ake your New Year’s Eve memorable by serving elevated party foods. When planning the menu for your party, consider flavors that pair well with Champagne. We find that caviar, foie gras, and truffles seem to work well, and set the right tone for the biggest night of the year. To create an elegant affair, read on for some of our favorite party ideas.
Getting the Party Started
- To get the party going with a little fun and whimsy, serve Duck Fat Popcorn drizzled with melted truffle butter. And these Truffle Butter Gougeres are the hit of every party.
- Caviar. Is New Year’s Eve complete without it? Our French Ossetra Malossol Caviar needs little embellishment – serve it on blinis or on baby potatoes with a dollop of cream. For more simple suggestions, see our caviar recipes.
- Prep an inviting charcuterie platter (see our how-to here). Include a variety of offerings such as peppery Saucisson Sec and Jambon de Bayonne (French Prosciutto). Pâté is always welcome on a charcuterie platter. If you can’t decide which one to serve, try The French Pâté Collection, which offers three different kinds.
- D'Artagnan's Duck Rillettes will be an unexpected party favorite; serve with tart pickles, and crackers or bread. It’s hard to stop eating duck rillettes, so we recommend the larger size for a party of more than 4 people.
Leading Up to the Countdown
- Serve an understated beef carpaccio. Freeze a tenderloin until firm - choose Wagyu beef for the ultra carpaccio. Slice as thinly as possible. You might even gently flatten the slices with a meat mallet to ensure ultimate thinness. Arrange the slices of meat beautifully on a plate. Drizzle with extra-virgin olive oil and sprinkle with big grains of salt and black pepper.
- For a spin on a classic party appetizer, try Duck and Scallop Rumaki, or Mini Duck Fat Fried Chicken and Bacon Waffles with Sriracha Honey.
- Make Mousse of Foie Gras with Candied Hazelnuts or Foie Gras Cream Puffs with Black Truffles for the ultimate mouthful of heaven.
- For a savory bite, serve canapés with mushrooms: tiny toasts topped with creamy goat cheese and wild mushrooms sautéed with garlic, shallots, and a splash of sherry or Madeira. Try Game-Sausage Stuffed Mushrooms or the classic Wild Mushroom Vol-au-Vents – buttery pastry filled with mushrooms.
Late into the Night
- For a sweet ending to the party, you can’t get much easier than strawberries with mascarpone and chocolate. (Slice strawberries in half, leaving the tops on for garnish. Pipe a little mascarpone cheese on the cut side of each berry and top with shaved chocolate.) or make these delectable Dark Chocolate Chestnut Truffles for a sweet end to the evening. Yes, for once we mean the chocolate truffles.
So that you can be a guest at your own party, select dishes that require little work, can be made ahead of time, and will taste delicious at room temperature; not having to keep foods hot or cold is one less thing to worry about. Serving finger food is a win-win! It means fewer dishes at the end of the party, and it also keeps guests’ hands-free, allowing them more freedom to mingle and munch their way through the evening.
With your perfect menu all set, you might not know how to respond if a guest asks what they can bring to the party. Remember that you can never have too much Champagne. Also, a lovely wedge of soft, rind-ripened cheese will complement the charcuterie platter perfectly.