Make Ahead New Year Hangover Breakfast Recipe

A Happy New Year to all my readers.

And just for you, here is an extra recipe for today... which mean no recipe tomorrow.

If, like me, you are going out for New Year's eve you may be familiar with the after-party hangover on the following day.

Here's a recipe for a breakfast that provides you with everything you really need when hung-over on the morning after the night before... and you can prepare it this evening!

Make Ahead New Year Hangover Breakfast

Serves: 6

Ingredients:

250g (about 4 cups) French bread (or any rustic bread) cut into 1cm cubes
175g (2 cups) mature (sharp) Cheddar cheese
90g (1/2 cup) finely-chopped onion
8 large eggs
2 tsp Dijon mustard
1 tsp salt
1/4 tsp freshly-ground black pepper
6 thick rashers (slices) of bacon, cooked until crisp and crumbled
6 thin beef, turkey or pork sausages, roasted until cooked and cut into 2cm lengths
butter for greasing

Method:

Liberally butter a casserole dish (about 25 x 30 x 4cm [10 x 12 x 2 in]) and set aside.

Combine the bread cubes, sausage, cheese and onion in a bowl then toss to combine. Turn this mixture into the casserole and spread over the base of the casserole.

Beat together the eggs, cream, mustard, salt and black pepper in a bowl. Pour this mixture over the bread, sausage and onion mix in the casserole.

Sprinkle the bacon over the top then transfer the casserole dish to an oven pre-heated to 170°C and bake for about 25 minutes, or until a knife inserted into the centre of the dish emerges cleanly.

This can be served straight away, or it can be cooled, stored in the refrigerator and re-heated in the oven or microwave when you need it the following day.

Creamy Eggnog Pie and Coconut Snowball Martini Recipes

Today I have two recipes for New Year's eve... both of which have a bit of a 'snow' theme.

The first is a classic eggnog and whipped cream pie, easy to make, delicious and guaranteed to go down a treat at any gathering.

And because New Year would not be New Year without a milk-based cocktail, I'm also presenting a recipe for a coconut martini.

Creamy Eggnog Pie

Serves: 6–8

Christmas may be over, but this eggnog pie still goes down a treat for a New Year, or even an Easter dessert. It's delicious, can be made the day before and is great for any party.

Ingredients:

1 tbsp unflavoured gelatine powder
4 tbsp cold water
65g sugar
2 tbsp cornflour (cornstarch)
1/4 tsp salt
500ml good-quality eggnog
1 tsp vanilla extract
1 tsp rum (or rum extract)
250ml whipping cream, whipped
1 pre-baked sweet shortcrust pastry shell (22cm/9 in)
whipped cream, to decorate

Method:

Place the 4 tbsp cold water in a small bowl and sprinkle over the gelatine powder. Set aside to stand for 1 minute.

Combine the sugar, cornflour and salt in a small saucepan. Stir in the eggnog then gently bring to a boil, stirring constantly. Continue cooking, again stirring constantly, for 2 minutes.

Add the gelatine and stir until dissolved then take off the heat before setting aside to cool to room temperature.

Stir in the vanilla and rum extracts then fold in the whipped cream.

Pour the mixture into the prepared pastry shell then transfer to the refrigerator and chill until firm (at least 3 hours, but best over night).

Decorate by piping with whipped cream, then serve as a dessert.

Coconut Snowball Martini

Serves: 6

No New Year's eve party would be complete without a cocktail, so here's a seasonal one for you to serve to your guests tonight.

Ingredients:

180ml single cream
120ml coconut-flavoured rum
4 tbsp vanilla vodka
4 tbsp cream of coconut
ice cubes

Method:

Mix together the cream, rum, vodka and cream of coconut in a jug.

Half fill a cocktail shaker with ice cubes and pour in the coconut mixture.

Cover and shake well to chill then divide the mixture between six martini glasses.

Serve immediately.

For many more classic and seasonal cocktails (both alcoholic and non-alcoholic), why not visit the Celtnet Cocktail recipes pages.

Bacon and Onion Crescent Roll Pinwheels Recipe

With New Year's Eve only tomorrow, here is another recipe for a classic appetizer or party snack that can be varied as you desire to add more ingredients or flavour.

This recipe can be made with pre-bought crescent roll dough, but here I provide a recipe for you to make your own crescent roll dough from scratch at home.

So you can either go the easy route, or prepare the whole recipe for yourself from scratch.

Bacon and Onion Crescent Roll Pinwheels

Serves: 20

I have given a scratch version for this recipe here, but the yeasted dough is a home-made equivalent of canned, refrigerated crescent roll dough and you can substitute the commercial product for my dough recipe to make this a very quick and easy to make appetizer.

Ingredients:

For the Dough:

2 sachets active, dried, yeast (about 1 tbsp)
180ml (3/4 cup) warm water
100g (1/2 cup) sugar
1 tsp salt
2 large eggs
100g (1/2 cup) shortening (or a 50:50 mix of lard and butter)
550g (4 1/2 cups) unbleached plain (all-purpose) flour

For the Pinwheels:

65g (1/3 cup) butter or margarine, softened
100g (3/4 cup) onion, finely chopped
8 rashers (slices) of rindless bacon, cooked until crisp and crumbled
3 tbsp fresh flat-leaf parsley, chopped

Method:

Add the yeast and water to a large bowl then stir the yeast to dissolve. Add the sugar, salt, eggs, shortening and half the flour and beat to combine. Now add all the remaining flour and blend until smooth. Using a spatula scrape the dough from the sides of the bowl towards the centre then cove with a damp cloth and set aside in a warm place to rise for about 90 minutes, or until doubled in volume.

Mix together the butter, onion, bacon and parsley in a bowl.

Once risen, knock the dough back then divide into eight equal-sized portions. Roll each portion out into a rectangle about 6mm thick.

Spread 1/8 of the butter mixture evenly over each dough rectangle. Fold the dough up into a roll along the long edge.

Cut each roll into 4 or 8 pinwheels, then arrange each pinwheel on a baking tray. Flatten the tops slightly then cover loosely with a cloth and set aside to raise for 20 minutes.

After this time, transfer to an oven pre-heated to 180ºC (375ºF) and bake for about 15 minutes, or until cooked through and lightly golden.

Transfer to a wire rack to cool. Server warm or at room temperature.

New Year Party Bites — Four Easy Recipes

As New Year is only a few days away, today I thought that I would do something different, so here are recipes for four easy to make party nibbles.

In essence these are 'quick bites', canapés to be served with drinks or for people to nibble on as they wait for the main meal.

These are also excellent as part of a buffet or as a mixed platter starter.

So here are a mix of quick and easy to prepare party foods:

Pizza Crackers

Serves: 12

Ingredients:

12 multi-grain crackers
12 slices of mozzarella cheese
12 tsp tomato sauce (or thick tomato ketchup)
garlic powder, to taste
dried oregano, crumbled, to taste
paprika, to taste

Method:

These truly are simplicity itself to make. Just top the cracker with the cheese and then a dollop of tomato sauce.

Season to taste with garlic powder, dried oregano and a dusting of paprika.

Serve.

Raspberry Chipotle Cream Cheese Dip

Serves: 8

Ingredients:

For the Raspberry Chipotle Sauce:

350g raspberry preserves
2 tablespoons white wine vinegar
2 or 3 whole Chipotle peppers in Adobo sauce, drained and chopped
3 garlic cloves, minced

For the Dip:

225g (8 oz) cream cheese
180ml (3/4 cup) raspberry chipotle sauce (as made above)

crackers, to accompany

Method:

Begin by making the raspberry chipotle sauce (this can be prepared well in advance). Combine the raspberry preserves, vinegar, chipotles and garlic in a medium saucepan. Stir well to mix then bring just to the point of boiling. Reduce to a simmer then cook, uncovered, for about 5 minutes or until the liquid has thickened to a sauce-like consistency.

Take off the heat and transfer to a sterilized and warmed screw-top jar. Seal and store in the refrigerator (it will keep for up to 2 weeks).

For the dip, soften the cream cheese and mound in a bowl. Spoon over the raspberry chipotle sauce and serve as a dip, accompanied by crackers.

Chocolate-coated Peanuts

Serves: 30

Ingredients:

330g (12 oz) dark chocolate, chopped
660g (24 oz) butterscotch, broken into chips
450g (1 lb) skinless salted peanuts

Method:

Combine the chocolate and butterscotch in a bain-marie (double boiler) set over barely simmering water. Cook, stirring frequently, until the chocolate and butterscotch have melted and combined with each other.

Pour in the peanuts and stir until evenly and well coated.

Take tablespoons of the mixture and drop onto greaseproof (waxed) paper. Allow to cool until set and harden.

Peel off the paper and serve in an air-tight container until needed.

Buffalo Prawns with Blue Cheese Dip

Serves: 4

Ingredients:

120ml (1/2 cup) sour cream
120ml (1/2 cup) mayonnaise
4 tbsp milk
120g (4 oz) blue cheese, crumbled
1 tbs fresh lemon juice
1/2 tsp sea salt
4 tbsp plain flour
1/4 tsp sea salt
1/2 tsp cayenne pepper (or to taste)
675g (1 1/2 lbs) king prawns, peeled and de-veined (but leave the tails attached)
1 tbsp olive oil
1 tbsp unsalted butter
2 tsp hot pepper sauce
1 tbsp flat-leaf parsley, chopped

Method:

In a bowl, mix together the sour cream, mayonnaise, milk, blue cheese, lemon juice and 1/2 tsp sea salt. Cover and refrigerate until needed.

In another bowl, mix together the flour, 1/4 tsp salt and cayenne pepper. Add the prawns and toss to coat in the spicy flour mix.

Combine the oil, butter and hot sauce in a frying pan. Add the prawns and cook, stirring constantly, for about 4 minutes, or until just cooked through and lightly browned.

Arrange teaspoons of the blue cheese mixture on a serving tray. Scatter over the parsley then sit a prawn on top.

Serve immediately.

Chocolate Peanut Butter Bundt Cake Recipe

Now that Christmas itself is well and truly over, it's time to turn our culinary attentions towards the New Year, both New Year's eve parties and a few traditional dishes to bring you luck for the New Year itself.

I many traditions, circular foods, particularly if served on New Year's day, represent good luck as the circle is never-ending. So, if you want to offer your guests good luck for the forthcoming year, why not serve them a piece of this delicious cake?

Chocolate Peanut Butter Bundt Cake Recipe

Serves: 10

Ingredients:

500g (16 oz) devil's food cake mix (either boxed, or use this home-made devil food cake mix recipe)
500g (16 oz) sour cream
3 eggs
10 miniature peanut butter cups, foil wrapping removed
75g (1/2 cup) dark chocolate, chopped
125g (1/2 cup) creamy, smooth, peanut butter

Method:

In a large bowl, mix together the cake mix, sour cream and eggs until the batter is smooth.

Pour half the resultant batter into a greased and floured ring mould (bundt cake tin). Cut each of the peanut butter cups in half and arrange these evenly over the cake batter.

Top evenly with the remaining cake batter then transfer to an oven pre-heated to 170ºC (350ºF) and bake for about 55 minutes, or until a toothpick inserted into the centre of the cake emerges cleanly.

Allow to cool in the pan for 10 minutes then invert onto a cake and gently shake out the cake. Set aside to cool completely.

When the cake has cooled, combine the dark chocolate and peanut butter in a saucepan over low heat. Cook gently, stirring constantly, until the chocolate has melted and blended with the peanut butter.

Take off the heat and drizzle the mixture over the cooled cake.

Note, that if you have a stoneware ring mould you can cook the cake in a microwave by cooking on full power for about 12 minutes, or until a skewer inserted into the centre emerges cleanly (cooking times will vary, dependant on the power of your microwave).

Banoffee Tarts Recipe

Christmas is over and now I am starting on a few New Year recipes for you.

Today is an interesting dessert based on a classic Banoffee Pie (you can find the original Hungry Monk version of banoffee pie here)... Individual banoffee tarts that can be served either as a dessert or as a nibble.

For even more recipes for your New Year Festivities, visit the Celtnet history of New Year and New Year recipes page.

Banoffee Tarts Recipe

Serves: 6

Ingredients:

For the Shortcrust:

150g (1 1/4 cups) self-raising flour
25g (3 tbsp) ground rice
finely-grated zest of 1 lemon
50g (1/4 cup, packed) dark muscovado sugar
150g (3/4 cup) butter

For the Caramel (Banoffee) Sauce:

60g (5 tbsp) light brown sugar
60g (4 1/2 tbsp) butter
50ml (1/4 cup) cream

For the Filling:

1 1/2 large bananas
4 tbsp banoffee sauce
225ml (1 cup, scant) double cream
sifted cocoa powder, for dusting
1 dessertspoon fudge sauce

Method:

Begin with the shortcake: In a bowl, mix together the flour, ground rice, lemon zest and sugar. Rub the butter into this mixture until the combination resembles fine breadcrumbs. Lightly work this mixture together to form a soft ball of dough (if the mixture is too crumbly, add just a little lemon juice until it comes together).

Divide the mixture into six and press into the base and sides of six greased, fluted individual flan moulds. Prick the base lightly with the tines of a fork, then transfer to an oven pre-heated to 170ºC (350ºF) and bake for about 15 minutes, or until the shortcake is cooked through and lightly golden. Allow to cool as you prepare the filling.

For the banoffee (caramel) sauce, melt together the butter and sugar in a small pan over low heat, stirring frequently until the butter has melted and the sugar has dissolved. Stir in the cream and continue heating gently, stirring frequently to prevent burning, until the sauce is thick and bubbling. Take off the heat and set aside to cool.

For the filling: Once the bases and sauce are cooled, carefully turn the shortcake bases out of their baking tins and arrange in the centre of six serving plates.

Peel and slice the bananas and evenly distribute the rounds between the shortcake cases. Spoot about 1 tbsp of the banoffee sauce over each tartlet.

Whip the cream until it holds its shape then spoon into a piping bag fitted with a large star-shaped nozzle and pipe over the banana and caramel mix.

Dust with the cocoa powder. Drizzle over the fudge sauce just before serving.

Turkey Potpie with Stuffing Crust Recipe

Everyone will have leftovers today and so, here is a classic recipe that will make use not just of your leftover turkey, but also your leftover stuffing and some of the leftover vegetables too.

This is a very economical recipe and it's exactly what I will be having for lunch today.

For even more ideas of what to do with your leftovers, why not visit the Celtnet Leftovers recipes and leftover cooking ideas page?

Turkey Potpie with Stuffing Crust

Serves: 8

Ingredients:

250g (2 cups) leftover cooked turkey, diced
500ml (2 cups) leftover turkey gravy
220g (2 cups) leftover stuffing
880g (32 oz) leftover vegetables, cut into pieces (or use frozen vegetables, thawed)
1 tbsp garam masala
1 tbsp ground garlic
1 tsp dried sage, crumbled
1 tsp freshly-ground black pepper
1/2 tsp sea salt
prepared pie crust (optional), to line your baking dish

Method:

If needed, cook your vegetables by boiling until tender (if using leftovers, you do not need to do this). Allow the vegetables to cool if you are cooking just prior to making this recipe.

In a large bowl mix together the turkey, vegetables, spices and seasonings.

You will need a baking dish of about 22 x 33cm (9 x 13 in). If lining with the pie crust (pastry) roll the pastry out on a floured work surface and use to line your dish. Trim neatly and prick all over the base.

Transfer to an oven pre-heated to 175ºC (350ºF) and bake for about 15 minutes, or until cooked and just very lightly coloured.

Remove the pie crust from the oven and allow to cool.

Spoon the vegetable and turkey mixture into the prepared pie dish. Pour over the gravy then top with the stuffing (ensure that you spread this evenly over everything).

Transfer to your oven and bake for about 30 minutes, or until the dish is piping hot and the stuffing topping is brown and crispy.

Serve hot with more gravy and mashed potatoes.