After all the shopping, cooking, and entertaining for Christmas, New Year’s Eve sneaks up on you like a lion stalking a zebra. Whether you’re hosting a party or attending one, you need to be armed with a bottle of bubbly and an edible contribution to whatever party you’re going to. And let’s be real: You’ve been too busy playing with your fun new kitchen toys to bother with planning an impressive New Year’s dish. That’s fine—just make something that’s little on prep and big on flavor. We’ve rounded up a few quick and easy apps you can make for Saturday night’s fête that will still leave you time to get all gussied up.
Bacon Deviled Eggs
Ingredients: Makes 24 Servings
- 12 large eggs
- 3 slices bacon
- 2 tablespoons melted butter (if needed)
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 heaping tablespoon chopped scallions, plus more scallions, thinly sliced, for garnish
- Kosher salt and freshly ground black pepper
Place eggs in a large saucepan; add water to cover by 1″. Bring to a boil, cover, and remove from heat. Let sit for 10 minutes. Drain. Transfer eggs to a bowl of ice water and let cool completely, about 10 minutes; peel. Halve lengthwise and remove yolks.
Coarsely chop bacon. Cook in a medium skillet over medium heat until browned and crisp. Transfer bacon to paper towels. Strain drippings through a fine-mesh sieve into a small bowl. Add melted butter if needed to measure 2 Tbsp.
Finely mash reserved yolks, bacon fat (and/or butter), mayonnaise, mustard, and chopped scallions in a medium bowl; season with kosher salt and freshly ground black pepper.
Transfer to a large resealable freezer bag, then cut 1/2″ off 1 corner. Pipe into whites; garnish with thinly sliced scallions and reserved bacon.
Preheat oven to 325°. Combine 4 cups raw cashews, 15 dried chiles de árbol, 10 kaffir lime leaves (optional) cut into 1/4-inch slices, 2 tablespoons melted unsalted butter, 2 tablespoons vegetable oil, 1 tablespoon kosher salt, and 1 1/2 teaspoons ground ancho chiles in a large bowl; toss to coat. Spread nut mixture in an even layer on a large rimmed baking sheet.
Roast, stirring occasionally, until cashews are evenly toasted and fragrant, about 20 minutes. Let nut mixture cool completely on sheet on a wire rack. Transfer nuts to a large bowl and toss with 2 tablespoons finely grated lime zest, making sure to evenly distribute spices and zest. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.
MAKES 2 CUPS
- 2 cups mixed oil-packed olives
- 1/2 orange, quarted into wedges and thinly sliced
- 1/2 cup exra-virgin olive oil
- 3 garlic cloves
- 1 tablespoon crushed coriander seeds
- 2 bay leaves
- 1 small red chile, halved lengthwise
Place the mixed oil-packed olives in a bowl with the orange. In a small saucepan over low heat, combine the extra-virgin olive oil, garlic cloves, crushed coriander seeds, bay leaves, and the red chile. Cook until fragrant and garlic begins to brown, about 20 minutes. Remove pan from heat and let steep for 1 hour. Pour oil mixture over olives and stir to coat. Marinate at room temperature for 2 hours, or cover and chill up to 4 days. Bring to room temperature before serving.
6 TO 8 SERVINGS
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 6 tablespoons extra-virgin olive oil
- 2 15-oz. cans chickpeas, rinsed, drained, patted very dry
- Kosher salt
- 2 teaspoons finely grated lime zest
Combine paprika and cayenne in a small bowl and set aside.
Heat oil in a 12″ skillet over medium-high heat. Working in 2 batches, add chickpeas to skillet and sauté, stirring frequently, until golden and crispy, 15–20 minutes. Using a slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in a medium bowl. Sprinkle paprika mixture over; toss to coat. Season to taste with salt. Toss with lime zest and serve.
Spiced Popcorn with Pecans and Raisins
- 5 cups popped popcorn
- 2 cups pecans
- 2 tablespoons unsalted butter or virgin coconut oil
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- ½ teaspoon cayenne pepper
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 2 tablespoons pure maple syrup
- 1 cup golden raisins
Preheat oven to 300°. Toss popcorn with pecans.
Melt butter in a small skillet over low heat. Add cinnamon, salt, paprika, turmeric, cayenne, ginger, and nutmeg and cook, stirring, 30 seconds. Stir in maple syrup. Pour over popcorn mixture and mix to coat.
Spread out on a rimmed baking sheet and bake, tossing every 10 minutes, until dry and nuts are toasted, 30–40 minutes. Let cool; toss in raisins.