Every Day with Rachael Ray rings in the New Year with style without spending a fortune.
Serve it up with a touch of class, and that gourmet goodness! Here is a New Year menu to ensure your party is a hit!
For the Apps:
Butter-Poached Shrimp with Radish Flowers
Makes 6 Servings
Prep Time: 45 min
Cook Time: 15 min
36 large shrimp (about 1½ pounds), peeled and deveined
1 pinch cayenne pepper
6 radishes, trimmed
2 sticks (8 ounces) butter, cut into pieces
1 bunch thyme, tied with string
- Season the shrimp with salt and the cayenne; set aside. Using a paring knife, cut the tip off each radish, then make vertical cuts around the radish, being careful not to cut all the way through, to form petals. Place the radishes in ice water to “bloom.”
- Skewer 3 shrimp each onto twelve 8-inch wood skewers.
- In a wide, deep skillet, bring 3 tablespoons water to a boil. Lower the heat and whisk in the butter; add the thyme bunch. Working in batches, add the shrimp skewers to the butter in a single layer, cover and cook for 2 minutes. Flip and continue cooking until pink and just cooked through, about 3 minutes more. Transfer to a platter, discard the thyme and reserve the butter.
- Remove the radishes from the water and dry with paper towels. Serve the shrimp skewers and radishes with the butter sauce.
Truffled Puff Pastry Straws
Makes 1½ Dozen
Prep Time: 30 min
Bake Time: 12 min (plus cooling)
4 tablespoons unsalted butter
5 ounces white mushrooms, finely chopped
One 8-ounce sheet puff pastry
Flour, for dusting
1 teaspoon truffle salt (available at gourmet markets), or coarse sea salt
1 large egg, lightly beaten
- Preheat the oven to 425°. Line 2 baking sheets with parchment paper. In a medium skillet, heat 2 tablespoons butter over medium heat. Add the mushrooms and cook
until they begin to brown, about 4 minutes; set aside to cool.
- On a lightly floured surface, roll out the pastry to a 14-inch square, about 1/8 inch thick. Melt the remaining 2 tablespoons butter and brush onto the pastry; sprinkle with 1/2 teaspoon truffle salt and top with the mushrooms, patting them down.
- Fold the pastry in half, making a rectangle. Using a rolling pin, roll out the pastry into a 9-by-i 4-inch rectangle. Brush with the beaten egg and sprinkle with the remaining 1/2 teaspoon truffle salt.
- Cut the dough into 3%-by-9-inch strips and place an inch apart on the prepared baking sheets. Holding the ends of each strip, gently stretch and turn in opposite directions to form long twists. Bake until golden, 10 to 12 minutes; let cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely.
Blini with Red Caviar
Prep Time: 15 min
Cook Time: 10 min
1/3 cup flour
1 teaspoon sugar
½ teaspoon salt
½ teaspoon baking soda
1 large egg plus 1 large egg yolk
1 cup sour cream
Grated peel of 1 lemon
4 ounces salmon roe
Chives, chopped, for garnish
- In a medium bowl, whisk together the flour, sugar, salt and baking soda. In a small bowl, combine the egg, egg yolk, ½ cup sour cream and half of the lemon peel; stir into the dry ingredients (the batter will be slightly lumpy). In a small bowl, combine the remaining 1/2 cup sour cream and remaining lemon peel.
- Heat a nonstick griddle over medium-high heat; lightly oil. Working in batches, add a tablespoonful of batter for each blini and cook until the bottoms are golden, about 2 minutes. Flip and cook through, about 1 minute more.
- Top each blini with some lemon sour cream, salmon roe and chives.
For the Cocktails:
Champagne Chocolate Mousse
Makes 6 Servings
Prep Time: 20 min
Cook Time: 10 min
1 cup chocolate chips
3 tablespoons unsalted butter
5 tablespoons sparkling white grape juice or sparkling cider
3 large egg yolks
1/3 cup sugar
3/4 cup heavy cream, chilled
1 tablespoon raspberry jam
- In a heatproof bowl, combine the chocolate chips, butter and 2Y2 tablespoons sparkling grape juice. Set the bowl over a pot of simmering water and stir until the chocolate is melted; let cool.
- In another heatproof bowl over simmering water, whisk the egg yolks, sugar and remaining 2½ tablespoons juice until thick and warm but not cooked, 3 to 5 minutes. Remove from the heat and whisk in the melted chocolate; let cool to room temperature.
- Using an electric mixer, whip the heavy cream until soft peaks form; transfer 1% cup to a small bowl and refrigerate. Let the remaining cream stand until it reaches room temperature, then, using a large rubber spatula, fold into the chocolate mixture until smooth. Spoon into glasses and refrigerate until ready to serve.
- Stir the raspberry jam into the remaining 1/4 cup whipped cream and top each mousse with some of the raspberry cream.
Makes 6 drinks
Cook Time: 7 min
½ cup sugar
1 cup fresh cranberries
One 750-mi bottle prosecco, chilled
- Chill 6 champagne flutes. In a small saucepan, stir the sugar
and ½ cup water until the sugar dissolves, about 5 minutes. Add the cranberries and bring to a boil. Lower the heat and simmer for 2 minutes. Strain, then refrigerate the syrup and cranberries separately.
- Place a few cranberries in each flute and top with 1 tablespoon cranberry syrup; fill each glass with prosecco.
Set the mood right – create an ambiance with very little effort!
For the Décor:
– Place a pot of white poinsettias in a glass vase and surround with kosher salt.
– Spray-paint the leave of pineapple tops silver and place a tea light in the center
– Fill small bowls with silver Jordan almonds, M&M’s and Hershey’s Kisses