Arriving on time: If food is involved, people should arrive as close to the start time as possible, but not early. If the party is to last for several hours, make sure there good hot and ready to go.
Pick a type of food or cuisine and create a "bar" for it, such as a baked potato or nacho bar, complete with plenty of toppings.
Dip parties are really fun, too, and allow guests to feel involved. Encourage guests to bring their favorite dips, and you provide the chips, crackers, and toasted breads. You can even make a big batch of dips, and save it for your Rose Bowl party the next day! (Go State!)
For creative drink ideas, add fruit purees or frozen berries to champagne or create champagne sangria.
NYE Party Recipes
Easy Garlic Hummus
2 Cans Northern Beans, drained
1 Can Garbanzo Beans(Chick Peas), drained, reserving liquid
2 Tbsp Tahini Paste
4 Cloves Garlic
2 Lemons, juiced
½ tsp cayenne pepper
½ tsp Cumin
1 tsp salt, plus more to taste
½ to 1 Cup Extra Virgin Olive Oil, plus more for garnish
1 pinch paprika or ground sumac (optional)
Into the bowl of a food processor fitted with the blade attachment, place all of the ingredients except for the oil and paprika. Process on medium/high speed 15-20 seconds, adding ¼ cup of the reserved bean liquid to get the mixture started. Stop and scrape down the sides of the bowl. Finally, with the processor running, drizzle in the oil, just until the mixture is completely smooth. To serve, transfer the finished hummus into a serving bowl, garnishing with additional olive oil and dusting with paprika or sumac. Serve with fresh or grilled pita, chips, or a nice, rustic bread.
Champagne Gone Green
2 Kiwis, peeled and rough chopped
1 lime, zest peeled for garnish, juiced.
½ Cup Simple Syrup (Equal parts sugar and water by weight)
1 Bottle Champagne or Sparkling Cider
Fresh basil leaves for garnish
In a blender, puree the kiwi, lime juice, and simple syrup until smooth; strain. In a pitcher or carafe, add the puree and champagne, and stir to combine. To serve, pour into champagne flute, garnishing the glass with lime zest and basil leaves.
Courtesy: Chef Steve Couch, JW Marriott