We've been busy at work preparing our New Year's Eve and Day gatherings. Of course we want something tasty and festive and it's always an objective of ours to use what foods we can produce on site whenever possible. If you're thinking about what to put on your menu, below are a few of our favorite go-to party recipes.
Deviled or Stuffed EggsDeviled eggs are great because kids enjoy them as well as adults. The trick to stress free deviled eggs is to make sure you've boiled your eggs so they peel easily. Deviled eggs can be filled with almost any combination of ingredients that pleases your palate. Again, we prefer to use ingredients that we have produced, but use your imagination. Options include - Russian eggs - Herbed stuffed eggs - Curried deviled eggs - Jalapeno deviled eggs Recipes for all these options can be found on our Deviled Eggs Recipes page. |  Deviled eggs make an elegant appetizer and are excellent served with champagne. They are also great for a New Year's Day brunch side dish |
Other topping ideas that can add a touch of elegance or some extra body to the dish include:
1. Chopped cooked shellfish like cooked shrimp, lobster, or crabmeat
2. Finely crumbled spicy sausage or crumbled bacon
3. Avocado bits
4. Bits of dried tomato
5. Finely chopped olives, capers or gherkins
6. Spinach or watercress, either chopped finely in a raw state or lightly cooked, squeezed dry and chopped
7. Finely grated or crumbled cheese. A strong goat cheese works great
8. Horseradish or wasabi
9. Homemade pesto,salsa, grainy mustard
10. Finely chopped vegetables such as red or green bell pepper or jalapeno peppers (depending upon the heat of the pepper) raw or roasted or roasted spicy peppers
1. Chopped cooked shellfish like cooked shrimp, lobster, or crabmeat
2. Finely crumbled spicy sausage or crumbled bacon
3. Avocado bits
4. Bits of dried tomato
5. Finely chopped olives, capers or gherkins
6. Spinach or watercress, either chopped finely in a raw state or lightly cooked, squeezed dry and chopped
7. Finely grated or crumbled cheese. A strong goat cheese works great
8. Horseradish or wasabi
9. Homemade pesto,salsa, grainy mustard
10. Finely chopped vegetables such as red or green bell pepper or jalapeno peppers (depending upon the heat of the pepper) raw or roasted or roasted spicy peppers
Egg-based Pies: Quiches and Custards
Some chicken breeds prefer colder weather to really hot weather and will lay more frequently. For us, our bantam breeds lay an abundance of eggs in December and we have the pleasurable opportunity to make lots of egg-based dishes from these lusciously rich eggs. One of our favorites are quiches. You can make them with crusts, typically known as quiches, or without crusts, typically known as custards. In a 9 inch pie plate if you are purposing your quiche as the entree of a meal. For canapes you can make small bite size quiches enveloped in a pie crust.
The wonderful thing with quiches is there are so many opportunities to be flexible and experiment with a variety of ingredients. You can use what is seasonable for you or what you have stored from your garden's last season's harvest. Here are more ideas for quiche and custard options.
The wonderful thing with quiches is there are so many opportunities to be flexible and experiment with a variety of ingredients. You can use what is seasonable for you or what you have stored from your garden's last season's harvest. Here are more ideas for quiche and custard options.
Cheeses
We can't say enough great things about cheeses. With so many options you can mix and match to just about any menu requirement.
Use them cubed as an appetizer with crudites, slices of luscious cheeses and fruits make an excellent dessert tray and melted in a fondue they can serve as either an appetizer or entree.
Herbed chevres can be served in logs or wheels for a spread for crackers and crusty breads. Baked chevre is so simple to make as an appetizer, but is always a party hit.
Use them cubed as an appetizer with crudites, slices of luscious cheeses and fruits make an excellent dessert tray and melted in a fondue they can serve as either an appetizer or entree.
Herbed chevres can be served in logs or wheels for a spread for crackers and crusty breads. Baked chevre is so simple to make as an appetizer, but is always a party hit.
 Herbed Chevre |  Baked Chevre |  Haloumi |
Haloumi is excellent served pan fried and makes a wonderful appetizer. Simply slice, pan fry in a bit of olive oil, place onto a decorative plate and serve.
Omelettes
Many people have a tendency to think of http://www.life-slice.com/how-to-cook-an-omelette.htmlomelettes as breakfast or brunch food, but they also make a great appetizer (think tapas) as well as lunch and dinner entrees. The French omelette is an elegant centerpiece and they can be thick or thin and filled with almost anything. Omelettes are a versatile food that can be filled with almost anything and topped with a variety of sauces to add visual flair.
 | Ideas for omelette fillingsCooked fillings should be warm, while raw fillings, like cheese, should be grated finely so they melt. Mix and match any types of fillings, but do not exceed 1 cup in order to be able to fold the omelet closed. Fillings ideas include grated cheese; chevre or crumbled feta; sauteed mushrooms, onions, spinach or cooked vegetables; peeled, diced tomato; chopped fresh herbs; chopped meats such as ham, crisp-cooked bacon, or sausage meat; marmalade, jam or jelly; fruit like peeled and ragted apples or berries briefly cooked with butter, sugar and cinnamon; cooked seafood; sauteed minced peppers such as serrano,poblano or bell; mashed potatoes. |
Dessert SoufflesThe timing of savory souffles can be a bit challenging for a party, but because dessert souffles are more easily timed towards the specific time of a dinner or party, they are more easily executed. A beautiful souffle as the center piece of your party is an experience everyone will appreciate. There are so many dessert souffles to select from: vanilla or chocolate, lemon, orange or Grand Marnier, frozen berries and countless others. However, we've found two versions that we think are unbeatable: Dulche de leche (or cajeta) and butterscotch. |  |
Dulche de leche candy
| Dulche de leche, depending upon its ingredients, is frequently interchangeable for cajeta. If you allow dulche de leche to cook to hard ball stage, you can drop it onto parchment paper and allow it to cool into little drops of heavenly candy. Although people may be sugared out by the end of evening, these candies provide certainly tempt them one more time, or alternatively can be offered as lovely parting gifts. Wrap a few pieces in festive colored paper with ties and leave them at your door for guests to self-select as they depart from your event. |  |
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