What to make for New Year's Eve: a procrastinator's recipe trove
Duck Breast (Magret) with Red Wine Sauce
By Leslie Brenner
Whether you’re keeping things cozy and small with your spouse or best friend, or you’ve invited the gang over for a blow-out, you want something special to be the star of your table on New Year’s Eve.
Here’s a trove of delicious ideas that don’t require having shopped or prepped anything the day before.
Andrea Nguyen’s Mushroom Pâté Puffs
Easy and elegant, these hot hors d’oeuvres are made using frozen puff pastry. They go great with Champagne!
Cacio e Pepe Cheese Coins
Savory cheese biscuits with their edges rolled in cracked pepper: These little pre-dinner bites are insanely good. They’re also ideal for bringing to someone else’s feast. They’re adapted from Nancy Silverton’s new cookbook, The Cookie That Changed My Life.
Buckwheat Blini with Crab Salad
Another one that’s great with bubbles! These tender little blini are just incredible. If crabmeat is too expensive, you can top them instead with a smear of crème frâiche and a bit of smoked trout or salmon.
Kate Leahy’s Harissa Deviled Eggs
Who doesn’t love deviled eggs? These are spiked with harissa for extra pizzazz.
Ecuador-Inspired Shrimp Ceviche
A light, beautiful and festive party-starter.
Celery, Endive and Crab Salad
The perfect winter starter salad.
Crispy-Skinned Striped Bass with Tangy Green Everything Sauce
Packed with herbs and shallots, the Tangy Green Everything Sauce is fabulous with nearly every kind of fish you can think of — and it’s great with roast meats, as well.
Scallops Grenobloise
Sea scallops are smashing, and pricey — New Year’s Eve is a great excuse to splurge on them.
Coconut Milk Shrimp (Yerra Moolee)
This gorgeously spiced dish from Kerala is a snap to make. It’s from Julie Sahni’s Classic Indian Cooking.
Duck Breast (Magret) with Red Wine Sauce
France’s favorite dish makes a delightfully celebratory main course. Pull out your best bottle of red to pair with it.
Café Boulud Short Ribs with Celery Duo
Fork-tender and saucy, these wine-braised short ribs are set on a celery root purée and topped with braised celery. It’s one of my favorite dishes ever.
Looking for dessert?
READ: Last-minute holiday sweets: Easy desserts to pull together from stuff on hand