21 Recipes for Your New Year’s Eve Bash
If you're gearing up to host a New Year's Eve bash, we've got just the menu. From small bites like Chile Crisp-Glazed Bacon Bites to opulent desserts like a Black Sesame Banana Cake Trifle, these are the perfect recipes worthy of a celebration. And don't forget the booze – we've got options for White Gold, French 75, and an Espresso Martini to keep the party going. Read on for these, and more New Year’s Eve party ideas.
Seafood Tower
Jennifer Causey / Food Styling by Victoria Granof / Prop Styling by Karin Olsen
This spread of chilled seafood with condiments will make any occasion special – without tons of work. Culinary director at large Justin Chapelle has got you covered with delicious recipes, pro tips, and equipment and retailer recommendations.-
French 75
This luxurious, delicious combination of gin and Champagne can be easily scaled up for a crowd. Whether you enjoy this historic cocktail in a Champagne flute, a coupe, or even a tall glass, the French 75 is a timeless and delicious cocktail that will bring copious amounts of joy (and a sneaky punch of booze) to your celebration.
Gougères with Smoked Salmon, Caviar and Prosciutto
These cheesy puffs look fancy, but come together in minutes to make any snack feel like an occasion. These gougères are made with grated Gruyère cheese and thyme leaves, but you can swap in another grated hard cheese, or use spices and other herbs. We topped these with slivers of prosciutto and smoked salmon and dollops of caviar and crème fra?che, but any toppings will do. Or, simply eat them plain — they shine on their own.
Champagne Jellies
Justin Chapple makes these Champagne jellies on New Year's Eve, and we love them, too. With only 5 ingredients, these are the perfect boozy bite for your celebration.
Pepperoni Rolls with Garlic-Anchovy Marinara
The pepperoni roll is a West Virginian lunch or snack in which spicy, garlicky pepperoni is stuffed inside a soft yeasted bread roll. When it bakes, the oil from the pepperoni seeps into the bread for delicious results. Adding cheese is optional — we've gone for provolone here, whose salty, mildly sweet flavor balances the pepperoni beautifully (not to mention, it gets nice and melty too).
Caviar-Topped Deviled Eggs
For these deviled eggs, chef Evan Babb channels his mother's and grandmother's classic recipes for the filling, which gets a briny kick from a splash of olive juice. A dollop of sturgeon caviar on top takes these deviled eggs to the next level.
Mushroom Toasts with Délice de Bourgogne
Triple créme cheese, an ultra-rich version of Brie, is topped with pan-roasted mushrooms and herbs in this elevated appetizer.
Four-Layer Caviar Dip
Layers of creamy egg salad, crisp red onion, herbed cream cheese, and salty, briney caviar come together in a beautiful molded dip that serves up an entire caviar platter in a single dish.
White Gold
This sweet and sour soju cocktail from Kim Kyungmoon brings to mind the tart creaminess of a gin fizz but brings the punchier, grain-forward notes of Golden Barley 40% soju in place of floral gin. The frothy egg white cuts through those brightly boozy and acidic flavors to balance each sip. Soju, a Korean spirit made by distilling rice wine, is enjoying a renaissance in Korea.
Black Sesame Banana Cake Trifle
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
This striking black-and-white layered dessert from chef Brandon Jew of Mister Jiu’s in San Francisco uses ingredients like sesame seeds and sago (a starch from palm trees) that are traditionally used in Chinese sweets. They are used along with rich and nutty tahini, toasted coconut flakes, and tender cake for an elegant riff on banana pudding.
Honey Trap
GUILLERMO RIVEROS
Honey Trap cocktailSmoky, sweet, tart, and pleasantly warming, the Honey Trap is the perfect cocktail for a tequila lover. Ginger juice and honey come together with tart lemon and Mijenta Reposado tequila in this warming cocktail developed by veteran bartender Julio Xoxocotla of Bar Lula in New York City.
Sour Cherry–Cheesecake Trifle with Black Pepper and Saba
At Brothers and Sisters in Washington, D.C., pastry director Pichet Ong’s riff on a proper British trifle retains the classic form while reinventing the components. Cheesecake stands in for egg custard; pound cake replaces ladyfingers. Rather than sherry, Ong’s trifle uses saba, a syrup made from cooking down grape must, which has a flavor similar to balsamic vinegar.
Espresso Martini
Matt Taylor-Gross / Food Styling by Oset Babür-Winter
This recipe from Simon Sebbah, beverage director at NYC's American Bar, gets you a perfectly frothy, caffeinated cocktail every time. Plus, this is the perfect “keep the party going” drink for any celebration.
Chocolate Ganache Sandwich Cookies
Pastry chef Paola Velez's recipe for these chocolate sandwich cookies creates crisp, buttery cookies filled with rich, fluffy milk chocolate ganache. The creamy filling is made with chocolate and butter instead of the usual heavy cream, resulting in a softer ganache. After you bake and form the cookies, have fun decorating them with stripes and squiggles of melted dark chocolate, or dip them into the melted chocolate.
Bollitos de Papa y Elote (Potato Elote Bites)
Crunchy, cheesy, and a little bit spicy, these potato elote bites are Paola Velez's take on bollitos, one of her favorite snacks in the Dominican Republic. She makes a spiced corn filling based on elote, the classic Mexican street food, then wraps it up in spiced mashed potatoes, and deep-fries it. The delicate crust on the potato bites is made with tapioca flour, keeping the recipe gluten-free. Garnished with lime-flavored crema and fresh cilantro, the bites are as pretty as they are delicious.
Garlic-Butter Steak Bites
These quickly stir-fried beef bites deliver all the savory luxury of a steakhouse-caliber steak, without the stress over cooking one at home. The buttery, velvety sauce coats every piece nicely, and the vermouth's herbal richness pairs nicely with the savory Worcestershire. Serve as an appetizer with toothpicks, or enjoy over mashed potatoes or polenta.
New Year's Day Black-Eyed Peas
Ryan Hardy serves these hearty peas with garlic-rubbed toasts and garnishes them with generous amounts of freshly grated Parmigiano-Reggiano. Many eat black-eyed peas for New Year's for good fortune and a prosperous year to come, so better to start the luck early at your New Year's Eve party.
Caviar Waffle Bites
Instead of serving blini alongside a tin of caviar, Justin Chapple makes these adorable hand held snacks. Waffles are cut into strips, and the pockets are filled with caviar, crème fra?che, and snipped chives to form the perfect pop-in-your-mouth morsel.
Chile Crisp-Glazed Bacon Bites
For this party snack, meaty bites of slow-roasted slab bacon are tossed with a homemade chile crisp that's studded with freshly toasted chunks of dried chiles, fresh ginger, and garlic. Native to Mexico, slender and spicy dried Japones chiles lend their heat to this quick and easy version of the popular Chinese condiment. For an even easier version, try this with your favorite store-bought version of chile crisp.
Carrots en Cro?te
This filling appetizer stars curry-and honey-roasted carrots wrapped in flaky puff pastry. For best results, look for carrots that are 5 to 6 inches in length. Pre-roasting carrots with curry and thyme balances their natural sweetness with rich, savory flavor, making them a satisfying stand-in for sausages.
Chhundo and Goat Cheese Crostini
Chhundo, a pickled marmalade-like condiment that’s tangy and sticky-sweet, with light heat and fragrance from Kashmiri chile powder, tops these goat cheese crostini, which blogger and cookbook author Hetal Vasavada serves at her Diwali celebration. Green mangoes are essential for this recipe — seek out large mangoes with light green skin and crisp white flesh.
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