New Year

Happy New Year Wishes(2008)
From 101lifeStyle.com

New Year Recipes:

New Year Eve Recipes:

G.New Year Eve Salad Recipes(Contd.):

6.Lobster Martini Salad(serves 10):
Ingredients:
1 cup (225 g) diced cucumber; 1 cup (225 g) diced yellow pepper; 1 cup (225 g) diced green pepper; 1 cup (225 g) diced red pepper (optional); 1 cup (225 g) diced tomato; 2 cups (450 g) lobster meat;
Salad dressing:
2 cups (500 mL) mayonnaise; 2 tbsp (25 mL) Dijon mustard; 1- 3 tbsp (15- 45 mL) lobster base to taste; 1 tsp (5 mL) Accent (flavour enhancer); Dash of Tabasco sauce; Salt to taste; 1 tbsp (15 mL) lemon juice;
Method:
Mix mayonnaise with Dijon mustard, lobster base, Accent, a dash of Tabasco with salt to taste. Blend well and toss with vegetables and lobster.
Alternately:
Toss vegetables and the lobster meat individually and layer each item in a martini glass to form a layered salad.

7.Quick Artichoke Blue Cheese Salad(serves 3-4):
Ingredients:
3 cups - Napa cabbage (washed and shredded); 1/4 - 1/2 cup - balsamic vinaigrette dressing; 1 1/2 cups - jarred marinated artichoke hearts (roughly chopped); 1 cup - cucumber (finely diced); 1/2 cup - pitted green or black olives (roughly chopped); 1/4 cup - capers; 4 oz - blue cheese (crumbled);
Method:
In a mixing bowl, combine the cabbage and the balsamic dressing. With your hands, knead the cabbage and dressing together. This will allow the cabbage to break down and the dressing to infuse the cabbage. Knead for a minute or so and then allow to sit for ten minutes. While waiting for cabbage, place all the other salad ingredients into another bowl and mix well. When ready, add the cabbage to the second bowl of salad ingredients and toss again to combine everything completely. If more dressing is needed, you can add a little of the vinaigrette or the oil from the artichoke hearts or a little of both.
Tips: Here are some easy serving ideas for this delicious salad:
1.Spoon salad into quartered tomatoes and serve baked pita chips on the side. This makes a quick and easy lunch or light dinner.
2.You could also serve this salad as a stuffing for baked regular or sweet potatoes.
3.Another simple serving idea is to serve salad on top of a bed of assorted salad greens with rye toast or rye crackers on the side.

8.Simple Pasta Salad Recipe With Sun-Dried Tomatoes and Tuna(seves 3-4):
Ingredients:
3 cups - cooked whole grain pasta (Farfalle or Rotini are good); 1 (6 oz) can - tuna in oil (drain tuna and reserve the oil); 1/4 cup - sun-dried tomatoes in oil (drain tomatoes and roughly chop); 4 cups - fresh Arugula (wash, spin or pat dry and tear into pieces);
Method:
Prepare pasta according to package directions. While pasta is cooking, prepare the other ingredients. When the pasta is finished cooking, drain and measure out 3 cups and place in a bowl with the arugula and toss to wilt the arugula. Then add the tuna, tomatoes and salt and pepper to taste. Toss well to combine. If salad is not moist enough, add a little of the reserved oil from the tuna to dress the salad. If desired, add fresh grated parmesan cheese or crumbled goat cheese over the top of the salad.
Tip: Some simple serving ideas for this easy pasta salad:
1.Chill pasta salad in the refrigerator and then serve salad scooped into hollowed out sweet red, green or yellow peppers.
2.Serve pasta salad with a bowl of vegetable soup and warm garlic bread or rolls.
3.Another idea is to serve this delicious pasta salad with sauteed broccoli, onions and mushrooms on the side.

9.Seared Scallop Salad w/ Roasted Garlic Champagne Zabayon:
Ingredients:
2 Tbs. Roasted garlic puree; 18 large sea scallops; Olive oil; 1 lemon cut in half; 1/3 cup clam juice; 1/4 cup Korbel Natural Champagne; 1 Tbs. Lemon juice; 4 egg yolks; 2 tsp. Fresh parsley; 1 Tbs. Fresh tarragon; 1/4 cup clam juice; 6 cups fresh spring mix; 12 endive spears;
Method:
In a small saucepan, add 1/3 cup clam juice and Champagne and bring to a boil, add lemon juice and remove from heat. In a large stainless steal bowl add the egg yolks and roasted garlic puree. Whisk in the champagne mixture and place over a sauce pan of simmering water [do not allow bowl to touch water]. Whisk until zabayon has thickened. Remove bowl from sauce pan and whisk in the parsley and tarragon. Season with salt and pepper. Place in refrigerator until ready to use. [Can be made a day ahead] In a medium sauté pan [working in two batches] heat about 2 tablespoons olive oil over medium –high heat. Season scallops with salt and pepper, add half the scallops to the hot oil and sear until brown, turn the scallops over, squeeze half of a lemon over the scallops and cook until opaque, about 1-˝ per batch. Repeat with remaining scallops. To serve, place one cup of spring mix on each plate. Remove Zabayon from refrigerator and add just enough clam juice to thin it down. Place 3 scallops around spring mix and drizzle abalone over scallops and greens, garnish with endive spears.

10.Roasted Beet, Goat Cheese & Pistachio Vinaigrette Salad:
Ingredients:
Vinaigrette:
1 shallot, minced; 1 garlic clove, minced; 3 Tbs. Herb vinegar; 1 Tbs. Cider vinegar; 1/2 cup olive oil; 1/4 cup pistachio oil; 1/4 cup pistachio nuts, toasted and chopped fine; Salt and pepper to taste;
Salad:
4 medium red beets, roasted, peeled and cut into ˝ inch wedges; 4 medium golden beets, roasted, peeled and cut into ˝ inch wedges; 1/2 cup pistachio nuts, toasted; 8 oz. Fresh goat cheese, divided into 8 portions; 4 cups fresh baby greens; 1/4 cup chives, chopped; Red onion, sliced very thin;
Method:
Place beets on pan in preheated 375 degree oven and roast for 7 - 14 minutes. Skins should not brown or shrivel. Remove from oven and let cool. When cool, remove skins and cut into ˝ inch wedges. In a small bowl combine the shallots, garlic and both vinegars. Whisk in the oils in a slow steady stream. Season with salt and pepper, set aside. Toss the baby greens with just enough vinaigrette to coat. Divide among eight plates. Place the goat cheese in the center of each salad. Arrange the beets around the goat cheese. Scatter the chives and the pistachios on each plate and drizzle a little more vinaigrette over the top. Top with red onions.

New Year Eve Sauce Recipes