Hosting a New Year's Eve party? Try these recipes for fun and festive appetizers that you can easily prepare for a New Year's Eve celebration.

On New Year's Eve, countless numbers of individuals will be anxiously anticipating the beginning of 2007. If you're hosting a New Year's Eve party, you'll want a variety of quick appetizers to serve to your hungry guests while waiting for the clock to strike midnight. Below, you'll find a variety of some of my favorite appetizer ideas for New Year's celebrations, including a wonderful punch that both children and adults can enjoy.

RECIPES

Thai-Spiced Scallops

Serves 8

1 lb. fresh or frozen sea scallops

2/3 cup bottled sweet-and-sour sauce

2 tablespoons snipped fresh basil

1 teaspoon Thai seasoning or five-spice powder

1/2 teaspoon minced garlic

Thaw the scallops, if they are frozen. Meanwhile, for the dipping sauce, combine the sweet-and-sour sauce, basil, Thai seasoning or five-spice powder, and garlic in a small bowl. Transfer about 1/4 cup of the sauce to another bowl to use for basting. Reserve the remaining sauce until ready to serve.

Rinse the scallops; pat them dry with paper towels. Halve any large scallops, if necessary. Thread the scallops on four 8- to 10-inch skewers. Grill kabobs on the rack of stovetop grill pan (or on an outdoor grill directly over medium heat) for 5 to 8 minutes or until the scallops are opaque. While cooking, turn and brush the scallops once or twice with the basting sauce. Serve the cooked scallops with the reserved sauce.

Polenta Pizzas

Serves 12

1 16-ounce tube of refrigerated cooked polenta or herbed polenta

3 tablespoons pizza sauce

2 tablespoons pesto

Pine nuts, chopped walnuts or pecans, or slivered almonds

Shredded or crumbled cheeses, such as mozzarella, queso fresco, feta, Parmesan, Asiago, Monterey Jack with jalapenõs, or blue cheese

Sliced olives

Fresh basil or cilantro (optional)

Preheat oven to 350 degrees Fahrenheit. Line a 15x10x1-inch baking pan with aluminum foil; lightly grease the pan with a nonstick cooking spray. Set the pan aside. Cut the polenta into 3/8-inch-thick slices using a long, thin, sharp knife. Place the polenta slices in the prepared pan.

Spread half of the polenta slices with about 1 1/2 teaspoons of the pizza sauce; spread the remaining slices with about 1 teaspoon of pesto. Sprinkle with the desired cheese, nuts, and olives. Bake 8 to 10 minutes or until the toppings are heated through. Let stand 1 minute before removing from the pan. Garnish each pizza with a little basil or cilantro, if desired.

All-Ages Glacier Punch

Makes 14 4-ounce servings

1 23-oz. bottle sparkling water with raspberry or blackberry flavor, chilled

1 750-ml bottle sparkling white grape juice or sparkling apple cider, chilled

1 10-oz. bottle sparkling water with citrus or tropical flavor, chilled

1 recipe Ice Brittle (recipe follows)

Combine the raspberry- or blackberry-flavor sparkling water, sparkling grape juice or cider, and citrus- or tropical-flavor sparkling water in a punch bowl. Top with chunks of Ice Brittle. Serve each glass of punch with a piece of Ice Brittle. Makes about 14 (4-ounce) servings.

*Ice Brittle: Pour 1 cup of water into a 15x10x1-inch baking pan or a 13x9x2-inch baking pan. Sprinkle surface of water evenly with about 1/2 cup of edible flowers, such as marigolds, calendulas, violas, pansies, or dianthus. Sprinkle the surface of the water evenly with 1 cup of fresh raspberries or other fresh fruit. Freeze for 3 hours or overnight. To unmold, allow the pan to stand at room temperature for 5 to 10 minutes or until the ice can be removed. Remove the ice from the pan, breaking it into chunks. Place the chuncks in the punch bowl or glasses just before serving.

Raspberry Danish

1/2 of a 17-1/4-oz. package (1 sheet) frozen puff pastry, thawed

1/3 cup seedless raspberry preserves

Chopped pistachio nuts

On a lightly floured surface, unfold the thawed puff pastry sheet. If necessary, use a rolling pin to flatten and smooth the pastry.

Cut the pastry into 12 equal strips. Coil each strip, wrapping loosely, into a circle or spiral. Moisten the outside end of each strip with a little water and secure it to the pastry to prevent pastry from uncoiling during baking. Place pastries on an ungreased baking sheet.

Bake in a 400 degrees Fahrenheit oven about 15 minutes or until golden. Cool on a wire rack. To serve, in a small saucepan, heat preserves until melted, stirring often; drizzle over baked pastries. Let the preserves cool slightly. Top with whipped topping. Sprinkle pastries with chopped nuts. Serve warm.

Related Links

If you're looking for a great appetizer made with phyllo dough, check out Devorah Stone's recipe for Phyllo Dough Pockets in Seasonal Cooking.