For New Year’s Eve

Robin Boyle Finger Food, Miscellaneous, Nibbles & Hors d'oeuvres, Recipe, Traditions-Feasts, Vegetables

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We will spend this New Year’s Eve at a friend’s apartment which has a wonderful view over Melbourne. There will be a dozen or so of us, starting around 8.30 pm. The aim is to make it through to midnight, waiting for the fireworks.

Everyone will ‘bring a plate’ and, no doubt, there will be partaking of celebratory drinks.

If you are contributing to a group event, something other than dips and cheese and crackers is always appreciated.

One option is to put together an ‘antipasto platter’, where we use that term to cover nibbles or finger food that could also fall under a heading like tapas or meze. One of our foodie friends makes inviting antipasto platters, most of the items being made from scratch. Her platter could include homemade dolmades, stuffed figs, peppers, eggs or mushrooms, fried squid rings or steamed asparagus tips. She might embellish the platter with quality items from the delicatessen.

If you only have time to make one or two dishes, here are two recipes which have stood the test of time and which are always very popular. It is easy to make large volumes of either dish.

Mushrooms are cooked quickly over high heat and give a very juicy result.

Marinated mushrooms

For the recipe, click here: Marinated Mushrooms.

A selection of fresh vegetables are dipped into a creamy, curry flavoured dip.

Curry dip

For the recipe, click here: Vegetable Curry Dip.