2015 has been quite the year. There were many ups with only a few downs. We were thrilled to have opened our second Coco Blanca location, this time in Bethesda, and to have increased our selection in Old Town. For us, these have been great accomplishments that need to be toasted with close friends and fabulous cocktails. The closer I get to closing out this whirlwind of a year, the more I realize that we have so much to be thankful for and so much to celebrate. Our family is healthy and happy, and our stores are thriving. For all of our blessings, we are deeply grateful, and to all of our customers, we extend our warmest thanks for your support over the year. We plan to toast all these gifts on New Year’s Eve. To share our good fortune, we are inviting a few of our closest friends over for cocktails and appetizers before we head out on the town to ring in 2016.
As many of you already know, I love to entertain guests in my home. So this New Year’s Eve I’ll be whipping up some of my all-time favorite finger foods, while my husband crafts his delicious mango Bellini cocktail for our friends. Just add music, a fully stocked bar cart filled with endless libations, and an Uber to get us from the Pre-Party to the main event…and we are guaranteed to have a memorable New Year’s Eve. So if you are looking for something fun and festive to serve up for your guests as you ring in the New Year, you’ll find a few of my crowd pleasing favorites below.
1 bottle of sparkling wine (such as prosecco)
Pour 2T of mango juice into each champagne glass; fill with sparkling wine. Pour 1 tsp grenadine over back of the spoon near the side of the glass to flow to the bottom for layering effect. Garnish with a raspberry.
1 pound roasted unsalted cashews
2T minced fresh rosemary
1/2 tsp cayenne pepper
2 tsp light brown sugar
1T Kosher salt
1T melted butter
Preheat oven to 350F. Spread nuts on a cookie sheet and toast for 5 minutes. Mix ingredients in a large bowl. Toss nuts into the bowl with the butter. Serve warm.
48 very thin slices of bread
4T soft margarine, room temperature
3T finely chopped green onions
1/2 pound mushrooms, very finely chopped
2T all-purpose flour
1 cup heavy cream
1T minced fresh parsley
1 1/2 tsp minced chives
1/2 tsp fresh lemon juice
1/2 tsp salt
1/8 tsp cayenne pepper
Cut a 2 1/2 inch circle from each of the 48 slices of bread. Lightly spread softened margarine on both sides and press into 1 3/4 inch mini muffin tins. Bake 10 minutes at 350F or until bread is lightly toasted. Cool. Seal in an airtight container overnight or freeze until ready.
In a 10-inch skillet, melt butter. Add green onions and cook over medium heat for 4 minutes, stirring constantly. Add mushrooms and cook for 10-15 minutes. Remove from heat and sprinkle flour over mixture, stirring to set. Return to heat. Pour in heavy cream, stir, and heat to almost boiling. When thickened, simmer and cook 1 minute. Remove from heat and add parsley, chives, lemon juice, salt, and cayenne pepper. May be refrigerated or frozen until ready to use.
Fill shells just before baking. Bake at 350F for 10 minutes. Let cool 5 minutes before serving.
And make sure your serve in style! All bar cart and barware available at Coco Blanca.