Great Appetizer Recipes For New Year's Eve Parties
New Year’s Eve parties are usually known for their selection of alcohol, but the food served on this night is just as important. With delicious appetizers, you’re able to offer a variety of foods for guests to sample, rather than one or two large dishes some people may not enjoy. Guests can leisurely snack while socializing, which is perfect for a New Year’s Eve party atmosphere.
As a host, appetizers are a great way to feed guests with varied tastes on a smaller budget. Try your hand at mini versions of dishes you’ve been waiting to try, and sneak in some snack food favorites sure to delight any crowd.
When selecting appetizers for your New Year’s Eve menu, keep your theme in mind, along with budget and dominant dietary restrictions (several to most people attending eat with the same food restrictions). For casual gatherings, stick to the classics. Formal New Year’s Eves can venture into culinary treats with varied and exotic ingredients.
Meat And Fish
Pigs In A Blanket
Little Smokies sausage, crescent roll, Parmesan cheese, garlic salt.
Preheat the oven according to the crescent roll package, and unroll the crescent rolls leaving intact 2 triangles at a time. Pinch their seam together and cut lengthwise into 5 strips, and then across to make 10 strips. Roll each strip around one sausage and place in a baking pan that has been sprayed with non-stick cooking oil. Sprinkle each one with Parmesan cheese and garlic salt, then bake according to the crescent roll package directions.
1 pound lean ground beef, 2/3 cup evaporated milk, 2 (1-ounce) packages dry onion soup mix, ¼ cup Worcestershire sauce, 1 cup ketchup, ½ cup packed brown sugar.
Preheat oven to broil. In a medium sized mixing bowl, combine hamburger, milk, onion soup mix and Worcestershire sauce. Roll the mixture into small balls and arrange meatballs on a cookie sheet. Broil for 10 minutes or until thoroughly cooked. In a small bowl, mix the ketchup and brown sugar. Transfer mix to a slow cooker and add the meatballs to the slow cooker. Cook on high for about 30 minutes.
1 pound of cooked, peeled and deveined shrimp, 16 oz. of chili sauce, 6 tablespoons of prepared horseradish, ¼ cup white sugar, 1 juiced lemon, 3 drops of hot sauce.
In a small bowl, blend the chili sauce, horseradish, sugar, lemon juice and hot sauce. Chill before serving. Arrange shrimp around a bowl and place sauce in the middle.
Corn Blinis With Smoked Salmon
½ cup reduced fat sour cream, 1 tablespoon minced fresh chives, 1 ear shucked corn, 1/3 cup all purpose flour, 2 tablespoons fine ground yellow cornmeal, ½ cup low-fat milk, 1 large egg yolk, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 large egg white, cooking spray, 4-oz. cold-smoked salmon cut into 24 2-inch strips, chopped fresh chives (optional).
Combine sour cream and chives in a small bowl, then cover and refrigerate. Cut kernels from the ear of corn and scrape remaining pulp from cob using the dull side of a knife blade. Spoon flour into a measuring cup and scrape the top to make level. Combine flour and cornmeal in a medium bowl, then make a well in the center of the mixture. In a small bowl, combine milk and egg yolk, then stir with a whisk. Add the milk mixture to the flour mixture and stir with a whisk until moist. Stir in corn, salt and pepper. Place egg white in a bowl and mix with a beater at high speed until foamy. Gently fold egg white mixture into corn mixture. Heat a skillet over medium heat and coat pan with cooking spray. Spoon about 1 tablespoon of batter per blini into pan, spreading to about a 2-inch diameter. Cook 2 minutes or until tops are covered with bubbles and edges begin to set. Carefully turn the blinis over and cook for 1 minute longer. Transfer blinis to a serving platter and arrange in a single layer. Cover to keep warm. Repeat process with the remaining batter. Top each blini with 1 piece of salmon and 1 teaspoon sour cream mixture. Garnish with chopped chives, if desired.
Create a vegetable platter with tomatoes, broccoli florets, sugar snap peas, baby carrots, and any other veggies you enjoy. Provide varying dips for guest to use with their veggie of choice for added flavor. Use both taste and health minded dips to cater to all palates.
Also, have a tray with a variety of different crackers and chips for people to use with the dips. Include a selection of cheeses with the crackers for a classic cocktail party appetizer.
Colby-Pepper Jack Cheese Dip
1 8-oz. package softened cream cheese, 2/3 cup sour cream, 1/3 cup mayonnaise, 1 tablespoon finely chopped canned chipotle pepper in adobo sauce, 2 teaspoons chili powder, 2 cups 8 oz. shredded Colby- Jack cheese blend, 1 4-oz. can chopped green chilies, 4 green onions finely chopped, 2 seeded and minced jalapeno peppers, ¼ cup chopped fresh cilantro.
Preheat oven to 350 degrees F. Stir together the first five ingredients in a large bowl until smooth. Then mix in the following five ingredients until blended. Spoon the cheese mixture into a lightly greased 8-inch baking dish. Bake at 350 degrees F for 30 minutes or until bubbly. Spoon into a serving bowl when you are ready to serve and garnish with a fresh cilantro sprig.