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Holiday Entertaining: New Year's Eve Part II

Last updated 4 years ago

Today we bring you two ideas for easy and impressive hors d'oeuvres. Make these in advance and just pop them out of the fridge right before your guests arrive.

The first is an elevated take on a classic (& it has SRIRACHA. 
Sriracha & Wasabi Deviled Eggs
Makes 12 eggs

What you'll need

  • 1/4 cup sugar
  • 1/4 cup coarsely grated peeled fresh ginger
  • 1/2 cup sake
  • 1/4 cup snipped chives
  • 1 dozen large eggs
  • 1 tablespoon
  • Sriracha1/4 cup plus 1 tablespoon mayonnaise
  • 10 star anise pods
  • Pinch of Chinese five-spice powder
  • 1/2 cup chopped scallions
  • 2 cups soy sauce
  • 2 1/4 teaspoons wasabi paste
What you'll need to do
  • In a large saucepan, cover the eggs with cold water and bring to a boil; boil for 1 minute. Cover the saucepan, remove from the heat and let stand for 10 minutes.
  • Meanwhile, in a medium saucepan, combine the soy sauce with the sake, star anise, chopped scallions, sugar and grated ginger. Add 1 cup of water and bring to a boil. Transfer the mixture to a heatproof bowl and let cool completely.
  • Drain the water from the large saucepan and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Add the eggs to the soy mixture. Cover with plastic wrap and refrigerate the eggs for at least 4 hours.
  • Drain the eggs and rinse lightly to remove any bits of scallion or ginger; pat dry. Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise. Gently pry the egg yolks into a medium bowl and mash with a fork. Stir the mayonnaise, Sriracha, wasabi and 3 tablespoons of the snipped chives into the mashed yolks. Transfer the mixture to a pastry bag fitted with a star or plain tip. Set the egg whites on a serving platter and pipe in the filling. Sprinkle the deviled eggs with the remaining 1 tablespoon of chives and the Chinese five-spice powder and serve.
Tip for making ahead: The deviled eggs can be refrigerated overnight. Garnish with the snipped chives and Chinese five-spice powder just before serving.
Recipe & picture Food & Wine.
This recipe is super easy & can be serve as heavy hors d'oeuvres or as a light dinner.
Marinated Shrimp & Artichokes
Makes 8 servings
What you'll need
  • 1/4 cup white balsamic vinegar
  • 2 tablespoons finely chopped fresh parsley 
  • 2 tablespoons finely chopped green onion
  • 3 tablespoons olive oil 
  • 1 (0.75-oz.) envelope garlic-and-herb dressing mix
  • 1 pound peeled and deveined, large cooked shrimp (2 1/30 count) 
  • 1 (14-oz.) can artichoke hearts, drained and cut in half
  • 1 (6-oz.) can large black olives, drained 
  • 1 cup halved grape tomatoes 
  • 1 (4-oz.) package feta cheese, cut into 1/2-inch cubes 
  • Small fresh basil leaves 

What you'll need to do

  • Whisk together balsamic vinegar and next 4 ingredients in a bowl. Stir in shrimp and next 4 ingredients. Cover and chill 8 to 24 hours.
  • Stir in desired amount of basil just before serving. Serve with a slotted spoon.

Recipe from



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