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Home > posts > 2015 > 12 > 2015-12-31_NewYearsEve.html
New Year's Eve Party
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We made a New Years Eve party at my Mom's house. The basic cooking, planning, and execution was done by me, Meredith and our friends, Sam and Ron.
We had 10 people (though we really only thought 9 while planning) but still managed to make enough food for 30. The idea was that we would not do a real meal and would instead have tons of appetizers
Below is the list we made to remember everything that had to go out. And, I think we added to this after I took the picture 1. Again, way too much food.
(For the record, we served "mousse" and not "moose").
We had:
I made the kale salad similar to 2013-11-09[@rev] with the same recipe[@rev] except that I skipped the rice and (accidentally) skipped the feta. I do think I went too heavy on the citrus. It was super lemony. And I may have gone light on the nuts.
Meredith made a huge batch of her guac. I do not know exactly what she uses but I know she basically does it to taste and includes:
The chips were the Food Should Taste Good ones
Meredith made the black-eyed-peas bean dip from 2013-01-25[@rev] with the same recipe[@rev]. Black-eyed peas are considered good luck (in the Southern tradition)2 for New Years and apparently, everyone else also knew this since we had a hell of a time finding them. We did eventually find cans of it, but first, bought (and used) a can of Hoppin' John which has the black-eyed peas (and we checked to make sure there wasn't any meat-products in there).
Meredith made two types of Deviled Eggs. I did the boiling (steaming) with this[@rev] method but I think I took it off too soon. The yolks were just under done. Perfect for eating them but a bit tough for deviled eggs. Oh well.
The ones in the back of the picture were "traditional" ones with (all to taste)
The others are "Smoky Deviled Eggs with Greek Yogurt & Frizzled Shallots" from The Kitchn (local[@rev]). Meredith really just used this as a base. Her changes were:
They were pretty good though they came out very salty (maybe in overcompensating for forgetting it with frying them).
The flavor was still really good and this is a pretty easy recipe. Just less salt!
Smoky Deviled Eggs with Greek Yogurt (from The Kitchn)
Local Copy[@rev] (U: guest, P: name of my dog, lower case)
These were purchased from Costco. The samosa was just baked but the dumplings took a good bit of labor. They were already made, but we pan fried them rather than steam. I think it made a huge difference and they were much better than they would have been. But also took a lot longer. (Thanks Ron for doing all the work on them)
The butternut squash was just roasted with my Mom's recipe. (to follow later)
The pretzels were a Pretzel Tray from a chain in Philly. They were really good
Tomato pie was from Wegmans
We only made one of dessert items ourselves. The "moose" was my Grandmother's fat-free chocolate mousse. My dad made a lemon cake (and biscotti that was not on the list)
Emily made "her balls" (ie, the peanut butter truffle balls)
(Not pictured)
Recipe to follow but you essentially make rice-Krispie treats with Golden Grams and add chocolate. Also, we used extra butter as we discovered in the past[@rev] to make it more gooey. Sam made them so I will update this with her input when I get it.