350F for 10 minutes. Remove from oven, cover with aluminum foil, )
Crab Cakes with Garlic Aioli
2 (6-ounce) refrigerated cans crabmeat
1/3 cup chopped poblano peppers (2 peppers)
1 scallion, minced
1/3 cup dry bread crumbs
1/4 cup garlic aioli
2 tablespoons chopped fresh parsley
1 tablespoon freshly squeezed lemon juice
3/4 teaspoonsea salt salt
1/2 teaspoon freshly ground black pepper
1 tablespoon milk
Crab Cake Procedure
1- In a medium bowl, combine crabmeat, scallion, bread crumbs, poblano peppers, garlic aioli, parsley, lemon juice, seasoned salt and pepper. Mix well. Gradually stir in milk.
2- With moistened hands, form mini crab cakes, about 1-1/2 inch in diameter. Place on a baking sheet and refrigerate for 20 minutes.
3- Spray sheet tray with oil and preheat. Also lightly spray both sides of crab cakes.
4- Place crab cakes on sheet tray, close oven and roast at 350 F for 7 to 8 minutes, or until crab cakes are crisp on the outside and heated through. Place on paper towels.
5. Return cakes to sheet tray, covered with aluminum foil placed on top of oven heated at 200 F to maintain heat of cakes. Serve with Garlic Aioli.
Garlic Aioli
Place 1 red pepper in oven at 425 F. Close lid and grill for 4 minutes or until charred. Place in covered bowl or paper bag and let cool. Peel off skins.
3 garlic cloves, chopped
1 large egg
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
freshly ground black pepper
1/2 cup olive oil
Procedure for Aioli
1- Combine the garlic, egg, lemon juice, parsley, poblano chiles, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.
2- Transfer to a serving bowl, cover and refrigerate for a minimum of 20 minutes or for up to two days. Serve with the Crab Cakes.
_________________
Recipe #2
Homemade Tomato Salsa
Yields 5 chips and salsa per 10 people
( Remove from fridge right before serving.)
2 Large cans (28 ounces) Plum Tomatoes
2 garlic cloves, dices
juice of 2 limes
2 teaspoons Rice wine vinegar
1 well rinsed bunch of cilantro with ends trimmed
1 tablespoon olive oil
1 medium red onion, diced
Procedure
1—Pour 2 cans of tomatoes into a large bowl, and using your own well washed hands, squeeze the plums until shredded.
2— Add the garlic, cilantro, tomatoes and vinegar into a food processor and blend 2-3 times or more if you prefer smoother salsa.
3—Pour the food processor ingredients plus the red onions into a large bowl, cover and refrigerate.
4—Purchase 3 large bags unsalted taco chips
______________________
Recipe #3
Roasted Vietnamese Style Chicken Wings
Yields 3 pounds of wings for 10 quests
(After roasting wings, cover with aluminum foil for up to an hour. When ready to serve, reheat uncovered in oven at 350 F for 5 minutes.)
Ingredients
3 pounds chicken wings, split at the joint, tips removed
2 tablespoons roughly chopped garlic
1/4 cup chopped fresh ginger
1/4 cup chopped sweet Texas onions
6 tablespoons chopped scallions, whites and greens after trimming ends
1 large roasted poblanos, peeled and diced
1/2 cup roughly chopped lemongrass bottoms and tops
3 tablespoons light brown sugar, packed
1/3 cup fish sauce
3 tablespoons fresh lime juice
1 tablespoon rice wine vinegar
3 tablespoons peanut oil
Kosher salt to taste
1/2 cup dry-roasted peanuts, chopped
1/4 cup chopped fresh cilantro
Procedures
1— Rinse the split wings with tips removed under cold water and pat dry with paper towels.
2— Set aside in a large bowl while you prepare the marinade.
3— Combine the garlic, onions, ginger, scallions, poblanos, lemongrass, brown sugar, fish sauce, lime juice and peanut oil in a food processor and process until smooth.
4—Pour the marinade over the wings and place in a large resealable plastic bag. Refrigerate 2 to 6 hours
5—Preheat your oven to 400 F.
6—Remove the wings from the marinade; place them in a large casseole or hotel pan sprayed with oil. Place in the oven.
7—Season the wings with 1 teaspoon salt and cook, turning every few minutes and basting with the marinade for the first 18 or so minutes.
8—Continue to grill the wings until cooked through, 8 to 10 more minutes. ( Total of 30 minutes)
9)—Place the wings on a serving platter and garnish with the peanuts and cilantro.
_______________________
Recipe #4
Spaghetti Bolognese
Serves 10 guests
(To serve in the afternoon or evening boil 2 boxes of dry semolina pasta al dente. Place the pasta in a plastic bag and refrigerate with 2 tablespoons olive oil and mix. Reheat sauce at medium to a simmer for 10-15 minutes mixing so as not to burn. Serve within 1-2 hours.)
Ingredients
1 tablespoon olive oil
4 ounces bacon or pancetta, diced
1 1/2 cups chopped yellow onions
1 cup finely diced carrots
1/2 cup finely diced celery
1 tablespoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 bay leaves
2 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon marjarom
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/2 pound ground beef – 80%
1 pound pork sausage, removed from their casings
2 tablespoons tomato paste
1 cup red wine
2 cans (28 ounce ea) plum tomatoes and juice (San Marzano)
2 tablespoons tomato paste
1 cup chicken stock
1/4 cup heavy cream
2 tablespoons unsalted butter
3 tablespoons chopped fresh Italian parsley
2 pounds spaghetti
1 cup freshly grated Parmesan
Directions
1- In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes.
2- Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, marjarom, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes.
3- Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, until half of the liquid is evaporated, about 2 minutes.
4- Add the tomatoes and their juices, the tomato paste, chicken broth, and bring to a boil. Reduce the heat to high and then medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours.
5- Next add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
6- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander and place in a plastic bag with 1-2 capfuls of olive oil.
____________________________
RECIPE #5
Marinated London Broil With Creamy Horseradish Sauce
( Marinate 3 pounds top round, top sirloin or Flank, all priced fairly closely- 3-4 hours, and remove to roast until medium- rare. Cover with aluminum foil for 1- 2 hours. Slice when ready to serve with sauce on the side.
Preparing Marinade for Beef
3 Pounds beef
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon freshly ground black pepper
¾ teaspoon salt
¼ teaspoon garlic powder
1 cup Extra Virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon rice wine vinegar
2 tablespoons light soy
Procedure
1—Mix all ingredients together and transfer to a large ziplock bag. seal and press bag gently to combine ingredients. Poke the beef with a sharp knife —in a few places on both sides. Place beef in bag and seal. Turn several times to coat meat. Refrigerate, turning a few times, for at least 3 hours and up to overnight.
2— Preheat broiler to high and arrange rack 6 inches from heat source. Remove meat from marinade and pat dry; discard marinade. Broil on a broiling pan for 7 minutes. Turn meat over and broil 5 to 7 minutes longer.
3—To check for doneness, test with the tip of a sharp knife. If juices run red, broil 1 or 2 minutes longer, until an instant-read thermometer reads 140°F (for medium-rare). Let steak rest on a cutting surface for 10 minutes. Working against the grain, cut into thin slices with a sharp knife. Serve with horseradish sauce on side.
Creamy Horseradish Sauce
• 1/4 cup prepared horseradish• 1/2 cup sour cream
• 1 tablespoon Dijon mustard
• 1 shake of Worcestershire sauce
• 1 tablespoon cider vinegar
• salt & freshly ground black pepper
• 1 teaspoon finely chopped fresh chives
Combine all ingredients, mix and refrigerate.
Recipe #6
Gingerbread Cake with Caramel Salt Gelato Ice Cream
Cake Pan 9” Square
(Leave the cake on the counter covered until ready to be
served. Scoop the Gelato on the side of each small
dessert plate when ready to serve.)
Ingredients
1/2 cup white sugar
1/2 cup butter
1 egg
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
Procedure
1- Preheat oven to 350 degrees F. Grease and flour a 9
inch square pan.
2- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
3- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the
prepared pan.
4- Bake 1 hour in the preheated oven, until a tooth pick inserted in the center comes out clean. Allow to cool in pan before serving with Gelato.
Contact Chef Alan at [email protected]. For more information please send your questions and comments to his website at: www.zoxkitchen.com. Alan looks forward to hearing from you.