Although you’re probably still feeling stuffed to the brim from the Christmas holiday, it’s already time to think about New Year’s Eve. If you’re hosting a party to usher in the new year, check out these great recipes for new year’s eve appetizers. You’re sure to have a perfect evening with some cocktails, champagne, and delicious, simple food!
Asparagus, Prosciutto and Goat Cheese Galettes (courtesy of foodnetwork.com)
For the galette rounds:
- 1/4 cup milk
- 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
- 3 large egg yolks
- 1 large whole egg
- 2 cups all-purpose flour
- 1 3/4 teaspoons salt
- 3 tablespoons chopped fresh chives
- 2 medium onions, chopped
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 pound thin or medium asparagus (about 15 spears, 1/4 to 1/2-inch thick), trimmed
- 1/4 pound thinly sliced prosciutto, cut crosswise into thin slices
- 1/3 cup soft mild goat cheese (about 4 ounces) room temperature
- 3 tablespoons chopped fresh chives
To prepare the galette rounds: In bowl whisk together milk, butter, yolks, and whole egg. In another bowl whisk together flour, salt, and chives and stir into milk mixture until just combined. On a lightly floured surface with floured hands knead dough about 8 times, or until just smooth. Wrap dough in plastic wrap and chill for 1 hour.
Preheat oven to 450 degrees F.
Divide dough into 4 pieces. On a lightly floured surface with a floured rolling pin roll out each piece into an 8-inch round. Transfer rounds to 2 baking sheets and crimp edges decoratively. Chill dough 10 minutes and bake in middle and lower-third of oven about 5 minutes, or until golden brown. Transfer galettes to racks and cool completely. Galettes may be made 1 day ahead and kept in a sealable plastic bag at room temperature.
To prepare the onions: In a skillet cook onions in oil and butter with salt and pepper, to taste, over moderately low heat 15 minutes, or until golden. Transfer onions to a bowl to cool.
Have ready a large bowl of ice and cold water. Cut asparagus crosswise into 1/2-inch pieces and cook in a large saucepan of boiling salted water 3 to 5 minutes, or until just tender. Drain asparagus in a colander and transfer to bowl of ice and cold water to stop cooking. Lift asparagus out of water and pat dry.
Preheat oven to 400 degrees F.
Spread onions evenly onto galette rounds and top with prosciutto, asparagus, and goat cheese. Bake galettes on a baking sheet in middle of oven about 15 minutes, or until tops are lightly browned. Transfer galettes to a rack and cool.
Serve galettes, cut into wedges, at room temperature. Garnish with chopped chives.
Mushroom and Fontina Crostini (courtesy of foodandwine.com)
- Four 1/2-inch-thick slices of peasant bread, halved diagonally
- 5 tablespoons extra-virgin olive oil
- 1 1/2 pounds white mushrooms
- 2 tablespoons unsalted butter
- 2 medium shallots, finely chopped
- 1 large garlic clove, minced
- 1 teaspoon chopped thyme
- 3 tablespoons water
- Salt and freshly ground pepper
- 1/4 pound Fontina cheese, coarsely shredded (about 1 cup)
- 1 tablespoon chopped parsley
- Preheat the oven to 400°. Arrange the bread on a baking sheet and drizzle with 3 tablespoons of the olive oil. Toast for 12 minutes, until slightly golden around the edges. Turn the broiler on.
- Meanwhile, thinly slice the mushrooms. In a large skillet, cook the butter over high heat until lightly browned, 2 minutes. Add the remaining 2 tablespoons of olive oil and the mushrooms and cook undisturbed until the mushrooms are browned on the bottom, 2 minutes. Continue to cook, stirring occasionally, until browned all over, 10 minutes. Add the shallots, garlic and thyme, lower the heat to moderate and cook until the shallots are tender, 5 minutes. Add the water and scrape up any browned bits from the bottom of the pan, then cook for 3 minutes longer. Season the mushrooms with salt and pepper and remove from the heat.
- Spoon the mushroom mixture on the toasts and sprinkle the cheese on top. Broil for 2 minutes, or until the cheese is melted. Transfer the crostini to a platter, sprinkle with the parsley and serve.