Recipes for New Year’s Eve Food at Home

Whether you’re ringing in the new year with Champagne and caviar or with a lucky plate of black-eyed peas and greens, the Cooking staff at The Times has compiled recipe ideas for a celebration at home.

Start the night off by mixing yourself a Grown-Up Granita, Mark Bittman’s take on the slushy Italian dessert usually made from water, sugar and fruit. In this version, you mix a good-quality sorbet with gin. Pour into champagne flutes, top with Prosecco, garnish with mint leaves and serve immediately.

Another option is this Champagne Cocktail, a recipe Mr. Bittman calls “appropriately celebratory and bittersweet.” Stir bitters, lemon juice and maple syrup in a flute. When combined, add the Champagne.

Simple Steak au Poivre is easy and elegant. Another great option, with ingredients you may already have, is Alison Roman’s Caramelized Shallot Pasta, one of our most popular recipes of the year. Any type of pasta will do.

This Lisbon Chocolate Cake is a dense-but-not-heavy, brownielike cake topped with a whipped chocolate ganache and a substantial dusting of cocoa. For something lighter, the Meyer Lemon Tart, writes Amanda Hesser, is the ideal way to showcase the fruit’s fragrance and flavor. (Regular lemons will work well in this recipe, too, but you’ll likely want to add a bit more sugar.)

When you wake up on Jan. 1, we recommend starting the day with a green juice by Matthew Kenney, an acclaimed raw-food chef in California. Later, to help with any hangovers, try this baked macaroni and cheese recipe by Julia Moskin.

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