The conversation around family dinners this time of year most likely includes plans about how to usher in the new year, both New Years Eve and New Years Day. You might be trying to secure reservations at your favorite restaurant or club, or if you’re like me, what might I do for a joyous “at home” celebration.
When I was younger, who would have thought of staying at home to celebrate. After a multitude of years out on the town, I’m content celebrating at home. Times have changed, and from what I read, even the millennials are more often enjoying the comfort of home. And there’s no reservations nor travel to worry about. In this part of the country, we are also concerned about unpredictable road conditions, plus being out in the cold. I find the quietness of home restorative, turning an ordinary meal into a kind of pause.
So pair the perfect spot in your home with the right foods, comforting music, with simple decorations, and you can make your celebrations top notch. Best, too, you don’t need to be in the kitchen for hours preparing. So, whether it be for New Year’s Eve or the morning after, food boards are the way to go. They are eye-appealing, flexible (including special diets), not labor intensive, and fun to prepare.
There are no rules to prepare the perfect board. Think, low-pressure entertaining. From elaborate charcuterie boards to butter boards, brunch boards, taco boards, dessert boards, and baked potato boards, the sky is the limit. There is no right or wrong way. For inspiration, check out these recipes from “Gathering Boards: Seasonal Cheese and Charcuterie Spreads.” By Sarah Zimmerman Tuthill (2024, Globe Pequot, $27.95)
The author’s approach is different from most others in this genre. She writes, “‘Gathering Boards’ isn’t a typical cookbook filled with recipes using hard-to find ingredients or precise measurements. Instead, think of it as a collection of inspiring images and easy-to-follow ideas that can be mixed, matched, and made your own.”
First, she gets into what you’ll need, how to choose your ingredients. Drink recipes are also part of the repertoire. Whether it be a mocktail or not, what is the holiday celebration without a toast to welcome in the New Year. Photos of boards allow the cook to get creative. It worked at the Mediterranean and taco board programs I hosted last summer. The six groups were each given photos, and did they create the most interesting show pieces. All that is needed is a bit of inspiration.
My best wishes for a happy and healthy New Year.
On the Bagel Board:
Baked Goods: bagels, biscotti, croissants, muffins, scones
Protein: smoked salmon
Spreads: cream cheese, goat cheese
Toppings: capers, tomatoes
Line a basket or platter with a colorful cloth or paper napkin. Place the salmon and goat cheese on small plates, and spoon cream cheese and smaller berries into mason jars or ramekins. Place those items in the basket and begin adding the baked goods — The author uses mini bagels and bite-size muffins because they are easy to eat and allow for more variety. Fill in with fresh fruit, herbs, and edible flowers.
On the Wreath Board:
Cheeses: Manchego, Brie, mozzarella balls
Charcuterie: Genoa salami, spicy and milk salami
Extras: red and green Cerignola olives, red pearl peppers, almonds, dried and whole oranges, fresh herbs (rosemary, bay leaves, sage)
On the Eat your Veggies Board:
Dips: Mom’s Dill Dip (recipe below), Store-bought hummus
Vegetables: purple kale, bell peppers, rainbow carrots, baby zucchini, grape tomatoes, cucumbers, snap peas, celery, rainbow cauliflower, radishes
Mom’s Dill Dip
The headnote says, “I can’t remember the last time, if ever I made this dip using measurements. After so many years, I just toss the ingredients together and it always seems to work. But here’s a start. Give it a test then add more dill, onion, or seasoning mix to your taste.
½ cup sour cream
½ cup mayonnaise
1 tablespoon dried onion
1 tablespoon dried dillweed
1 teaspoon Beau Monde seasoning
Mix all ingredients together and refrigerate for at least an hour before serving to allow the onions to soften and flavors to mix. Serve with veggies for dipping, or on top of roasted salmon for a refreshing sauce.
On the Mediterranean Board
Dolmas: stuffed grape leaves, often found in cans near olives
Cheese: Feta (block or crumbled)
Dips: Humus, tzatziki
Baked goods: pita bread, sliced into triangles; spanakopita (phyllo layers filled with spinach and feta cheese, often found in the frozen section)
Veggies: Greek olives, cherry tomatoes, halved; cucumbers, sliced
Fruits and nuts: fresh figs or fig preserves, grapes, pistachios
On the Baked Potato Board
Potatoes: baked and sliced in half
Veggies: broccoli, steamed; corn; grape tomatoes, halved; green onions, chopped; peas
Cheese: shredded cheese of choice (cheddar, pepper jack, smoked gouda)
Proteins: bacon, cooked and crumbled; ham, diced
Condiments: cheese sauce, hot sauce, ranch dressing, sour cream
Holiday Grasshopper
¾ cup crème de cacao
¾ cup crème de menthe
8 scoops vanilla or chocolate chip ice cream
Place all ingredients in a blender and blend until incorporated.
Garnish with mint or rosemary. To make it more decadent, add a chocolate-covered pretzel rod.
Makes 4 cocktails.
Stephen Fries, is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, Conn. He has been a food and culinary travel columnist for the past 18 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT and three-day culinary adventures around the U.S. He is a board member of the International Association of Culinary Professionals. Stephen@stephenfries.com For more, go to stephenfries.com
Recipes by Sarah Zimmerman Tuthill, Photography by Kari Hilton Photography, Globe Pequot
