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Make New Year's Eve a bash from the past

Make New Year's Eve a bash from the past

A New Year's Eve party is about ushering out the old - usually as quickly as possible - then ringing in the brand spanking new with a bit of bubbly.
Of course, a smart host knows there's no reason to discard a good entertaining idea just because it's from a bygone era. So we have re-created an ultra-swanky, retro cocktail par-tay!
A '60s-era fondue pot purchased on eBay is all you need to join us for a little time travel. Get your guests in the mood with The Star's recipe for a rich, decadent Beer Cheese Fondue.
Then pump up the theme with several retro appetizers. Long before whole grains and trans fats were at the forefront of our collective radar, party food was meant to be indulgent and waaay over the top.
For just one night, give yourself permission to indulge in Crab Puffs, Sausage Swirls, Cajun Salmon Spread, and Mushroom Tarts.
Now you're ready to party like it's 1968!
BEER CHEESE FONDUE
(Makes about 2-1/2 cups fondue)
8 ounces sharp cheddar cheese, shredded
8 ounces Monterey Jack cheese, shredded
1 tablespoon all-purpose flour
1 teaspoon dry mustard
Dash cayenne
1/2 cup beer
2 teaspoons Worcestershire sauce
1 clove garlic, finely minced
4 strips bacon, cooked until crisp and crumbled
1 green onion, chopped
Suggested dippers (see tip)
Combine cheddar and Monterey Jack cheese in a large bowl. Sprinkle with flour, mustard and cayenne; toss to coat cheese evenly with flour; set aside.
Combine beer, Worcestershire sauce, and garlic in a 3-quart heavy saucepan. Heat over medium heat until beer begins to boil. Reduce heat to low. Gradually add cheese, in small portions, stirring until melted. Stir in bacon. Heat, stirring constantly, about 2 minutes or until melted and smooth. Stir in green onions. Transfer to fondue pot and keep warm while serving.
Cooking tip: If fondue becomes too thick, thin with a small amount of warm beer. For a stronger flavor, use dark ale or beer.
Serving tip: Suggested dippers can include crusty baguette, cubed; boiled small new potatoes; lightly steamed vegetables such as broccoli, cauliflower or asparagus; cubed fully cooked ham or sliced smoked sausage; crisp bread sticks; pretzels; rye or pumpernickel bread, cubed; whole, trimmed mushrooms
CRAB AND CHEESE PUFFS
(Makes 6 to 7 dozen puffs)
1 (6-ounce) can crab, well-drained
1/2 cup shredded cheddar cheese
1 tablespoon freshly grated Parmesan cheese
1/4 cup finely minced shallot
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon dried tarragon leaves
Dash freshly ground pepper
1 cup water
1/2 cup unsalted butter, cut into cubes
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Preheat oven to 400 degrees Fahrenheit. Line 2 large baking sheets with parchment paper; set aside.
Combine crab, Cheddar cheese, Parmesan cheese, shallot, mustard, Worcestershire sauce, tarragon and pepper in a mixing bowl. Stir to combine; set aside.
Combine water, butter and salt in a 4-quart saucepan. Heat over high heat until water boils and butter melts. Remove from heat and immediately stir flour into hot water mixture in pan. Beat briskly with wooden spoon until mixture makes a ball and leaves the sides of the pan. Add eggs, one at a time, beating well after each addition. (If saucepan is not coated with nonstick coating, beating the eggs is easily done with a portable electric mixer. If nonstick coated pan is used, beat very vigorously by hand using a wooden spoon.) Mixture should be glossy and very smooth. Stir in crab mixture. Drop, by very small teaspoonfuls onto parchment paper-lined baking sheets, about 1-inch apart. (Do not make large puffs; one level teaspoon will make a nice, appetizer-size puff.) Bake 15 minutes. Reduce heat to 350 degrees and bake 10 minutes or until golden. Serve warm.
SAUSAGE SWIRLS
(Makes 16 appetizers)
1 puff pastry sheet, thawed (1/2 of 17.3-ounce package)
1/2 pound bulk pork sausage, uncooked (see tip)
1 cup shredded Cheddar Jack cheese
2 tablespoons finely chopped black olives
Preheat oven to 400 degrees Fahrenheit
Unfold pastry on lightly floured surface. Roll into a 10-by-12-inch rectangle. Carefully spread sausage over the surface of the rectangle to within 1/2-inch of all 4 edges. Sprinkle with cheese and black olives. Starting at the long side, roll up jelly-roll fashion. Press edges to seal; refrigerate roll several hours before slicing.
Using a serrated knife, carefully slice the roll into 1/2-inch slices. Place cut-side down, approximately 1-1/2 inches apart, on a jelly-roll pan. Bake 20 to 25 minutes or until golden and sausage is done.
Cooking tip: To avoid tearing the puff pastry, take the sausage out of the refrigerator so it comes to room temperature before assembling the recipe.
CAJUN SALMON SPREAD
(Makes 1-1/4 cups spread)
1 (3-ounce) pouch pink salmon
1/2 (4.5 ounces) package smoked Cajun salmon (see tip)
4 ounces cream cheese, softened
2 tablespoons mayonnaise
1 green onion, finely minced
1/4 teaspoon paprika
2 teaspoons olive oil
2 tablespoons capers, rinsed and well drained, optional garnish
Salt and pepper to taste
Assorted crackers or toasted baguette slices
Combine pink salmon and Cajun salmon in mixing bowl; flake with fork. Add cream cheese and mayonnaise and stir well. Blend in green onion and paprika; set aside.
Heat olive oil in small skillet over medium-high heat. Add capers to skillet and cook, stirring frequently, until crisp. Cool slightly and add to salmon mixture. Stir gently. Add salt and pepper to taste.
Serve with assorted crackers or toasted baguette slices.
Shopping tip: Look for smoked Cajun salmon in the refrigerated seafood section of the supermarket; we used a Morey's brand product. The pink salmon is available with canned tuna and other fish products.
MUSHROOM TARTS
(Makes 30 servings)
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
8 ounces mushrooms, trimmed and chopped (see tip)
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
1 (3-ounce) package cream cheese, cut into small pieces
2 (2.1-ounce) packages mini phyllo shells
Preheat oven to 350 degrees Fahrenheit. Melt butter in skillet over medium heat. Add onion and garlic and cook, stirring frequently, until onion is tender. Stir in mushrooms, parsley, salt, pepper and thyme and cook, stirring frequently, until mushrooms are tender, about 2 minutes. Stir in cream cheese and blend gently until cream cheese is melted.
Spoon mushroom filling into shells. Arrange on baking sheet. Bake 5 minutes or until heated through. Serve warm.
Shopping tip: If desired, substitute a variety of wild mushrooms for mushrooms.


Updated : 2021-05-08 02:20 GMT+08:00