Staying In New Year's Eve Menu

If you're like me, staying in on New Year's Eve is far more appealing. I'm not anti social, I just don't always love a crowd. So for those of you who, like me, like to stay connected to the festivities from the comfort of home, I'll share my menu for a comforting, spicy, bubbly New Year's Eve. First, you'll need something to go with the champagne, which should not wait until midnight. But if you're going to wait, you'll need something to accompany your wine or cocktail throughout the evening. I love this recipe for Cheese Crackers. They're better than anything you can buy and so easy to make. For dinner I'm craving something spicy and comforting at the same time so I'm making my Coconut Lime Chicken Curry. You can just as easily turn this into a shrimp curry by swapping out the chicken for fresh or frozen shrimp. This is a one pot dish, easy to make and very satisfying served over jasmine rice. To keep the party going and because I can't get enough coconut, decadent Chocolate Dipped Coconut Macaroons for dessert and again at midnight. Also easy to make with 5 ingredients plus the chocolate, these come together easily and bake quickly. All of these recipes double easily if you've invited a few friends. Happy New Year and a blessed 2016!

Cheddar Crackers

2 1/2 cups (10oz) freshly shredded sharp cheddar cheese, I like Cabot Seriously Sharp

1 stick (1/2 c) unsalted butter, softened

1 tablespoon half and half

1 teaspoon kosher salt

1 1/2 cup ap flour

Herbs of your choice to mix in or sprinkle on top

Preheat oven to 350 degrees. Beat cheese, butter, half and half (herbs if using as part of the whole batter) and salt in a stand mixer on medium until combined. Reduce speed to stir and gradually add flour. Beat until just combined. Turn out onto parchment paper and divide dough in half. Working with one half at a time, roll out on parchment paper to desired thickness (about 1/2 inch - pastry will puff slightly while baking). Cut into desired shapes and place on baking sheets lined with parchment, spacing about 1/2" apart. I use a fluted pastry cutter to create rectangles. You can cut thin/narrow strips and twist to create "sticks". You can sprinke your favorite seasonings on each before baking as well. I often use Herbs de Provence. They are just as good plain. Bake for 15-20 minutes until golden brown.

Coconut Lime Chicken Curry

Serves 6 to 8

3 tbsp canola oil

2 boneless, skinless chicken breasts

1 can low fat coconut milk

1 handful- about ½ cup shredded, sweetened coconut

2 medium potatoes, medium diced

1 large onion in medium slices

1 red pepper, medium diced

4 carrots diced

1 tbsp fresh ginger

1 tbsp fresh garlic

2 tsp dried lemongrass (if using fresh, use about 1 tablespoon)

1 tbsp red or yellow curry powder ( I use yellow, add a teaspoon or two more if you like a stronger flavor)

2 tsp turmeric powder

Zest and juice of 1 large lime

10 dashes of hot sauce, more or less to your taste

Salt and pepper to taste

1 - 32oz box of chicken broth

other seasonal vegetables of your choice, optional (frozen green beans and corn also)

Start adding ingredients from the beginning of the list to the end. Start with the canola oil at the bottom of the pot, add the chicken next and so on. If using shrimp instead of chicken, do not add yet. When all the ingredients are in the pot, turn the heat on to high and bring to a boil. Reduce to a simmer, cover and continue to simmer for 20 minutes. Remove the chicken breasts, after checking for doneness, put on a plate and allow to rest and cool for 10 minutes. (If using shrimp, add now and continue cooking only until the shrimp are fully cooked. Serve over rice.) Replace the lid on the pot and continue to let curry simmer on lowest heat. Once chicken breasts are cool enough for you to handle, cut or tear the meat into bite size pieces and return to the pot. Taste the curry and adjust the seasoning as necessary. Serve over jasmine rice.

Coconut Macaroons Dipped in Chocolate

1/2 cup sugar

2 1/2 cups sweetened shredded coconut

2 large egg whites

1 teaspoon vanilla (plus 1 teaspoon almond - optional)

pinch of salt

1 cup semisweet or dark chocolate chips

Preheat oven to 350 degrees. Mix all ingredients in a medium bowl and stir to mix very well. Using an ice cream scoop (I use the large #16), firmly compact mixture into the scoop and place each macarron onto parchement lined baking sheet, spacing about 1" apart. Using the #16 you will get 8 macaroons. Bake 15-20 minutes until golden brown. Let cool fully. Microwave chocolate chips in a bowl for 30 to 50 seconds. Dip each macaroon into chocolate or drizzle onto each, whichever you prefer. Let dry, about an hour or two. Enjoy!