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Video: Midnight munchies for New Year’s Eve

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    >> to taste. *

    >>> this morning in "today's holiday kitchen," food for your new year's eve festivities. if you're planning on entertaining friends at home and still haven't thought of what to serve, come on, get with it. we've got some delicious solutions from lxtv's sara gore. sara , good morning and happy new year.

    >> good morning. good morning.

    >> good to see you.

    >> let's talk about the people who really haven't thought about it, i'll have friends over tomorrow, things you can do rather quickly.

    >> right. very easy things, things that -- some of the things you already have at your house, hopefully, and then some things that you can just go pick up, throw together really quickly. so, it's not stuff that you're purchasing, but you have to put a little effort, but not a ton of effort.

    >> do you think of finger foods as the main event or an appetizer, or do you like the whole sit-down thing?

    >> you know what, for this, this is just kind of throw it around the house in different places, so whoever is standing wherever has something to pick on.

    >> all right.

    >> i see lester's thing there, the nuts. that's what --

    >> no, i saw the bacon.

    >> but you're doing something with the nuts.

    >> so, if you like nuts and bacon, this is perfect because you get the nutty, sweet and salty of all this. i toss these with butter and toast them with chinese spice. have you ever had that?

    >> no, but it sounds good.

    >> i've had two of the five.

    >> taste one.

    >> all right. mm-mmm.

    >> then i stuff it in the date.

    >> you've cut them open.

    >> or eat it like that. go for it, lester. then you just stick a toothpick in it and then roll it in a little bit of brown sugar .

    >> brown sugar , really?

    >> that will caramelize on top of the bacon and give it a crisp edge. and those are the finished ones if you want to try them.

    >> i do want to try them.

    >> and then you sit that out and they are good room temperature . doesn't really matter what temperature they are.

    >> put erin to work now. i'm going to eat this.

    >> so, who doesn't live pigs in a blanket , right?

    >> pigs in a blanket is a favorite.

    >> this is a fancy pigs in a blanket , because people have a stigma about pigs in a blanket , like it's kind of tacky or something --

    >> this is delicious, by the way, can i just say? this is fantastic.

    >> we're a couple low-brows, we love pigs in a blanket and domestic beer.

    >> and domestic beer, yeah. so, dijon mustard , and then you can use any kind of sausage. we have an italian and provolone, like a sausage with a provolone in here, but you could use lamb sausage, you could use beef sausage . this is a little bit long. actually -- oh, well. i'll just cut it.

    >> cut it. that's what it's there for.

    >> then you just roll it up and use your favorite sausages, and then you're going to brush it with a little egg wash on the edge just to seal it, and then --

    >> is that basically just egg that you just whipped up?

    >> it's just egg or you could add milk, cream, you could add a little water. put it on there, bake it off. try those.

    >> i'm glad there's some left because the crew is already munching down on those. thanks, guys -- david.

    >> everybody was like a mouthful. it was like, three, two --

    >> try them.

    >> try one of those.

    >> so, of course, a great option, too, is edamame because it's so healthy. you put sea salt on them --

    >> do you steam them --

    >> you can get them frozen in the grocery store and steam them for four or five minutes.

    >> hey, this has a kick to it. this is treeceo?

    >> this is tiriso.

    >> i think i really want to do this. you just buy the dough that comes flat?

    >> puff pastry sheets from the freezer section.

    >> okay, puff pastry sheets from the freezer section.

    >> roll it out, take it out of the freezer, let it get to room temperature so you can move it around. the popcorn you can air pop or stove pop --

    >> you buy it --

    >> butter, treffle oil and salt. and i have cups with pecans, blue cheese and green apples and a little cherry vinaigrette.

    >> what time should we be over tonight? or tomorrow night.

    >> let's say 7:00.

    >> you're cooking.

    >> okay.

    >> happy new year, sara gore.

    >> good to see you, speaking with my mouth full.

    >> i'm eating too, but coming up next, hoda and kathie lee check out some new dos for the new year. you can find a whole new look after your local news.

TODAY recipes
updated 12/30/2009 10:13:20 AM ET 2009-12-30T15:13:20

Recipe: Five-spice almond-stuffed dates

  • 1-2 tablespoons Chinese five-spice powder
  • 1 1/2 tablespoons butter
  • 36 whole almonds
  • 36 pitted dates
  • Bacon, cut crosswise into three equal pieces
  • Brown sugar, for sprinkling
  • Toothpicks

Cover a sheet tray with parchment paper. Preheat oven to 425 degrees.

In a sauté pan, melt butter and add almonds. Sprinkle generously with five-spice powder and toss to coat evenly. Stuff an almond in each date.

Wrap a piece of bacon around each stuffed date and secure with a toothpick. Put brown sugar in a bowl. Pick up date using toothpick and dip and roll bacon in brown sugar. Brush off excess sugar and place on tray. Continue with all of dates and space 1 inch apart.

Bake 5-6 minutes, turn dates over, and bake another 6 minutes or until bacon is crisp. Remove and let drain on paper towels. Serve and enjoy!

Recipe: Fancy pigs

  • 1 pound fresh sausage (lamb, chicken, chorizo, whatever you fancy), 1/2-inch thick
  • 2 puff pastry sheets
  • Dijon or whole mustard
  • 1 egg, beaten with a tablespoon of milk, as egg wash

Preheat oven to 400 degrees. Bake sausage for 20 minutes, rotating halfway through. Cool to room temperature. Cut into four equal pieces.

Unfold both sheets of puff pastry on lightly floured surface. Cut each sheet in half lengthwise. Spread mustard over puff pastry leaving 1/2-inch bare border on one end lengthwise. Place sausage on mustard edge lengthwise and roll up toward bare edge. Brush bare end with egg wash and seal. Slice crosswise into equal bite-size pieces. Brush all with egg wash and place on sheet tray covered in parchment.

Bake in oven for 20 minutes or until golden brown. Serve with your favorite mustards.

Recipe: Truffle popcorn

  • 1/2 cup popcorn kernels
  • 2 tablespoons vegetable oil
  • 4 tablespoons butter, melted
  • 3 tablespoons white truffle oil
  • 1/2 cup Parmesan cheese, grated over a microplane
  • Salt and pepper to taste

In heavy saucepot, heat oil over medium-high heat. Add popcorn kernels and cover. Shake pot until kernels have popped, 3-4 minutes. In a small bowl, mix together melted butter and truffle oil. Pour melted truffle butter mixture over popcorn and add Parmesan cheese, salt and pepper and toss to coat. Serve.

Recipe: Endive cups

  • 3-4 heads endive, core end removed
  • 1/2 cup blue cheese
  • 1/2 cup pecans, toasted and coarsely chopped
  • 2 green apples, diced 1/2 inch
  • Parsley, chopped
  • 1/2 cup olive oil
  • 1/3 cup sherry vinegar
  • 1 tablespoon finely chopped shallots
  • 1 teaspoon Dijon
  • Sugar
  • Salt and pepper

In a mixing bowl, add Dijon, sherry vinegar and shallots and whisk. Slowly whisk in olive oil until thickened. Season with a pinch of sugar, salt and pepper. Set aside.

In another bowl, add apple, pecans and crumbled blue cheese. Drizzle with vinagrette and toss gently to coat (you will have vinagrette left over for another use). Put a tablespoon of mixture in bottom third of endive leaf and garnish with chopped parsley. Place filled leaves around a serving platter. Enjoy!


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