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New Years Eve party food by Daisy Jones

New Years Eve Party Food

Appetizers, along with cocktails, are one of the most popular food options for a New Years Eve party. You should plan on providing at least five different appetizers for your party to ensure your guests will get to taste a wide variety of items. A mixture of sweet and savoury appeitzers is best. Try choosing appetizers that are not messy to eat, especially when your guests are likely to be dressed elegantly.

We have listed some appetizer recipes that are sure to go down a treat with your guests and can be prepared in advance, so you can also enjoy yourself on New Years Eve.

Cheese & Olive Bruschetta

1/2 cup mayonnaise (or salad dressing)
1 cup mozzarella cheese, grated
2 medium tomatoes, seeded,finely chopped
1/4 cup black olives, chopped
1/4 cup parmesan cheese (preferably freshly grated)
1 teaspoon oregano
1/4 teaspoon basil
1 teaspoon black pepper
1 baguette, fresh, about 2 1/2" round and 27" long
1/3 cup butter, softened

Mix the first 8 ingredients (this can be done the day ahead and refrigerated). Cut the baguette into 1" slices. Butter one side. Arrange on a cookie sheet, buttered side up. Divide the mixture among the slices and spread. Bake in 350F oven for about 15 minutes and the cheese has melted.

Tortilla Pinwheels

1/4 Cup Cream Cheese, softened
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Salsa
1/4 Cup chopped green onion tops
1/2 Teaspoon chili powder
4 Flour Tortillas, 6-inch

In a small bowl, stir together the cream cheese and cheddar cheese with a fork until the cheeser is incorporated. Stir in the salsa, green onion, and chili powder. Spread the mixture evenly on the tortillas. Roll up and chill. Slice into rounds.

Deviled Eggs With Crabmeat

6 hard cooked eggs, peeled
3 1/3 tbsp. mayonnaise or salad dressing
1 1/3 tbsp. finely chopped celery
2 tsp. (dijon) mustard
1 tsp. oregano
1 tsp. onion powder
few drops Worcestershire sauce
salt and pepper to taste
1 can (6 oz) salad crab meat, drained

Cut eggs in half lengthwise. Remove yolks. With fork, mash yolks; add mayonnaise, celery, mustard, parsley, oregano, onion powder, Worcestershire sauce, salt and pepper.
Add crab meat, mix well. Refill whites with yolk mixture and garnish as desired.
Serve immediately or store covered in refrigerator. Use within 3 days.

Chocolate Truffles

1/2 cup whipping cream
1/4 cup Irish cream liqueur
2 tablespoons coffee liqueur
1-1/2 teaspoons instant-coffee crystals
1 12-ounce package semisweet chocolate pieces
1/4 cup butter
Sifted cocoa powder

In a bowl, combine whipping cream, Irish cream liqueur and coffee liqueur. Stir in the instant-coffee crystals; set aside. In a heavy saucepan, melt chocolate and butter over low heat. Remove from heat; gradually stir in cream mixture until blended.
Transfer to a bowl; cover tightly and chill in refrigerator about 2 hours or until completely cool and smooth, stirring occasionally. Mixture will be slightly sticky.
Shape tablespoons of candy into balls. Roll each in cocoa powder. Place on a waxed-paper-lined baking sheet. Chill until firm. Store tightly covered in the refrigerator for up to 2 weeks. If you like, roll in additional cocoa powder before serving.

Cream Puffs

2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set. Preheat oven to 425F. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Sesame Chicken

24 chicken tenders
1 cup sesame seeds
4 tbsp. dijon mustard
2 tsp. onion powder
2 cups mayo
1 cup honey

Grease baking sheet. Preheat oven to 450.
Combine dijon mustard, onion powder, mayo and honey. Dip chicken tenders into this mixture and then into sesame seeds. Place chicken tenders on baking sheet and bake for 20-25 minutes.

Marinated Mushrooms

1 lb. fresh mushrooms
1 tsp. chives
1 cup red wine vinegar
1/2 cup olive oil
1 tsp. tarragon
pinch of salt
1/2 cup water
1 tsp. garlic powder

Clean and dry mushrooms. Mix all ingredients together. Let marinate in refrigerator for 8-12 hours and serve.

For more recipes have a look at our site.

Daisy Jones is an editor for Womansindex.com the magazine for smart and savvy women.
For more recipes go to WomansIndex.com

Article Source: http://www.earticlesonline.com/Article/New-Years-Eve-party-food/253979

Carat question?

I need to figure out whats bigger: 1/6, 3/8, 1/4, 1/5 or 1/8 ct.
Also, will the cut make a stone look bigger IE: rounds, baguettes or Princess Cut.
Thanks.

3/8 is the biggest of those carat weights. There is no cut meant to make the jewel look larger, just to enhance either it's color, make it sparkle more, etc. Each cut has a different number of slices. Rounds usually have the most slices and angles to them, and princess cuts the least.