New Year’s Eve Party!

I LOVE champagne!  So I LOVE New Year’s Eve parties!  I always have so many ideas that I want to try.  From a fancy appetizer cocktail party to a create your own pizza and sundae party to a murder mystery dinner for a small gathering to a themed dress-up party complete with matching food… anyway – you get the idea!  This year I think I am going to go with a party that ends in a New Year’s Day breakfast.  Sweet and salty pancetta, eggnog stuffed French Toast, a spicy veggie frittata with homemade salsa and tortilla chips, and herb roasted potato home fries.  Of course I will serve champagne in several forms: poured over fresh strawberries with vanilla, in a blueberry/pomegranate champagne punch and in mimosas made with standard OJ.  I will include some of the recipes here so you can try them out on your friends as you ring in the New Year together.  Here’s to a fabulous 2010.  May it bring you and your loved ones all the best!

Spicy Veggie Frittata:

10 eggs

½ Cup heavy cream or half and half

Salt and pepper (to taste)

1 medium zucchini

1 pint sweet cherry tomatoes

1-2 fresh jalapenos

1- 8oz tub whipped cream cheese

1 Cup shredded pepper jack

Olive oil

Preheat oven to 375

Wash and dice the zucchini into ¼ inch pieces.  Wash and quarter the cherry tomatoes.  Wash and slice the jalapeno into small pieces.

In a bowl, crack the eggs and whisk them until they are well beaten.  Add the cream or half and half and season with salt and pepper.  Whisk the egg mixture well, until light in color and well-incorporated

In a large, oven proof skillet drizzle enough olive oil to coat the bottom.  Heat the pan over medium high heat for a minute.  Add your zucchini and pepper and let them cook until the squash starts to brown a little.  Add the tomatoes and continue cooking for 2 minutes or so.  Sprinkle the cooked veggies with salt and pepper.  Turn the heat down to medium low.

Pour the egg mixture over the veggies.  Let the eggs start to set (about 5-6 minutes).  With a rubber spatula, gently stir the eggs once, scraping and turning over the eggs from the bottom.  At this point, drop spoonfuls of the whipped cream cheese over the top of the eggs and then sprinkle the shredded pepper jack evenly over all.

Place the skillet into the oven and let it cook for another 5-6 minutes or until the eggs are set.  It may start to brown around the edges, but pull it out before it starts to brown on top.

Gently loose the edges of the frittata with a thin spatula and slide it onto a serving platter.  Cut into wedges to serve.  Or, simply slice the frittata and serve it in the cooking pan.  (Just be sure no one touches the skillet’s handle)

Serve with Salsa and tortilla chips or with breakfast sausage and hashbrowns.


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