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Food

Decadent New Year's Bites

December 30, 2013

On an evening where the drink of choice is Champagne, the menu should be similarly effervescent. From classics like caviar, oysters, and crab dip to new favorites like crisp fried olives, buttery kale tarts, and an indulgent six-onion pizza, these are our favorites for a New Year's Eve celebration not to be forgotten.

Shrimp Cocktail with Avocado — Large poached shrimp are dressed in an herbed mayonnaise and served on a bed of lettuce and avocado in this refreshing take on the traditional hors d'oeuvre. Get the recipe for Shrimp Cocktail with Avocado »Maxime Iattoni

In these dainty, bite-sized appetizers, crabmeat and avocado form a creamy base for a decadent topping of caviar and edible flowers. See the Recipe for Timbale of Osetra Caviar, Crabmeat, and Avocado»Christopher Hirsheimer

See the RecipeMaxime Lattoni

Blini are traditionally made with buckwheat flour but our recipe uses white flour for a lighter result. See the recipe for Caviar with Blinis»Michael Grimm

Patience is the key to making this flavorful pate. Before it is assembled, the ingredients should marinate overnight, and the finished pate should set for at least a day after it's cooked so that the flavors meld.Landon Nordeman

Adding rolled oats that have first been ground in the food processor helps hold these chocolate balls together while giving them an earthy note.Todd Coleman

Oysters in Gelée — Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors.Michael Kraus

Baked Oysters with Bacon and Spinach — These baked oysters are a lighter take on the traditional oysters Rockefeller.Todd Coleman

Fried Oysters with Spicy Rémoulade — Oyster shells act as a natural serving platter for these crispy fried oysters with a creamy, spicy sauce.Todd Coleman

Pickled Shrimp — Briny, faintly spicy pickled shrimp are a staple of Southern cuisine. In this Georgia-inspired version, frozen raw shrimp are a fine substitute for fresh. Get the recipe for Pickled Shrimp »Todd Coleman

dumplings, shrimp dumpling recipe — These delicious Malaysian dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers. Get the recipe for Har Gao (Shrimp Dumplings) »Todd Coleman

Mixed Baby Vegetable Pickles — The recipe for this lacto-fermented mixed pickle is flexible: Use whatever vegetables happen to inspire you at the market, and feel free to tweak the seasonings. The benefit of using baby vegetables is not only aesthetic; because of their small size, they cure faster. Also because of their small size, and their sweet, mild flavor, we don't want to use too much salt in the brine: As a safeguard, we add just a bit of white wine vinegar.Todd Coleman

Almond-Flour Crab Cakes with Lemon Aioli — The substitution of almond flour for conventional wheat flour in this recipe, developed by Judy Haubert, originated as a gluten-free workaround, but actually makes the cakes moister and more tender than traditional crab cakes.Helen Rosner

Perfumed with floral lavender, these fragile, crispy thin wafers are a delicate cookie to serve on their own or as a crisp contrast to creamy desserts like crème brulée, pudding, or pie. See the recipe for Lavender Tuiles »

Seared Scallops With Finger Lime Beurre Blanc — Finger limes, sometimes called "the caviar of citrus," add tartness and balanced sweetness to this rich dish of seared scallops in decadent beurre blanc sauce.Todd Coleman

Chewy Almond Macaroons — These intensely-flavored cookies have a crunchy caramelized exterior and a chewy, amaretto-flavored interior.Helen Rosner

Kale Tarts with Fennel and Olives — Kale and fennel lend a unique sweetness to these briny puff pastry tarts. They're perfect as appetizers, savory breakfasts, or as an accompaniment to a bowl of warm, wintry soup.MacKenzie Smith

Hot Crab Dip with Pita Chips — The best party foods are ones that combine comfort with luxury. Crab is an extravagant ingredient, but when used in a warm, savory dip, a little goes a long way.Anna Stockwell

Coconut Milk Caramels — Chewy, pleasantly salty caramels are flavored simply with coconut milk and sugar.Anna Stockwell

Chicken Liver Pâté — Butter and brandy makes this classic pâté rich and creamy.Penny de los Santos

Salmon Tartare — A simple mix of soy sauce, mirin, and cilantro flavors meltingly tender salmon for an elegant appetizer that requires very little prep time.Helen Rosner

Toast with Roasted Beet Dip, Smoked Salmon, and Watercress — Roasting beets and puréeing them with a little balsamic vinegar makes a sweet, earthy spread that's a perfect base for slices of smoked salmon and peppery watercress.Helen Rosner

Duck Liver Mousse with Cipolline Onions and Mushrooms — In this creamy, refined version of liver and onions, ethereal duck liver mousse pairs with caramelized cipolline onions and mushrooms.Ingalls Photography

Orange, Candied Onion, and Mint Mignonette — This fragrant sauce is a bright accent to briny oysters, but it's also delicious with clams, steamed crab legs, and shrimp.Ariana Lindquist

Smoked Bluefish Pâté with Hardtack Crackers — Bluefish gets the haute cuisine treatment at Puritan & Company in Cambridge, where chef-owner Will Gilson serves it as a smoky paté.Landon Nordeman

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