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A Greek feast for New Year's

Jim Botsacos, executive chef of New York's Molyvos restaurant, shares some recipes for entertaining your family and friends.
/ Source: TODAY

New Year's Eve dinner parties are often synonymous with themes ranging from wearing all white to fondue and wine. With two days  left to plan dinner, if you're still in search of a New Year's menu, why not think about serving a Greek feast? Executive chef Jim Botsacos of New York’s Molyvos restaurant offers some ideas from appetizers to dessert. Check out his recipes.

A GREEK MENU FOR NEW YEAR'S EVE:

CRAB CAKES WITH LEMON CAPER MAYONESS

Ingredients:
1 lb. jumbo lump crab meat1 T celery leaves1 T fresh chopped dill1 1/2 T chopped fennel1/2 cup skordalia (recipe below)salt & fresh pepper to taste

Method:Combine all ingredients in mixing bowl. Season to taste.Place bowl in an ice bath (larger bowl with ice)to keep ingredients very cold. Line baking sheet with parchement paper and scoop 12 sized golf ball portions on to the paper even spaced apart. Cover lightly with plastic wrap and refrigerate for 1 hour.

To bread the crab mixture:

Ingredients:

1/3 cup cornstarch1 cup flour1 t saltpinch of fresh pepper4 eggs2 cups Japanese bread crumbs (PANKO)pinch of crushed red pepper1/4 cup chopped parsley1/2 cup olive oil

Method:
Preheat oven to 325 degrees. Using 3 mixing bowls, combine cornstarch, flour, salt and pepper in first bowl. Add eggs to second and beat well. Combine bread crumbs, red pepper and parsley in the third. Remove the baking sheet of crab from refrigerator. Roll crab into a ball and drop into the flour mixture. Dip in egg, then roll in the breadcrumb mixture.Place on a clean surface and press lightly to flatten. Repeat.Place 8-inch saute pan over medium heat. Add half the olive oil. When hot, place 3 crab cakes in pan, cook until golden brown, turning once, about 2 minutes per side. Place on paper towels to drain. Transfer to baking sheet and place in oven on center rack. Heat for 3-4 minutes. Serve with lemon caper mayonesa.

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LEMON CAPER MAYONESA

Ingredients:
3 egg yolks1 T prepared mustard3 T freshly squeezed lemon juicesalt and pepper to taste1 1/2 cups olive oil1/4 cup capers, drained and chopped

Method:
Use electric mixer with whip attachment. Combine egg yolks, mustard, lemon juice and a pinch of salt in small mixing bowl.With mixer on medium speed, slowly add the oil in a steady stream. Stop mixing. Stir in capers and mix for 1 minute.Season to taste.

SKORDALLA (GARLIC SAUCE) FOR CRAB CAKES:

Ingredients:
3/4 cup corn oil4 large cloves garlic1 medium potato, boiled skin on2 oz almondswhite pepper & salt to taste1/4 cup white vinegar1/4 cup seltzer

Method:
Place 1/4 cup corn oil in bottom of mixing bowl. Place bowl under meat grinder attachment or use grater) Add garlic and potato alternating with almonds. Remove meat grinder and add paddle attachment. On medium speed, add remaining corn oil. Season to taste. Add vinegar and seltzer 2-4 oz at a time, adding more seltzer if necessary to reach desired consistency.

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COCKTAIL OUZOTINI1 1/2 oz Absolut
1/2 ounce Ouzo
1/2 oz Peach Snapps
1/2 oz roses in lime juice
Chifonade of 5-6 Mint Leafs

Method:All above ingredients shaken with ice, strained to a rim sugared martini glass.

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1/3 cup olive oil, plus 1 T for rubbin over lamb

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