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NYE with an assortment of apps!

January 3, 2010
Working til 5 on New Years Eve is a horrible idea, no matter what your plans, or where your festivities are being hosted. When your festivities are 25 of your closest friends in your house, working til 5 on New Years Eve is a very bad, no good, absolutely horrible idea. Survival depends on two things: 1) a well thought out plan and preparation and 2) a husband that has off on New Year’s Eve and can handle the manual part of the labor.
I had one of these things.
And since Jon was home, vacuuming, cleaning up, and forging for all matter of drinks and ice and beverage adornments were totally and completely under control. I am married to a rockstar. The cooking/grocery shopping/panicky was all me, and if you think its a novel idea to go to the grocery store on the last night of the year, you would be o-so-wrong.
The menu, I at least had in my head. And I learned something from these earlier New Year’s Eves of the decade: liquor + food + Dick Clark’s copperish shine. That’s all it takes to really throw together a seemingly well planned and festive NYE. The food options have to be plentiful and finger friendly. The liquor just has to be plentiful. And if you have some pretty Christmas lights laying around you can string up across the cabinets and lay across the food table, even better.
The Menu
Pepperoni bread (below)
Spinach dip (below)
Cheese Platter
Homemade Pigs in Blankets
Shrimp with Honey Wasabi Dipping Sauce (below)
Chocolate Cream Pie
And desserts courtesy of Becca: Cake Balls and Cupcakes!

So when I’m looking for appetizers, I turn to food bloggers. They’re just an enterprising and reliable bunch, so click through the menu to get the recipes I borrowed. Here are the ones that I stole from the only people in the world more reliable then the blog community – my mom, grandmother, and close friends.

Pepperoni Bread the way mom makes it

1 (1 pound) loaf frozen bread dough, thawed – the Pillsbury Pizza Dough is great too!
1 egg, beaten
1 lb sliced pepperoni, from the deli section – don’t be scared to ask them to slice it thin
1 lb sharp provolone (or if you feel like mixing it up, .5 lb of provolone and .5 lb of mozzarella)

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
Roll bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni over the dough in a single layer. In a second layer, cover the pepperoni with the cheese. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet. Brush with egg for a glossy finish.
Bake in preheated oven for 40 minutes, or until golden.

Spinach Dip a la Hidden Valley, perfected by my mom
1 pkg. Hidden Valley Ranch Original Ranch salad dressing mix
2 cup (1 pt.) sour cream
1 (10 oz.) pkg. frozen, chopped spinach, cooked and drained
1 cup Hellmann’s Mayonnaise, light if you must, but always Hellman’s

Combine ingredients.
Stir to blend.
Chill for at least 1 hour.
Serve in hollowed out round loaf of French or pumpernickel bread; use hollowed out section to make bread cubes for dipping or serve with raw vegetables.
Or serve in a pretty bowl with prezels, ruffled chips, and harvest grain triskets.

Honey Wasabi Sauce For Shrimp Barbecue
For the sauce
1 Tbs. Wasabi
1/4 Cup Honey
1 Cup Mayonnaise
3 Tbs. Sour CreamSalt & Pepper (to taste)
You could probably halve the recipe, it makes alot of extra

For the shrimpie marinade
1/2 Cup Vegetable Oil
2 Tbs Soy Sauce
2 Tbs Cilantro (chopped)
2 tsp Sugar
1 tsp Sesame Oil
1/2 tsp Chili Paste
1 tsp Ginger (chopped)
Blend & Toss with 2 lbs. cooked & cleaned shrimp – use the largest shrimp you can.

2 Comments leave one →
  1. February 16, 2010 3:39 pm

    I love your pep bread!! Seriously love it.

  2. February 18, 2010 10:53 pm

    So much booze. Sooooo much booze.

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