Now that Christmas is over...
…it’s time to start thinking about New Year’s Eve!
I asked Cara Greenstein, the founder of food and lifestyle brand Caramelized, to share some tips on hosting the perfect New Year’s Eve Party.
Her first tip involves getting yourself ready!
“When it comes to hosting a New Year’s Eve party, I like to advise my hostesses to get dressed 75% of the way so that when your guests are arriving all you need to do is throw on your heels, put on a pair of glittery earrings, and your lipstick and you’re basically ready to pop open the champagne and get the evening going.”
When it comes to the menu, she has a tip to make your evening stress-free.
“For a New Year’s Eve party, I always opt for room temperature friendly foods so we don’t have to worry about grabbing something from the oven at the last minute or having to chill something for long periods of time.”
I just love these fun ideas for the menu.
“I also love an interactive display at a New Year’s Eve affair. Whether that be choosing your own garnish for a champagne cocktail or building your own gourmet flatbread pizza to enjoy among friends.”
And you can’t forget a midnight snack!
“And similar to a new wedding trend, I think it would be really fun right before the clock strikes midnight to bring out a midnight snack to accompany your champagne toast. Whether that be donuts from your favorite local shop or cinnamon rolls or something extra satisfying that you may not find appropriate during dinner time.”
This is Jennifer Chandler with The Weekly Dish. Happy New Year!!!
For more information and to visit her blog, go to www.caramelizedblog.com.
Peach and Burrata Flatbread
Makes 2 flatbreads
- 2 slices whole wheat Naan bread
- 1 ball burrata cheese
- 1 peach, sliced
- 1 handful arugula
- 1/4 cup basil pesto
- Olive oil
- Salt + pepper
1. Heat grill (or oven to 425 degrees).
2. Spread basil pesto atop each Naan flatbread. Top with peach slices. Carefully break apart burrata with hands and place small pieces across the tops of each flatbread.
3. Sprinkle arugula, then drizzle olive oil and season with salt and pepper. Grill (or bake) until cheese begins to bubble. Serve.
Recipe reprinted with permission from www.caramelized.com by Cara Greenstein.