Keeping It Simple on New Year's Eve

I'm going to be hosting a last minute New Year's Eve gathering – just four of us so let's keep it simple, we decide. None of us wants to cook a major meal. Finger food will be just fine.

I go to the Iavarone Bros. for some quick tips on appetizers I could easily put together. The Iavarrone family has been supplying Long Islanders with European delicacies since it was established in 1927. The four Iavarone markets -- located in New Hyde Park, Wantagh, Woodbury and Maspeth -- are filled with many choices for a delicious meal.

Chef Marco Giacometti, who works out of the Wantagh store, is the executive chef for all the stores and their idea man. He gave me four suggestions of dishes to prepare for a New Year's Eve party. No need to do lots of measuring and prep; just put it together and adjust to taste.

For something a little fancier, Giacometti suggested sesame crusted tuna, but even that required little work. 

Sesame Crusted Tuna

Ingredients: tuna, hoisin sauce, black and white sesame seeds, dipping sauce.

Have the tuna cut into a rectangle, rub it with hoisin sauce and coat it with black and white sesame seeds. Sear it on all four sides to medium rare and serve it sliced thin with any pre-made Asian dipping sauce.

Rustic Tuscan Bruschetta

Ingredients: bread, fresh tomatoes, fennel, olives, fresh basil, garlic, salt and pepper

There are a variety of breads in Iavarone's bakery section; they recommended French baguette, ciabatta and Italian twist.

Slice the bread and toast it with some chopped parsley and olive oil. Combine the rest of the ingredients, all of which should be chopped.

This can be made ahead of time with the tomato mixture placed atop the toasted bread just before serving or served separately to let the guest do it themselves.

Hummus with Pita Chips

Ingredients: canned chickpeas, tahini, olive oil, roasted garlic, lemon juice and cayenne pepper.

Wash and drain the chickpeas and place in a blender with some olive oil, a spoonful of tahini, roasted garlic*, a touch of lemon juice and a dash of cayenne powder. Blend to desired thickness, adding more olive oil if necessary. A few roasted red peppers can also be added to the blender. Serve with chips.

*To roast garlic, peel away the white outer covering of a whole bulb, leaving the individual covering on each clove and leaving them attached to the root. Cut straight across the top or pointed end of the cloves so you can see down into each clove; drizzle a bit of olive oil over the garlic and wrap well with the foil. Bake in a 350 degree oven for about 30 minutes or until the garlic is soft. Squeeze out the garlic from each clove and add according to taste.

Grilled Asparagus and Prosciutto

Ingredients: asparagus, prosciutto and olive oil.

Parboil the asparagus and then lightly sauté the spears in olive oil or grill. Let cool and wrap each spear in a slice of proscuitto. Serve at room temperature.

These and a good bottle of wine will help people ring in the new year.