The Ultimate New Year's Eve Menu

Smoked Salmon and Caviar Gougeres — Photo:
Frederick Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman

New Year's Eve calls for celebratory food, and we have your party menu covered with caviar, edible gold, and elegant hors d'oeuvres. Kick it off with snacks like Spinach Dip Hot Bread, Gougeres with Smoked Salmon, Caviar, and Proscuitto, or Green Peppercorn-Marinated Feta. Our Herb-Roasted King Salmon with Pinot Noir Sauce makes an impressive dinner centerpiece, while Orange-Anise Croquembouche with White Chocolate is the sweetest year-end finale. Here are ideal recipes for your New Year's Eve menu.

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Green Peppercorn-Marinated Feta

Marinating cubed feta is a low-effort move with big-flavor results. Feta's slightly airy texture makes it perfect for soaking up bold flavors, such as these briny, piquant peppercorns. Pair it with crackers and fruit to anchor your cheese board.

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Ruby Red Spritz

This rosy, bittersweet aperitif will prime your appetite. If you want it sweeter, add a dash of simple syrup, or replace the fizzy soda water with a splash of grapefruit soda.

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Four-Layer Caviar Dip

Layers of creamy egg salad, crisp red onion, herbed cream cheese, and salty, briny caviar come together in a beautiful molded dip that serves up an entire caviar platter in one dish. Serve with your favorite water crackers.

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Spinach Dip Hot Bread

The classic spinach dip appetizer achieves new heights in this irresistibly cheesy appetizer from Mr. Digby's in San Francisco. This gooey, cheesy appetizer is perfect for watching the game, alongside a salad or bowl of soup, or on a lazy weekend afternoon. The toasty sliced sourdough boule is filled with buttery bechamel sauce and spinach, but the real star is the Calabrian chiles, which lend each bite a gentle kick of heat. Feel free to customize this depending on the bread you have on-hand; it works nicely with a baguette, too.

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Blackberry Kir Royale

This party-ready Champagne cocktail comes together in minutes.

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Gougères with Smoked Salmon, Caviar and Prosciutto

These cheesy puffs look fancy, but come together in minutes to make any snack feel like an occasion. You can make these as small or large as you like; large gougères can stand in for dinner rolls or even serve as the base for an eggs Benedict at brunch. And have fun experimenting with them. These gougères are made with grated Gruyère cheese and thyme leaves, but you can swap in another grated hard cheese, or use spices and other herbs. We topped these with slivers of prosciutto and smoked salmon and dollops of caviar and crème fraîche, but any toppings will do. Or, simply eat them plain — they shine on their own.

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Cheese Croustades

A dollop of sweet-tart cranberry relish hides at the center of the goat cheese and ricotta mousse for a burst of flavor. Garnish with fresh, oniony chives or tart lemon zest for some color and brightness.

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Mother’s Ruin Punch

Part centerpiece, part refresher, this sparkling wine punch recipe is easy to make ahead of time and works with Cava, Champagne, Prosecco, or sparkling Chenin Blanc.

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Garlic-Butter Steak Bites

These quickly stir-fried beef bites deliver all the savory luxury of steak without necessitating a sit-down meal.

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Herb-Roasted King Salmon with Pinot Noir Sauce

Originally served at Seattle's Hotel Sorrento by chef David Pisegna, this throwback salmon dish stands the test of time. We simplified the original recipe but didn't change a thing about the velvety, wine-blushed beurre blanc; keep it warm and serve it immediately for the best results.

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Inverno Arancione

For this mulled wintry cocktail, Pinot Grigio stands in for the usual red wine base to enhance the flavors of citrus and ginger, which play off the classic Italian winter specialty panettone.

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Steak and Shrimp Hot Pot

Cooking tender rib eye, fresh mushrooms, and sweet shrimp tableside makes for an interactive holiday meal. The broth, already seasoned and spiced with fresh aromatics, oils, and sauces, deepens in flavor as you cook each of the dish's components throughout the night.

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Cranberry-Orange Sparkling Wine Gelatin

This festive layered gelatin is a conversation-starting centerpiece and sure to delight party guests. The rosy cranberry layer is tart, bursting with cranberries and a splash of gin, and the sparkling wine layer, with a hint of elderflower liqueur, still playfully maintains its bubbles. Spiked with three types of alcohol, this is an adults-only side or dessert.

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Bacon-Wrapped Scallops

These two-bite quintessential cocktail party scallops are quick and easy to prepare.

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Farro Mafaldine with Black Truffle Butter and Mushrooms

"The best way to cook with truffles is as simply as possible," says chef Karen Akunowicz. Bold in scent and flavor, black winter truffles require very little coaxing to lend their heady punch. This elegant yet hearty dish pairs creamy butter, nutty farro pasta, and a fortifying mix of wild mushrooms and grated truffle.

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Limoncello-Ricotta Cheesecake

The sweet, potent Italian lemon liqueur made by steeping lemon peel in grain alcohol or vodka is the star of this silky, creamy dessert. The filling is lightened by ricotta cheese and boasts citrusy flavors that brighten winter nights.

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Classic Swiss Cheese Fondue

Swiss cheese fondue with dippers like bread, potatoes, salami, apples — Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Steamed red-skinned potato chunks, grilled or toasted Tuscan bread cubes, and pear slices are all great for dipping in the melted cheese. Be sure to stir the fondue as you dip.

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Black and Ruby Cookies

plate of NY Ruby Rye Blacka nd White Cookies with gold leaf — Farrah Skeiky

Pastry chef Paola Velez puts a spin on the iconic New York City Black and White Cookie, piping one side with dark chocolate ganache and the other with ruby chocolate, a fruity chocolate with a pink hue. Velez also swaps traditional whole milk for buttermilk, uses a touch of rye flour in the dough, and adds gold leaf to the finished cookies for a fun metallic shine.

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Sbrisolona (Italian Almond Tart) with Roasted Red Grapes and Champagne Sabayon

This dessert’s versatility makes it a great fit for a dinner party. Essentially a giant cookie, Sbrisolona tastes wonderful with Champagne, and — much like biscotti — it can be dipped into coffee.

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Champagne Jellies

Justin Chapple makes these Champagne jellies on New Year's Eve with a recipe that serves 10 in a half hour.

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White Gold

This sweet and sour soju cocktail from Kim Kyungmoon brings to mind the tart creaminess of a gin fizz with the punchier, grain-forward notes of Golden Barley 40% soju in place of floral gin.

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Orange-Anise Croquembouche with White Chocolate

For this magnificent croquembouche, choux pastry puffs are filled with festive orange- and anise-infused cream, then secured into a tower with white chocolate. For extra magic, sprinkle the puffs with gold luster dust after they're stacked. Don't be put off by the nearly eight hours it takes to complete this showstopper — it's only one hour of active cooking time!

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