new years eve

Citrus-and-Dill Gravlax recipe | Epicurious.com

dill,

grapefruits

lemons

salt

(packed) light brown sugar

Tbsp. black peppercorns

(3-lb.) boneless side of salmon

Bagels, bialys, pumpernickel

Classic French 75 cocktails are easy to make at home with this recipe! The French 75 is a refreshing and citrusy, sparkling gin cocktail that packs a punch.

Classic French 75 Cocktail

lemon juice (about 3/4 medium lemon)

simple syrup (recipe follows)

Champagne (enough to top the glass)

Lemon peel,

honey or sugar

water

To make the simple syrup: Combine the honey (or sugar) and water in a small saucepan. Warm over medium heat, whisking occasionally, just until the honey or sugar has disappeared into the water. Remove the pot from the heat and let it cool.

To make a cocktail (you can make multiple drinks at once): Fill a cocktail shaker with ice. Pour in the gin, lemon juice and simple syrup. Securely fasten the cap on the shaker and shake until well chilled, about 20 seconds. Strain the liquid into Champagne glasses and top with Champagne.

Twist your lemon peel and hold it for a few seconds to retain the shape. Garnish your glass with the lemon twist, and enjoy this drink while it&#8217;s cold!

Same here!!  I make mine with St. Germaine, too.  I also serve them on the rocks to "slow them down" since they go down so easily!  I'm making mine tonight..a Merry Christmas, indeed!  ;)

This cocktail is very refreshing and i loved it
thank you for sharing

Light, fresh and perfect. I added rosemary for garnish. 
Thank you!

The original French 75 as made in France, 1920, was made with cognac not gin.

What to say....it talks about itself quite alone...:))
Josef

Hi Kate,

I made this cocktail in my recycled cocktail bar at home this week. It was really delicious. I have made a video of it and also taken a photo so will be sure to tag you when I post them @thecocktailvibe I didn't have any honey so used the simple syrup but will be sure to try it with honey next time. I used Gin d'Azur from the south of France as it has great flavours of lemon, thyme and lavender. I like the way you gave the history of the drink. Cheers, Alex

I love that you have a bunch of gluten free options, or ways to check that recipes are gluten free. We are still madly in love with your buckwheat pancake recipe now that we know we have a gluten allergy in the house!

A touch of maple syrup (in place of the simple syrup) makes a lovely ‘French-Canadian 75’

A dazzling dessert with bourbon biscuit base, caramel layer, creamy coconut topping and banana toffee

Chocolate coconut banoffee pie

can caramel

dark chocolate

bananas

cocoa powder,

coconut milk

tbsp caster sugar

tbsp plain flour

tbsp cornflour

tbsp Malibu

pot double cream

pack creamed coconut, roughly chopped

bourbonbiscuits

To make the base, gently melt the creamed coconut in a pan, stirring frequently. Meanwhile, whizz the biscuits in a food processor (if you don&rsquo;t have one, bash to the finest crumbs you can). Mix with the melted coconut and a pinch of salt. Press over the base and up the sides of a 22cm round loose-bottomed fluted tin. Chill.

To make the coconut cream, bring the coconut milk to almost a simmer. Meanwhile, whisk together the egg yolks, caster sugar and flours. Pour the hot coconut milk over while whisking continuously. Tip back into the pan and gently heat, stirring constantly, until thickened, smooth and glossy. (At first it will be lumpy, but keep beating and it will become smooth.) Simmer for 2 mins, then take off the heat and stir in the Malibu. Cool with a sheet of cling film laid directly on the surface so a skin doesn&rsquo;t form.

Scrape the caramel into a pan with the chocolate, broken into chunks, and gently melt together. Peel and slice the bananas, then arrange the slices over the base of the pie. Pour over the chocolate caramel and chill again to set &ndash; 1 hr at least, or up to 24 hrs.

When the coconut cream has gone cold, scrape into a bowl with the double cream and beat until just thick enough to hold a peak. Gently spoon into a plastic food bag (easy to transport) and chill until ready to serve.

To serve, snip off the end of the cream bag and pipe all over the pie. Dust with a little cocoa to finish, and eat with any extra coconut cream mixture served in a bowl.

It's easy to make your own mulled cider. As well as fruit and spices, we've added extra apple brandy to our version of this delicious winter warmer

Mulled cider

dry cider

Calvados

apple juice

dark brown sugar

cloves

cinnamon sticks,broken

tbsp allspiceberries

Pour the cider, Calvados, apple juice and sugar into a large saucepan, and gently heat to mull.

Add the orange zest and spices, bring to a simmer, then turn down and keep on a low heat for 20-30 mins. Ladle into glass mugs to serve.

Roasted Fresh Ham with Citrus and Rye Recipe

Roasted Fresh Ham With Citrus And Rye

ham,

sage

kosher salt

orange zest

red pepper flakes

star anise

rye whiskey or bourbon

orange juice

chicken broth (optional)

unsalted butter

What's better than a white Christmas? A white Christmas with crispy-sweet ham.

Bon Appétit

Roasted Fresh Ham with Citrus and Rye

Using a utility knife or a sharp knife, carefully score skin of ham at 3/4 inches-1 inch intervals in a crosshatch pattern, taking care to cut just through skin and fat, not into the meat.

Whisk sage, 1/4 cup salt, orange zest, and red pepper flakes in a small bowl. Rub salt mixture all over ham. Transfer ham and any excess salt mixture to a jumbo (2-gallon) resealable plastic bag. Place ham in bag on a large rimmed baking sheet and chill, turning ham every day to ensure even curing, for 4 days.

Remove ham from bag and pat dry with paper towels. Let ham stand at room temperature for 2 hours.

Arrange a rack in lower third of oven and preheat to 500°. Place ham, shank bone up, on a rack in a roasting pan.

Roast ham until skin turns deep golden brown and starts to puff, about 20 minutes. Reduce heat to 325°. Carefully add 1 cup water to pan (it may spatter) and roast, rotating pan once, for 1 hour.

Add 2 cups water to pan. Scatter star anise around ham; continue to roast, rotating pan every 45 minutes and adding more water if needed to maintain 1/4 inches liquid in bottom of pan, until skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of ham registers 140°, 1 1/2-2 hours more. If skin does not crisp within last 30 minutes of cooking, increase heat to 450° and roast about 5 minutes longer (watch closely).

Transfer ham to a carving board; let rest for at least 30 minutes or up to 1 1/2 hours (the ham's internal temperature will increase as it rests to about 150°). Pour juices from roasting pan through a fine-mesh sieve into a large measuring cup; set juices aside and discard solids in strainer.

Set roasting pan over two burners; add rye. Cook over high heat, scraping up any browned bits from bottom of pan, until rye is reduced by half, about 1 minute. Pour rye through same sieve into the measuring cup with ham juices. Chill in freezer for 15 minutes (this will make skimming the fat from the surface much easier).

Skim fat from surface of juices; discard. Transfer juices (you should have about 1 cup) to a medium saucepan. Add orange juice and broth or 1 cup water. Bring to a gentle boil over medium-high heat. Cook until reduced to 1 1/2 cups, about 20 minutes.

Remove pan from heat; stir in butter. Season sauce with salt, if needed. Carve ham. Pass sauce alongside.

A silky-smooth soup from Marcus Samuelsson’s cookbook, The Rise.

Pumpkin Soup With Spiced Nuts

raw almonds, walnuts, or pecans

Tbsp. maple syrup

vegetable oil

berbere

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

Tbsp. crushed red pepper flakes

nutmeg

thyme

cinnamon sticks

whole allspice

whole cloves

olive oil

onion,

garlic cloves, thinly sliced

Kosher salt

butternut

vegetable stock

coconut milk (from two 13.5-oz. cans)

cheesecloth

Editor’s note: We’ve updated the name and byline of this dish, and changed the headnote to match the excerpted recipe, which is chef Marcus Samuelsson's take on Haitian soup joumou, from  Samuelsson’s cookbook ‘The Rise.’ We apologize for misrepresenting this recipe.
Haitians often commemorate Independence Day on January 1 by eating soup joumou. While rebellion was ongoing throughout slavery, the Revolution began in 1791 and by 1804, Haitians had wrested control from the French. Black people in Haiti had been forbidden from eating soup joumou during enslavement, as the dish was a delicacy. Upon independence, the dish became a symbol for Black Haitians' freedom. This is my take on it.
This recipe was excerpted from ‘The Rise: Black Cooks and the Soul of American Food.’

Preheat oven to 350°. Toss almonds with maple syrup, oil, berbere, and salt in a medium bowl until nuts are evenly coated. Scrape onto a rimmed baking sheet and roast, tossing occasionally, until nuts are toasted and maple syrup is caramelized, 20–25 minutes.

Transfer to a sheet of parchment and spread out in an even layer to prevent clusters from forming. Let cool, then coarsely chop and set aside.

Place red pepper flakes and nutmeg in a small heatproof bowl. Heat oil in a small saucepan over high until you see the first wisp of smoke. Gently pour oil over spices and let cool, about 1 hour.

Place thyme, cinnamon sticks, allspice, and cloves in center of cheesecloth; bring up edges together and tie closed with kitchen twine. Set aside.

Heat oil in a large pot over medium-high. Cook onion, stirring often, until softened but not browned, 7–9 minutes. Add garlic, season with salt, and cook, stirring often, until garlic is softened, 3–5 minutes. Add squash and cook, stirring, just until coated in onion mixture, about 1 minute. Add bundle and pour in stock; season with a bit more salt. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until squash is tender, 20–25 minutes.

Remove bundle and add coconut milk. Bring to a simmer; cook 5 minutes to let flavors meld. Purée soup with an immersion blender until smooth. (Or, purée in batches in a regular blender.) Season with more salt if needed.

To serve, divide soup among bowls. Top with candied spiced nuts and drizzle with chile-nutmeg oil.

This pan-seared foie gras is an elegant appetizer made with brioche, foie gras, a grapefruit-Chardonnay sauce, and apple purée.

Pan Seared Foie Gras

unsalted butter (1 1/2 oz)

Granny Smith apples, peeled, cored, and thinly sliced

dry white wine

quince jelly

Six (4-ounce) pieces grade A foie gras, preferably Hudson Valley foie gras

Sea salt and black pepper

grapefruit juice

late-harvest Chardonnay

rosemary leaves

(1/2-inch | 12-mm thick) brioche

mâche (optional)

Melt the butter in a medium sauté pan over medium heat. When the butter begins to foam, add the apples, wine, and jelly. Cook, stirring frequently, until the apples are tender, about 5 minutes. Transfer the mixture to a blender and purée until smooth. Set aside at room temperature.

Make the apple purée

Place a large sauté pan over medium-high heat. Using a paring a knife, gently score the foie gras slices with a diagonal pattern on 1 side. Season to taste with salt and pepper. Place 3 slices in the pan and sear until golden brown, about 2 minutes. Reduce the heat slightly, turn the foie gras over, and cook for an additional 2 minutes. Transfer to a plate and set aside to rest. Wipe the pan clean and repeat with the remaining 3 slices of foie gras.

Pour the excess pan drippings out of the pan, leaving just a thin film in the pan and reserving 3 tablespoons of drippings to add to the reduction. Deglaze the pan with the grapefruit juice over medium-high heat, scraping up any browned bits with a wooden spoon. Simmer until the juice is reduced by half, about 2 minutes. Add the Chardonnay, orange zest, rosemary, and the reserved pan drippings and simmer for 1 minute. Add the butter, remove from the heat, and whisk until well combined. Season the reduction to taste with salt and pepper.

Cook the pan-seared foie gras and wine sauce

Using a 3-inch round cookie cutter, cut the brioche into rounds and place them on a baking sheet. Toast the brioche rounds under the broiler until golden brown, about 1 minute per side.

Place the brioche toasts in the center of 6 serving plates. Lay the foie gras slices on top of the brioche. Spoon the apple purée around the foie gras, drizzle with the grapefruit reduction, and, if desired, scatter the mâche leaves over the top.

Assemble and serve

You can roast the beets and make the dukkah, a coarse Egyptian and Middle Eastern nut and spice blend, for this dish days in advance.

Roasted Beets With Dukkah And Sage

lb. small or medium red beets

Tbsp. olive oil

Tbsp. sherry vinegar or red wine vinegar

coriander seeds

fennel seeds

cumin seeds

cashews

pistachios

Tbsp. benne seeds or sesame seeds

red onion, thinly sliced

lime juice

sage basil

There’s no better party side than one that can be made ahead. You can roast the beets and make the dukkah, a coarse Egyptian and Middle Eastern nut and spice blend, for this dish days in advance, then you’ll just need a few minutes to assemble before dinner. The dukkah holds well up to a week; make extra and use to brighten other roasted veg or meat.
This recipe was adapted from ‘The Rise: Black Cooks and the Soul of American Food,’ by Marcus Samuelsson with Yewande Komolafe and Tamie Cook.

Roasted Beets With Dukkah and Sage

Preheat oven to 425°. Combine beets, oil, vinegar, several pinches of salt, and ¼ cup water in a baking dish. Cover tightly with foil and bake until beets are tender, 50–60 minutes. Uncover and let sit until cool enough to handle. Peel and cut each beet into 4 wedges, or 6 wedges if they are larger.
Do ahead: Beets can be roasted 2 days ahead. Let cool; cover and chill.

Toast coriander seeds, fennel seeds, and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until slightly darkened and fragrant, about 3 minutes. Transfer to a spice mill, mortar and pestle, or small food processor; let cool. Pulse until coarsely chopped. Add cashews, pistachios, benne seeds, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; pulse again until coarsely chopped.

Toss roasted beets, red onion, oil, lime juice, half of sage, and ¼ cup dukkah in a medium bowl to combine; taste and season with salt. Arrange on a platter and top with more dukkah and remaining sage.
Do Ahead: Dukkah can be made 1 week ahead. Store airtight at room temperature.

Roasted carrots bathed in a buttery, lemony vinaigrette with awaze, a spicy Ethiopian condiment. 

Roasted Carrots With Ayib And Awaze Vinaigrette

½ cup (1 stick) unsalted butter

red onion, finely chopped

1½" piece ginger, peeled, coarsely chopped

garlic clove, finely chopped

cumin

oregano

turmeric

carrots,

Kosher salt, freshly ground pepper

orange,

lemon juice

Tbsp. honey

Dijon mustard

parsley leaves

ayib (Ethiopian fresh cheese) or crumbled goat cheese

Chef and Bon Appétit global advisor Marcus Samuelsson compares awaze to Ethiopian Sriracha and uses it here to add heat to the buttery, lemony vinaigrette that bathes these roasted carrots. Make extra spiced brown butter for melting over seared fish or other proteins or tossing into roasted vegetables, greens, or potatoes.
This recipe was adapted from ‘The Rise: Black Cooks and the Soul of American Food.’

Roasted Carrots With Ayib and Awaze Vinaigrette

Melt butter in a medium saucepan over medium-low heat, then simmer gently, reducing heat if needed and skimming foam from surface, until butter is no longer foaming and is beginning to brown, 10–15 minutes.

Mix onion, thyme, ginger, garlic, cumin, oregano, and turmeric into brown butter and cook, stirring occasionally, until onion is golden brown and mixture smells very fragrant, about 15 minutes. Stir in berbere and cook, stirring constantly, just until the spice mixture is very fragrant, about 1 minute. Strain brown butter through a fine-mesh sieve into a small bowl and let cool completely; discard solids.
Do ahead: Spiced brown butter can be made 1 week ahead. Cover and chill.

Preheat oven to 400°. Place carrots on a large rimmed baking sheet. Drizzle 4 Tbsp. oil over, season with salt and pepper, and toss to coat. Add orange slices and gently toss again just to combine. Roast, tossing halfway through, until carrots are browned in spots and tender (they should be easy to pierce with a fork), 30–40 minutes. Let cool slightly.

Meanwhile, whisk lemon juice, honey, mustard, remaining 2 Tbsp. oil, and 3 Tbsp. spiced brown butter (reheat if it has solidified) in a small bowl. This is your vinaigrette.

To serve, transfer carrots to a platter. Drizzle vinaigrette over and top with parsley and ayib.

Classic Champagne Cocktail Recipe | Epicurious.Com

sugar cube

Angostura bitters

Champagne

Lemon twist,

This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion!

Roast Beef Tenderloin With Wine Sauce

unsalted butter, divided

shallots

red wine

beef broth

black pepper

sugar

all-purpose flour

(2 beef

salt (1/2 teaspoon per pound of beef)

black pepper (1/4 teaspoon per pound of beef)

Roast Beef Tenderloin with Wine Sauce

Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half. 

While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste. 

Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.) 

Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F. 

Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests. 

Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.

Top 40 new years eve recipes from across the web

The most viewed new years eve recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Citrus-and-Dill Gravlax recipe | Ep...

Classic French 75 Cocktail

Classic French 75 Cocktail

Chocolate coconut banoffee pie

Mulled cider

Roasted Fresh Ham With Citrus And R...

Pumpkin Soup With Spiced Nuts

Pan Seared Foie Gras

Roasted Beets With Dukkah And Sage

Roasted Carrots With Ayib And Awaze...

Classic Champagne Cocktail Recipe |...

Roast Beef Tenderloin With Wine Sau...

Bourbon Bread Pudding Recipe | Epic...

Pumpkin Chai-Spiced Monkey Bread

Slow-Roasted Salmon with French Her...

Roast New York Strip Loin With Garl...

Badass New Year&#8217;s Champagne P...

Cod Fish Cakes

Creamy chicken stew

Beer-Braised Bratwursts with Onion

Crab-Stuffed Mushrooms

Rocky Road Recipe

How To Make Hot Chocolate Bombs — W...

How to Make Classic Cheese Fondue a...

Firecracker Chicken Meatballs

Cheesy Hot Crab Dip

Champagne Cake Roll

Cured Salmon Gravlax

Flourless Chocolate Cake

Asian Lamb Burgers

Baked buffalo chicken wings

Corn and Crab Beignets With Yaji Ai...

5-Ingredient Mashed Potato Cakes

Shrimp Salad

Ricotta Cheesecake with Fresh Raspb...

Winter slaw with warm celery seed d...

Chocolate-Layered Meringue recipe

Ultimate Chocolate Crackle S'mores ...

Antipasto salad

Basil and ricotta tartlets

The most viewed new years eve recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Badass New Year’s Champagne P...