Ringing in the year with good food

Ringing in the new year can be so much fun, especially spending it with good friends, family and great food. What New Year's Eve buffet would be complete without a variety of finger foods to munch on throughout the evening?

In planning a buffet for this New Year's Eve I decided to share a few of the recipes I have been looking at to serve. I hope you enjoy them, and happy new year!

Pistachio-Stuffed Mushrooms

16 large mushrooms, about 1 pound

1/2 small onion, minced

1/4 cup pistachios, coarsely chopped

6 tablespoons butter (3/4 stick)

1/3 cup plain bread crumbs

2 tablespoons chopped fresh parsley

1/4 teaspoon salt

1/4 teaspoon black pepper

Preheat the oven to 350 degrees. Remove the mushroom stems from the caps, finely chop the stems. In a large skillet, saute the chopped mushroom stems, onion and the pistachios in the butter over medium heat until the stems and onion are tender. Remove from the heat and stir in the remaining ingredients; mix well. Stuff each mushroom cap and place on a large rimmed baking sheet. Bake for 20 to 24 minutes, or until the mushrooms are tender. Sprinkle with additional chopped pistachios over the top for an even nuttier taste. Yields 16 mushrooms.

All of our gatherings are always child friendly, and so I plan to have things on the buffet that they will especially enjoy and look forward to. These cocktail bundles usually hit the spot with the little ones, and those big kids, too.

Cocktail Bundles

1/3 cup honey mustard

8 8-inch flour tortillas

1 (16-ounce) package cocktail franks

Nonstick cooking spray

Preheat oven to 350 degrees. Spread the honey mustard evenly over the tortillas. Cut each tortilla into six even strips. Roll up a cocktail frank in each strip and place seam side down on a baking sheet. Lightly coat the tortillas with nonstick cooking spray and bake for 12 to 15 minutes, or until heated through and golden. Since dipping is the best part, serve these with additional honey mustard for dipping.

Swedish Meatballs

1 1/2 pounds ground beef

1/4 cup plain bread crumbs

1 small onion, finely chopped

1 egg

1 1/2 teaspoons ground cumin

1/4 teaspoon salt

1/2 teaspoon black pepper

1 jar (12-ounce) beef gravy

1/2 cup sour cream

Preheat oven to 375 degrees. Coat two large rimmed baking sheets with nonstick cooking spray. In a large bowl, combine the ground beef, bread crumbs, onion, egg, cumin, salt and pepper; mix well. Shape into 1-inch balls and place on the baking sheets. Bake for 15 to 20 minutes, or until lightly browned and no pink remains. Meanwhile, in a medium saucepan, combine the gravy and sour cream over medium heat until smooth and warmed through, stirring frequently. Drain the meatballs and add to the gravy mixture, stirring until well coated.

Serve piping hot with toothpicks or straight pretzel sticks as skewers.

Stuffed and Wrapped Brie

1 (8-ounce) round wheel of Brie cheese

1/4 cup sun-dried tomatoes in oil, drained and chopped

1 sheet frozen puff pastry, from a 17.25-ounce package, thawed

Preheat oven to 350 degrees. Slice the Brie round horizontally in half. Remove the top and spread the sun-dried tomatoes over the bottom layer. Replace the top and place in the center of the puff pastry sheet. Bring the corners into the center, completely covering the Brie; pinch the dough firmly to seal. Trim and discard any excess dough and place seam side down on a large rimmed baking sheet. Bake for 30 to 35 minutes, or until the pastry is golden and the Brie is melting. Allow to cool slightly, then serve. Serve with thin slices of toasted Italian bread or cracker assortment.

Oriental Shrimp Kabobs

2 tablespoons rice vinegar

2 tablespoons Worcestershire sauce for chicken

1/4 teaspoon toasted sesame oil

16 extra-large peeled and deveined cooked shrimp, about 1 pound

1/2 of 1 medium cucumber

16 pieces pickled sushi ginger

16 4-inch wooden cocktail picks or 6-inch wooden skewers

In a medium bowl stir together rice vinegar, Worcestershire sauce, and sesame oil. Remove tails from shrimp, if present. Add shrimp in vinegar mixture; toss to coat. Cover and marinate in the refrigerator for 1 to 2 hours, stirring occasionally. Drain shrimp; discard marinade. If desired, peel cucumber. Halve cucumber lengthwise and cut into 1/2-inch slices. Thread shrimp, cucumber, and ginger onto cocktail toothpicks.

Shrimp Crostini

Crostini means "little toasts", which is a fairly accurate description of the broiled oil-brushed baguette slices used as a base for this classy appetizer.

16 large peeled and deveined cooked shrimp, about 8 ounces

1/3 cup shredded fresh basil

1 tablespoon olive oil

2 teaspoons white wine vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

16 slices baquette-style French bread

2 large cloves garlic, halved

4 teaspoons olive oil

In a medium bowl, combine shrimp, basil, the 1 tablespoon olive oil, the vinegar, salt and pepper; set aside. Arrange bread slices on a baking sheet. Broil 3 to 4 inches from heat about 1 minute or until lightly toasted. Turn and broil remaining sides until toasted. Rub toasts with cut sides of garlic cloves; brush with the 4 teaspoons of olive oil. Arrange toasts on serving platter. Using a slotted spoon, place 1 shrimp on each crostini. Serve immediately.

I hope you enjoy one or more of these recipes on your New Year's eve buffet and have a marvelous year ahead.

I am out of room for this week and this year, so until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701.