Recipes for New Year’s Eve and New Year’s Day: A selection of recipes suitable for New Year’s Eve and New Year’s Day feasting! Including cocktails, nibbles and leftovers recipes for the comfort dining.
Party Food and Main Course Recipes
New Year 2020
Hello on this last Sunday in 2019, before we enter not only a New Year, but a new decade in 2020. Today’s post is all about recipes for New Year’s Eve and New Year’s Day, and includes cocktails, nibbles and leftovers recipes for the comfort dining. There are also TWO new recipes I’m sharing, that have not been published before on Lavender and Lovage, so, I hope they will provide inspiration for all your turkey leftovers as well as a festive New Year’s Day breakfast. I’ll try to pop back before New Year, but if I don’t, as I am very busy, then please have a VERY HAPPY NEW YEAR and I hope that is brings happiness, wealth and health, as well as fun, friendship and that all your dreams are realised…..Karen
Recipes for New Year’s Eve and New Year’s Day
A plum and cinnamon laced sparkling cocktail that fizzes and glistens with flavour and looks and is perfect for any Christmas, New Year or Celebratory cocktail party. (This recipe is adapted from a Belvoir Fruit Farms press release)
Hearty, honest, warming and filling, it’s no wonder pies are considered a northern speciality. This spectacular recipe for a Cumbrian Chimney Pot Pie, made with flavoursome, melt-in-the mouth Herdwick mutton, takes some beating. Cooked in the Sage Appliances Fast Slow Pro multi-cooker on the pressure cooker setting until the meat was so tender it fell apart, it is then topped with a crisp, rich pastry, and for a real talking point, you can use the mutton shank bone as the ‘chimney’ pie funnel – but it tastes just as good with a traditional “blackbird pie funnel” too. (Recipe slightly adapted from Booths)
A classic American recipe where sweet lobster meat is cooked in an egg enriched creamy sauce with sherry (or Cognac) and is served over hot buttered toast. In my adapted recipe, I have omitted the egg yolks for a less rich sauce that is perfect for a light New Year’s Eve supper dish.
These Smoked Salmon and Oatcake Canapés are perfect when served with a glass of champagne for a special occasion.
Fabulous little Yorkshire pudding canapés that always disappear fast – these are made with my traditional Yorkshire pudding, glazed marmalade gammon/ham and spiced red cabbage recipes on Lavender and Lovage.
These individual Beef Wellingtons would be perfect for any Staying In-In dinner party, or for Christmas and New Year, as well as for an elegant picnic. Made with ready-made puff pastry, they are a breeze to make and yet look very professional and intricate.
Posh enough for cocktail nibbles and perfect for the school lunch box, these tasty little smoked cheese numbers are easy to make and are loved by all the family!
Festive Spiced Ham, is the ham that keeps on giving! Recipes and ideas for a fabulous spiced ham from Booths Supermarkets, for Twelfth Night and beyond; as well as a fabulous Northern cheese board on review, this recipe for Festive Maple Syrup Spiced Ham is the best I’ve tried.
A truly delectable spicy pie that is made with meat and vegetable leftovers with a little bit of exotic fruit and spices added, and a crunchy salt glaze crust. Use ready-made and ready-rolled pastry for ease, or your own butter puff pastry, as I did with the pie in the photos. Adjust the pie filling ingredients and spices to taste. This pie is great when leftover beef or turkey is used.
A traditional English Wassail recipe that originates from Suffolk which is a delectable hot, spiced mulled cider with sherry and port and is served with the all important baked apples. A Yorkshire version called “Lamb’s Wool” is made with ale instead of cider and is served when the apples have burst, so the pulp looks like lamb’s wool in the mulled ale.
A delectable and hearty pie which is perfect for a cosy Christmas Eve or New Year’s Eve fireside supper, especially when served with a glass of chilled Provence Rosé wine.
The quintessential British Ploughman’s Lunch is a fabulous way to avoid being chained to the oven over the festive period, and makes a welcome break from all that rich food……and the best way to enjoy it is with a glass of something fizzy.
This delicious bake would also be great for Christmas morning or New Year’s day breakfast, as it is assembled the night before and is then just popped in the oven whilst the present opening is going on! Serve this tasty sausage, bacon and eggy bread bake with seasonal lettuce leaves and cherry tomatoes for a festive look and don’t forget that glass of Buck’s Fizz too. (Freezes well)
Such an easy appetiser hack – just whiz up a jar of Peppadew™ Piquanté Peppers stuffed with cheese with some crème fraiche and garlic for a 5 minute party topping idea. Serve on mini bruschetta baguette toasts and top with an olive – eh voila!
A delightfully easy and elegant terrine which is almost like a meat loaf, but has the added luxury ingredients of Armagnac brandy, fresh sage, fresh rosemary and orange zest; this terrine is delectable when served with crusty bread and assorted pickles for a light lunch of a dinner party starter.
These little chocolate mint mousses are delightfully decadent and rich, but also light and fluffy and are very easy to make with just one box of After Eight mints and some whipping cream. The crème de menthe liqueur adds an extra minty kick, but if serving these to children, you can omit this if you like. Perfect for ending any special meal at times such as Christmas, New Year, Easter, Thanksgiving, Birthdays and Anniversaries.
A delicious trifle that’s made with fresh raspberries, fresh peaches, Cream Sherry soaked cake, creamy custard & whipped cream, decorated with more fruit and amaretti biscuits. (The prep time includes the time it takes the custard to cool and set)
Trifle, that most quintessential of British desserts, layers of fluffy cream, dreamy custard, sherry soaked cake, fresh berries and tangy jelly, all bound together in one large bowl of deliciousness.
We call these Hogmanay cakes, as they are similar to Dundee cakes and have a good slug of Scotch whisky to plump up the fruit whilst adding a smoky flavour. The recipe is easy and the results are amazing ~ a simple topping of traditional almonds and undyed glacé cherries add a festive Rudolph finish, along with a goodly length of tartan/plaid ribbon.
TWO New Lavender & Lovage Recipes:
Turkey “Wellington” Plait
This is a “winter picnic” type of recipe, something that can be enjoyed hot at the first sitting and then cold with salads for the second sitting…..or, it can be made for high tea, allowed to go cold and served with pickles, chutneys and relishes. I used ready-made shop-bought puff pastry for ease and convenience and all that is needed to complete this tasty recipe are the Christmas dinner leftovers, namely turkey, stuffing and bacon wrapped sausages with a drop of gravy.
(Please note ingredients are approximate according to what is left over)
Turkey “Wellington” Plait
(Makes 12 slices)
1 x pack of ready-rolled puff pastry (320g to 425g)
Leftover sliced turkey
Leftover bacon wrapped sausages
Leftover gravy or cranberry sauce
1 x free-range egg, beaten
- Pre-heat oven to 200C/400F/Gas mark 7 and grease/and or line a large baking sheet.
- Place the pastry on the prepared baking sheet and start to add layers of stuffing, turkey, bacon and sausages down the middle of the pastry, leaving a wide border either side.
- Add a few spoons of gravy to the top of the filling, or cranberry sauce if gravy is not available.
- Cut the two sides of the pastry into strips, see photo, and then bring them right over the top of the filling to form a plaited finish.
- Glaze the top of the plait with beaten egg and sprinkle with a little sea salt.
- Bake the Turkey Wellington in the pre-heated oven for 20 to 25 minutes until the pastry is crisp and dark golden brown.
- Serve in slices with seasonal vegetables or allow to go cold and serve with salad, pickles and chutney.
- Can be frozen before or after baking.
Vegetable “Muffin” Puffs
Along with all the turkey, stuffing, bread sauce, Christmas pudding, Stilton cheese and smoked salmon, I bet you all have loads of vegetables after the big day……..there will be the ubiquitous sprouts as well as carrots, parsnips, roast potatoes and maybe some red cabbage too. Of course the usual way to cook leftover veggies is “Bubble and Squeak” and we always love it in our house, plus it’s brilliant with our own free-range eggs.
- Pre-heat oven 180C/375F/Gas mark 6. Grease a 12 hole muffin tin with cake release spray, or line them with paper muffin cases.
- Put all of the chopped vegetables in a large bowl and add the beaten eggs with milk. Mix well and season to taste with salt and pepper. Add the grated cheese and mix well.
- Spoon the mixture into the greased muffin tin, pouring in the liquid afterwards if necessary.
- Bake in pre-heated oven for 15 to 20 minutes or until they are puffed up and golden brown.
- Allow them to cool for 2 to 3 minutes in the muffin tin before easing them out gently with a butter knife.
- Serve them with salad, chutney, relish or pickles for breakfast, brunch or a light supper.