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Pan Seared Scallops
In particular you might want to consider serving both sweet and savory appetizers. If you opt to provide both types of appetizers, you have the option of either offering both types of hors d’oeuvres throughout the evening or offering the savory appetizers for the majority of the evening and then switching to sweet appetizers just before midnight when the New Year’s Eve party is likely to end within an hour or two.
A mini dessert bar with bite size portions allows guests to sample a variety and cuts down on waste from plates where only a bite or two would have sufficed.
Some of our favorite recipes:
- Pan Seared Scallops
- Skinny Hot Spinach Artichoke Dip
- Rosemary Roasted Cashews
- Tangy Cocktail Franks
- Hot Corn Dip
- Four Cheese Stuffed Silly Mushrooms
- Cheesy Quinoa Bites
If you plan to only offer sweets and dessert type foods in the last hour of two of the party, you should purchase or prepare less of these than the savory hors d’oeuvres. However, if you will be serving both throughout the evening you should purchase or prepare a more equal distribution of food.
It is also important to consider how the appetizers, hors d’oeuvres and desserts will be distributed. If you will have servers circulating with trays of food, you can prepare differently than if the food will be left on a buffet table.
Specifically, if you plan to offer hors d’oeuvres on a buffet table, you may wish to select mostly items which do not have to be eaten hot if you do not have a method of keeping these items warm such as a hot plate or warming trays. If the hors d’oeuvres will be passed by servers you can serve hot items as the servers will bring out small portions at a time and the rest can be kept warm in the kitchen until needed.
Enjoy!
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