New Year’s Eve – Party Recipes that will Turn Heads

With 2017 coming to an end, it’s always fun to think back at the last year, but it’s way more exciting to look towards the fresh New Year just ahead!

I’ve got all my notes and mood boards ready to make this coming year one of the best yet!

To start, I wanted to share some fabulous recipes that I’ve collected for New Year’s Eve! Check them out and share your family favorites too!

Screen Shot 2017-12-29 at 1.06.55 PM

Sweet Potato Crostini

INGREDIENTS

  • 3 medium sweet potatoes, peeled
  • 1 tbsp. olive oil
  • kosher salt
  • 1 (12-oz.) wheel brie, cut into 1″ slices
  • 1/3 c. pecans, roughly chopped
  • 1/3 c. dried cranberries
  • 3 sprigs rosemary, cut into small pieces

DIRECTIONS

  1. Preheat oven to 400° and line a medium cooking sheet with parchment paper. Slice potatoes into 1/2 inch rounds, toss with olive oil and season with salt. Place on baking sheet and bake until tender, 15 to 20 minutes depending on thickness.
  2. Flip potatoes and top with brie, pecans and cranberries, and finish with a sprig of rosemary.
  3. Bake 6 to 8 more minutes more, or until brie is melty.
  4. Serve warm.

Screen Shot 2017-12-29 at 1.24.43 PMOven Fried Tortellini

INGREDIENTS

  • 1 package cheese tortellini
  • 1 c. all-purpose flour
  • 2 large eggs, beaten
  • 1 c. panko
  • 1/3 c. freshly grated Parmesan
  • 2 tbsp. butter, melted
  • 1 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • 1/2 tsp. red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. Chopped parsley, for garnish
  • marinara, for serving

DIRECTIONS

  1. Preheat oven to 375 and line a large baking sheet with parchment paper.
  2. In a large pot of boiling salted water, cook tortellini to al dente according to package instructions. Drain.
  3. In a medium bowl, mix panko with parmesan, butter, oregano, garlic powder and red pepper flakes. Season with salt and pepper.
  4. Coat tortellini with flour then dredge in egg mixture, then in panko mixture. Continue until all tortellini are coated.
  5. Bake for 25 minutes or until golden. Sprinkle with parsley and serve with warmed marinara sauce for dipping.

Screen Shot 2017-12-29 at 2.00.15 PMFrench Dip Crescent Ring

INGREDIENTS

  • 3 tbsp. butter, divided
  • 1/2 onion, thinly sliced
  • 2 sprigs thyme, divided
  • kosher salt
  • Freshly ground black pepper
  • 2 8-oz. tubes Crescent Rolls
  • 1/3 c. Grainy mustard
  • 1 lb. deli roast beef
  • 8 slices provolone
  • 2 egss, beaten with 1 tsp water for egg wash
  • 1 tbsp. chopped parsley, plus more for garnish
  • 1 tsp. garlic powder
  • 1 Garlic clove, minced
  • 1 c. beef stock
  • 1 tbsp. Worcestershire sauce

DIRECTIONS

  1. 1. Preheat oven to 375 degrees F.
  2. Melt 2 tbsp butter in a medium skillet over medium-high heat. Stir in onion and 1 thyme sprig. Cook, stirring occasionally, until the onions begin to soften and turn slightly golden. Season with salt and pepper and reduce heat to medium. Continue cooking, stirring occasionally, until the onions are soft and caramelized. Remove from heat.
  3. Line a large baking sheet with parchment paper. Unroll crescent rolls, separating each triangle. Arrange in a sunburst pattern, with pointed ends of the triangles facing outward (the base of the triangles should overlap).
  4. Spread mustard on dough. Top with provolone, roast beef, and onions creating a ring at the base of the triangles. Fold triangle tips over filling and tuck under base to secure.
  5. In a small bowl, whisk egg. Brush top of dough with egg and sprinkle with parsley and garlic powder. Bake until dough is golden and cheese has melted, 15-20 minutes.
  6. Meanwhile, make au jus. Melt remaining butter in a medium skillet over medium heat. Stir in garlic and cook until fragrant. Add beef stock, Worcestershire sauce and thyme, stripped from stem. Season with salt and pepper. Simmer for 10 minutes until reduced slightly. Pour into a small bowl and garnish with parsley.
  7. Serve ring hot with the dipping sauce.

I’ve tried all three recipes with huge success! The photos and info were sourced from Food.com, Delish.com & Bonappetite.com

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