Find. Eat. Drink.'s New Year's Eve Food & Drink Recipes

Whether you're throwing a large soiree, a small dinner party or just spending a casual evening at home, these recipes, courtesy of chefs and mixologists, will spice up your night and take you into 2011 in style.

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Start the night with a Bulleit Proof Manhattan

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Mixologist Ryan Goodspeed, of Michael's Genuine Food & Drink in Miami and Grand Cayman, loves to use fresh ingredients to create inventive cocktails. This is his twist on the Manhattan.

I take Amarena cherries, reduce them down with rosemary and make a simple syrup out of them. I substitute that for sweet vermouth, add Bulleit bourbon, a dash of lemon and you get a fantastic drink.

Here is Ryan's recipe for a Bulleit Proof Manhattan.

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Mixologist Ryan Goodspeed, of Michael's Genuine Food & Drink in Miami and Grand Cayman, loves to use fresh ingredients to create inventive cocktails. This is his twist on the Manhattan.

I take Amarena cherries, reduce them down with rosemary and make a simple syrup out of them. I substitute that for sweet vermouth, add Bulleit bourbon, a dash of lemon and you get a fantastic drink.

Here is Ryan's recipe for a Bulleit Proof Manhattan.

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Comments

[jJohnson1]

05:32 PM on 12/31/2010

Since when does the New Years foods need to be so fancy or upscale? im going to eat a hotdog or something maybe a few ribs not Caviar this article is latent with snobbery a trend that is on the rise on HPost. The last article i read in the food section the writer states that Brie is the cheese that they will most commonly find in the fridge, really brie? I like to keep mine next to my snack lobster tails, and Chopin vodka. For the site that claims to understand and be made mainly of the middle class and under, they are posting things and advertisements like luxury cars and vacations that people in this group cannot afford but will aspire to try and put themselves in debt. The common marketing tactic is to make people believe they can afford and need the item that is being advertised the adverse reaction is that people put themselves in a hole trying to belong or be a part of an income level that they just arent in.

[NobodySince1980]

06:51 PM on 12/31/2010

I'm still worn out from cooking for Christmas and cleaning up. Hell, at Christmas I was still worn out on cooking a huge meal from when I did at Thanksgiving.

[nailinpalinnow]

04:18 AM on 01/01/2011

New Years Eve suppers (served just after midnight) have always been fancy in my mind. Crab, lobster, oysters Rockefeller, champagne, fancy stuffed olives, finger foods, shrimp cocktails, small potatoes with sprinklings of caviar and sour cream...This is not something Huff Po created or is particularly pushing, the idea of New Year's Eve as elegant has been around a long time.

I don't usually get to do a lot of these, but if I could serve whatever I wanted I certainly would.

[dnb310]

04:43 PM on 12/31/2010

I'm doing my go to holiday meal for two. Lobster, sweet potato fries, and hollandaise sauce.

[Behind the Tweed Curtain]

06:05 PM on 12/31/2010

Lobsters are very hard to beat, although we put them up against Dungeness Crab last New Year's. Even split on the voting.

[garystartswithg]

06:37 PM on 12/31/2010

I am not a fan of lobster, I would take crab over lobster any day. Lobster doesn't keep well, and frozen is nasty. Crawfish are the same but I can suck down a plate of crawfish without being too whiny.

[eugenemyst]

10:56 PM on 12/30/2010

Cabbage! Where's the cabbage? How do you expect to make money in the new year? fas

[Vivian Alicia Evans]

05:21 PM on 12/31/2010

Please explain. Where is this tradition from? Germany? Poland? some other Eastern Block Country. This Canadian would love to know?

[garystartswithg]

06:44 PM on 12/31/2010

Its actually kind of common -- though not the cabbage. I live in Atlanta and the "green" is collard greens. Tomorrow is hoppin' john (black eyed peas, rice, ham for seasoning) and collards day. I live right behind the place where people go out to get that stuff and the line will be down the street. You get hoppin john, collards, corn bread, and a bowl of pot likker -- the broth from the collard greens. If Jimmy Carter is in town he will be there -- its that big of a deal. I grew up with Italian immigrants and you still eat greens -- escarole or chicory in lentils. With spiced sausage you can't beat it.

[eugenemyst]

12:43 PM on 01/01/2011

I used to think it was an "ancient Chinese secret" but honestly I cannot tell you where it comes from. I had a partner into this so I come late to the game. To this day I have cabbage either raw at midnight or in cabbage soup...MMm MMmm... cabbage soup.

[MaddHavikk]

08:49 PM on 12/30/2010

what?? no grey poupon?? blasphemous

[Behind the Tweed Curtain]

10:35 PM on 12/30/2010

I made some moutard batons - but not with grey poupon. Once Kraft produces it, it looses its foody edge.

[garystartswithg]

01:03 PM on 12/31/2010

Grey Poupon tastes about as much like dijon as their imitation cheese food slices taste like gruyere. To quote Marlon Brando -- Oh the horror.

[everythingsgonegreen]

04:20 PM on 12/30/2010

Have a can of Blue Star in the fridge, was going to make crab cakes but I think I'll try that dip instead.

[kevinbr38]

03:46 PM on 12/30/2010

I may try the garlic crab dip sometime, but for me and my partner, New Year's means black eyed peas with a nice piece of pork, washed down by the bubbly, with Dutch Olie Bollen as a sweet.. No more, no less. Happy 2011 everybody.

[Smirnonn]

07:15 PM on 12/30/2010

Sounds great! Happy 2011, Kev!

[Behind the Tweed Curtain]

12:29 PM on 12/30/2010

What on earth is "dairy topping"?

[Axel4]

01:30 PM on 12/30/2010

Whipped cream

[Behind the Tweed Curtain]

02:01 PM on 12/30/2010

Then there's the obvious question - why call it dairy topping? Whipping cream has a thousand and one other uses.

[Theatrixnyc]

01:34 PM on 12/30/2010

I don't know, maybe Sour Cream? Reminded me of "Dexter" - when he was out searching for the perfect Key Lime Pie, for his friend, before she died.

[crom14]

04:27 PM on 12/30/2010

God, I love Dexter. The opening food graphic is so creative.

[Behind the Tweed Curtain]

06:59 PM on 12/30/2010

Food is a great focus for memory, isn't it? I'm not quite that desperate, but I have lost access to the recipe I've been planning for months, waiting for Meyer lemons to come available here. Seeing the crab dip brought back so many memories. My step-father is in his 90's and he still goes out in the boat for crabs when he's feeling sprightly. You'd be surprised how quickly you can wreck good crab meat with the wrong ingredients.

[kareemachan]

12:27 PM on 12/30/2010

Our traditional New Year's Eve dinner is fondue. Classic cheese fondue, then proteins and mushrooms in hot oil, then chocolate fondue to end with.

Then we don't eat for a couple of days! ;-)

[crom14]

04:28 PM on 12/30/2010

Nothing better....... Black cherries and raspberries dipped in chocolate fondue!

[Behind the Tweed Curtain]

07:01 PM on 12/30/2010

You're giving me second thoughts.

[raker]

08:54 PM on 12/30/2010

Me too. I wish I'd seen this before making other plans for New Years Eve. I forgot about fondue. Unfortunately, point counting starts on January 2.

[SouthernJewel]

12:24 PM on 12/30/2010

The crab dip is a must try for me.

[Behind the Tweed Curtain]

06:51 PM on 12/30/2010

It looks wonderful. I grew up on the west coast with Dungeness crabs literally in the back yard - free for the taking. I didn't realize how lucky I was at the time.

[camanokat]

01:46 AM on 12/31/2010

Oh yeah, nothing better than fresh caught crab boiled with Old Bay as soon as we bring it home from the beach and served with melted butter and chunks of sourdough bread!

Heaven on a dish.

[catcancook]

12:05 PM on 12/30/2010

The Key Lime looked so yummy.

[ginamarie101]

11:02 AM on 12/30/2010

can't wait to try some of these

[notmzbehavin]

10:56 AM on 12/30/2010

What are those little pancake thingies on slide 11?

[Find. Eat. Drink.]

11:48 AM on 12/30/2010

They are blinis in slide 11. Light and fluffy, like a petite pancake. You can make them or much easier, buy them in the store and heat them up in the microwave or oven. They are topped with salmon roe and dill.

[notmzbehavin]

07:32 PM on 12/30/2010

Thank you, they look a good alternative to the usual cracker/bread round. I've read about blinis, but never seen them "in action" so to speak. I've had good luck with pancake type foods, so I just might try to make some for tomorrow.

[IsabelRingin]

09:30 AM on 12/30/2010

I have to try the crab dip!