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12/28/2022 12:27 PMLast week we offered you some ideas on what to do if you want to get out and about on New Year’s Eve. But New Year’s Eve can also be a fun reason to do something special at home. And that something special likely will include cooking up something fun, whether an old favorite or something entirely new.
One option to consider is trying your hand at cooking dishes thought to bring good luck in the new year.
Toshikoshi Soba is a warm noodle soup from Japan in which the long noodles symbolize longevity. Black-eyed peas and greens, a tradition in the American South, are eaten on New Year’s Day with hopes of wealth to come. In the Netherlands, fried dough bites called oliebollen are dusted with powdered sugar for a sweet start to the new year.
Up for a challenge? Do as the Spanish do and try your best to eat a dozen grapes as the clock strikes midnight. This is thought to ensure 12 months of good luck. It’s harder than you think to finish all 12 before the clock stops chiming! If you really want to go all out, soak your grapes in cava the night before and then roll them in some sugar to complete your tasty midnight snack.
If you’re looking for a glamorous evening under your own roof, oysters and champagne are a luxurious way to toast 2023. Indian River Shellfish, 178 Cottage Rd., in Madison has you covered whether you are expecting a crowd or spending the evening with one special someone. Order ahead at indianrivershellfish.com or stop by the dock on Friday, Dec. 30 noon to 4 p.m. or Saturday, Dec. 31 9 a.m. to noon to peruse the harvest.
Skip The Big Labels
As for the champagne, why not skip the big labels and get a little closer to the vineyard? The staff at your local wine shop can direct you to smaller growers/producers who may just become your new favorites. There is a list of some we like, later in this story. If you aren’t a fan of bubbly, muscadet and Sauvignon blanc are foolproof accompaniments to oysters, too.
Another great idea is to host a festive cookies and cocktails potluck on New Year’s Eve. Ask each guest to bring a batch of cookies and a complimentary cocktail to share. It is helpful to have 1 to 2 oz disposable shot glasses on hand so guests can sample each cocktail in responsible quantities. A few of my favorite pairings are pesto and goat cheese rugelach (yes, cookies can be savory!) with Negroni Sbagliato, coconut macaroons with coquito, and lemon shortbread with a classic Bee’s Knees cocktail.
Here are the recipes (from Jillian Simms) for the sugared grapes, the Oliebollen, and the rugelach.
We’re also including here some recipes (from Liz Egan,) our columnist, that she loves to make when entertaining including broccoli and cheddar cheese triangles, scallop puffs, spinach balls, taschen puff pastry pockets, spicy cheese rounds, and sausage cream dip.
Another great option for entertaining is to use the pre-baked phyllo cups available in the supermarket or to bake wonton wrappers and stuff them with ingredients of your choice.
Local Wine Shops
These local wine shops have particularly good selection of champagne and sparkling wines.
Recipes:
Sparkling Grapes
4 c. seedless green grapes
2 c. Cava
1 c. granulated sugar
Remove grapes from stems and rinse under cold running water. Place grapes in a container and pour the cava over, making sure all the grapes are submerged. Cover and place in the refrigerator 8 hours or overnight.
Drain the grapes in a colander but do not dry completely. Toss with sugar and allow to dry on sheet pans at least 30 minutes before serving.
Oliebollen
Adapted from Tara Van Der Dussen, taravanderdussen.com
1/4 c. plus 1 t. sugar
1/2 c. lukewarm water
4 1/2 t. instant dry yeast
4 c. flour
2 eggs
2 c. lukewarm milk
1 t. salt
2 c. diced apples (I prefer granny smith or honeycrisp)
8 c. oil
powdered sugar
In a small bowl, mix 1 tsp of sugar with lukewarm water. Sprinkle the yeast on top. Let stand for 10 minutes. The yeast should begin to bubble.
Mix the flour,. Make a well in the middle of the flour mixture. Add the eggs and yeast mixture to the well. Add half of the lukewarm milk to the well and mix until combined. Add the remaining milk and mix until completely smooth. Fold in diced apples until just combined.
Cover the bowl with a damp towel and place in a warm spot. Allow to rise for one hour or until the dough has doubled.
Heat the oil until 350 F in a large pot.
Use an ice cream scoop to form small balls of the dough (about 2 tablespoons). (Dip the scoop in oil so the dough will drop off easier.)
Pesto & Goat Cheese Rugelach
12 oz butter, softened
12 oz cream cheese, room temperature
1 T. sugar
1/2 t. salt
3 c. flour
8 oz goat cheese
4 oz pesto
1 egg, beaten
Cream butter, cream cheese, sugar, and salt until well blended. Add flour one cup at a time until just incorporated. Divide dough into four equal parts, wrap, and chill at least one hour.
On floured surface, roll each package of dough into a 10 inch circle. Spread dough with goat cheese and top with an even layer of pesto. Divide into 10 equal wedges. Roll tightly into wedges, starting with wide end of dough. Bend into a crescent shape. Continue with remaining dough and chill rugelach for 20 minutes. Remove to parchment lined cookie sheets and brush with beaten egg and sprinkle with sea salt. Bake at 350 degrees 25 minutes.
Toshikoshi Soba
Recipe courtesy of Ryan Mackey
4 c. cold water
1 piece dried kombu
1/4 c. light soy sauce
1/4 c. sake
1/8 c. mirin
1 t. sugar (to taste)
1/2 c. bonito shavings (or 2 dried shiitake mushrooms)
6 oz dried soba noodles
Optional garnish: red or white kamaboko (Japanese fish cake), shredded nori, chopped green onion, or togarashi pepper
Place kombu and water in a saucepan and heat until water is just shimmering and first bubbles form. Remove kombu from water and discard.
Add soy sauce, sake, mirin, sugar, and bonito flakes or shiitakes to water and bring to a simmer for 3 minutes.
Remove from heat and strain through a sieve to remove bonito flakes or shiitakes, if using. Divide soup into two bowls.
Cook soba in boiling water as per packaging, strain, and add to bowls of hot broth.
Garnish each dish with slices of kamaboko, nori, green onion, and togarashi as desired.
Black-Eyed Peas Soup
Adapted from Michael W. Twitty, Emergence Magazine 10/09/19
2 T. olive oil
1 medium red onion, chopped
2 garlic cloves, chopped
1 small shallot, chopped
Kosher salt, ground coriander, kitchen pepper*, several pinches of each
1½ pounds collard greens, trimmed from the stalk and sliced into thin strips
1 14-oz. can diced plum tomatoes
2 t. dried marjoram or oregano
2 cans black-eyed peas, rinsed and drained
4 c. vegetable stock
Optional: ham hock or smoked turkey
*Kitchen pepper
· 2 t. freshly ground black pepper
· 1 t. ground white pepper
· 1 t. red-pepper flakes
· 1 t. ground mace
· 1 t. ground cinnamon
· 1 t. ground nutmeg
· 1 t. ground allspice
· 1 t. ground ginger
In a large Dutch oven, gently heat the olive oil and add the onion, garlic, and shallot. Cook until translucent and fragrant. Add a pinch of kosher salt, a pinch of ground coriander, and a pinch of kitchen pepper blend. Add the collards and cook for 4–5 minutes. Add the tomatoes and season again with a generous pinch of kosher salt and gentle pinches of coriander and kitchen pepper. Add dried herbs. Cook slowly until the tomatoes break down into a sauce, about 15 minutes.
Add the peas, vegetable stock, and ham hock (if using) to the pot and simmer for 45 minutes. Add final pinches of kosher salt, coriander, and kitchen pepper. Remove meat from soup, debone, and chop as desired. Return meat to pot or divide among serving bowls (serves 6-8). Ladle soup over meat and enjoy.
Spinach Balls
From Liz Egan
1-10 oz. pkg frozen chopped spinach, thawed and well drained
1 cup sour cream
1 cup seasoned bread crumbs
¼ cup copped onions
¼ cup grated parmesan cheese
2 eggs, lightly beaten
1/8 tsp. nutmeg
1. Preheat oven to 350 degrees.
2. Mix all ingredients until well belended.
3. Shape into 1” balls.
4. Place on lightly greased, sprayed or parchment lined cookie sheet.
5. Bake 15 minutes. Serve warm.
Scallop Puffs
From Liz Egan
3 tbl butter
1 lb. scallops, coarsely chopped
2 tbl lemon zest, finely minced
3 cloves garlic minced
3 tablespoon dill, chopped
2 cups grated swiss (or Gruyere cheese)
2-1/4 cup mayonnaise
fresh pepper to taste
french bread, baguette or loaf bread, cut and lightly toasted
paprika
lemon slices and dill for garnish
1. Cut the baguette into thin rounds and lightly toast. Set aside. (or cut rounds from sandwich bread and toast).
2. Melt the butter in a medium skillet over medium high heat.
3. Add the scallops, lemon zest and garlic. Cook, stirring constantly, until the scallops are just barely cooked through, 2 - 3 minutes.
4. Add the dill and cook 30 seconds longer. Let cool to room temperature.
5. Add the cheese, mayonnaise and pepper to the scallop mixture and stir to combine well. Chill in a covered bowl until ready to use. (Can freeze at this point.)
6. Preheat the broiler.
7. Place the toast rounds 1/2" apart on a baking sheet. Top each round with a heaping tsp of the scallop mixture. Broil the puffs 5" from the heat until puffed and golden, 2 - 3 minutes. Serve hot.
Taschen Puff Pastry Pockets
From Liz Egan’s friend Kathrin’s Austrian grandmother
Puff Pastry Sheet
1/2 cup sour cream
4 oz ham, chopped
2 oz gouda cheese, grated
1 egg, separated – keep both
Allow pastry to thaw. Cut into square. Mix ham, cheese and sour cream. Put a spoonful (depending on the size of your square) of the combined filling into the middle of the pastry square. “Glue shut” with egg white brushed on the inside edges. Fold over and press shut. Brush some egg yold on the outside. Bake at 400 for 20 minutes until golden. Have made this mixture and used wonton cups instead. Enjoy!
Spicy Cheese Rounds
By Nonie Booth from Golden Gourmet cookbook (c 1956 edition)
1 lb. extra sharp cheddar cheese, grated
½ lb butter (2 sticks), melted
2 cups flour
1 tsp. salt
Cayenne pepper, to taste
Worcestershire sauce, to taste
Thoroughly mix together all ingredients. Form into small balls just smaller than a walnut. Baked on un-greased cookie sheet 20-30 minutes. I place the balls on a cookie sheet and put them in the freezer. Once frozen, I keep them in a zip lock bag for the holiday season. I take out what I need and cook according to directions. They keep for months. Makes 6-1/2 dozen.
Sausage Cream Cheese Dip
From Liz Egan
Great for football games
1 lb pork sausage
2 bricks of cream cheese
1 can Rotel diced tomatoes
Brown sausage and drain. Add cream cheese and tomatoes. Stir until cheese is melted. Serve with tortilla chips. Easy no-bake crowd pleaser.