The feedback on my champagne toast dilemma was so helpful I thought I would reach out again for menu ideas.
I traditionally do a lot of heavy finger foods for NYE so people can be more casual, play games, whatever, and DD has asked for me to do that again this year.
I have no food allergies to contend with (yippee), but a super picky eater in the group. I want to make foods that will look good, appeal to her simpler palate, but still things that everyone else will enjoy.
Here’s what I’ve come up with so far but would love other ideas and feedback!
Hot crab dip with tortilla chips (DD’s request)
Baked potato rounds (picky friend’s favorite that was also requested)
Sausage, cheese, and ranch dressing baked in wonton skins
Cheesy baked meatballs
Antipasto skewers
Caprese bites
I will probably do some kind of veggie tray too because I’ll need something healthier for myself and dh may also want shrimp cocktail (need to check with him).
There will also be chips and various cold dips.
For dessert I’m doing a cookie tray, chocolates, and mini cakes and pies (from the bakery because I’m not great with sweets).
Sounds like a lot already! How many people are you having?
If you do add other items, I’d add some lighter fare like the veggie tray, a fresh fruit plate, and shrimp cocktail. I find shrimp cocktail is always a hit and very little calories.
I’d add in fruit, either on skewers or with a dip.
I was at a apps and dessert party the other night and there was popcorn drizzled with chocolate, and it was really good as most of the stuff was heavier apps or cake.
If you add anything (you’ve got a nice amount already!) I’d make it NOT something cheesy. Bacon wrapped water chestnuts? Or there are some stuffed date recipes w/bacon that sound good.
Love the idea of the fruit skewers and we will definitely have a veggie tray. It’s only a small group so DH thinks I can cut a dish or two. I’ll talk to DD to see what she wants ; )
I like to serve those mini quiches. (spinach and cheese) or spanakopita. I find a chocolate fondue with fruit, and pound cake fun. I also like aidell’s chicken pineapple/teriyaki meatballs
The mini quiches are more versatile for parties than spanakopita—the former is fine at varying temps—the latter gets greasy and unpalatable when it cools to room temps and lower.
And FYI, we’ll be a total of 6. Probably have too much ; ). I worry about not having enough though when it’s not a sit down dinner and just finger foods.
I’d consider adding something like chicken or beef sates–Indian or Thai flavor–and dropping one of the cheesy things. I have a great recipe for sliced beef filet with a creamy onion tarragon sauce on baguette croutons if you want something hearty and beefy. It’s actually a New Year’s menu item from one of those Best of Gourmet books.
In my family it is not a party unless there is a charcuterie and cheese platter. Shrimp cocktail is also a must. For Thanksgiving I did a plain shrimp and another with Old Bay seasoning.
I have a recipe for chicken pineapple bites that are made in the tiny muffin tins with pull-apart biscuits. They are filling but not too heavy. I will look for the recipe if interested.
1 20-oz can pineapple tidbits, drained (reserve juice)
2 3-oz pkgs cream cheese, softened
1 6.75-oz can white chunk chicken, drained and flaked
1/4 C green onions, chopped
1/4 tsp white pepper
2 10-oz cans “flaky” biscuits
Combine cream cheese and 2 Tblsp pineapple juice until smooth. Add pineapple, chicken, onions and pepper. Separate each biscuit in half. Press each half into miniature muffin tins coated with Pam. Fill each biscuit with chicken mixture (about 1 tsp). Bake at 375 for 15 minutes. Makes 40.
@sabaray BoG 1991. I checked, and it is actually a Christmas Eve supper menu item. I’ve made it twice for receptions after very different events, and it always vanished like dew before the sun, as they say.
The name of the recipe is “Fillet of Beef on Garlic Croutons with Roasted Onion, Caper, and Tarragon Sauce.”
I just found this recipe while looking at holiday gift ideas. Sounds delicious! Obviously, one would not need to use Maytag blue, although it is great.
It’s actually a New Year’s menu item from one of those Best of Gourmet books.