New Year Recipes: We feel that the best way to celebrate the New Year is to try new things. Let go of old favourites, test your limits, and break out of your snug comfort zone.
A New Year’s Eve party may be the final indulgence before embarking on some New Year’s resolutions, such as heading to the gym and eating healthier. Choose cuisine to stimulate your palate, interestingly tasting food with unusual flavours you haven’t had before, and odd ideas to tickle your sense of humour, all while tasting wonderful. Make sure you have non-alcoholic beverages on hand as well.
Try them out at your New Year’s Eve gathering, and let us know what you think!
Welcome Drink- Lavender Lemonade
Lavender has a distinct personality that encourages individuals to express themselves creatively. The Lavender Lemonade is a refreshing drink that will rejuvenate your taste senses and your evening. This Lavender Lemonade is a terrific way to indulge this mystical flower in a drink this New Year’s Eve. This drink was great because of the lavender and lemonade flavours.
Ingredients:
For Lavender Syrup-
- 1 Cup Water
- 1/2 Cup Sugar
- 1 Tbsp. Lavender Flowers (Dried or Fresh)
For Lavender Lemonade-
- 3 Tbsp. Lemon Juice
- Salt to Taste
- Sugar to Taste
- 3-4 Cups Water
- 1 Cup Ice Cubes
Method:
For Lavender Syrup-
- In a pan, take water and bring it to a boil over high flame.
- Reduce the heat to medium-low and add the sugar and lavender after the water starts boiling. While the syrup is bubbling, stir it occasionally.
- Turn off the heat once the sugar has completely dissolved and the lavender has been absorbed into the water.
- Allow the Lavender Syrup to cool fully after straining it through a sieve.
- The Lavender Syrup can also be stored in the refrigerator and used as needed.
For Lavender Lemonade-
- In a large jug, mix the lemon juice, water, and half of the saved lavender syrup, or to taste. To blend everything, whisk it together.
- Add salt and sugar to taste to the lemonade. Before serving, cool the lemonade in the refrigerator.
- Or, in each of the serving glasses, place ice cubes to pour the Lavender Lemonade. Chill the lemonade by pouring it over the ice cubes.
Appetizer- Sweet Potato Skins
If you are looking for a quick and easy appetizer recipe for the New Year, then you have just come across the right one. This recipe for sweet potato skins is loaded with beans and veggies, and the addition of salsa really takes the dish one notch up. This appetizer is the perfect starter for a fun-filled evening.
Ingredients:
- 3 Large Sweet Potatoes
- 1 1/2 Cup Cooked Black Beans
- 1/2 Cup of Boiled Corn
- 1/2 Cup of Chopped Pepper (Mix of Green, Yellow & Red)
- 1/2 Cup Salsa
- 1/2 Cup Shredded Mozzarella Cheese
- 1 Finely Chopped Onion
- 2 Tsp Minced Garlic
- 2 Tbsp. of Chopped Cilantro
- 1 1/5 Tbsp. of Oil
- 1/2 Tsp of Vasant Masala’s Red Chilli Powder
- 1/2 Tsp of Black Pepper
- Salt to Taste
Method:
- Preheat the oven to 400 degrees F.
- On a baking tray, place sweet potatoes. Prick them all over with a fork and bake for 40-50 minutes at 400 degrees F.
- And while the sweet potatoes are backing we can prepare the filling.
- In a medium-sized pan, first heat the oil.
- Add the minced garlic and chopped onion to the pan once the oil is heated. Cook for about 2-3 minutes, or until the raw scent has gone away.
- In the same pan, add the beans, sweet corn, and peppers and cook for a minute after mixing.
- Cook for another minute or two after adding the chopped onion and cilantro, salt, and cayenne pepper. Switch off the heat and remove the pan and set it aside.
- After the sweet potatoes have finished cooking, allow them to cool slightly before slicing them in half lengthwise.
- Now spoon out the centre of the potatoes, leaving only a thin layer in the between to allow the potato skins to stand steady without any support.
- Preheat the oven to 375 degrees Fahrenheit. Drizzle the skins with olive oil and return them to the oven for another 10 minutes to crisp up. (The sliced open side should be facing up).
- Prepare the stuffing in the meantime. Place the sweet potato flesh in a mixing basin and mash it thoroughly.
- To this, add the vegetable combination that has been made. Mix until everything is properly blended.
- Toss in the salsa and stir well.
- After 10 minutes, when the sweet potatoes are down, remove them from the oven. Fill them with the veggie mixture.
- Return to the oven for another 10-15 minutes at 375°F, or until the cheese has melted.
- Now serve them while they are still hot.
Main Course- Bruschetta with Balsamic Glaze
The balsamic glaze gives this bruschetta a lot of flavours. And when I’m short on time and have invited my friends or family over, bruschetta is my go-to dish. For better understanding, I’ve divided this recipe into three parts.
Ingredients:
For Oil-Garlic Mix-
- 1 1/2 Tbsp. Olive Oil
- 4-5 Minced Garlic Cloves
- 1 Tsp Vasant Masala’s Black Pepper
- Salt to Taste
Balsamic-
- 1/4 Cup Balsamic Vinegar
- 1 Tbsp. Maple Syrup
- A Pinch of Black Pepper
- A Pinch of Salt
Other-
- 1 Baguette
- 2 Medium Tomatoes
- 1 Medium Onion
- 5-6 Chopped Basil Leaves
- 1 Tbsp. Olive Oil
- 1 Tsp Garlic Powder
- 1 Tsp Black Pepper
- Salt to Taste
Method:
- Combine the chopped onion, tomato, and basil in a mixing bowl. Now add the olive oil, garlic salt, salt, and black pepper.
- Combine all ingredients in a mixing bowl and put aside for 1-2 hours. This time is crucial for the flavours to meld together.
- Take some olive oil and mix it with some chopped garlic in a dish. Mix in the salt and black pepper.
- Dip the bread pieces in the oil-garlic mixture one by one. Toast the bread in the oven for 8-10 minutes at 350°F. You may also toast them on a grill or in a skillet.
- Make the balsamic glaze while the bread is toasting. Combine the balsamic vinegar and maple syrup in a pan over medium heat. Sprinkle salt and black pepper to taste in the glaze.
- When the mixture boils, keep stirring until it thickens. It will take about 4-5 minutes to complete this task. When it coats the back of your spoon, you know it’s done.
- Arrange the pieces of bread on a serving platter. Add the onion-tomato-basil mixture on top.
- Serve the bruschetta right away with the balsamic glaze drizzled on top along with basil.
Dessert- Cinnamon Tortilla Chips with Nutella Dip
If you are a Nutella lover, this dessert is just for you. Crispy, sugary, crunchy cinnamon tortilla chips with a quick and easy Nutella dip are the perfect New Year’s Eve dessert recipe for you to try out.
Ingredients-
For Cinnamon Tortilla Chips:
- 2 Tsp of Cinnamon Powder
- 4 Tbsp. Granulated White Sugar
- 1 Tbsp. Melted, Unsalted Butter
- 2 Large Flour Tortillas
For Nutella Dup:
- 1/2 Cup Nutella
- 1/2 Cup Greek Yogurt
Method-
Cinnamon Tortilla Chips:
- Preheat the oven to 350 degrees Fahrenheit. Make sure to set aside a baking sheet, which is lined with parchment paper.
- Combine cinnamon powder and granulated white sugar in a mixing dish and stir thoroughly.
- Brush one side of the tortilla with melted butter.
- Using the cinnamon-sugar mixture, liberally coat the whole surface of the tortilla.
- Brush the opposite side of the tortilla with melted butter.
- On this side, as well, sprinkle cinnamon sugar.
- Cut the tortilla into tiny triangles using a sharp knife or pizza cutter. Carry on with the other tortilla in the same manner.
- Place the cut triangles on the prepared baking sheet.
- Bake at 350°F for 15-17 minutes, or until the chips are golden brown.
- Allow the chips to cool completely before placing them in an airtight container.
Nutella Dip:
- Whisk Nutella and greek yoghurt together in a bowl.
- Serve this dip with cinnamon tortilla chips to your guests.
I hope this 4-course New Year’s Eve menu impresses your guests. Kindly comment down below if you like these recipes.
