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.
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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.
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Filet Mignon Potato Pancakes
Makes 24
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  1. 2 (8-ounce) beef tenderloin steaks, trimmed
  2. 2 tablespoons Montreal steak seasoning*
  3. 2 russet potatoes, peeled and grated
  4. 1 large egg, lightly beaten
  5. 2 teaspoons kosher salt
  6. 1⁄2 teaspoon ground black pepper
  7. 2 tablespoons vegetable oil
  8. Sour Cream Bacon-Chive Sauce (recipe follows)
  9. Garnish: fresh chopped chives
  1. Sprinkle steaks evenly with steak seasoning. Roll tightly in plastic wrap, and twist ends until steaks form a round log. Refrigerate for 12 hours.
  2. Preheat oven to 200°. Line a rimmed baking sheet with paper towels.
  3. In a large bowl, stir together potatoes, egg, salt, and pepper until combined.Shapemixtureinto2-inch patties. In a large skillet, heat oil over medium-high heat. Working in batches, cook patties until lightly browned, 5 minutes per side; add more oil as necessary. Remove patties from skillet, and place on prepared pan. Keep warm in oven.
  4. Using same skillet, increase heat to high. Cook steak until a light crust forms, 45 seconds per side. Remove from skillet. Let rest for 5 minutes.
  5. Slice each steak into 12 pieces. Place one piece on each potato pancake, and top with Sour Cream Bacon-Chive Sauce. Garnish with fresh chives, if desired.
  1. *We used McCormick’s Montreal Steak Seasoning.
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Sour Cream Bacon-Chive Sauce
Makes about 1 cup
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  1. 1⁄2 cup sour cream
  2. 1⁄2 cup chopped cooked bacon
  3. 1 teaspoon white wine vinegar
  4. 1 tablespoon chopped fresh chives
  5. 1⁄2 teaspoon celery salt
  6. 1⁄4 teaspoon garlic powder
  7. 1⁄4 teaspoon ground black pepper
  1. In a small bowl, stir together sour cream, bacon, vinegar, chives, celery salt, garlic powder, and pepper. Serve immediately.
  1. To make ahead, leave out bacon. Refrigerate for up to 3 days. Add bacon just before serving.
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Risotto Cakes with Roasted Mushroom Caviar
Makes about 36.
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  1. 1 tablespoon olive oil
  2. 2 tablespoons chopped shallot
  3. 1 clove garlic, minced
  4. 2 cups Arborio rice
  5. 1 cup dry white wine
  6. 5 cups vegetable broth, warm
  7. 1⁄2 cup reserved roasted mushrooms from Roasted Mushroom Caviar (recipe follows)
  8. 1⁄2 cup grated Pecorino Romano cheese
  9. 3⁄4 teaspoon kosher salt
  10. 1⁄4 teaspoon ground black pepper
  11. Vegetable oil, for frying
  12. 1 cup rice flour
  13. 1⁄4 cup soda water, more if needed
  14. Goat Cheese Cream (recipe follows)
  15. Garnish: chopped fresh parsley
  1. In a large saucepan, heat olive oil over medium heat; add shallot and garlic, and cook until tender,
  2. 30 seconds. Add rice; cook, stirring frequently, until lightly toasted, 5 minutes. Add white wine; cook until wine is absorbed by rice, 4 minutes. Add warm broth, ladle by ladle, stirring frequently, until liquid is absorbed and rice is tender. Keep cooking until rice is creamy and liquid has been absorbed, about 10 minutes after last ladleful. Stir in mushrooms, cheese, salt, and pepper.
  3. Spread rice 3⁄4-inch deep into a rimmed baking sheet. Refrigerate for 3 hours.
  4. Using a 1-inch biscuit cutter, punch out circles.
  5. In a shallow skillet with straight edges, pour oil to a depth of 2 inches; heat over medium heat until a deep- fry thermometer registers 350°. In a large bowl, whisk together rice flour and soda water. Dip mushroom cakes into batter, shaking off excess. Fry until golden brown, 3 minutes.
  6. Remove from skillet, and let drain on a plate lined with paper towels. Top with Goat Cheese Cream and Roasted Mushroom Caviar. Garnish with fresh parsley, if desired.
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Roasted Mushroom Caviar
Makes about 2 cups.
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  1. 2 (8-ounce) packages gourmet mushrooms
  2. 2 (8-ounce) packages sliced cremini mushrooms (or baby bella)
  3. 1 tablespoon vegetable oil
  4. 1 teaspoon salt
  5. 1⁄2 teaspoon ground black pepper
  6. 2 tablespoons black truffle oil
  7. 2 tablespoons sherry vinegar
  8. 1 tablespoon chopped fresh
  9. parsley
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, stir together mushrooms, oil, salt, and pepper. Spread evenly onto baking sheet. Bake until browned, 30 minutes.
  3. Chop roasted mushrooms, reserving 1⁄2 cup for risotto. In a medium bowl, stir together remaining chopped mushrooms, truffle oil, vinegar, and parsley.
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Goat Cheese Cream
Makes about 1⁄2 cup
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  1. 1 (4-ounce) log goat cheese, softened
  2. 2 tablespoons sour cream
  3. 1⁄8 teaspoon kosher salt
  1. In a small bowl, stir together goat cheese, sour cream, and salt. Place in a pastry bag. Refrigerate for up to 5 days. Remove from refrigerator 30 minutes before using.
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