Glamorous (But Easy) Recipes for New Year's Eve

If you love going out on the town for the holiday, you can order any number of magnificent meals from your favorite restaurant. But if you prefer staying in, there's no reason you can't have equally magnificent food - and you don't have to be a master chef or spend hours in the kitchen, either. Here are some of my favorite recipes that are easy but impressive for a special occasion.

Wild Mushroom Risotto

Risotto takes a bit of time to make, but most of it is just sitting and stirring - and since you've got a bottle of wine on hand for the recipe, you can sit and stir and sip. Chef Ann Burrell's Wild Mushroom Risotto is one of my favorite variations, but don't feel you have to follow the recipe to the letter. Dried porcini mushrooms are hard to find, so I just leave them out and use a little extra of some other kind of mushroom. I also skip the chives, and occasionally add a cup or so of green peas. You can also easily halve this recipe for a romantic dinner for two.

Olive oil
2 cloves garlic, smashed with the heel of your hand or the side of a knife
1 1/2 pounds assorted fresh mushrooms, such as shiitake, oyster or cremini, cleaned and sliced
Kosher salt
1 cup dried porcini mushrooms, soaking in 3 cups hot water
1 onion, chopped (about 1 1/2 cups)
2 cups Arborio rice
2 cups dry white wine
6 to 7 cups hot chicken stock
2 tablespoons butter
1/2 cup grated Parmigiano
1/2 cup chopped chives

Coat a large saute pan generously with olive oil and add the smashed garlic cloves. Bring to a medium-high heat. When the garlic cloves have begun to brown and are very aromatic, remove and discard  Add the fresh mushrooms to the pan and season generously with salt. Saute until soft and pliable. Turn off the heat and set aside.

Using your hand or a slotted spoon, carefully scoop the porcini mushrooms out of the hot water. Pour the top 2/3 of the mushroom water into another container and reserve. Discard the bottom third. Puree the rehydrated mushrooms with a little of the reserved water to make a smooth paste and set aside.

Coat a large saucepan with olive oil. Add the onions and season generously with salt. Bring the pot to a medium-high heat. Cook the onions, stirring frequently, until very soft and aromatic. Add the rice and stir to coat. Cook 2 to 3 minutes, stirring frequently. Add wine to cover the surface of the rice and stir frequently until it has completely absorbed. Add the reserved mushroom water and then add chicken stock until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process 2 more times. Taste and add salt if needed.

During the third addition of stock, add the reserved sauteed mushrooms and 2 tablespoons of the pureed porcini mushrooms. When the stock has absorbed into the rice and the rice is cooked but still "al dente", remove the pot from the heat. Add the butter and cheese and whip until well combined. Serve immediately garnished with chives.


Lobster Mac and Cheese

If you have a favorite recipe for baked macaroni and cheese, you can always modify that recipe to add lobster. But Ina Garten's recipe is rich without being too heavy, the nutmeg doesn't overpower the delicate flavor of the lobster, and the deliciously crispy golden crumb topping is a taste of heaven. Most groceries will steam your lobster for free, or use canned lobster (but fresh really does taste better).

Kosher salt
Vegetable oil
1 pound cavatappi or elbow macaroni, uncooked
1 quart milk
8 tablespoons butter, divided
1/2 cup flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat

1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Cook pasta according to the directions on the package and drain. Meanwhile, heat the milk in a small saucepan to not quite boiling. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Remove from heat and add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked pasta and lobster and stir well. Place the mixture in 6 to 8 individual large ramekins or gratin dishes.

Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on top. Bake at 375 degrees for 30 to 35 minutes, or until the sauce is bubbly and the pasta is browned on the top.

Garlic Shrimp

There's something innately elegant about shrimp, whether they're draped artistically over the edge of a martini glass of cocktail sauce or whether they're drowning in a sea of fragrant garlic butter. Serve this recipe as-is as a spectacular appetizer, or toss it over a pile of angel hair pasta with a side of salad for an elegant dinner.

2 pounds extra large or jumbo shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
2 large cloves garlic, minced
4 tablespoons unsalted butter, softened
Pinch freshly chopped parsley, for garnish (optional)
Lemon wedges, for serving (optional)

Place the shrimp on a rimmed baking sheet and toss with the olive oil, salt, pepper and garlic. Roast in a 350-degree oven for 6-8 minutes, or until the shrimp are pink and just cooked through. Immediately add the butter directly on the hot baking sheet and stir until melted. Transfer the shrimp and butter sauce to a serving dish and sprinkle with a bit of fresh parsley, if desired. Serve with lemon wedges.

Chicken Satay with Peanut Sauce

I've always made my chicken satay by marinating the chicken in yogurt flavored with ginger, garlic, and curry. Chef Tyler Florence's recipe is a great one to use, and his peanut sauce is fantastic. Feel free to adjust the amount of chili paste for your desired level of heat. Fresh ginger works best. It's best to cook these on the grill, but if you're willing to scrub your frypan a few times mid-cooking, you can make them on the stovetop without skewers.

1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
vegetable oil
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.

While the chicken is marinading, make the peanut sauce by combining the peanut butter, soy sauce, chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce (you may not need all of it). Pour the sauce into a nice serving bowl and garnish with the chopped peanuts.

Thread the chicken pieces onto the soaked skewers, working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Alternatively, fry the chicken strips in a well-greased frypan on medium heat, turning to cook through and brown on all sides. Serve with peanut sauce.

Duck Breast with Cherry and Cranberry Sauce

I was intimidated by the thought of cooking duck until I tried it for the first time. Since duck is best when it's fairly rare, it's easy to see when it reaches the right doneness, plus it cooks very quickly. Duck has a very rich flavor that pairs beautifully with the tart acidity of cherries and cranberries in this recipe from Chef Jamie Oliver. Don't forget to save the rendered fat to use in other dishes.

2 duck breasts
1 cup of cherries
1/2 cup of cranberries
1 cup of red wine
2 tsps of orange marmelade
1 tsp brown sugar
1/2 cup orange juice

Season the duck breasts with salt and pepper and place in a hot frying pan, skin side down. Cook for about five or six minutes, then turn over and drain off the excess fat. Roast in a 400 degree oven for about another 6 mins (longer if you prefer closer to medium than rare). While the duck is in the oven, make the sauce. Heat up a medium sized frying pan and add all of the sauce ingredients. Cook over a high heat till the sauce reduces to about half the original amount. Serve the duck breast sliced, with some of the sauce.

Beef Wellington

Delicious and visually impressive, Beef Wellington is the ultimate gorgeous but easy to make dish to impress a guest. It is a bit time-consuming, but not at all difficult. You can also make it ahead and finish the baking right before serving. There are many options that require you to make your own pastry from scratch, but this version of Chef Gordon Ramsey's recipe uses frozen puff pastry. You can get as artistic as you like making designs on the pastry, but the golden-brown finish looks elegant and fancy without any additional adornments.

1 filet of beef, 2-3 pounds
3 tablespoons olive oil
1 cup mushrooms (any kind)
3 1⁄2 tablespoons butter
1 large sprig fresh thyme
3 1⁄2 ounces dry white wine (scant 1/2 cup)
12 slices prosciutto, bacon, or parma ham
1 lb puff pastry, thawed
Flour, for dusting
2 egg yolks beaten with 1 tsp water

Place the beef on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast at 400 degrees for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 minutes. While the beef is cooling, chop the mushrooms as finely as possible so they have the texture of coarse breadcrumbs. Heat 2 tbsp of oil and all the butter in a large pan and fry the mushrooms and the thyme sprig on a medium heat for about 10 mins, stirring often, until softened. Season the mushroom mixture with salt, pour over the wine, and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove from the pan to cool and discard the thyme.

Overlap two pieces of plastic wrap over a large chopping board. Lay the prosciutto on the plastic wrap, slightly overlapping, in a double row. Spread half the mushroom mixture over the prosciutto, then sit the fillet on it and spread the remaining mushroom mixture over it. Use the plastic wrap edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of plastic wrap to tighten it as you go. Chill the fillet while you roll out the pastry.

Roll out a third of the pastry to a 7 x 12in strip and place on a non-stick baking sheet. Roll out the remaining pastry to about 11 x 14in. Unravel the fillet from the plastic wrap and place it in the center of the smaller strip of pastry and brush the pastry's edges, and the top and sides of the wrapped fillet, with beaten egg yolk. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the edges to about a 1.5-in rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hours.

Brush the Wellington with a little more egg yolk and cook in a 40-degree oven until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

Crab Cake Stuffed Portobellos

Crabcakes and stuffed mushrooms are among my favorite appetizers, but when you combine the two, you get a delicious light entree that's beautiful on the table and delectable on the palate. Another dish that's easy to make ahead and then throw in the oven right as your guests arrive.

6 large portobello mushrooms
3/4 cup finely chopped sweet onion
2 tablespoons olive oil, divided
1 package (8 ounces) cream cheese, softened
1 egg
1/2 cup seasoned bread crumbs
1/2 cup plus 1 teaspoon grated Parmesan cheese, divided
1 teaspoon seafood seasoning (such as Old Bay)
2 cans (6-1/2 ounces each) lump crabmeat, drained
1/4 teaspoon paprika

Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small mixing bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup Parmesan cheese and seafood seasoning. Gently stir in crab. Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. (If preparing ahead, wrap well and refrigerate for several hours to overnight.) Sprinkle with paprika and remaining Parmesan cheese.  Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 for 15-20 minutes or until mushrooms are tender.

Happy New Year and Bon Appetit!