I like entertaining on New Year’s Eve because I can see my future: indulgent-free, reduced-portion cooking. And much less eating and drinking for sure. So living it up for one more party seems fitting.
I want extravagant, yet easy-to-make, appetizers. Crab meat, smoked salmon, rich cheeses and salty nibbles fit the bill. So does bread, a favorite food that will be limited come diet season. Sliced, fresh rustic rye or wheat bread spread generously with soft butter and paper-thin slices of the leftover holiday roast (ham, beef, pork, turkey, duck, goose) make great open-face sandwiches.
For the ultimate open-face nibble, we are making a simple version of the crab toasts enjoyed during a recent trip to ABC Kitchen in New York. The restaurant uses a super-rich lemon aioli with picked peekytoe crab. We spike bottled mayonnaise with fresh lemon and purchase tinned crab claw meat from the grocery store.
A stunning plate of raw Hamachi fish with toasted seaweed at Provisions in Houston motivates my simpler variation: thinly sliced smoked salmon, artfully arranged on a platter. Roasted seaweed sheets sold in the snack section make an easy crunchy garnish.
Everybody loves dip. This year my go-to party version starts with shallots sauteed to a rich golden color with olive oil and chickpeas. Served over rich Greek yogurt, this attractive combination pairs perfectly with warmed naan or pita wedges.
Sparkling Spanish cava wines (I’m partial to rosé) prove the perfect beverage with almost any appetizer. It goes well at midnight, too, with a final bite of chocolate to end a very good year of eating.
Crab toasts with lemon mayo
Prep: 25 minutes
Cook: 7 minutes
Makes: 12 to 14 pieces
I like to use square loaves of brioche here. Cut it into 1/2-inch thick slices and then cut the slices crosswise in half to make triangles. Challah also works well with its touch of sweetness. Sourdough bread offers a pleasant counterpoint to the richness of the crab.
1/2 cup plus 2 tablespoons mayonnaise
3 tablespoons chopped fresh cilantro
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon zest
1/8 teaspoon salt
1 pound lump crab or crab claw meat, well drained
2 small green onions, trimmed, very thinly sliced
1/4 cup finely diced roasted red pepper (bottled)
Several dashes hot red pepper sauce, optional
12 to 14 triangles made from 1/2-inch thick bread slices, such as brioche, challah, sourdough
Olive oil
1 Mix 1/2 cup mayonnaise, 1 tablespoon cilantro, lemon juice and zest and salt in a small bowl. In another bowl, mix crabmeat with remaining 2 tablespoons mayonnaise, remaining cilantro, green onions, red pepper and hot sauce. (The sauce and crab can be refrigerated, covered, several hours in advance.)
2 Heat oven to 400 degrees. Brush or spray both sides of the bread triangles lightly with oil. Place on a baking sheet. Bake, turning once, until toasted and crisp, 5-7 minutes.
3 Top warm toasts with a thick smear of the lemon mayonnaise. Pile crab generously on top. Serve while the toast is still warm.
Nutrition information per serving: 95 calories, 5 g fat, 1 g saturated fat, 39 mg cholesterol, 6 g carbohydrates, 6 g protein, 271 mg sodium, 0 g fiber
Chickpeas, golden shallots and yogurt dip
Prep: 15 minutes
Cook: 7 minutes
Makes: about 2 1/2 cups, 8 servings
1/4 cup fruity olive oil
3 large shallots, thinly sliced, separated into rings
1 can (14 ounces) chickpeas, drained, rinsed
3 large cloves garlic, finely chopped
1/2 teaspoon chopped fresh thyme
Several shakes crushed red pepper flakes
Coarse (kosher) salt to taste
1 cup plain Greek yogurt (I like 2 percent here)
2 tablespoons chopped fresh cilantro
Garlicky naan wedges or pita crisps
1 Heat oil in a medium skillet. Add shallots; cook until wilted and golden, 4-5 minutes. Stir in chickpeas and garlic; cook, 2 minutes. Add thyme, red pepper flakes and salt. Remove from heat.
2 Spread yogurt in a shallow serving bowl. Top with warm chickpea mixture. Sprinkle with cilantro. Serve with warm bread or pita crisps.
Nutrition information per serving: 127 calories, 8 g fat, 1 g saturated fat, 2 mg cholesterol, 10 g carbohydrates, 5 g protein, 120 mg sodium, 2 g fiber
Smoked salmon with toasted seaweed
Prep: 10 minutes
Makes: 6 to 8 servings
Look for Annie Chun’s roasted seaweed snacks at specialty grocery stores.
12 ounces thinly sliced smoked salmon, such as Scottish smoked salmon or lox
Whole grain mustard
Fruity olive oil
Small parsley leaves
1/2 package (0.35 ounces) roasted seaweed snack with sesame
Crisp flatbread crackers
1 Cut salmon slices into 1-inch wide ribbons. Fold the salmon ribbons decoratively; arrange on a serving platter. Refrigerate, covered, up to several hours.
2 Just before serving, dollop some mustard on one edge of the plate. Pour a small pool of olive oil on another spot on the plate. Scatter everything with small parsley leaves. Roughly tear a sheet or two of the roasted seaweed and scatter across the salmon. Serve with crackers.
Nutrition information per serving (for 8 servings): 57 calories, 2 g fat, 0 g saturated fat, 10 mg cholesterol, 0 g carbohydrates, 8 g protein, 346 mg sodium, 0 g fiber
