New Year's Crudité
New Years Eve is rarely the healthiest of holidays, nor should it be. Life is about balance, and celebrations with friends are a big part of that balance. However, if you're planning to imbibe this New Years, why not prepare the rest of the celebratory fare to be on the healthier side? Rather than do a ton of cheese and lots of sweets and fried bites for parties, we love doing stylish looking crudité.
For our crudité we went with purple carrots, English cucumber, and red and green peppers, sliced into tall strips, that we served in small tasting glasses from CB2 with various homemade hummus and dip. Our combination created a tropical plant vibe that we thought was a perfect change of pace for a cold New Year's party in New York. If you want to try the same tropical display, use this beet dip, and edamame hummus recipe to delicious effect.
- 1 1/2 cups frozen edamame
- 2 tablespoons white miso
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 3 tablespoons water
- 1 garlic clove
- 1/2 tablespoon dark sesame oil
Place frozen edamame in a small saucepan; fill with water to cover by 1 inch. Bring to a boil; cook 5 minutes. Drain. Combine miso, lemon juice, olive oil, sesame oil, boiled edamame, salt, 3 tablespoons water, and garlic clove in a food processor; process until smooth
- 2 medium beets, scrubbed and trimmed
- 2 tablespoons extra-virgin olive oil, more for beets
- 1/2 cup walnuts
- 1 very large clove garlic, minced
- 1 teaspoon kosher salt, more to taste
- 1 cup Greek yogurt
- 2 tablespoons lemon juice, more to taste
- 3 tablespoons chopped dill
- 1 tablespoon prepared horseradish
Using a food processor, grind walnuts, garlic and salt until very finely ground. Scrape down sides of bowl. Add the peeled beets, oil, yogurt, lemon juice, dill and horseradish and pulse until relatively smooth. Taste for seasoning and add more lemon or salt, or both, if needed.