Let Tapas Star in Relaxed New Year's Eve Feast

After the holiday madness, starting with Thanksgiving week and for many not stopping until Dec. 26, entertaining friends and family for New Year's Eve can easily become one last daunting task to conquer before the calm of January inevitably sets in.

Consider hosting a "BYOT" party—"Bring Your Own Tapas," a stylish alternative to the easy but dreaded potluck dinner. This guarantees you a table filled with an assortment of hors d'eouvres, while not requiring much work on the part of the host. Ingredients needed: A roaring fire, plenty of bubbly, some sophisticated tapas, and loved ones (hopefully ones who cook OR order well!)

After hosting such a party last year, the tradition will continue in this family, though I now offer the option for invitees to bring a dessert, especially if they are not known for their kitchen prowess. This eliminates the obligation to also provide something sweet, leaving more time to enjoy one's family and compose your own canapé.

This year, I have created two cocktail tidbits which I find to be seasonal, festive and of relative ease. First is a vegetarian beauty of endive leaves filled with gorgonzola, maple-roasted pecan, dried fig and a port-wine glaze. Second, a rustic satisfyingly savory crostini topped with mascarpone cheese, diced salami, and a spicy cranberry-onion chutney. Neither will leave you strapped for time. You could even substitute crackers or pita chips for the toasted bread in the crostini recipe. The goal is to enjoy oneself and those closest to you as you gaily toast in the New Year together.

Endive with Gorgonzola, Maple-Spiced Pecans, Port Glaze, and Pomegranate

Makes 3 dozen

3 bunches endive

6 tablespoons maple syrup

1 cup raw pecan halves

¼ teaspoon cinnamon

¼ teaspoon ground cloves

¼ ground cardomon

½ cup port wine

8 oz. gorgonzola cheese, or your preferred blue cheese

Seeds from 1 pomegranate

9 dried figs, quartered; or substitute with fresh figs, sliced pear or seedless red grapes

1.  Chop off the ends of the endive bunches, and separate, wash and dry the leaves.  Trim the leaves down to 3-4 inch pieces.  Place in a container with a damp paper towel to cover them, and refrigerate until ready to assemble, up to 6 hours.

2.  Preheat the oven to 350 degrees F.  Line a baking sheet with parchment paper.  Toss the pecan halves with 3 tablespoons of maple syrup and the spices in a small bowl.  Place them on the baking sheet in a single layer.  Bake for 6 minutes, then stir them and continue baking for another 6 minutes until shiny.  Allow to cool.

3.   Pour the port wine and remaining 3 tablespoons maple syrup in a small heavy saucepan.  Cook over medium-low heat until it has reduced by half, and is thick and syrupy, about 6-8 minutes.  Put aside to cool.

To Assemble:

Place 1 teaspoon of cheese in the center of each endive leaf.  Top this with one pecan half, one piece of the quartered fig and a drizzle of the port wine glaze.  Sprinkle with 3 or 4 pomegranate seeds.

Crostini with Mascarpone, Salami and Cranberry-Onion Chutney

Makes 3 dozen

Ingredients:

1 baguette, sliced into ½  inch thick slices

1 dry mild salami, diced small

4-6 oz. mascarpone

Cranberry-Onion Chutney (recipe below)

Preheat oven to 325 degrees F.  Place the baguette slices on a baking sheet and bake for 10-12 minutes, until lightly toasted.  Allow to cool.

After the crostini has cooled, spread 1 ½  teaspoon of mascarpone on each one.   Top with approximately 2 teaspoons diced salami and 1 teaspoon of the chutney.  Serve at room temperature.  Can be assembled 1-2 hours before serving.

Cranberry-Onion Chutney

2 large red onions, sliced thin (about 5-6 cups) 

3 tablespoons extra virgin olive oil

1 tablespoon grated fresh ginger

1 clove garlic, minced

1 ¼ cup apple cider

½ cup sherry vinegar

½ cup dried cranberries

1 cinnamon stick

2 whole cloves

¼ - ½ teaspoon crushed red pepper, depending on your preference of spiciness

½ cup golden brown sugar

¼ teaspoon kosher salt

Heat the olive oil in a large saute' pan over medium to medium-low heat. Add the onion slices and cook until softened and beginning to brown, about 8 minutes. Add the garlic and ginger, and continue to cook over medium-low heat for 2-3 minutes. Add the remaining ingredients and cook over medium-low heat for 10 minutes, stirring often, until the liquid has reduced and becomes thick and syrupy. Allow to cool to room temperature.