Check out my tips for a great New Year’s Eve Party. I’ve posted the recipes that are featured in CIN Weekly below. 

http://cinweekly.com/apps/pbcs.dll/article?AID=/20071226/COV/712260312/1076/rss01 

Happy New Year!

Amy

Pistachio Grapes Makes about 24Prep time: 15 minutes
Make Ahead: Grapes can be made one day ahead. Refrigerate until ready to serve.
Tip: Make sure the cheeses are at room temperature before proceeding. Substitute pecans or walnuts for the pistachios if desired. Using the plastic wrap to form the cheese around the grape makes things easier- and neater! 4 ounces cream cheese, at room temperature2 ounces goat cheese, at room temperatureSalt and pepper to taste24-36 seedless red or green grapes½ cup pistachios, shelled, finely chopped In a medium bowl combine the softened cream cheese and goat cheese. Season to taste with salt and pepper. Scoop about a teaspoon of the mixture on to a sheet of plastic wrap; place grape on cheese and use plastic wrap to encase the grape in the cheese mixture. Roll the coated grape in the chopped pistachios; press into the nuts gently to fully coat each grape. Repeat with remaining grapes, cheese and nuts. Refrigerate until ready to serve. 

Vodka Spiked Cherry Tomatoes with Sea Salt Trio

Makes 24 pieces

Prep time: 10 minutesCook time: NoneMake ahead: Tomatoes can be covered in vodka several hours in advance; store at room temperature until ready to serve.
Tip: Look for interesting sea salts like Smoked, Hawaiian Red, Fleur de Sel, Sel Gris or Black Salt 24 cherry or grape tomatoes1 ½ cups vodkaAssorted sea salts for dipping Place cherry tomatoes in a decorative glass bowl; pour vodka over. Arrange 3 sea salt varieties in small bowls. Place toothpicks nearby. Guests can dip the cherry tomatoes in the salt of their choice. Sausage Rolls
Makes 24 pieces
Prep time: 15 minutes
Bake time: 10-12 minutes
Make ahead: Sausage rolls can be fully assembled one day ahead. Refrigerate until ready to bake. Add  a minute or two to chilled rolls. They can also be assembled ahead and frozen until ready to thaw in the refrigerator overnight. Bake as directed.
Tip: I prefer spicy sausage, but feel free to substitute mild if desiredFlour for dusting
1 sheet of pastry from a 17.25 ounce box frozen puff pastry, thawed according to package directions
1 16-ounce package bulk breakfast sausage
Egg wash: 1 egg lightly beaten with 1 tablespoon milk or creamPreheat oven to 400 degrees. Line a baking sheet with parchment paper or spray with non-stick spray; set aside.On a lightly floured surface, unfold thawed puff pastry. Cut along the fold lines to create 3 equal sized rectangles. Roll out each rectangle slightly to a 10x 5-inch rectangle; set aside.Divide sausage into 3 equal pieces. Fashion each piece into logs the length of the pastry. Place a log just off center on each pastry piece. Fold pastry over the sausage. Seal the long edge by crimping with a fork; roll the pastry log over until the sealed seam is underneath.  Brush the pastry log with egg wash. Cut log into 8 pieces. Place the sausage rolls on the prepared baking sheets. Repeat with remaining sausage, pastry and egg wash. Bake 10-12 minutes or until golden brown. Serve warm or at room temperature.Olive Bites
Makes about 36 pieces
Prep time: 20 minutes
Bake time: 10-12 minutes
Make ahead: Olive Bites can be fully assembled one day ahead. Refrigerate until ready to bake. Add  a minute or two to chilled bites. They can also be assembled ahead and frozen until ready to thaw in the refrigerator overnight. Bake as directed.
Tip: The yield will vary depending on the size olive you use.

Flour for dusting
1 sheet of pastry from a 17.25 ounce box frozen puff pastry, thawed according to package directions
40-50 small pimento stuffed  green olives, well drained and patted dry with paper towels
Egg wash: 1 egg, lightly beaten with 1 tablespoon milk or creamPreheat oven to 400 degrees. Line two baking sheets with parchment paper or spray with non-stick spray; set aside.

On a lightly floured surface, unfold thawed puff pastry. Cut along the fold lines to create 3 equal rectangles. Cut each rectangle in half lengthwise to create 6 equal strips. Roll each strip out slightly to create 10×2-inch strips.  Brush each strip with egg wash. Arrange 6 (or so) olives down the center of each pastry strip, leaving barely any space between each olive. Fold pastry over the olives. Seal the long edge by crimping with a fork; roll the pastry logs over until the sealed seam is underneath; brush each with egg wash. Cut in between the olives on each log. Place the olives on the prepared baking sheets. Bake 10-12 minutes or until golden brown. Serve warm or at room temperature. Seared Peppered Tuna with Pickled CucumberServes 8Prep time: 30 minutes
Make ahead: The salmon can be seared several hours in advance; refrigerate until ready to slice and serve. The cucumber can be pickled several hours in advance; refrigerate until ready to serve.Tip: For a different look, dice the seared tuna and serve it in cucumber cups. 1 pound tuna, without skin, cut 1- inch thick Coarsely ground black pepper, as needed to coat
 Pickled Cucumber:
¼ cup sugar
¼  cup salt
1/2 cup white vinegar2 cucumbers, peeled and very thinly sliced  Tuna: Cut the tuna into equal sized "logs". Roll and press each log in black pepper.  Sear on all sides in a very hot pan; immediately refrigerate to cool.  The inside should still be very rare. Pickled Cucumber: In a medium bowl whisk together the sugar and salt; stir in the cucumber slices. Let stand for 20 minutes.  Drain; add the vinegar.  When ready to serve remove cucumber slices with a slotted spoon.To Serve: Slice the tuna in ½-inch thick slices; top each with a piece of pickled cucumber. Serve immediately.    

Rosemary Roast Beef Crostini

Makes about 20 piecesPrep time: 30 minutes
Make ahead: The crostini can be made a day ahead; store in an airtight container. The beef can be mixed several hours in advance; refrigerate until ready to assemble. The topping can be made several days ahead; refrigerate until ready to serve.
Tip: Get a great quality rare roast beef thinly sliced at the deli. Cut the baguette on an angle for a larger, prettier crostini. When serving a cheese tray or dips, serve crostini in addition to crackers for a great looking display.   ¼ cup olive oil1 teaspoon garlic powder½ teaspoon salt½ teaspoon red pepper flakes½ teaspoon freshly ground black pepper2 teaspoons minced fresh rosemary leaves1 pound thinly sliced rare roast beef, sliced into 1/3-inch wide strips In a shallow dish combine the olive oil and seasonings. Add roast beef; toss to coat. Set aside while making crostini. Crostini:½  cup olive oil or olive oil spraySalt and pepper to taste1 baguette sliced into 1/3-inch slices Preheat oven to 350°F. Brush or spray both sides of bread slices with olive oil.  Season with salt and pepper. Bake 10-12 minutes, or until golden brown and crisp.  Topping and Garnish:4-ounces  cream cheese, softened½  cup blue cheese dressing¼ cup crumbled blue cheese plus more for garnishSalt and pepper to tasteChopped fresh Italian parsley In the bowl of an electric mixer beat the cream cheese until smooth.  Add dressing; beat until well blended.  Stir in crumbled blue cheese by hand.  Season with salt and pepper.  To Serve: Top each crostini with some of the meat.  Top with a dollop of blue cheese mixture. Sprinkle with additional crumbled blue cheese and chopped Italian parsley; serve.  COPYRIGHT AMY’S TABLE: FOOD FOR FAMILY AND FRIENDS