Try theme food for New Year’s Eve party
By Sharon Simpson
Sayrelyn’s Culinary Classics

It’s that time of year again. Time to say goodbye to 2004 and hello to 2005. Every year, we make resolutions that may last the year, or just a few weeks. Whatever you resolve to do this coming year, start it with good food, friends and fun.

New Year’s Eve parties tend to have the same boring food: chicken wings, cheese logs, fruit punch and the favorite standby—Chex Mix.

This year, why not change the way you entertain? Whether it’s an intimate party for four or a gathering for 50, with a little planning you can create a spectacular menu.

First, start with your guest list. Second, choose your menu. It is always fun to plan around a theme—Cajun, Hawaiian, or any idea that comes to mind. Then, search the Internet or go through your cookbooks for menu ideas.

Be creative and try new ideas, like pairing a different wine with each course. Just have fun.

Here is a simple menu that’s appropriate for an intimate gathering.

•Variety of cheeses from around the world

•Beet and goat cheese salad

•Chicken Cordon Bleu, bacon-wrapped filet mignon or honey-glazed salmon

•Roasted potatoes or risotto

•Sautéed spinach

•Chocolate crème brulé

Start with a simple platter of cheese and crackers. Different cheeses from around the world are at supermarkets in the Conejo Valley. Pair the cheese with crackers, a fresh loaf of bread and a light wine.

Much of the menu can be prepared a day or two in advance. The beets can be cleaned, peeled and steamed. The spinach can be washed and dried and the chicken cordon bleu and bacon-wrapped filet can be prepared and kept in the refrigerator until it’s time to cook.

And lastly, the crème brulé can be prepared a day ahead. When ready to serve, caramelize the top and serve with coffee.

For a great chocolate crème brulé or risotto recipe, visit www.sayrelyns.com.

Sayrelyn’s Culinary Classics wishes everyone a Happy New Year.