arts & life

dining in

A NewYear's Sampler

N

Annabel Cohen

Food Columnist

Make-ahead "fork

food" for your

festivities.

ew Year's Eve parties
generally begin late.
With the main attrac-
tion at midnight, most eats are
served later than what's typi-
cally considered the usual din-
ner hour. Most people will have
nibbled something or actually
had dinner first, but will be
ready to ingest again when an
invitation reads 10 p.m.
Here's where these recipes
come in. They're party fare, but
not heavy or difficult to prepare
or eat. They're what I call fork
food — one utensil is all that's
needed (for when sit-down
table space is limited).
All these offerings can be
made ahead of time and simply
tossed or heated just before
serving. They're appetizers, but
can be filling enough as din-
ner. Many are just as delicious
served at room temperature for
utmost effortlessness.
End the meal with everyone's
favorite flavor — chocolate. Try
our lush Chocolate Mousse, or
keep it simple with chocolate-
chip cookies served with "shots"
of cold milk (or coffee liqueur-
spiked coffee).
Pop the cork to your favorite
bubbly, turn down the lights
and gather with your best and
closest for a memorable wel-
come to 2016. Happy New Year!

GROWN-UP
TURKEY JOES
2 Tbsp. olive oil
1 cup finely chopped onions
1 tsp. minced garlic

40 December 17 • 2015

2 pounds lean ground turkey
1 finely chopped yellow bell
pepper
2 Tbsp. chili powder
1 Tbsp. brown sugar
1 cup chili sauce
1 cup white wine
2 Tbsp. Worcestershire sauce
1 Tbsp. hot red pepper sauce
(such as Tabasco), or more to
taste
Salt and pepper to taste
12-16 small good-quality
French bread rolls (not buns)

Combine oil, onions and garlic
in a large saucepan over medium-
high heat. Cook, stirring often,
for 5-7 minutes, until the onions
are very soft and beginning to
brown. Add the turkey and cook,
stirring frequently with a fork,
until the turkey is no longer pink.
Add the bell pepper, chili
powder, brown sugar, chili sauce,
wine, Worcestershire sauce and
red pepper sauce and bring to
a boil. Reduce heat to medium
and simmer, uncovered, for 30
minutes, or until the mixture is
thickened.
Season to taste with salt and
pepper and add more hot sauce
to taste. Serve spooned into split
(but not cut through) good-
quality French bread rolls with
an assortment of mustards on the
side.
Makes 8-12 small servings.

SEARED TUNA SATAYS
WITH MIRIN-SESAME
DIPPING SAUCE
12 ounces Ahi tuna steaks

Kosher salt
Cayenne pepper
2 Tbsp. vegetable oil
Fresh cilantro leaves, gar-
nish
Sauce:
2 Tbsp. Mirin (Japanese rice
wine)
1 Tbsp. soy sauce
1 Tbsp. rice vinegar
1 Tbsp. sesame oil
1 Tbsp. minced fresh cilan-
tro

Season tuna with salt and
cayenne pepper.
Heat oil in a skillet over high
heat. Gently place the seasoned
tuna in the skillet and cook 11/2
minutes. Turn over and cook on
a hot side of the skillet on the
other side another 11/2 minutes
for rare or to desired doneness.
Cool to room temperature.
Slice into 11/2-inch slices and
thread onto skewers.
Make the sauce: Combine all
sauce ingredients and whisk
well. Serve in a small bowl next
to the skewers or drizzle over
the skewers.
Makes 12 skewers.

EGG PHYLLO CUPS
WITH SALMON CAVIAR
6 hard cooked eggs, peeled
and chopped
1 Tbsp. mayonnaise
1 Tbsp. minced fresh pars-
ley
1 tsp. Dijon mustard (or
more to taste)
Salt and white pepper to
taste

12-16 phyllo shells (avail-
able in the freezer section of
the grocer)
2 ounces salmon roe (or
caviar), available in specialty
grocers

Combine eggs, mayonnaise,
parsley and Dijon mustard and
stir well. Adjust salt and pepper
to taste. Spoon the mixture into
the phyllo cups and top with
salmon caviar.
Makes 12-16 cups.

VEGAN SINGAPORE
NOODLES — MY WAY
I often serve these at room tem-
perature for ease. Serve in shot
glasses, small Chinese take-out
containers or as part of a buffet.
8 ounces angel hair pasta,
cooked to al dente (do not
overcook), drained and rinsed
in cold water
'4 cup vegetable oil
3 Tbsp. curry powder
V2 cup chopped onion
1 tsp. minced garlic
'4 tsp. cayenne pepper, or
to taste
1 tsp. minced ginger (or
more to taste)
1 Tbsp. fresh lime juice
V2 cup thinly sliced red bell
pepper
V2 cup diced cucumber
V2 cup chopped scallions
V2 cup chopped celery
V2 cup shredded carrots
V2 cup fresh cilantro leaves
1-2 Tbsp. sesame oil
Lime wedges, garnish