We are planning a non alcohol New Years Eve Party, not because we are under 21, or there is a problem with alcohol. We enjoy having parties where everyone can take part in without feeling like they are being left out. Plus we have found out that everyone can truly enjoy themselves without drinking which in the long run is better everyone’s health.
This year I have planned a very simple dinner buffet for our guest that gives a new health twist on some old New Year favorites.
2 – Trays of assorted fresh quick blanched vegetables (baby carrots, snow peas, green beans, cauliflower, broccoli, and yellow summer squash) drizzled with Balsamic vinegar and EVOO
1 – Tray of assorted fresh fruit, (Strawberries, Bananas, Grapes, Melons, and Oranges) with Pomegranate Yogurt Dip – 1 cup of plain yogurt, ¼ of boiling water, 4 Bigelow Pomegranate tea bags, 2 Tablespoons of powdered sugar, 2 Tablespoons of dried cranberries chopped. Place the 4 tea bags in the ¼ of water and steam for 10 minutes remove the tea bags and add powdered sugar, string until the sugar is dissolved. Add cranberries then blend well with the yogurt. Chile at least one hour before serving can be made the day before the party.
1 – Tray of assorted crackers
1 – Bowel of Black-Eyed Pea Dip – 15 oz of Black-Eyed peas drained and rinsed, ¼ of parsley leaves, 2 tablespoon of lemon juice, 2 tablespoons of extra-virgin olive oil, 2 teaspoons of crashed garlic, ½ teaspoon of Tarragon, salt and pepper to taste. Chile for 2 hours before serving can be kept up to a week.
1 – Tray of dried fruit, (Apricots, dried Dates, and dried Figs) arraigned around a bowl of Nutty Cheese Dip – 4 oz of cream cheese, 4 oz of blue cheese, 4 oz of goat cheese, 2 oz of chopped pecans, 2 oz of chopped pistachios, 1 ½ teaspoon of honey. Mix well this can be made up to 48 hours before the party.
2 – Bowles of Steamed Rice
1 – Bowl of Jambalaya – 2 pound of smoke sausage, 2 pound of chicken cut into small pieces, 2 pound of shrimp peeled and deveined, 2 tablespoons of oil, 6 cups of chicken broth, 32 oz of canned tomatoes, 2 cups of chopped onions, 2 cups of chopped green peppers, ¾ cup of celery, 1 cup of green onions, 6 cloves of garlic minced, 2 bay leaves, ½ teaspoons of hot sauces, 1 teaspoons of salt. Cut all the meat into bit size pieces and brown in oil. Add the vegetables and cook until the vegetables turn a bright color add chicken broth and simmer for 45 minutes. Serve with rice.
1 – Bowl of Scallops in Saffron-Tarragon – 3 pounds of fresh scallops, 6 teaspoons of EVOO, 1 teaspoon of salt, 1 ½ cups of thin sliced onions, 6 sticks of celery sliced thin, 8 cloves of garlic sliced thin, ½ white grape juice, 3 ½ cup chicken broth, 24 oz of baby red potatoes cut into ¼ inch thick slices, 15 oz of tomatoes juice, 3 cups of grape tomatoes cut in half, ¾ teaspoons of saffron threads, 6 teaspoons of tarragon. Pat scallops dry and sprinkle both sides with salt. Heat oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until light brown, 1 to 2 minutes per side. Transfer to a plate. Add onion, celery and garlic to the pan and cook, stirring, until just beginning to soften, about 2 minutes. Add wine and simmer for 1 minute. Stir in potatoes, broth, tomatoes, tomato juice and saffron and bring to a boil. Reduce to a simmer, cover and cook until the potatoes are tender and the tomatoes are beginning to break down, 12 to 14 minutes. Return scallops pot and cook for another 15 minutes.
1 – Bowl of Collard Greens Salad – 3 pounds of washed and dried collard greens, roll collard greens up, slice thin place in a serving bowl add 6 hard cooked eggs that have been diced, ¾ of red onions thinly sliced, 1 pound of bacon fried crispy and broken into small pieces. In a small sauce pan mix the following items together until they come to a soft boil 3 Tablespoons of bacon drippings, ¼ cup of brown sugar, ½ cup of Balsamic vinegar, 3 Tablespoons of water, ½ teaspoon of salt, ¾ cup of pepper. Pour over collard greens serve at once.
1 – Tray of macaroon and cheese
1 – Tray of different types of rolls – with real butter
A verity of desserts from the bakery – Pecan Pie, Fresh Peach Cobbler, Old Fashion Pound Cake, and Hot Fudge Cake.
Our bar will be serving Baby Bellini – 2 oz of peach neuter 4 oz of non alcohol sparkling cider – Cinderella – 1 oz of each of the following lemon, orange, pineapple 2 oz of ginger ale and a dash of grenadine use a alcohol shaker to mix this one. Ruby Red 2 oz of cranberry juice, 2 oz of pomegranate juice, 3 oz of sparkling water add a few fresh cranberries to the bottom of the glass. I go to second hand stores and get different types of wine, martini glasses to add a special flare to the evening; this also lets my guest keep up with their glasses. I also serve Sweet Tea and flavored sparkling waters.
For decorations I keep it very simple, Black Plates, Crystal Glasses, white candles set on black glass stones, vases of white tea roses. I supply black top hats for the men and black bows for the women.
Games – Guess who’s New Years Resolution it is cut strips of paper and ask your guest to write down three of their resolution fold the paper and place in a hat, everyone then draws a piece of paper from the hat and tries to guess who resolution it is. The person who guesses the most right answer will win a prize. Dived the guest into two groups and give them major events that have taken place through the year have one team act out what it is as the other team tries to guess what it is. The team that guesses the most right answers wins. For prizes I got 2010 calendars, fancy truffles, gift cards.