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Holiday Entertaining: New Year's Eve Part I

Last updated 4 years ago

We have the food and decor tips to make your New Year's Eve party a success this year! Today, Relish brings you 2 recipes for elegant treats that will impress your guests.

Shimmering Cotton Candy
makes 8
There is no machine needed for this cotton candy. Even though this is not the light and fluffy cotton candy that you would get at an amusement park, this at home version is still a crowd pleaser and is similar to a lollipop. This is  spun sugar curled around a stick. 
What you'll need
  • inexpensive whisk
  • 4 cups of sugar
  • 1 cup corn syrup
  • 1 cup water
  • 1/4 teaspoon of salt
  • 1 teaspoon raspberry or vanilla extract
  • 2 drops of gold or silver food coloring
What you'll need to do
  • Snip the top of your whisk off with a wire-cutter (see picture here).
  • In a large, heavy saucepan over medium heat, combine the sugar, corn syrup, water and salt. Stir until the sugar is melted. With a damp pastry brush, wipe down the sides of the pan to prevent stray sugar crystals from forming.
  • Clip on a candy thermometer, stop stirring, and heat to 320F (160C). Pour the molten liquid into a shallow heatproof container. Add the extract and food coloring (if using) and stir well.
  • Line your work table with parchment. I also spread parchment on the floor around the table to catch any stray bits of flying sugar.
  • Dip your decapitated whisk into the sugar syrup and hold it over the pot to let the sugar drip back into the container for a second. Holding the whisk a foot (30 cm) above the parchment, swing the whisk back and forth so that thin strands of sugar fall on the paper. Repeat this a few more times until you have a nice nest of spun sugar.
  • Immediately wrap the cotton candy around large lollipop sticks (if you wait too long, the sugar will become brittle and won't bend around the stick). Eat immediately or seal in air-tight containers - any moisture will make the cotton candy soggy.

From Sugarbaby by Gesine Bullock-Prado.


Hogs in a Blanket
makes 36

What you'll need

  • 7 ounces all-butter puff pastry, thawed and cut into four 5-inch squares
  • 1 large egg yolk mixed with 1 tablespoon of water
  • 4 andouille sausages (3 ounces each)
  • 1/4 cup Major Grey’s chutney
  • 2 tablespoons whole-grain mustard

What you'll need to do

  • Preheat the oven to 375° and position a rack in the center. Arrange the puff pastry squares on a work surface and brush the top edges with the egg wash. Place the sausages on the bottom edges and roll up the pastry, pressing the edges to seal. Freeze the logs for 10 minutes, or until firm.
  • Cut the logs into 1/2-inch slices and place them cut side up in 3 mini muffin pans. Bake for 25 minutes, until golden and sizzling. Turn out onto a paper towel-lined rack to cool.
  • Meanwhile, in a food processor, pulse the chutney and mustard just until the chutney is chopped. Spoon a dollop of the chutney mustard on each slice and serve.

Recipe and picture from Food & Wine.




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