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Meghan Parisi is a Kings Park resident and freelance writer. She is the Managing Editor for a design publication that covers homes in NYC, the Hamptons, San Francisco and Connecticut. Meghan loves to cook and entertain as much as possible and loves sharing her kitchen tips and tricks on her blog: Whiskey + Aprons. Contact Meghan with any questions at meghan.parisi@gmail.com. |
| My husband and I love hosting a New Year’s Day get together. We’ve started a tradition that everyone gathers by our house around 2 p.m. for light appetizers and tasty cocktails. It’s the perfect day to kick up your feet, wear comfortable clothing and enjoy family and friends. But, the night before we usually attend a friend’s New Year’s Eve house party. I like to bring an appetizer that’s light but still somewhat filling since guests will be celebrating into the wee hours of the morning. My go-to party appetizer is Caprese Bruschetta. What I love most about bruschetta is you can make it ahead of time and there are so many different takes on what you can top your crisps with. Here is everything you will need to prepare your appetizer. Pour eight ounces of balsamic vinegar into a small saucepan and heat over low to medium heat until the vinegar starts to simmer. I like to let it heat for about eight to ten minutes. Once the vinegar starts to thicken and reduces to about four ounces, turn off the heat and pour your vinegar into a bowl to let cool. Ultimately your vinegar will begin to turn into a glaze. Set aside and prepare cutting two cups of cherry tomatoes into halves. Once done, set aside and slice eight ounces of fresh mozzarella into small cubes. Take about two tablespoons of fresh basil and roll and chop into fine strips. I also like to add half of a red onion finely chopped for some added bite, but feel free to leave out. Combine your tomatoes, onions, basil and mozzarella in a bowl and toss together. I like to use a fresh baked baguette from my local bakery and slice into as many pieces as possible, usually an inch thick. For added crisp you can toast your bread on 400 degrees on a baking sheet and lightly brush with extra virgin olive oil for about ten minutes. Lay your crispy bread on a serving platter and top with your bruschetta then drizzle with your balsamic glaze. I like bringing the mixture separate from the bread and topping once I arrive to my destination to keep the bread warm and crispy. A nice cocktail to pair with your appetizer is prepared with prosecco. What’s New Years Eve without a little bubbly after all? My favorite cocktail to make during the holidays is a Champagne Punch Bellini. It’s a little sweet, a little tart and perfectly fizzy! You’ll need one bottle of prosecco, one cup of vodka (I prefer Sky for this recipe), half of a cup of raspberry sorbet and fresh raspberries for garnish. Mix together prosecco and vodka in a bowl. Prepare your champagne flute by scooping one tablespoon of sorbet into each glass. If you aren’t a raspberry lover, feel free to choose your favorite fruit or flavor instead. Fill your glasses with your prosecco and vodka mixture and garnish with a few fresh raspberries and a sprig of mint for bite! Don’t forget to cheers your fellow guests! Until next time I’d like to wish a happy New Year to everyone and a happy and healthy 2017. |
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