How to Plan a New Year’s Eve Party on a Budget

Uber surges, triple digit cover charges, cheap Champagne bars,  and dance floors packed with guys named Trent. Oh and “where the &#@! did Liz just go?!”  I think that we can all agree going anywhere in public on New Year’s Eve is the worst.

The natural alternative is to throw a New Year’s Eve party so swanky and fun, it’ll make this year of infinite disaster, both natural and manmade, seem like it never even happened.

Okay, great! Sounds like a plan. Only one problem: You bought exactly zero Bitcoins and parties, especially cool ones, tend to be expensive. Well we’re here to tell you they don’t have to be and together we’re going to hack our way to a wicked New Year’s Eve party. On a budget.

Plastic Champagne Flutes with Gold Glitter, $14.99 on Amazon

A lot classier than you think.

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The Food

Chances are you’ll want your faboosh fête to carry through midnight, so it’s also likely starting late too. Score! You can get away with heavy apps, which you’re going to slay, and do let guests know so they don’t come expecting five courses.

It’s New Year’s, so you’ll want to do something special but that doesn’t mean you have to break yourself. Aim for something fun but fancy and a little unexpected like Crab Guacamole on Endive. Substitute perfectly suitable canned jumbo lump to save on crab costs.

Consider a hearty stuffed mushroom for your vegetarian friends.

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Get our Stuffing Stuffed Mushrooms recipe.

Or go with a retro fondue, if you own a set. It’s a uniquely social food and always elicits a hearty giggle or two.

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Get our Cheese Fondue recipe.

Shrimp cocktail is painfully overpriced in restaurants but surprisingly inexpensive (shhh) and relatively easy to make at home. Take things a bit further with Prosciutto Wrapped Shrimp with Smoked Paprika, but seriously, make enough or riots will ensue.

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Get our Prosciutto Wrapped Shrimp with Smoked Paprika recipe.

For something snackable and sweet, whip up a batch of these literally amazing bourbon pecan pie truffles.

New York Times Cooking

Get the recipe.

Or serve Champagne Sorbet Floats, which is very on theme.

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Get our Champagne Sorbet Floats recipe.

The Booze

Give em’ a Punch

A sexy NYE punch is both economical and fun. Do it right, like with this Sparkling Orange Cranberry Champagne Punch and all will be both drinking it and talking about it all night.

Boulder Locavore

Get the recipe.

“Champagne For My Real Friends…”

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So the saying goes. There’s no way around it: You’re going to need Champagne and the good stuff ‘aint cheap, BUT it’s the perfect thing to ask guests to bring. Folks should bring at least as much as they anticipate drinking, so for couples and those who tip ‘em back (looking at you, Aunt Janet), don’t be afraid to suggest they bring a “couple of bottles.”

Stockpile a few yourself, just in case, but do your research. Gruet runs only $13 per bottle and gets consistently high marks from critics. At a slightly higher price point ($32) you can sack a few bottles of Schramsberg Blanc de Blanc. Pop and pour ‘em as everyone gathers around for the ball drop, per tradition, whilst someone’s hacks their way though Auld Lang Syne.

Music

I’m not here to lecture you on the importance of good music at a party but believe me when I tell you, nobody wants to hear that Black Eyed Peas song three, or even two times during the evening.

You have good taste, you know you do, so take some time to put together a fun thoughtful and lively mix long enough that there are no repeats. And/or text some attending friends for a few of their favorite song suggestions and incorporate accordingly.

Keep it fun and mix it up. Start things off with something smooth and upbeat like Diana Ross or Janelle Monáe and build towards midnight with more aggressive funk and pop and dance beats. Or just throw on Prince Pandora and call it a year.

Of course, at the end of the day, music is ultimately a matter of taste, so if your crew wants death metal, by god give them death metal!

Decor and More

Sure, you could just raid Party City for silver balloons, confetti, and those cardboard kazoos, and I suggest you do because it’s an inexpensive way to infuse some shimmer, but be creative. Spring for white or clear helium balloons—with a little coordination and varying sizes, you can achieve this trippy Champagne bubble effect! Or buy them pre-assembled here on Etsy.

Magic in the Middle

And why just decorate your place when you can decorate your guests, too…

Step 1: Flip through your rolodex and find that one friend you know loves putting on makeup and call them on the sly.

Step 2: Buy something glittery like THIS or THIS.

Step 3: Ask he or she put just a little on everyone, boys and girls, over the course of the evening (those who resist shall be shunned and banned forever).

Step 4: Turn an iPad into a photobooth and capture the glamour of your very first and very fabulous New Year’s Eve party.

Congratulations. You did it. Happy new year. Now go to bed. Your resolution diet starts in two hours…

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How to Host a New Year’s Hangover Brunch Party

Chances are, you’ll wake up on the morning (or, let’s be honest, afternoon) of Jan. 1 with either a splitting headache, unquenchable thirst, or a bout of mild—or not so mild—nausea. All solvable problems with the help of a New Year’s Day hangover party a.k.a. brunch.

Since New Year’s Eve tends to steal the late December thunder, I love the idea of throwing a morning-after food function that aims to celebrate the season, while mending any ailments suffered from over-imbibing the eve before. Which means that both food and drink will be vital. While some friends will want to load up on carbs, others will attempt to hydrate and replenish nutrients via juice, and/or to chase hair of the dog. So, it’s important to have a variety of bites and drinks on offer.

Flyby Hangover Prevention and Recovery Pills, $33.24 on Amazon

The reviews speak for themselves.

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Last May I published a cocktail book called Day Drinking that celebrates, well, drinking during the day, via low-alcohol tipples––exactly the kind of libations you want to imbibe with early-to-mid day meals. It’s filled with recipes from top bartenders in the U.S. and some from overseas, along with a handful of classics, which I contributed. So many of those libations are prime for brunch, however what that book does not include is food pairings.

So, herein, my thoughts on eats and drinks, which will help you nail a killer New Year’s Day Hangover Party.

1. More is more.

Chowhound’s Egg, Cheese, and Chive Tartlets

When throwing a brunch party, and really any party in general, I like to offer variety. I’d rather serve many different small dishes, than larger portions of fewer plates. Also, I like to consider waste. What did you eat the evening before that you can repurpose into something the following day? Maybe turn that turkey stuffing into scrambled eggs, or throw that leftover Champagne (leftover Champagne?!) into a cocktail syrup.  And on the subject of eggs, try stirring a spoon of miso paste into your next batch of scrambies.

2. People are hungover, so they want carbs.

Chowhound’s Carrot Cake Pancakes

Pancakes, baked goods, and meat pastries are all your best friends. Also, the great thing about pastries and such is that most can be made in advance. And while it’s common to find sweet baked goods on brunch spreads, don’t forget about savory! A few brunch-appropriate carby things I am obsessing over right now include: Japanese soufflé pancakes (also this old Bon Appetit whipped egg white pancake recipe is killer!) and El Rey’s Sesame Banana Bread. I just returned home from a trip to Argentina where I fell in love with the country’s empanadas. So, these meat pies would be perfect for brunch, too.

3. People are hungover, so they don’t want carbs.

Chowhound’s Zesty Lime and Ginger Winter Fruit Salad

I can’t speak for you, but half the time I when I am hungover I crave carbs, and the other half of the time I feel like my body needs healthy things. Fruit, veggies, etc. So, definitely plan to offer fruit in some capacity, like this orange, pistachio, and orange blossom fruit salad. But, it wouldn’t be a bad idea to consider a veggie-rich grain bowl, too. As someone whose palate totally skews Asian, I also like to serve kimchi, and other pickles. Also, don’t forget to either buy or make (!) your own yogurt (fermenting yogurt at home is sooooooo easy, and very much impresses your friends!). You can prep some toppings like toasted coconut flakes, cardamom-honey, and chia seeds, or simply serve the yogurt with fruit.

4. Bubbles, bubbles, bubbles.

Chowhoun’s Mimosa

It’s time for bubbles! I love Champagne any place, any time (ahem Krug), and thanks to carbonation and acidity, sparkling wine is especially fit for morning feasts. If you’re serving a fancy wine, don’t ruin it with orange juice. But, if you’re keen to offer a mimosa or bellini, start with a less expensive sparkler, then add in juice.  Lately I’ve been interested in exploring bubbles from less-known parts of the world, like England’s Chapel Down, and Brazil’s Salton sparkling brut.

5. For those who don’t like bubbles…

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I am not really sure who those people are who don’t like bubbles, certainly no friends of mine. But in the name of variety and options, I also support serving still vino. Whites are the way to go, since these wines tend to be lighter, brighter, and more refreshing than reds, and right now I am particularly keen on Argentinian Torrontes by Piattelli and Bad Brothers—medium-bodied, floral whites perfect for a.m. intoxication. Also, don’t forget about rosé! The pink stuff isn’t just for summer imbibing. Try Napa-based Robert Sinskey’s Vin Gris Rosé.

6. Mixing and muddling.

Chowhound’s Brown Derby Cocktail

I have a ton of awesome brunch recipes in Day Drinking, so I’d urge you to snag a copy. A few of my favorites include a grapefruit wine, which I created that’s super simple, and calls for blending rosé with a grapefruit syrup (see recipe below). Another unique brunch tipple, and one that feels healthy thanks to the addition of a spicy ginger syrup, is ginger, spice, and everything nice—a mélange of fresh lemon juice, a honey-ginger syrup, and byrrh, an aromatized wine. And if you want to correct your coffee, consider the Carajillo, a digestif made from a mix of espresso and the saccharine vanilla-citrus-flavored Licor 43. However, I recently tried an improved version that calls for Ancho Reyes (original) in place of Licor 43, and it’s super delicious (recipe below).

7. Juice it Up.

Green juice, via Umami Girl

Those who choose to break from booze may partake in juice. If you have a juicer at home, it’s easy to press a batch of the green stuff. Or any other fruit combination you desire. If you don’t own a juicer, you can pick up some pre-pressed juices from Whole Foods or order via Pressed Juicery.

8. And if you don’t feel like cooking … Make it a Caviar party! Let’s say that cooking just isn’t your thing. Ask each of your guests to pick a dish and order off of meal-delivery service Caviar, and have all edibles delivered to your home. It’s a new-age potluck!

Grapefruit Wine

Kat Odell

Makes 1

5 ounces chilled rosé

1 ounce grapefruit rosemary syrup

1 rosemary sprig, for garnish

Mix both ingredients in a wine glass with ice. Garnish with a rosemary sprig.

Grapefruit Rosemary Syrup

¾ cup water

¼ cup honey

3 springs fresh rosemary

1 piece (3 inches by 1 inch) grapefruit peel

11/2 cups fresh grapefruit juice (from 2 grapefruits), strained to remove pulp and seeds

Combine the water, honey, rosemary, and grapefruit peel in a small saucepan over medium-high heat and stir to dissolve the sugar. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until the syrup has reduced by two-thirds, about 15 minutes. Remove from the heat and let cool. Remove and discard the rosemary. Pour the syrup into a glass jar, then add the grapefruit juice. Cover and shake to incorporate.

The Ancho Carajillo

Digital Hunter MX

Makes 1

2 ounces Ancho Reyes

2 ounces espresso

ground cinnamon and or/cinnamon sticks, to garnish

Add Ancho Reyes and espresso to a cocktail shaker with ice. Shake 15 seconds and strain into a rocks glass with ice. Sprinkle cinnamon atop and decorate with cinnamon sticks if desired.

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Cranberry-Jalapeño Baked Brie Dip

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How to Use an Instant Pot: A First-Timer’s Guide

Got a new Instant Pot but not sure where to begin? We’ve got you covered! Think of this as your driver’s ed. You’ll be pressure cooking easy dinners, pantry basics, and desserts (yes, desserts!) in no time.

Continue reading "How to Use an Instant Pot: A First-Timer’s Guide" »

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The Biggest Food Trends of 2018

Another year, another set of hot new trends in the culinary world. And no, that doesn’t include Tide Pods (we do have some standards here at Chowhound). But you will find below an eclectic list of what kept the food world buzzing in 2018, including everything from familiar favorites that have been given new life to crazy new concoctions that you never would have anticipated, and even a hot-button environmental issue. Let’s reflect on what was cookin’ these last 12 months.

High-End Korean Dining

Atomix NYC

Way back in January, David Chang made his long-awaited Los Angeles debut with Majordōmo and he did not disappoint. The risk-taking chef eschewed his tried-and-true Momofuku standards for inventive Korean fare. That roll of the dice has certainly paid off–the restaurant earned near-universal praise and continues to be one of the city’s hottest dining destinations. Four months later in New York, husband-and-wife team Junghyun and Ellia Park opened Atomix, an intimate chef’s table experience. The multi-course tasting menu, which alternates between modern and classic Korean dishes, earned raves, including a glowing three-star review in “The New York Times.” Majordomo and Atomix weren’t the country’s first Korean dining destinations, but the runaway success of both restaurants makes it clear that they won’t be the last.

Stainless Steel Drink Straws, Set of 4, $7.95 on Amazon

Nothings trendier than saving the turtles!

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Roman-Style Pizza

Bonci Chicago

The square Sicilian slice has long been a staple at pizza shops across the U.S. Finally, its Roman counterpart has gotten its due. Also known as pizza al taglio, these ethereal rectangles of crunchy, cheesy heaven sold by the ounce or slice are light and airy thanks to a three-day cold fermentation process. The best purveyors, such as Chicago’s Bonci and PQR in New York, always have multiple options on offer featuring an ever-changing rotation of topping combinations.

CBD-Infused Food and Drinks

Offering a myriad of potential health benefits and an ample dose of novelty, CBD is finding its way into an increasing number of food and beverage offerings. The use of the marijuana-derived cannabinoid is not limited to pre-packaged treats, it’s also become an additive-of-choice for freshly made preparations in bars, restaurants, coffee shops, juice bars, bakeries, and so on and so forth. Despite the fact that CBD isn’t a hallucinogen, it still falls under the same drug classification as weed. That means that it’s still illegal in most of the U.S., and even in the states where it is allowed, Food and Drug Administration regulations and local red tape aren’t making the production of CBD-infused products easy. But as legalization continues to spread across the country, so too will the CBD culinary craze.

Katsu Sando

SakaMai NYC

Though it’s pure kryptonite to keto adherents, the Japanese katsu sando proved to be a hit for those who don’t mind a little carb on carb action. The preparation is simple: pile panko-crusted cutlets of meat (pork is king but beef and chicken work too), a handful of chopped cabbage, and some sweet and tangy tonkatsu sauce on two slices of toasted, crustless white bread (ideally of the fluffy milk variety). Cut in half and enjoy! Just be sure to steer clear of the comically overpriced, viral wagyu versions unless you enjoy the taste of regret.

Brut IPA

New Belgium Brewing

It took less than a year for brut IPA to go from brand-spanking new cult sensation to a craft beer mainstay. Retailers have devoted increasing shelf space to the style, with major breweries such as Stone and New Belgium getting in on the action. Bone-dry and effervescent with heavy hop presence and a pale appearance, it’s the perfect antidote to the ever-popular juicy hazy IPA.

Marine Collagen

Vital Proteins

Wellness fads come and go, but this year, supplements derived from marine collagen made quite a splash with the Goop faithful. These powders may be extracted from the scales, skin, bones, and fins of salmon and cod but thankfully you wouldn’t know that from their taste–they come in a variety of non-fishy flavors such as strawberry and blueberry. While marine collagen packs in plenty of protein, whether it actually lives up to its billing as the key to healthier skin and relieving joint pain remains to be seen.

Cheese Tea

Little Fluffy Head Tea

This Taiwanese import sounds like a beverage only Steve Urkel would enjoy. But somehow the seemingly incongruous duo of cold tea topped with a frothy cloud of fromage actually works. The sweet and salty cheese provides an ideal pairing with the bitter and fruity notes of its leaf-based counterpart. One sip and you’ll be left perplexed though ultimately satisfied, and with a thick white moustache to boot.

Edible Glitter

Amazon

Anyone who has ever had the misfortune of dealing with a glitter bomb is well aware that once that explosion goes off, the little suckers find their way everywhere. The same can be said for the explosion of edible glitter. Those consumable flecks of color and shine became an internet sensation in 2017 and their popularity only grew in 2018, ending up in everything from chicken wings to beer.

Vegan Protein

Beyond Meat

It’s a great time to be a vegan, at least when it comes to eating. While lab-based alternative meat creations from companies like Impossible and Beyond have been game changers, the emergence of non-traditional protein sources such as peas and algae are gaining in market share. These all-natural options offer great flavor, plenty of health benefits, and sustainability, a winning combination in the vegan food world.

Anti-Plastic Straw Movement

Repurpose

There’s no question the planet has a plastics problem, and it’s only getting worse. As waste continues to rapidly accumulate, sustainable solutions have become a necessity. Enter California, where the state approved a bill to restrict the use of plastic straws. Though not an outright ban, the legislation helps pave the way for a shift to more environmentally-friendly methods of providing liquid to mouth transportation. The bill’s impact remains to be seen, but it’s certainly a step in the right direction.

Related Video: 4 Expert-Approved Kitchen Trends to Try in 2019

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