Get ready to say goodbye to 2020 and ring in a *hopefully* better 2021. This New Year’s Eve we’re planning on staying home with our immediate families and quaranteams, but that doesn’t mean we can’t make the most of the holiday. If you’re burned out from cooking and baking, these New Year’s appetizers are right up your alley. Try these recipes this NYE–or any time you don’t feel like putting a ton of effort into preparing bites!
Champagne Jello Shots
Photography and recipe via Cookies and Calligraphy
What better way to toast goodbye to 2020 than with New Year’s champagne jello shots? Cookies and Calligraphy created the most beautiful, delicious shots that you can make ahead of time and have ready when the celebrating starts.
Ingredients:
- 15 oz. of your favorite champagne (or sparkling wine)
- 3 envelopes of plain gelatin (Knox Brand)
- 1 Tbsp. Sugar
- Sugar/sprinkles for topping
Directions:
- Place your sugar and 10 oz. of champagne in a saucepan.
- Add in the gelatin and let sit for 2-3 minutes.
- Set your burner on low heat and stir until everything has dissolved completely. This takes about 4-5 minutes.
- Remove from the stove, add in the remaining 5 oz. of champagne and mix to combine.
- Pour mixture into a shallow pan and chill in the refrigerator for at least an hour.
- Cut into squares and dip one side into your preferred sugar/sprinkles.
Cacio E Pepe Fritters
Photography via Food Network, recipe via Christian Petroni
Grab a sous chef to start grating and cutting and get ready to make the most delish New Year’s dish from Christian Petroni and the Food Network. Inspired by the popular pasta dish, Cacio E Pepe, these fried pancakes of pasta and cheese are sure to be a hit. They’re crispy on the outside and soft, cheesy, and salty on the inside. The recipe makes about 44 small fritters, but if you want to cut down the cooking time, use a ⅔ cup measuring cup for a heartier-sized portion which makes about 20. (I personally made these appetizers last night and they were *chefs kiss* amazing. I might even have one for breakfast.)
Ingredients:
- 1/4 cup extra-virgin olive oil, plus more for frying
- Coarsely ground pepper
- 1 pound spaghetti, cooked and chopped into 2-inch pieces
- 2 cups all-purpose flour
- Kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 cups buttermilk
- 3 large egg yolks
- 1 1/2 cups grated Pecorino Romano cheese, plus more for topping
- 6 ounces fresh mozzarella cheese, cut into 1/4-inch pieces
Directions:
- Combine the olive oil and 1 1/2 tablespoons pepper in a small saucepan and cook over medium heat until just starting to bubble, three to five minutes. Put the spaghetti in a medium bowl and pour the olive oil mixture over the top. Mix to combine and set aside.
- Combine the flour, 1 1/2 tablespoons salt, the baking powder, and baking soda in a large bowl. In a separate bowl, whisk the buttermilk and egg yolks. Form a well in the center of the dry ingredients and add the buttermilk mixture. Whisk until the batter is well combined (there will still be some small lumps).
- Add the spaghetti, pecorino, and mozzarella to the batter. Mix well with a rubber spatula.
- Preheat the oven to 250 degrees F. Fill a large skillet with about 1/2 inch olive oil and heat until a deep-fry thermometer registers 325 degrees F. Working in batches, scoop the spaghetti mixture into the skillet (about two tablespoons per fritter); flatten slightly with a metal spatula. Fry the fritters, flipping once, until golden brown and warmed through, about four minutes. Remove to a paper towel-lined plate to drain, then transfer to a baking sheet and keep warm in the oven while you fry the remaining fritters. Top with more pecorino before serving.
Sweet and Spicy Seasoned Crackers
Photography and recipe via Half Baked Harvest
We can never get enough of Tieghan from Half Baked Harvest’s recipes and much like her other recipes, her sweet and spicy seasoned crackers are ones we think will be gracing our kitchen often. Plus, you can make these up to two weeks ahead of consumption, which means less prep work on the day of.
“If you love a salty, smoky, savory cracker, you’re going to love these,” says Tieghan. “One of the great things about these crackers? They are so easy. Simply toss the seasoning mix, brown sugar, garlic, onion, fresh sage (or try thyme/rosemary), oregano, lots of smoky paprika, cayenne, and chili flakes, together with melted butter. Add the crackers and toss very well to fully coat, then bake until golden crisp,” she says. Serve them up with your favorite dip, on a cheeseboard, or by themselves. You really can’t go wrong!
Ingredients:
- 1 stick (8 tablespoons) salted butter, melted
- 2 tablespoons dark brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chopped fresh sage
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1/4-1 teaspoon cayenne pepper, using to your taste
- 1 pinch red pepper flakes
- kosher salt and black pepper
- 3 sleeves Ritz crackers
Directions:
- Preheat the oven to 300° F. Place wire racks on top of two baking sheets.
- In a large bowl, combine the butter, brown sugar, garlic powder, onion powder, sage, oregano, paprika, cayenne, and a pinch each of red pepper flakes, salt, and a generous pinch of pepper. Add the Ritz crackers and toss to combine, making sure all crackers are coated in butter.
- Spread the Ritz out in an even layer on top of the racks. Bake for 15-25 minutes turning them halfway through cooking. You want the Ritz to be golden brown. Allow the Ritz to sit on the baking sheet until cooled and dry, about 20 minutes. Store the Ritz in an airtight container for up to 2 weeks.
Herb and Cheese Stuffed Sweet Peppers
Photography and recipe via Inquiring Chef
Jess and Frank from Inquiring Chef have three kids, so they know how important it is to have quick and easy recipes ready at a moment’s notice. What’s great about this 5-ingredient appetizer is that you can prep them ahead of time, then pop them in the oven when you’re ready to serve. Plus, they’re gluten-free which is great for anyone with dietary restrictions.
Ingredients:
- 20 Mini Sweet Peppers, measuring about 2-3 inches each (look for the bagged mix of sweet peppers in the produce section)
- 1 (5.2 oz) round Boursin Cheese
- 3 oz Parmesan Cheese, grated
- 2 stalks Green Onions, finely chopped
- 1 Tbsp Cilantro, finely chopped
- Salsa, for serving (optional)
Directions:
- Turn on the oven’s broiler (if prepping right before cooking).
- Halve the sweet peppers and arrange them, cut-side up, on a greased baking sheet.
- In a small bowl, combine the Boursin, parmesan, green onions, and cilantro. Stir until smooth and evenly combined (if the mixture is very hard to stir, you can add a splash of milk or water to make it easier to combine). Spoon the mixture into the sliced peppers.
- Place the pan approximately six inches under the broiler and broil just until golden brown and heated through, about six minutes.
- Serve alone or with salsa for dipping!
Slow Cooker Spinach and Artichoke Dip
Photography and recipe via Deborah Harroun of Taste & Tell
Sign us up for anything that’s made in a crockpot. Slow cooker New Year’s recipes eliminate a spot in the oven and require little to no work. All you have to do is dump the ingredients, turn up the heat, and walk away! This slow cooker spinach and artichoke dip from taste & tell is one that is easy to prep and everyone will love. Serve it up with tortilla chips, crackers, or slices of bread and watch it quickly disappear.
Ingredients:
- 18 oz frozen spinach, thawed and drained
- 2 (14 oz each) cans quartered artichoke hearts, drained
- 16 oz cream cheese, at room temperature
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cloves minced garlic
- 1/2 cup milk
- Black pepper
Directions:
- In a 4-quart slow cooker, combine the spinach, artichoke hearts, cream cheese, mozzarella cheese, parmesan cheese, garlic, and milk. Carefully stir to combine, as the slow cooker will be very full. Season with pepper.
- Place the lid on the slow cooker and cook on high for two hours, or until all the cheeses are melted. Stir to make sure that all of the ingredients are combined.
- Serve with chips, crackers, or sliced baguette.
Grown-Up Pigs In A Blanket
Photography and recipe via Beantown Baker
Is it really a party without pigs in a blanket? (And yes, a party can be one or two people, for sure.) Pigs in a blanket are always a palate pleaser, and these from Beantown Baker are slightly more elevated New Year’s appetizers than the ones you find in the freezer aisle. It’s suggested to finish these bites off with poppy seeds, sesame seeds, or shredded cheese, but you can also try Everything But The Bagel seasoning from Trader Joe’s.
Ingredients:
- 1 sheet puff pastry, at room temp
- 5 tsp dijon mustard
- 5 fully-cooked sausages (each one ~5″ long)
- 1 egg
- 1 Tbsp water
- Flour
- Poppy seeds, sesame seeds, or shredded cheese for sprinkling
- Spicy mustard or cheese dip, for serving
Directions:
- On a lightly floured surface, roll the puff pastry to a rectangle 12″x14″. Cut into five long strips (~2.5″x14″).
- Spread each strip with one teaspoon of dijon mustard. Starting at one end, roll sausage with pastry strip, pressing seams together to seal. Repeat until all sausages are rolled.
- In a small bowl, mix the egg and water. Brush the egg wash on the tops of the pastry and sprinkle with poppy seeds (or sesame seeds or cheese). Cut each sausage at an angle into four or five pieces.
- At this time, the pigs in a blanket can be frozen on a parchment-lined cookie sheet to be baked at a later time.
- When you are ready to bake them, preheat the oven to 400 degrees F. Place pigs in a blanket on parchment-lined baking sheets and bake until the pastry is puffed and golden brown. This will take about 25 minutes if frozen, and 10-15 if not frozen.
- Serve with spicy mustard or cheese dip (or both)!
Did you make any of these New Year’s appetizers? Tell us your thoughts in the comments–and shop New styles for the year ahead!
