Donata Maggipinto shares these recipes for great appetizers to ring in the New Year.
Bagna cauda (Artichoke dip)
Translated literally as "hot bath", this olive oil, butter, garlic, and anchovy dip is customarily served with raw or lightly cooked vegetables.
Serves 4-6
Ingredients3/4 cup extra-virgin olive oil 4 tbsp unsalted butter 2 tbsp minced garlic 12 anchovy fillets, rinsed if salted, minced Salt Dash of red pepper flakes Assorted raw or lightly cooked vegetables
Directions
In a fondue pot or small saucepan over medium heat, combine the olive oil and butter. When the mixture is hot, add the garlic and cook, stirring for 1 minute. Do not allow the garlic to brown. Add the anchovies and continue to cook, mashing the anchovies with the back of a spoon, until they form a paste. Add salt to taste, and red pepper flakes.
Place the fondue pot over a low flame. Keep the fondue hot, but do not let it simmer. Serve immediately with vegetables.
Classic cheese fondue This classic recipe calls for Emmenthaler and Gruyere cheeses in equal amounts. The trick to cheese fondues is not in the making, but in the serving. Wait until everyone is ready to eat, then make the fondue and serve immediately.
Serves 4-6
Ingredients1 clove garlic halved 2 1/2 cups dry white wine 3/4 lb Emmenthaler cheese 3/4 lb Gruyere cheese, shredded 1 tbsp cornstarch 3 tbsp kirsch 1/8 tsp freshly grated nutmeg Crusty country bread cut into bite size chunks
Directions
Rub the inside of a fondue pot or a small heavy saucepan with the cut sides of the garlic clove. Add the wine to the pot and place over medium heat. Bring just to the boiling point, but do not boil.
Reduce the heat to medium-low, add both cheeses, and stir until the cheeses melt and take on a smooth and creamy consistency.
In a small bowl, combine the cornstarch and the kirsch and stir until the cornstarch dissolves. Add this mixture to the cheese mixture. Continue stirring the mixture until it begins to bubble. Stir in the nutmeg.
Place the fondue pot or saucepan over a low flame. Keep the fondue hot, but do not let it simmer. If it thickens, add a bit more wine until you reached the desired consistency.
Serve immediately with warm chunks of bread, and other stuff.
Pink grapefruit margarita Makes 4 drinks
Ingredients
Rim the glasses with pink sugar instead of salt or finely chop mint and mix it with salt before rimming.Chopped ice 1 1/2 cups freshly squeezed pink grapefruit juice Juice of 1 lime 2/3 (two-thirds) cup tequila 1/4 cup orange liqueur such as Grand Marnier 1/3 cup superfine sugar Pink grapefruit slices for garnish
Directions
Fill a blender with chopped ice (the more you chop the ice, the smoother the margarita will be).
Add the rest of the ingredients, except the grapefruit slices.
Blend at top speed until frothy and smooth. Pour into 4 chilled sugar- or salt-rimmed glasses and garnish with the grapefruit slices.
Sugared grapes
Ingredients
4 large bunches of green and red grapes (round grapes) 2 egg whites Dash of salt Granulated sugar
Directions Beat egg whites with a bit of salt until frothy. Paint egg whites onto grapes, then dip grapes into granulated sugar. Shake off excess. Place on a rack to dry.
Cherry tomatoes with parsley and sea salt Makes 48
Ingredients48 cherry tomatoes 1/2 cup sea salt or kosher salt, plus extra for serving 1/4 finely chopped fresh flat-leaf parsley
Directions
Remove the stem from each cherry tomato, then cut a very thin slice off the opposite end. Discard the slices.
In a shallow bowl, mix together the 1/2 cup sea salt and the parsley. Dip the cut end of each cherry tomato into the salt mixture.
To serve, pour a thick layer of sea salt or kosher salt onto a tray. Nestle the cherry tomatoes, cut-side up, in the salt.