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

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

Timbale of Osetra Caviar, Crabmeat, and Avocado

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

Caviar with Blinis

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

Duck Pate

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

Chocolate Truffles

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

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

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

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

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

Har Gao (Shrimp Dumplings)

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

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

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

Lavender Tuiles

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

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

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 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

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

Coconut Milk Caramels

Chewy, pleasantly salty caramels are flavored simply with coconut milk and sugar.Anna Stockwell
Chicken Liver Pâté

Chicken Liver Pâté

Butter and brandy makes this classic pâté rich and creamy.Penny de los Santos

Salmon Tartare

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

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

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

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

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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