EVERYONE KNOWS NEW YEARS EVE IS amateur night. People who go out only once a year crowd into restaurants and bars to celebrate. This year, stay off the loads and count down to midnight while you prepare for your new tradition- a glittery, glam New Year's Day party.
Welcome friends with a Red Rooster-the toasting beverage of the day. Steer them toward the awesome Hot Roast Beef Party Sandwiches, our Fruity Salad With Sugared Almonds and Sweet-Hot Vinaigrette, and a comfy seat to catch glimpses of the bowl games on your big screen. Near party's end. forget the diet plans, and indulge in DressedUp Cheesecake Bars. Cheers to this stylish party and a great year to come.
Red Roosters
MAKES 9 CUPS; PREP: 5 MIN.
Make up several pitchers of this not-too-sweet beverage, cover them, and put in the fridge before the party starts. Or try our freezeahead Slushy Red Roosters, and ask a guest to tend the blender.
4 cups cranberry juice cocktail
3 cups orange juice
2 cups vodka
Garnishes: fresh cranberries, lemon slices
1. Stir together first 3 ingrethents in a large pitcher. Serve over ice. Garnish, if desired.
Slushy Red Roosters: Substitute 1 (12-oz.) can frozen orange juice concentrate, thawed, for 3 cups orange juice. Stir together cranberry juice cocktail, orange juice concentrate, vodka, and 4 ½ cups water. Place 1 (1-gal.) zip-top plastic freezer bag inside another lgal. zip-top plastic freezer bag. Pour about 4 cups cranberry mixture into inside bag. Seal both bags. Repeat procedure with remaining cranberry mixture. (Double bagging is a precaution to avoid spills.) Freeze bags 24 hours. Remove bags from freezer; let stand 5 minutes. Process cranberry mixture, 1 bag at a time, in a blender or food processor until desired consistency. Pour into glasses. Serve immediately. Makes 3 qt. Prep: 10 min., Freeze: 24 hr., Stand: 5 min.
-JUDI BURNS, MONROEVILLE, ALABAMA
Fruity Salad With Sugared Almonds and Sweet-Hot Vinaigrette
MAKES 12 SERVINGS; PREP: 15 MIN.
Salads can get messy-looking when you're serving buffet style. So make the salad on two platters: one to put out when guests arrive, and a second (covered with plastic wrap and kept in the fridge) to bring out later.
1 head Bibb lettuce, torn
2 (5-oz.) packages gourmet mixed salad greens, thoroughly washed*
1 fresh peeled and cored pineapple, cut into ½-inch cubes (about 3 cups)
4 kiwifruit, peeled and sliced
2 (11-oz.) cans mandarin oranges, drained and chilled
1 cup green or red seedless grapes, cut in half
Sugared Almonds
Sweet-Hot Vinaigrette
1. Toss Bibb lettuce and salad greens together in a large bowl. Place lettuce mixture on 2 large serving platters. Top with pineapple, kiwifruit, mandarin oranges, and grape halves. Sprinkle with Sugared Almonds, and serve with Sweet-Hot Vinaigrette.
*10 cups loosely packed, torn salad greens may be substituted.
Sugared Almonds:
MAKES 1 CUP; PREP: 5 MIN., COOK: 8 MIN., COOL: 20 MIN.
These are so good, you might have to make an extra batch for snacking.
1 cup slivered almonds
½ cup sugar
Wax paper
1. Stir together almonds and sugar in a large 3 ½-qt. saucepan over medium heat, and cook, stirring constantly, 8 minutes or until golden and fragrant. (Sugar will clump initially; continue stirring until melted and golden.) Spread mixture in an even layer on lightly greased wax paper on a baking sheet, and let cool 20 minutes. Break into pieces, and store in an airtight container up to 1 week.
Sweet-Hot Vinaigrette:
MAKES 1 CUP; PREP: 5 MIN., CHILL: 30 MIN.
Whisk the dressing right before serving. Or prep in a container with a lid, make sure it seals tightly, and shake to remix.
½ cup vegetable oil
½ cup balsamic vinegar
¼ cup sugar
½ tsp. salt
½ tsp. pepper
½ tsp. hot sauce
1. Whisk together all ingrethents. Cover and chill 30 minutes. Store in an airtight container in refrigerator for up to 3 days.
-ANDREA DUCHARME, LAFAYETTE, LOUISIANA
Warm Turnip Green Dip
MAKES 4 CUPS; PREP: 15 MIN., COOK: 20 MIN., BROIL: 5 MIN.
To make the dish spicier, offer guests several brands of hot sauce on the side.
5 bacon slices, chopped
½ medium-size sweet onion, chopped
2 garlic cloves, chopped
¼ cup dry white wine
1 (16-oz.) package frozen chopped turnip greens, thawed
12 oz. cream cheese, cut into pieces
1 (8-oz.) container sour cream
½ tsp. dried crushed red pepper
¼ tsp. salt
¾ cup freshly grated Parmesan cheese
Garnish: dried crushed red pepper
Assorted crackers, flatbread, and gourmet wafers
1. Preheat oven to broil. Cook bacon in a Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven.
2. Sauté onion and garlic in hot drippings 3 to 4 minutes. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in turnip greens, next 4 ingrethents, and ½ cup Parmesan cheese. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1 ½-qt. baking dish. (Make certain that you use a broilersafe baking dish.) Sprinkle with remaining ¼ cup Parmesan cheese.
3. Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle with bacon. Garnish, if desired. Serve with assorted crackers, flatbread, and wafers.
Note: To make ahead, prepare recipe as directed through Step 2. Cover and chill 8 hours. Bake, covered with aluminum foil, at 350° for 30 minutes. Uncover and bake 30 minutes. Sprinkle with bacon. Serve with assorted crackers and chips.
Warm Spinach-Artichoke Dip: Substitute 2 (10-oz.) packages frozen spinach, thawed and drained, and 1 (14-oz.) can quartered artichoke hearts, drained and coarsely chopped, for turnip greens. Proceed with recipe as directed.
Dixie Caviar Cups
MAKES 15 APPETIZER SERVINGS; PREP: 15 MIN., CHILL: 24 HR.
Here's to good luck for the year! For a more casual presentation, place black-eyed pea mixture in a bowl, garnish with sour cream, and serve with scoop-style tortilla chips.
1 (15.8-oz.) can black-eyed peas, rinsed and drained
1 cup frozen whole kernel corn
1 medium-size plum tomato, seeded and finely chopped
½ medium-size green bell pepper, finely chopped
½ small sweet onion, finely chopped
2 green onions, sliced
1 jalapeño pepper, seeded and minced*
1 garlic clove, minced
½ cup Italian dressing
2 Tbsp. chopped fresh cilantro
30 Belgian endive leaves (about 3 bunches)
½ cup sour cream
1. Combine first 9 ingredients in a large ziptop plastic freezer bag. Seal bag, and chill 24 hours; drain.
2. Spoon mixture into a bowl; stir in cilantro. Spoon about 1 rounded Tbsp. mixture into each endive leaf. Dollop with sour cream. -INSPIRED BY CAMILLE WARLICK,
MERIGOLD, MISSISSIPPI
*2 ¼ tsp. finely chopped pickled jalapeño peppers may be substituted.
Note: For testing purposes only, we used Bush's Blackeye Peas.
*WINNING RECIPE
Hot Roast Beef Party Sandwiches
MAKES 12 TO 16 SERVINGS; PREP: 20 MIN., COOK: 6 MIN., BAKE: 30 MIN.
Get ahead of holiday parties. Plan to stash a few batches of these casual, three-bite sandwiches in y our freezer.
½ cup finely chopped walnuts
2 (9-25-oz.) packages dinner rolls
2/3 cup peach preserves
½ cup mustard-mayonnaise blend
¾ lb. thinly sliced deli roast beef, chopped
½ lb. thinly sliced Havarti cheese
Salt and pepper (optional)
1. Preheat oven to 325°.
2. Heat walnuts in a small nonstick skillet over medium-low heat, stirring often, 5 to 6 minutes or until lightly toasted and fragrant.
3. Remove rolls from packages. (Do not separate rolls.) Cut rolls in half horizontally, creating 1 top and 1 bottom per package. Spread preserves on cut sides of top of rolls; sprinkle with walnuts. Spread mustardmayonnaise blend on cut sides of bottom of rolls; top with roast beef and cheese. Sprinkle with salt and pepper, if desired. Cover with top halves of rolls, preserves sides down, and wrap in aluminum foil.
4. Bake at 325° for 30 minutes or until cheese is melted. Slice into individual sandwiches. Serve immediately.
Note: To make ahead, prepare recipe as directed through Step 3, and freeze up to 1 month. Thaw overnight in refrigerator, and bake as directed in Step 4. For testing purposes only, we used Rainbo Dinner Time Rolls, Hellmann's Dijonnaise Creamy Dijon Mustard, and Boar's Head Londonport Roast Beef.
Peel-and-Eat Shrimp With Dipping Sauces
MAKES 12 SERVINGS; PREP: 10 MIN., COOK: 5 MIN., STAND: 20 MIN.
Set up a serving area for the shrimp and sauces on your kitchen island or breakfast table, and let everyone help themselves. To shortcut prep, ask your seafood monger to steam shrimp for you.
¼ cup Old Bay seasoning
3 lb. unpeeled, large raw shrimp (26/30 count)
Garnishes: lemon slices and wedges, fresh parsley sprigs
Tangy Garlic Tartar Sauce
Smoky Rémoulade Sauce
Spicy Cocktail Sauce
1. Combine 9 cups water and Old Bay seasoning in a Dutch oven. Bring to a boil; add shrimp. Cover, remove from heat, and let stand 15 to 20 minutes orjust until shrimp turn pink. Drain well; garnish, if desired. Serve immediately with sauces.
Chilled Peel-and-Eat Shrimp With Dipping Sauces: Prepare recipe as directed. Place cooked shrimp in a glass bowl. Cover and chill 2 to 24 hours. Serve with sauces. Prep: 10 min., Cook: 5 min., Chill: 2 hr.
Tangy Garlic Tartar Sauce:
MAKES ABOUT 2 ¼ CUPS; PREP: 10 MIN. CHILL: 2 HR.
2 cups mayonnaise*
1(3-5-oz.) jar capers, drained
3 garlic cloves, pressed
¼ cup Dijon mustard
1. Combine all ingrethents in a blender; process until smooth, stopping once to scrape down sides. Cover and chill 2 hours before serving. Store in an airtight container in refrigerator up to 3 days.
*Light mayonnaise may be substituted.
Smoky Rémoulade Sauce:
MAKES ABOUT 2 CUPS; PREP: 10 MIN., CHILL: 2 HR.
2 cups mayonnaise
¼ cup Creole mustard
2 large garlic cloves, pressed
2 Tbsp. chopped fresh parsley
1 Tbsp. fresh lemon juice
2 ¼ tsp. smoked paprika*
¾ tsp. ground red pepper
1. Whisk together all ingrethents until blended. Cover and chill 2 hours before serving. Store in an airtight container in refrigerator up to 3 days.
* Regular paprika may be substituted.
Spicy Cocktail Sauce:
MAKES ABOUT 2 CUPS; PREP: 10 MIN., CHILL: 30 MIN.
¾ cup bottled chili sauce
½ cup ketchup
6 Tbsp. horseradish
2 Tbsp. plus 2 tsp. fresh lemon juice
2 ¼ tsp. Worcestershire sauce
1 to 1 ½ tsp. hot sauce
¼ tsp. salt
¼ tsp. pepper
1. Stir together all ingrethents until blended. Cover and chill 30 minutes before serving. Store in an airtight container in refrigerator up to 5 days.
Note: For testing purposes only, we used Heinz Chili Sauce.
Grilled Herbed Chicken Drumettes With White Barbecue Sauce
MAKES 12 SERVINGS; PREP: 15 MIN., CHILL: 4 HR., GRILL: 25 MIN.
Depending on where you live in the South, it may be 85° on January 1 or chilly. If it's the latter, our team says to "bundle up, and do it." The results are worth a brief shiver.
l Tbsp. dried thyme
l Tbsp. dried oregano
1 Tbsp. ground cumin
1 Tbsp. paprika
1 tsp. onion powder
l tsp. salt
½ tsp. pepper
5 lb. chicken drumettes
Garnish: green onion curls
White Barbecue Sauce
1. Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture over chicken. Place chicken in a zip-top plastic freezer bag. Seal bag, and chill 4 to 24 hours. Remove chicken from bag, discarding bag.
2. Preheat grill to 350° to 400° (mediumhigh) heat. Grill chicken, covered with grill lid, 20 to 25 minutes or until done, turning once. Garnish, if desired. Serve with White Barbecue Sauce.
Grilled Herbed Chicken Drumsticks:
Substitute 10 to 12 drumsticks for drumettes. Proceed with recipe as directed, increasing grilling time to 25 to 30 minutes or until done, turning once. Makes 10-12 drumsticks. Prep: 15 min., Chill: 4 hr., Grill: 30 min.
White Barbecue Sauce:
MAKES 1 ¾ CUPS; PREP: 10 MIN.
1 ½ cups mayonnaise
¼ cup white wine vinegar
1 garlic clove, minced
1 Tbsp. coarsely ground pepper
l Tbsp. spicy brown mustard
2 tsp. horseradish
1 tsp. sugar
1 tsp. salt
1. Stir together all ingrethents until well blended. Cover and chill until ready to serve. Store in an airtight container in refrigerator up to 1 week.
Dressed-Up Cheesecake Bars
MAKES 2 DOZEN; PREP: 15 MIN.; BAKE: 48 MIN.; COOL: 2 HR., 20 MIN.; CHILL: 8 HR.
We did not call for sugar in the crust it's tasty without it - and the sauces add sweetness. Arrange a mini buffet so guests may customize their pieces of our cheesecake bars with sauces and sprinkles.
2 cups graham cracker crumbs
½ cup butter, melted
4 (8-oz.) packages cream cheese, softened
¾ cup sugar
¼ cup all-purpose flour
3 large eggs
1 Tbsp. vanilla extract
Cherries Jubilee Sauce
Dark Chocolate Sauce
Hot Caramel Sauce
Cashew-and-Gingered-Apricot Sprinkles
1. Preheat oven to 350°. Stir together graham cracker crumbs and butter; press into bottom of a lightly greased 13- × 9-inch pan.
2. Bake at 350° for 8 minutes. Remove from oven, and cool completely on a wire rack (about 20 minutes).
3. Beat cream cheese at medium speed with an electric mixer until smooth. Combine sugar and flour; gradually add to cream cheese, beatingjust until blended. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla. Pour mixture over prepared crust, spreading to edges of pan.
4. Bake at 350° for 35 to 40 minutes or until set. Remove from oven, and cool on a wire rack (about 2 hours). Cover and chill 8 hours. Cut into bars. Serve with Cherries Jubilee Sauce, Dark Chocolate Sauce, Hot Caramel Sauce, and Cashew-and-GingeredApricot Sprinkles.
Cherries Jubilee Sauce:
MAKES 3 CUPS; PREP: 10 MIN., COOK: 8 MIN.
The cherries for this recipe come in a bag and do not have syrup, liquid, or sweetening. Anytime you add alcohol to a pan of ingredients, remove the pan from the heat first.
½ cup sugar
1 Tbsp. cornstarch
½ cup orange juice
2 (12-oz.) packages frozen dark sweet cherries (do not thaw)
½ tsp. orange zest (optional)
¼ cup brandy
Garnish: orange zest
1. Whisk together sugar and cornstarch in a medium skillet; whisk in orange juice. Cook over medium heat, whisking constantly, 2 minutes or until thickened. Stir in cherries, and, if desired, orange zest. Bring to a boil over medium heat; reduce heat, and simmer, stirring often, 5 minutes. Remove from heat.
2. Stir in brandy, and return to heat. Cook, stirring constantly, 30 seconds. Cool slightly. Garnish, if desired.
Dark Chocolate Sauce:
MAKES ABOUT 1 CUP; PREP: 5 MIN.
1 (4-0Z.) bittersweet chocolate baking bar, chopped
¾ cup heavy cream
1. Microwave chocolate and cream in a small microwave-safe bowl at HIGH 1 ½ minutes or until melted and smooth, stirring at 30 second intervals.
Note: For testing purposes only, we used Ghirardelli 60% Cocoa Bittersweet Chocolate Baking Bar.
Hot Caramel Sauce:
MAKES 2 CUPS; PREP: 5 MIN., COOK: 7 MIN., COOL: 10 MIN.
1 ½ cups firmly packed light brown sugar
¾ cup butter
¾ cup whipping cream
2 tsp. vanilla extract
Garnish: chopped pecans
1. Cook brown sugar and butter in a heavy 2-qt. saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter is melted and mixture is smooth.
2. Gradually stir in whipping cream. Bring mixture to a boil over medium heat, stirring constantly; boil, stirring constantly, 3 minutes. Remove from heat; stir in vanilla. Cool 10 minutes before serving. Garnish, if desired.
Note: To make ahead, prepare recipe as directed. Cover and chill up to 1 week. Reheat in a microwave-safe bowl at MEDIUM-HIGH (70% power) 3 to 4 minutes or until bubbly, stirring at 1-minute intervals. Cool slightly.
Cashew-and-Gingered-Apricot Sprinkles:
MAKES ABOUT 1 CUP; PREP: 10 MIN.
Crystallized ginger is usually sold along with other spices, but we've found it for a lower price in the ethnic food and dried fruit aisles. The pieces are larger and will take longer to mince. Stir these ingrethents together just before serving to keep the nuts crunchy.
½ cup chopped salted cashews
1/3 cup finely chopped dried apricots
2 Tbsp. minced crystallized ginger
1. Stir together all ingrethents.
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Copyright 2008  Southern Living
