Maybe it won’t be so bad to curl up in an armchair and watch the giant ball drop virtually in New York’s deserted Times Square. Or to snack while continuing with whatever show you happen to be binge-watching, leaving leftovers for Shabbat.
By: Ethel G. Hofman
After almost 10 months, who would have thought that we’d still be hunkering down and battling COVID-19 with another dark few months on the horizon? This New Year’s Eve, there will be no riotous gatherings, no crowds coming together for resolutions and champagne toasts. When I left Florida back in March, I felt confident that I would be returning in a couple of weeks. But here we all are, still in sedentary seclusion.
Still, some things don’t need to change. Whether solo, duo or within your “bubble,” anyone can cook up a selection of tasty starters and morsels of dessert to nibble on throughout the evening. And no need to splurge on a magnum of champagne. Bubbly can be purchased in miniature bottles—single or in a four-pack.
So maybe it won’t be so bad to curl up in an armchair, snug in a fluffy blanket, and watch the giant ball drop virtually in New York’s deserted Times Square. Or to snack while continuing with whatever show you happen to be binge-watching.
I’m a recipe hoarder from way back with dog-eared index cards and folders full of new food products, dishes developed for companies and kosher sampling events. I unearthed a stained card for Baked Salami, a favorite cocktail snack. It’s cheap and tasty, but loaded with salt, preservatives and fat. I’ve adapted the recipe using deli turkey or better still, chunks of leftover roasted chicken. Salt and fat are drastically reduced, yet the finished product is equally delicious. John, my gourmand neighbor, skewers a date on top after broiling. Toasted buttery sesame cookies, rolled in seeds, are a Chinese symbol of sweetness and happiness. Make a double batch.
What’s a celebration without drinks? Keep in mind there may be multiple generations in your bubble: kids, parents, even grandparents. The “mocktail” is a non-alcoholic spin on Sangria. Insert a cocktail umbrella in it after pouring into sugar-rimmed glasses, and little ones will be thrilled. Store-bought eggnog is the base for an easy libation, smooth and rich with melted ice-cream and spiked albeit generously, with whisky and orange liqueur. There’s no substitute for a good Scotch whisky, but if you must, bourbon, brandy or rum will work. Drink up; no one’s driving this New Year’s.
The good news is that all that food you prepare (and make extra) can result in leftovers to use on Shabbat, the first day of 2021. And if that’s not something to celebrate, I don’t know what is!
Here’s to a happy, and most importantly, healthy and safe New Year!
Za’atar Logs Stuffed With Goat Cheese (Dairy)
Makes 12
Cook’s Tips:
*Substitute sour milk for buttermilk. Add 2 teaspoons vinegar to milk. Let stand at room temperature for 10 minutes without stirring.
*Logs are ready when the bottom sounds hollow when lightly tapped with fingers.
Ingredients:
- 1 cup, plus 1 tablespoon, all-purpose flour
- 2 tablespoons butter, softened
- 2 teaspoons baking powder
- 2 teaspoons za’atar spice
- ½ teaspoon salt
- ½-¾ cup buttermilk
- 3-4 ounces of goat cheese
Directions:
Preheat oven to 425 degrees.
Dust a baking sheet with 1 tablespoon flour. Cut butter into remaining flour until the mixture resembles coarse breadcrumbs. Stir in the baking powder, za’atar and salt.
Make a well in the center. Add enough buttermilk to make a soft but not sticky dough.
Turn onto a floured board. Press into a 6×4-inch rectangle. With a knife, cut in half lengthwise, then 6 cuts across to make 12 logs.
Place on the prepared baking sheet. Bake 10 to 12 minutes in a preheated oven, or until risen and golden-brown. Cool on a wire rack.
To serve: Spread with goat cheese as in a sandwich. Serve warm.
Sweet-and-Hot Turkey Bites (Meat)
Makes 25-30
Cook’s Tips:
*Buy deli turkey in a slab, about 1-inch thick.
*Crushed dried red pepper is available in the supermarket spice section.
Ingredients:
- ½ pound cooked turkey
- ¼ cup apricot preserves
- 2 tablespoons whole-grain mustard
- 1 teaspoon crushed red pepper
Directions:
Cut the turkey into ½ inch to ¾ inch chunks. Place in a shallow bowl and set aside.
In a small saucepan, warm the preserves, mustard and red pepper over low heat. Stir to melt thoroughly.
Pour over the turkey. Toss to mix.
Cover and chill for 4 to 6 hours or overnight to marinate.
Before serving: Preheat the broiler. Line a baking sheet with foil and then spray with nonstick baking spray. Arrange marinated turkey in one layer. Spoon any extra preserve mixture over.
Broil under a preheated broiler, 5 to 8 minutes or until beginning to brown. Watch carefully.
Transfer to serving dish. Serve warm (not hot) or at room temperature.
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