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5 appetizer recipes that will make you the hit of the New Year’s Eve party

During this time, cooks are often bound by tradition. For weeks after Thanksgiving, really, make sure everyone’s favorite foods are stocked in cupboards and displayed front and center on holiday tables and cookie plates.

As we move into the New Year and the party dishes that typically accompany those celebrations, it’s a chance to bring the adage “old with new” into the kitchen. It’s time to slip into nowhere, and most importantly, enjoy some stress-free fun.

Yes, we make sure we have a proven one (that’s what we do). But with the introduction of new flavors, textures, and recipes, not only will 2022 end on a high note, but an explosion of creativity will propel you into the new year, ready for the most needed January. Creates cooking momentum.

Go ahead and try all the recipes you’ve clipped and bookmarked. Or start with these five recipes from her recent cookbook. Just add Bubbly and your loved ones for a party to remember.

mini cheddar cheese, spinach and caramelized onion scones

About 20 scones.

From My Art of Entertainment: Recipes and Tips for Miss Maggie’s Kitchen by Héloïse Broin (Flammarion, 2022).

• 5 tbsp.cold unsalted butter, split

• 1 large yellow onion, finely chopped

• 2 c.all purpose flour

• 1 tbsp.Baking powder

• salt and freshly ground pepper

• 1 c. grated aged cheddar, split

• 1 handful chopped baby spinach

• 1 egg

• 1/2 c. plain yogurt

• 1 1/2 tbsp.whole grain mustard


Melt 2 teaspoons of butter in a frying pan over low heat. Add the onion and a pinch of salt and sauté, stirring occasionally, until the onion is tender and caramelized. Remove from heat and let cool.

In a large bowl, combine the flour and baking powder with a pinch of salt and a pinch of pepper. . Stir in about 2/3 cup grated cheddar cheese with spinach and caramelized onions.

Add eggs, yogurt and mustard to a small bowl and mix well. Incorporate into cheddar mixture until blended. Gently knead until the dough is smooth. If it’s sticky, add a little more flour.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Roll dough out to 3/4 inch thickness. Cut into about 20 triangles. Arrange on baking sheet, sprinkle with remaining cheddar cheese, and season with pepper. Bake for 15 minutes, until scones are golden brown. Enjoy at room temperature or room temperature.

cheeseball, rethink

Serves 4-6 people.

“Cheese balls entered the realm of American kitsch food, but they have an important history as a Prohibition staple,” says Andre Darlington in “Bar Menu: Over 100 Drink Recipes for Cocktails at Home.” (Running Press, 2022). “The nut-covered molded balls were often served in speakeasies and thus have become part of the cocktail food canon.” Everyone loves cheese balls, but few admit it — looking for inspiration in the Iranian city of Tabriz, a former stop on the Spice Road, feta cheese, I found a dish called Domai with walnuts, fresh herbs, butter, lavash bread, cheese balls…the result is beautiful.”

• 8 oz.Mascarpone

• 4 cheese, crushed

• 1/4 c.chopped pecans

•1 tablespoon.finely chopped spring onion

• 2 tsp.Hot sauce such as Tabasco

• 2 tsp.Worcestershire sauce

• 1/4 tsp.salt

• 1/4 tsp.freshly ground black pepper

• 1/4 c.Chop dried cranberries and set aside

•1 tablespoon.finely chopped fresh basil

•1 tablespoon.finely chopped fresh chives

•1 tablespoon.finely chopped fresh dill

• Crackers and vegetables for serving


In a large bowl, combine mascarpone, blue cheese, pecans, green onions, hot sauce, Worcestershire sauce, salt, pepper, and 1/8 cup cranberries.

Form the mixture into a ball, cover and refrigerate for 30 minutes. Combine remaining 1/8 cup cranberries, basil, chives, and dill in a large plate and roll cheese balls to cover all sides. Serve with crackers or cut vegetables.

Poached pears and Roquefort crostini

Makes 18 crostini.

From My Art of Entertainment: Recipes and Tips for Miss Maggie’s Kitchen by Héloïse Broin (Flammarion, 2022).

• 1 3/4 wine

• 1 orange juice

Peel and juice of 1 clementine, preferably organic

• 2 cinnamon sticks

3-4 star anise pods

• 1/2 c. powdered sugar

• 3 freshly ripe firm pears

• 6 large slices of country bread

• Approximately 3 1/2 to 5 1/2 ounces.roquefort

• Freshly ground pepper

• Honey, optional


Combine red wine, orange juice, clementine zest and juice, cinnamon sticks, star anise, and sugar in a saucepan over low heat, stirring until the sugar dissolves.

Peel the pears and put them whole into the pan. Cook over low heat for about 30 minutes, turning occasionally, until tender. Remove the pears from the liquid and place them on a plate to cool.

Toast the bread just before serving and cut each slice into thirds. Put a little Roquefort on each piece.

Cut the pear in half, remove the core, and slice lengthwise. Place 2-3 slices on each crostini slice. Season with pepper and add honey if desired.

Turkey meatballs

Serves 4-6 people.

André Darlington writes, “Tsukune are Japanese-style meatballs typically cooked over raw charcoal, yakitori-style, and served with a rich dipping sauce.” ). “It’s mostly made with mashed chicken thighs, which are flavorful. But I’ve switched to ground turkey. It’s easy to get and cheap. The recipe calls for the meatballs to be done under the broiler, but it’s also grilled.” That’s excellent.”

For tsukune:

• 1 lb ground turkey

• 1 large lightly beaten egg

• 1 1/2 tbsp.grated onion

• 1 tsp.ginger, peeled and finely grated

• 1 sauce

• 2 tsp.sweet sake

• 1/2 salt

For sources:

• 3 tbsp.Tamari

• 3 tbsp.sweet sake

• 1 1/2 tsp.sugar


Combine ground turkey, eggs, onions, ginger, soy sauce, mirin, and salt in a medium bowl. Cover and rest in refrigerator for 20 minutes. If using wooden skewers, soak them in water for 20 minutes.

In the meantime make the sauce. Put mirin and sugar in a small pot and bring to a boil. Reduce heat and simmer until reduced by a third, about 5 minutes. set aside.

Fill a wide, shallow pot half full with water and bring to a boil. Form meat mixture into balls about 1 1/2 inches and place in boiling water. Working in batches if necessary, simmer meatballs 4 to 6 minutes until cooked. Transfer to an oiled wire rack to drain.

Place oven rack in top position and preheat broiler. Skewer 3 meatballs and place the skewers on a baking sheet. Brush meatballs with sauce and bake for 3 minutes. Flip the meatballs over for a second calcination and bake for another 3 minutes or until browned. Serve immediately with remaining sauce.

salmon roe corn fritters

2 serve but easy to hang.

Chef Andy Murray, brother of actor Bill Murray, tells the story of his family in his debut cookbook, Eat, Drink and Be Murray (Day Street, 2022). He lives in Florida and runs the Murray Bros. Caddyshack restaurant. “The first time I ate caviar, it was like that scene in the movie Big.” Spitting caviar on a napkin at a Christmas party with Tom Hanks,” he wrote. until the moment comes way This recipe is based on one Murray helped create at Mortimers in Manhattan. He replaced the salmon roe with caviar and removed ingredients such as eggs and milk. Other salmon roe work well — at specialty grocery stores, seafood stores, or online. If salmon roe is out of your comfort zone, try these delicious fritters topped with crispy bacon instead.

• 1/2 c. all purpose flour

• 1/4 tsp.Baking powder

• pinch of kosher salt

• 2/3 c. soda water

• 1 c. Corn, raw or canned

• 2 tsp.chopped fresh chives

•1 tablespoon.Vegetable oil

• 3 oz. salmon roe (note)

• 2-3 tbsp.crème fraiche


Combine flour, baking powder, salt and half the soda water in a medium bowl and whisk until smooth. Add the remaining soda water and stir to form a thin dough. Add 1 teaspoon of corn and chives to the batter and mix.

In a large skillet over medium heat, heat vegetable oil. Add 1 tablespoon (about the size of a silver pancake) of the corn mixture to the pan. We need 6 fritters. Fry in skillet until golden brown and beginning to bubble, about 4 minutes.

Flip the other side and bake until golden brown, about 2 minutes.

Transfer fritters to a plate. Divide mentaiko evenly among fritters. Top each fritter with a dollop of heavy cream and garnish with the remaining teaspoon of chives before serving.