Cheers to the New Year


For this month’s supper club, invite your friends and their significant others to a cocktail party celebrating the new year to come. The company of cherished friends makes tasty appetizers and delicious desserts even better at this sophisticated soirée.

Champagne Mojitos
Makes 6 servings
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  1. 1⁄2 cup sugar
  2. 1⁄2 cup water
  3. 1 cup white rum
  4. 1⁄2 cup ice
  5. 1 (1-ounce) package mint
  6. 1 (750-ml) bottle champagne
  7. 1 teaspoon celery root bitters
  1. In a small saucepan, combine sugar and 1⁄2 cup water over medium-high heat. Cook until mixture begins to boil and sugar dissolves. Remove from heat. Let cool to room temperature. Cover, and refrigerate for up to 5 days.
  2. In a small pitcher, combine rum, ice, mint, and sugar mixture. Using a muddler or the back of a spoon, crush mint against side of glass to release flavors. Strain through a fine-mesh sieve into a large pitcher.
  3. Top rum mixture with champagne and celery root bitters. Serve immediately.
Celebrate Magazine
Lobster Shooters with Beurre Blanc
Makes 12 servings.
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  1. 4 cups seafood stock
  2. 11⁄2 pounds lobster tails
  3. 1 cup white wine
  4. 1⁄4 cup white wine vinegar
  5. 1⁄4 cup chopped shallot
  6. 1 tablespoon black peppercorns
  7. 1⁄2 cup heavy whipping cream
  8. 1 cup unsalted butter, cubed
  9. 1 lemon, zested
  10. 1⁄2 teaspoon kosher salt
  11. Garnish: chopped fresh tarragon
  1. In a large saucepan, bring seafood stock to a boil over medium- high heat. Add lobster tails, and cook until cooked through, 8 minutes. Remove from heat. Let cool to room temperature. Remove shells, and roughly chop meat.
  2. In a medium saucepan, bring white wine, white wine vinegar, shallot, and peppercorns to a boil over medium-high heat. Add cream, and bring to a boil until wine mixture is reduced by one-third. Remove from heat.
  3. Gradually whisk in butter, cube by cube, until combined and a smooth sauce forms. Add lemon zest and salt. Keep warm for up to 3 hours.
  4. Divide lobster among 12 shooter glasses, and pour butter mixture over each. Garnish with fresh tarragon, if desired.
Celebrate Magazine