Set the Scene for a Positive 2018 & Sweet Potato Polenta

Happy New Year everyone. It’s been a tumultuous few years. Does anybody think that will change in the foreseeable future? No? I didn’t think so. I don’t either. Alright then, is there anything we can do beyond a seat belt for the proverbial bumpy ride? Since I’m thinking figuratively, that seat belt could come in a couple of different styles. Setting the scene for a wonderful 2018 could be as simple as …

Be kind. You don’t need to get all caught up in some elaborate scheme to change someone’s life. Although it would certainly be kind and then some, no one expects you to build a new house for a neighbor in need or buy a bus for the local orphanage. Being kind can be as simple as holding the door for someone at the post office, smiling at a stranger in the supermarket or buying coffee for the next in line … particularly if the next in line is wearing scrubs.

As powerful as they are simple, small acts of kindness can stave off an inclination towards absentminded selfishness. They might even blunt the horror of craven greed. Okay, that might be reaching. Perhaps I saw too many Hallmark movies this holiday season. In any case, small gestures of kindness can go a long way during this cold and dark time of year.

Don’t forget, it’s not enough to be kind to others, be kind to you too. If you’re having trouble getting out of bed on a Saturday morning, stay there. Your body needs the rest. Your brain needs the rest. The world will not flounder and fold if you turn off your phone for one day. Find some soup in the freezer, curl up with a blanket and take a day. You deserve it.

Tell the truth. False impressions, half-truths, whole lies, and fake news, it could be my imagination but honesty and integrity seems to have taken a backseat. Maybe they have lost their seats altogether. From truthful hyperbole to pants on fire, we seem to find reality distorted at almost every turn. Just sorting through it all is exhausting.

If you are feeling a bit overwhelmed by it all (I know I am), just know – not a one of us needs to join the fray. Remember when your mom told you she didn’t care if everyone was doing IT. It didn’t matter what IT was. As far as she was concerned you should not dye your hair purple, skip school or smoke pot. If you’d told her everyone lied, she still would have insisted you tell the truth.

So, even if it feels like lying liars and flaming pants surround you, you can do it. You can be honest. It’s just that easy and just that hard. No, the dog didn’t eat that report – I ran out of time and will finish it by the end of the week.

Embrace gratitude. Stuck in a bubble of subzero temperatures, grateful might not be the first word to come to mind these days. It’s okay to go off on a little rant and stamp your feet. Both might help you stay warm. However, envy towards those friends in Florida could swallow you up. Don’t let it. Instead, be grateful for your four walls, warm coat and cap. Oh, and mittens, don’t forget your mittens.

Let gratitude lift you up. Enjoy the warm sun through the window and snow for the skiers. Marvel at the clear sky and stars at night. Be happy for your sense of sight, hearing, smell, touch and taste, they bring you everything the world has to offer. Most of all, give thanks for family, friends and the love they share with you.

Have a wonder-filled 2018 and bon appétit!

Sweet Potato Polenta
We could all use a cozy dish to warm up to this January. Sweet Potato Polenta is delicious with everything from braised short ribs to Creole shrimp. Enjoy!
Serves 8

1 large sweet potato
2 ounces cream cheese, at room temperature and cut in small pieces
1/4 cup sour cream
1 teaspoon or to taste chipotle in adobo purée* (optional)
Kosher salt and freshly ground pepper to taste
2 cups milk
2 cups chicken broth or water
1 cup instant polenta
4 ounces cheddar cheese, grated
2-3 tablespoons butter

Put the rack in the center of the oven and preheat the oven to 375 degrees. Line a baking sheet with parchment paper or foil.

Prick the sweet potato several times with a knife, place it on the baking sheet and in the oven. Bake at 375 degrees until soft, 1-1 1/2 hours. Remove from the oven and set aside for a few minutes.

When cool enough to handle but still warm, halve the sweet potato and scoop the flesh into a bowl. Add the cream cheese and sour cream and season with chipotle, salt and pepper. Use a masher to smash the potato and combine the ingredients.

The sweet potato can be prepped in advance, covered and refrigerated. Bring to room temperature before adding to the polenta.

Meanwhile, bring the milk, broth and 1/2 teaspoon salt to a simmer in a heavy saucepan. Stirring constantly, slowly add the polenta. Reduce the heat to low and cook, stirring, until the polenta starts to thicken, 2-3 minutes.

Add the sweet potato, cheese and butter and continue to stir until the cheese and butter have melted, 2-3 minutes more. If the polenta seems too thick, add some more broth or milk. Serve immediately.

* To make chipotle puree – take a can of chipotle in adobo and toss the peppers and the adobo sauce in a small food processor or blender and process until smooth. Transfer to a clean glass jar and store in the refrigerator. Use as needed.

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One Year Ago – Spicy Shrimp Chowder
Two Years Ago – Dhal (Lentils) with Roasted Cauliflower
Three Years Ago – Spiced Chai
Four Years Ago – Roasted Cauliflower, Radicchio & Arugula Salad
Five Years Ago – Old Fashioned Pot Roast
Six Years Ago – Pasta from the Pantry
Seven Years Ago – Tartiflette – An Alpine Casserole with Cheese & Potatoes
Eight Years Ago – Four Cheese Lasagna Bolognese with Spinach
Nine Years Ago – Curried Chicken and Lentil Soup

Or Click Here! for a complete list of and links to all the recipes on this blog!

What are your thoughts on the new year? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018

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Holiday Special – New Year’s Day Brunch

Some would say it’s too cold to ski or ice skate. If you agree, why not invite family and friends in for an impromptu brunch? That said, it’s been a long week and, maybe just maybe, you’re getting to a little tired of cooking (say it ain’t so). If that’s the case, make it a potluck.

Here are few dishes to help you get motivated:

If it’s quiche you want, try my almost traditional Quiche. If you prefer some variation of brunch’s favorite cheese and egg pie, turn to my Spinach Ricotta Pie or Tarte à l’Oignon (Onion Tart).

Unless you’d prefer a pancake. How about my Tostadas with Avocado Crema & Black Bean Salsa or Zucchini Pancakes with a dab of Tapenade. If you haven’t had enough smoked salmon or Gravlax, then try my Savory Blinis or Latkes with a dab of sour cream, a sliver of salmon and a bit of caviar. Then again, you can trade the pancakes for a toasted bagel with that lox.

A baked good or two is nice touch. For savory, try my Irish Soda Bread or Cheesy Pumpkin-Sage Biscuits. Want something sweet? How about Cranberry Coffee Cake or Gingerbread Muffins.

Brew some coffee, whip up a batch of Mimosas or Mango Sparklers and have a lovely brunch.

Happy New Year and bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

How will you celebrate the New Year? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2017

What Cooking on New Year’s Eve?

There are lots of  ways to welcome in the New Year.

Some will celebrate with a raucous buffet or potluck and others with an elegant sit down dinner. I’ll be off to a low-key gathering with tapas and champagne. As long as there is a fire in the fireplace, it sounds good to me. The cold was brutal today – I don’t think the temperature broke zero. (For my Swiss friends that’s 0°F or -18°C.) More cold is promised for at least a week.

Tapas for New Year’s Eve

Whether you are doing it all or you need to bring a dish to a tapas potluck … here are my suggestions:
Roasted Shrimp with Rémoulade Sauce or Roasted Shrimp with Tarragon Aioli
Spanakopita Triangles or Greek Stuffed Mushrooms or … Savory Galette with Spinach, Mushrooms & Manchego
Butternut Squash Tartlets or Butternut Squash Crostini with Goat Cheese & Balsamic Reduction
Crostini with Fig, Stilton and Walnuts or Crostini with Beef Tenderloin & Stilton or Mushroom Crostini

Fill out the menu with a beautiful platter or two. Try smoked salmon with all the fixings or Gravlax with Tarragon-Caper Mustard Sauce and some a delicious artisanal cheese and charcuterie board.

Say goodnight (before or after midnight) with a sweet treat:
Triple Chocolate Parfait in tiny dessert glasses, Pot de Crème (Chocolate Cream) or White Hot Chocolate
Pumpkin-Ginger Mousse or Maple Mousse with Apple Compote
Citrus & Spice Sugar Cookies or Almond Macarons with Chocolate-Raspberry Ganache or Root ‘n’ Tooty Good ‘n’ Fruity Oatmeal Cookies or Macadamia Nut Shortbread (or all of the above!)

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A Festive Buffet or Potluck for New Year’s Eve

Start with a lovely salad:
Crunchy Salad with Apples & Grapes or Caesar Salad with Parmesan Croutons or Romaine & Radicchio Caesar Salad
Mixed Greens with Gorgonzola & Walnuts or Rainbow Salad with Black Olive Vinaigrette or Radicchio, Fennel, and Arugula Salad

Unless you’re thinking something hearty like Quinoa Salad or Wheat Berry Salad – either or both be a great addition to the buffet table.

A heart soup or chili will be welcome on a brutally cold night:
Hearty Black Bean Soup or White Bean Soup with Sweet Potato and Wilted Greens
Cheddar Ale Soup or Potato & Cheddar Soup or Sausage, Kale & Potato Soup
Harira (Middle Eastern Soup with Chicken, Chick-Peas and Lentils) or Curried Chicken & Lentil Soup or French Lentil Soup with Chicken & Sausage
Nana Nye’s Prize-Winning Fish Chowder or Spicy Shrimp Chowder
Chili Con Carne or Red Bean Chili with Pork & Butternut Squash or my favorite Pumpkin Chili with Turkey & Black Beans

Now, for dessert? How about …
Applesauce Cake with Brown Butter Icing or Apple Bread Pudding  
Double Trouble Chocolate-Orange Cupcakes or Frosty the Snowman Cupcakes or
Gingerbread Cupcakes or Mini Chocolate-Peanut Butter Whoopie Pies
Cheesecake Brownies or Espresso Brownies or Triple Threat Brownies

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And How About a Cozy but Elegant Dinner Party?

Pass Savory Blinis with Smoked Salmon & Caviar
Come to the table for Roasted Cauliflower, Radicchio & Arugula Salad
Move on to Beef Tenderloin with Red Wine Mushroom SauceTwice-Baked Potatoes and Roasted Brussels Sprouts & Pearl Onions …or… the simplicity of an almost one-dish wonder Braised Lamb with Artichokes & Mushrooms & Creamy Polenta

Something ligher? How about starting with Spanish Stuffed Mushrooms
Followed by a Fennel & Feta Salad
and then move on to Fish Stew Provençal with Whole Grain Pilaf and Grilled Ratatouille Stacks

Either way … try my White Chocolate & Cranberry Trifle for a grand finish.

However you spend it, have a wonderful New Year’s Eve celebration and bon appétit!

Want more? Click here for more seasonal menusFor a complete list of and links to all the recipes on this blog Click Here! © Susan W. Nye, 2017

A Kinder New Year & Spicy Shrimp Chowder

New_Years_EveMost pundits agree that 2016 was not a great year. Some would go so far as to call it a horrible, no good, very bad year. Who can blame them? After all, it was the year when a national debate deteriorated into a discussion on the size of a candidate’s hands. It was the year a foreign power hacked the electoral process and the price of an Epipen increased by 500 percent. From terrorist attacks in Brussels, Orlando, Nice and Berlin to the civil war in Syria, the horrors seemed endless.

Now, many of those same pundits are forecasting continued calamity in 2017. Unfortunately, they could be right. Faced with certain ugliness, is there something, anything you or I can do?

I suppose we could all shrug, claim impotence in a harsh world and go about our business. Instead of sitting back, I’d like to take a page or two from my mother’s playbook. I’d like to resolve to make 2017 a kinder year and invite you to join me.

It’s possible that all mothers have super powers. I don’t know. I can only speak for mine and her super power was her kindness. Mom died in early December after a long struggle with Alzheimer’s disease. I don’t know if I will succeed in emulating her kind spirit, but it seems fitting to try. Here’s how we can all help create a kinder 2017:

Choose optimism. My mother had a beautiful smile and she wore it often. It’s hard to feel angry or pessimistic when you’re smiling. Unless you are some kind of narcissist or psychopath, it’s even harder to be mean or selfish when you’re smiling.

Be thankful. In an age of unmitigated materialism, it is easy to fall prey to envy. It didn’t matter if her glass was half-empty or half-full; Mom didn’t compare her lot with anyone else’s. She embraced her life and enjoyed it to the fullest.

Connect with people. My mother was a wonderful audience. She listened and laughed with you, cried with you, applauded your victories and commiserated over any setback. Instead of telling you what to do, Mom helped you discover your next, best steps.

Avoid judgments. Mom was full of opinions but was rarely judgmental. When it came to the people she loved, her opinions were overwhelmingly positive. As for strangers, young or old, from near or far, she approached them with an open mind and a warm heart.

Be yourself. Never domineering or condescending, Mom exuded strength and confidence. She encouraged her children, grandchildren and great grandchildren to be exactly who they were. She marveled and took pride in the fact that each of us was so different; each our own person. She gave each of us unconditional love and inspired us to be our own best self.

Maya Angelou could have been speaking about Mom when she said,

I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.

Through her kindness, my mother made people feel wonderful. Family, friends and even perfect strangers, she listened to our stories and laughed at our jokes. She encouraged and praised. She filled us with optimism and made our lives better.

Here’s to a happy, healthy and kinder new year. Bon appétit!

Spicy Shrimp Chowder
Although Mom was an unenthusiastic cook, she loved a good meal and an evening around the table with family and friends. Enjoy!
Serves 6

Olive oil
About 8 ounces sweet potato, peeled and chopped
2 stalks celery, finely chopped
1-2 carrots, finely chopped
1 onion, finely chopped
2-3 garlic cloves, minced
1 tablespoon (or to taste) chipotle chilies in adobo, mashed to a paste
1 teaspoon ground cumin
Sea salt and freshly ground pepper
1/2 cup dry sherry
5-6 cups broth – preferably a 50/50 mix of shrimp and vegetable or shrimp and chicken
1 cup unsweetened coconut milk
2 sprigs fresh thyme
1 bay leaf
About 1 1/2 pounds medium shrimp, peeled, deveined and halved
1 1/2 cups fresh or frozen corn kernels
1 red bell pepper, finely chopped
Grate zest and juice of 1 lime
Garnish: fresh chopped cilantro or chives

Heat a little olive oil in a soup kettle over medium heat. Add the sweet potato, onion, celery and carrot and sauté until the onion starts to become translucent, about 5 minutes. Add the garlic and chipotle, season with cumin, salt and pepper and sauté for 2-3 minutes more.

Raise the heat to medium-high, stir in the sherry and cook, stirring frequently until the sherry has reduced by about two-thirds. Stir in the broth and coconut milk, add the herbs and bring to a simmer. Reduce the heat to low and simmer until the vegetables are tender, about 10 minutes.

Remove the chowder from the heat and cool to room temperature. Being careful to avoid the bay leaf and thyme twigs, remove about 2 cups of vegetables with a little broth and puree in a blender or food processor. Stir the puree back into the chowder and refrigerate for several hours or overnight to mix and meld the flavors.

To serve: bring the chowder to a rapid simmer over medium-high heat, add the shrimp, corn and bell pepper and simmer for 2-3 minutes or until the shrimp are pink and cooked through. Stir in the lime zest and juice, ladle into bowls and garnish with chopped cilantro or chives.

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One Year Ago – Dhal (Lentils) with Roasted Cauliflower
Two Years Ago – Spiced Chai
Three Years Ago – Roasted Cauliflower, Radicchio & Arugula Salad
Four Years Ago – Old Fashioned Pot Roast
Five Years Ago – Pasta from the Pantry
Six Years Ago – Tartiflette – An Alpine Casserole with Cheese & Potatoes
Seven Years Ago – Four Cheese Lasagna Bolognese with Spinach
Eight Years Ago – Curried Chicken and Lentil Soup

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? What are your New Year’s resolutions? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Weekend Special – Staying Resolute

books_coffeeAfter the hustle and bustle of holidays, are you ready for a deep breath and a cup of tea on the couch? Perhaps taking better care of yourself is on your list of resolutions. If it isn’t, maybe you’d like to consider it.

Taking care of you means a good night’s sleep, exercise to stay fit and de-stress and a healthy diet. It also means having fun with family and friends.

Here are few dishes to help you entertain and keep your resolutions.

Start with light and bright veggies. Think dips with Caponata, Roasted Red Pepper Dip or Tapenade.

At the table or by the fire, start the main event with cozy cup of soup. For a bit of spice, try my Curried Eggplant Soup or Chipotle Sweet Potato Soup.

cauliflower_04Next, you can continue to go vegetarian or add some healthy chicken or fish. Keeping it spicy, you’ll love my Dhal (Lentils) with Roasted Cauliflower. It’s good as a main course with a spoonful of brown basmati rice and Stir-fried Leafy Greens.

Not sure about an all veggie diner? How about some adding some of my Roasted Salmon (skip the Beurre Blanc this time) or Roast a Chicken. Either one will be delicious with the lentils, cauliflower and greens.

Now, do you blow it all on dessert or stay strong. How about a compromise with fresh fruit and a decadent Chocolate Truffle. After all, chocolate is an antioxidant!

Have a great weekend and bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

How are you doing with your New Year’s resolutions? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2016

Resolved & Dhal (Lentils) with Roasted Cauliflower

veggies_03Alright then, here we are in 2016. The last twelve months just flew by. The dawning of the new year means it is time to come up with some resolutions. Decisions, decisions, to resolve or not resolve. Such dilemmas! Okay, let’s take a stab at it. Here goes:

Thankfully, there’s a whole slew of bad or silly habits that I’ve managed to avoid. That means I don’t need to give up twerking, fast food or smoking.

Plus, I already live a pretty healthy life. I could pledge to eat my vegetables, walk every day, drink more water and practice yoga. But I already do those things, so I don’t think they’d count as 2016 resolutions.

Lucky for me, the medical community goes back and forth on coffee and wine. I won’t give up either but continue to drink the two in moderation. What’s moderation? Well, I’m decidedly independent, so I guess that’s for me to decide.

As a decidedly independent type, I can’t promise to become more fashionable. Although I’m not exactly stuck in a time warp, I discovered my own personal style several years ago. While, they may move at glacial speed, my fashion preferences have evolved. My jeans have gotten skinnier but I don’t think I will ever give up turtlenecks, Bermuda shorts or the little black dress. You might find my look dull, even boring. I think of it as classic and it suits me.

The latest and greatest new phone is not on my list of must-haves so I can cross – stop texting while driving – off the list of potential resolutions. Okay, I admit my friends’ shiny gadgets generate sporadic twinges of phone envy. It’s not that I’m a Luddite. Truly, I’m not. Of course, I own a cell phone and, yes, it works. I even remember to charge it a few times a year. But hey, I work from home. I’m nothing if not easy to find.

While I have little interest in a new phone, I am intrigued to meet new people, learn new things and acquire new skills. That said, unless someone sends me a fact-a-day calendar as a belated Christmas gift, I can’t promise to learn something new every day. Nor can I promise to meet 366 (it’s a leap year) people in 2016. Remember, I work from home and live in a small town. My little life is not teaming with strangers. Then again, I could always introduce myself to random tourists in the supermarket. Somehow, I don’t think I will.

Many might be shocked to learn that I don’t keep a journal. Don’t all writers keep journals or morning papers? Perhaps that one should go on my list of resolutions. Well, I tried it once. I had just moved to Switzerland and figured it would be a good idea to chronicle my adventures. I even had a clever name for the journal – Notes from a-Broad. I kept it up for two maybe three months. Even with a new country, new job, new friends and a fair amount of travel my day-to-day musings were not that interesting. I prefer to let my thoughts and memories steep and age a bit before putting them to paper.

So, don’t expect me to get a tattoo, take up the saxophone or switch to green tea. Instead, I’ll side with the popular choice for once and take up the number one resolution for 2016. What is it? Enjoy life to the fullest. After all, 45.7 per cent of Americans can’t be wrong; can they?

Happy New Year and bon appétit!

Dhal (Lentils) with Roasted Cauliflower
Along with greens and grapes, lentils are one of the lucky foods popular at New Year. Main event or side dish, lentils are a delicious and healthy way to start 2016. Enjoy!
Serves 6

veggies_032 cups red or brown lentils
Vegetable oil
1 large onion, finely chopped
1 carrot, finely chopped
3 cloves garlic, minced
1/2-1 jalapeno, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon mustard seed
3-4 cups vegetable or chicken stock or water
Kosher salt and freshly ground pepper
Roasted Cauliflower (recipe follows)
Garnish: roughly chopped cilantro leaves

Pick through the lentils and remove any stones. Rinse well with cold water and drain.

Heat a little oil in a saucepan over medium heat, add the onion and carrot and sauté until the onion is translucent. Add the garlic, jalapeno and spices and sauté for 2-3 minutes more. Add the lentils and enough stock or water to cover by 1-2 inches and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, for 30 minutes or until the lentils are tender. You may need to add more stock or water. Season with salt and pepper.

Add the roasted cauliflower to the lentils, toss to combine and serve immediately garnished with chopped cilantro.

Enjoy lentils as a main dish on Meatless Mondays with basmati rice and sautéed greens or as a side dish at your next Indian inspired dinner.

Roasted Cauliflower
1 head cauliflower, cut into florets
Vegetable oil
1 teaspoon turmeric
Kosher salt and freshly ground pepper

Preheat the oven to 425 degrees.

Put the cauliflower on a baking sheet, drizzle with just enough oil to lightly coat, sprinkle with turmeric, season with salt and pepper and toss to combine. Spread the cauliflower in a single layer and roast, stirring once or twice, until browned and tender, 20-25 minutes.

Print-friendly version of this post.

One Year Ago – Spiced Chai
Two Years Ago – Roasted Cauliflower, Radicchio & Arugula Salad
Three Years Ago – Old Fashioned Pot Roast
Fourhree Years Ago – Pasta from the Pantry
Fiveour Years Ago – Tartiflette – An Alpine Casserole with Cheese & Potatoes
Six Years Ago – Four Cheese Lasagna Bolognese with Spinach
Seven Years Ago – Curried Chicken and Lentil Soup

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? Do you have any New Year’s resolutions? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016

Holiday Special – New Year’s Eve

New YearsRomantic dinner, an open house with a cast of thousands or binge-watching Game of Thrones or Downton Abbey and a bowl of popcorn … how will you spend New Year’s Eve?

In or out, big or small, potluck or the entire meal, I’m happy offer a few suggestions. Whether you need every dish from start to finish, something for that pot luck or a tasty gift for your host; let’s get started!

Want something a little special to nibble before dinner? Everyone likes scrimp and they’ll love my Roasted Shrimp with Tarragon Aioli. Or give my Zucchini Pancakes with a dab of Tapenade or Spanakopita Triangles a try. Hmm, how about crostini? I can recommend Butternut Squash Crostini with Goat Cheese & Balsamic Reduction or maybe you’d prefer my Mushroom Crostini with Pancetta & Fontina.

How about a salad? Try my Lemony Kale & Radicchio Salad, Roasted Beets with Goat Cheese Salad or Roasted Cauliflower, Radicchio & Arugula Salad . Any and all will be delicious and look beautiful on a buffet table.

When it come to the main course, are you thinking comfy and casual for New Year’s Eve? For a big crowd, you can’t beat chili. How about … Chili Con Carne , Winter Vegetable Chili or Chicken Chili?

Perhaps you’d prefer something a bit more elegant? Instead of mugs of chili by the fireplace, gather round the table. How about Pork Tenderloin with White Wine and Mushroom Sauce and a Cheesy GratinCreole Shrimp with Cheesy Grits or Seared Salmon with Lentils and Spinach? (If you are superstitious, lentils are good luck and a favorite for New Year’s festivities.)

For dessert … If you are on a cozy track, how about a warm and wonderful Apple Crisp, a fiery Bananas Foster or a comfy Cranberry Clafoutis.

For a more elegant sweet, try my Lavender Infused White Chocolate Crème, Ginger Crème Brûlée or a decadent Triple Chocolate Parfait.

And if you need a gift to bring along for your hosts? After a busy day preparing for a party, they will love a lazy morning. Bring one of my Cranberry Coffee Cake along to enjoy on New Year’s morning.

Have a Happy New Year celebration with family and friends and bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

How will you celebrate the New Year? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2015