Break out your prettiest pieces to toast 2025

If you’re hosting a New Year’s gathering, no matter what the theme or what’s on the menu — pull out all the stops for a festive beginning to 2025. Whatever you’ve planned, whether buffet snacks or full dinner, present it on/in your prettiest china, crystal or silver accoutrements.

Serve coffee or hot drinks of any ilk in your vintage china or glass cups; bring out Great-Grandma’s heirloom saucer glasses for the champagne; use that rare old cobalt cake dish for a cookie tray. All your departed loved ones in Heaven will join you in spirit when you honor their memory by using their treasured keepsakes (I actually talk to Grandma Riesland — or Mama — or Aunt Garnet when I get out their cobalt or Fostoria crystal or sterling).  

Family is very precious and I have always told my kids, grandkids — and now great-grandkids — stories of their forbears when we use an item that’s been handed down. I believe the sense of continuity is an important thing to instill in our progeny — the knowledge of history and their place in a long line going back to other countries and times gives them the comfort of belonging.  

Today’s photo is of some of my own “treasures” — some recent, some inherited heirlooms, and some “Pier 1” — but all pretty enough to make things a little more special. I use them often, for memory’s sake. Now, here’s a party recipe for a luscious hot white chocolate drink — perfect for those pretty little gold-trimmed cups! 

Candy Cane White Hot Chocolate 

(For 12) 

12 cups whole milk 

9 ounces good-quality white chocolate, chopped 

1 cup crushed red and white striped candy canes peppermint sticks 

1/4 teaspoon salt 

1 1/2 cups peppermint schnapps (optional) 

Whipped cream 

Additional crushed striped peppermint candy 

Bring milk to simmer in a large heavy saucepan. Reduce heat to medium-low. Add white chocolate, the cup of crushed candies and the salt; whisk until smooth. Add schnapps if desired. Ladle hot chocolate into mugs, dividing equally. Top with whipped cream and additional candy.

Note: If you’re using liqueur, try green (or white) Crème de Menthe instead of schnapps. Yum! 

Ease of preparation is paramount for a New Year’s gathering — be it Eve or the weekend. Platters of neat cheeses accompanied by toasts, small rye bread rounds or crackers are the universal offering and a very worthy one. A variety of cheeses is tempting, impressive and satisfying, with something for everyone: red-wax covered Edam or Gouda; mellow Gorgonzola; rollups of lacy baby Swiss slices; Brie of course, perhaps a whole one broiled briefly and topped with cranberry sauce.  

A bowlful of mixed olives is a great accompaniment, with best return for small effort. Choose a savory selection from the market olive bar with big green beauties stuffed with pimiento, orange peel or garlic; some Greek Kalamatas; the small bright green pitted delights, and whatever else takes your eye. They’ll be extra impressive in that lead crystal compote! 

Marinated and/or stuffed mushrooms are delicious and different. Here’s a recipe that makes enough for a goodly group.

Stuffed Portobellos 

8 4-inch diameter Portobello mushrooms, dark gills scraped away, stems removed, trimmed and minced 

Olive oil 

1 cup (about 1/4 cup each) mixed finely chopped onions, olives, red and green bell peppers 

1/4 cup garlic breadcrumbs (crush garlic croutons) 

1 tablespoon softened butter 

1 cup grated Parmesan, Romano or Asiago cheese 

Heat oven to 350 degrees. Coat portobellos well with olive oil and place topside up on a  baking sheet. Bake till nearly tender — 8-10 minutes, remove from oven. Raise oven heat to 400. Mix stems, veggies, and crumbs together with the butter for stuffing. Turn mushrooms over and fill hollowed bottoms evenly with the mixture and return to 400-degree oven; bake till just heated through, 5-6 minutes; remove from oven and top evenly with the cheese. Cut each cap into four equal slices, allow to cool a little and serve on a large, warmed platter. 

Tip: Only use stem flesh if it is tender and creamy looking. If stems are hard or withered, discard them. 

What’s a party without candy? Here’s a great recipe from a couple of years ago, that a certain reader requested. It’s well worth repeating – and making to have on hand for weekend drop-ins. Of course, you’ll serve these in the crystal compote! 

Turtle Bars 

2 cups all-purpose flour 

1 3/4 cup packed dark brown sugar 

3 sticks real butter (unsalted), room temperature 

3 tablespoons whipping cream (unwhipped) 

1 cup pecan halves, toasted 

3/4 cup semisweet chocolate chips (5 1/2 ounces) 

Preheat oven to 350 degrees. Mix flour, 1 cup brown sugar, and 3/4 cup butter until well blended and crumbly. Press the mixture evenly into an ungreased 9x13x2-inch metal baking dish. Bake until the crust is a light golden color, about 15 minutes. Remove from oven, and leave the oven on. 

Meanwhile, bring the remaining 3/4 cup brown sugar, 3/4 cup butter and cream to boil in small saucepan over high heat, stirring until sugar dissolves. Boil 1 minute, stirring occasionally. Remove caramel from heat. 

Sprinkle nuts over baked crust. Pour caramel over nuts. Return to oven and bake until bubbles form and color darkens, about 20 minutes. Remove from oven and sprinkle evenly with the chocolate chips. Let stand until chips melt, about 5 minutes, then with rubber spatula, carefully spread chocolate evenly over top. Cool, then chill bars till chocolate sets, 20 minutes or so, then cut into 1-inch squares. 

Final thought: Last-minute hosting often comes upon us this time of year: The phone will ring and a happy voice will call out “Hi! We’re coming to see you!” Ye gads — what to do?! Well, use what’s on hand and make it festive by virtue of presentation! A handful of walnut halves, dates or grapes, and some orange wedges arranged on a beautiful plate are sensational. Or simple celery sticks, apple slices (dipped in lemon juice to keep from browning) and Ritz cracker/peanut-butter “sandwiches” are amazingly well received. On that afore-mentioned cobalt plate they become haute cuisine! And remember, coffee or cider in a pretty cup becomes a gift to the sipper, showing them they are welcome, and special to you. The happiest and most successful of New Year’s to all of you! 

Editor's note: For many years, Valle Novak wrote gardening and cooking columns for the Daily Bee. "Weekend Gardener" and "Country Chef" became renowned for their humor, information, and common-sense advice on how to do everything from planting to cooking. She left behind many columns such as this one to delight her many fans.

    Marinated and/or stuffed mushrooms are delicious and different.
  

    What’s a party without candy? Turtle bars make a delicious treat for holiday drop-ins and parties alike.
  

    Valle Novak