New Year's Party

! Toast Its’ midnighkt Bubbly with ou r Pin h (p. 142).

Ging e r Puncet to kiss!

Don’t fo rg Don’t they look like they’re having a blast?!

Turn back the clock one hour to see how it all came together. The party starts on page 145.

By elizabeth Jenkins

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| photogr aphy By paul costello

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Great New Year’s memories usually boil down to two things: where you are and who’s by your side when midnight strikes. We’re revealing the secrets to staging the perfect end-of-year bash. Our reverse game plan has it all: bubbly cocktails and after-dinner bites, sparkling decor ideas and a countdown to rival Times Square’s. Sixty minutes to showtime…

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a y h p p hour

make homemade confetti

Event planner Karen Bussen says to cut patterned gift wrap or tissue paper into 1-inch squares.

It's easier to clean, too!

11:45

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Black-and-White Chocolate Truffles

cue the celebration

MAKES 30 PREP 40 min (plus chilling) cook 10 min

1½ tablespoons unsalted butter 1/4 cup plus 3 tablespoons heavy cream 10 ounces semisweet or bittersweet chocolate, broken into small pieces 8 ounces white chocolate, coarsely chopped

Ask a friend to help you place postmidnight sweets on platters now, so there’s nothing left to do at 12:01 but bring them out. (This will also give the truffles a chance to reach room temperature.)

Unwrap a few bottles of champagne and place them in the fridge. If some go unfinished, use them to make mimosas for brunch the next day.

Give Dick Clark the night off. Direct attention away from the tube and toward a big clock that has a second hand.

tch Keep an extradybato go, too. of punch rea 140

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1. In a medium saucepan, melt

Mini Pistachio Meringues Makes 40 prep 20 min Bake 2 hr 30 min

4 large egg whites 1 cup sugar 1 pinch cream of tartar ½ teaspoon pure vanilla extract 11/3 cups coarsely chopped unsalted pistachio nuts

the butter over low heat. Add the cream, stirring. Increase the heat to medium and bring to a boil.

2. Place 6 ounces semisweet chocolate in a heatproof bowl.

Add the cream mixture and let sit for 2 minutes. Stir the mixture until smooth. Cover with plastic wrap and refrigerate until firm, 1 hour.

parchment paper. Using a small scoop or melon baller, scoop teaspoon-size balls of the chocolate mixture onto the pan; refrigerate for 30 minutes.

4. Meanwhile, in a double boiler, melt the white chocolate over simmering water, stirring until smooth; remove from the heat.

(Keep the water simmering in case the chocolate hardens.) Using a fork, coat each truffle with the white chocolate. Set them on the baking sheet. Refrigerate to harden.

5. Rinse and dry the bowl, return to the simmering water and add the remaining 4 ounces semisweet chocolate to melt. Pour into a large, resealable plastic bag, make a tiny snip in one corner of the bag and pipe zigzags of dark chocolate over the truffles. Refrigerate overnight.

1. Preheat the oven to 400°. Line 2 large baking sheets with parchment paper. Fill a medium saucepan with enough water to reach a depth of 1 inch; bring to a simmer over medium heat.

2. Using an electric mixer, combine the egg whites, sugar and cream of tartar. Place the mixing bowl over the simmering water and whisk constantly until the sugar is dissolved and the whites are warm to the touch, about 3 minutes.

3. Return the bowl of egg whites to the mixer and beat, first on low speed and gradually increasing to high, until stiff, glossy peaks form, about 5 minutes. Whisk in the vanilla for about 1 minute. Fold in 1 cup pistachios.

4. Drop rounded tablespoons of the meringue about 1 inch apart onto the prepared pans. Sprinkle some pistachios onto each meringue.

Lower the oven to 200° and bake until the meringues are crisp on the outside, about 2½ hours (decrease the oven temperature to 175° if the meringues start to brown).

smart move

If the weather is humid, turn the oven off after baking and allow the meringues to crisp for about 30 minutes.

Don’t miss a second of the action this New Year’s. Fifty readers each will win a Timex Digital men’s watch, for a total value of $2,000. Enter to win at rachaelraymag.com/giveaway. See page 165 for rules.

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Give a subtle signal: Dim the lights and blow out candles in the kitchen and dining room, or wherever guests may be mingling. The party will naturally begin moving into the living room for the midnight countdown.

3. Line a baking sheet with

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11:30

30 minutes to go...

make a final lap Refill the platters of shrimp and figs that guests have devoured.

Adjust the thermostat and the stereo volume as needed. If you’ve got a fire going, throw on another log.

Blackened Shrimp with Roasted Garlic Aioli

Pick up crumpled napkins and put empty glasses in the dishwasher.

serves 8 PREP 15 min COOK 40 min

1 2 ¾ 1 2 2 ½ ¼

head garlic teaspoons extra-virgin olive oil cup mayonnaise teaspoon apple cider vinegar teaspoons paprika teaspoons onion powder teaspoon dried oregano teaspoon cayenne pepper or chipotle chile powder Salt and pepper 3 tablespoons butter, melted 1 pound large shrimp, peeled and deveined, with tails left on

serving tip

Use smaller platters and appetizerstyle plates to serve the savory snacks. Rotate one small plate of them in at a time so food never sits out too long.

2. In a large punch bowl, stir

serves 12

together the ginger juice, ginger ale, sparkling cranberry juice, triple sec and brandy. Pour in the sparkling wine. Serve in tall, icefilled glasses and garnish each rim with a lemon slice.

One 5-ounce piece fresh ginger, peeled and coarsely chopped 1 quart ginger ale, chilled One 750-ml bottle sparkling cranberry juice or 3 cups other fruit juice, chilled 1 cup triple sec 1 cup brandy Two 750-ml bottles brut rosé sparkling wine, chilled Ice 1 lemon, halved lengthwise and sliced crosswise, for garnish

1. Using a food processor, puree the ginger. Press through a sieve set over a bowl to extract the juice; discard the solids.

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1. Set a rack in the center of the

Pink Bubbly Ginger Punch

oven and preheat to 400°. Slice off the top of the garlic head. Brush the cut side with 1 teaspoon olive oil.

Wrap in foil and bake until tender, 40 minutes. Let cool. Squeeze the garlic cloves from their skins into a food processor. Add the mayonnaise and vinegar; puree. Transfer the aioli to a bowl and refrigerate.

2. Meanwhile, in a small skillet, toast the paprika, onion powder, oregano, cayenne and ½ teaspoon each salt and pepper over medium heat until fragrant, about 1 minute.

Stir in the melted butter. Transfer to a bowl and add the shrimp to coat.

3. Brush a grill pan with the remaining 1 teaspoon olive oil and preheat over high heat. Add the shrimp and cook, turning once, until the spices are blackened, 2 to 4 minutes. Serve with the aioli dip.

Get all of your party essentials in one place. Four readers each will win a $500 gift card from Target, for a total value of $2,000. Enter to win at rachaelraymag.com/giveaway. See page 165 for rules.

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food st yling by roscoe betsill; prop st yling by lili diallo. fashion st yling by cate sheehy; hair by clorinda vitale; makeup by sar a johnson.

Grab a round of punch from the refrigerator.

If there’s still some left in the first batch, rotate that pitcher back into the icebox for more chilling.

11:00

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45 minutes to go...

start the party

Blue Cheese Figs in a Blanket

Set out the first round of savory appetizers.

makes 40 prep 55 min bake 15 min

10 dried black mission figs, quartered 1 cup dry red wine ¼ cup honey 1 cinnamon stick 3 black peppercorns 1 tablespoon brown sugar One 17.3-ounce package frozen puff pastry, thawed 2 large egg yolks ¼ pound soft blue cheese, crumbled

Do your best to help solo guests become acquainted with the group. Now’s the time to play matchmaker— before midnight nears!

Designate someone to snap photos or take videos with promises to e-mail them to friends the next day.

1. In a medium saucepan, stir together the figs, red wine, honey, cinnamon stick and peppercorns.

Bring to a simmer, then cook until the figs are softened, about 10 minutes. Using a slotted spoon, transfer the figs to a small bowl; let stand until cool enough to handle.

easy candle upgrade

Wrap glass hurricanes with colored cellophane (red and gold represent good luck and prosperity), then stick candles inside.

meet, greet & mingle

Heat the remaining liquid over medium heat, stir in the brown sugar and simmer until thickened, about 5 minutes.

2. Preheat the oven to 400°. Line a baking sheet with parchment paper.

Unfold each of the pastry sheets onto a lightly floured surface. Using a 2-inch round cutter, cut out 40 rounds; place 1 inch apart on the prepared baking sheet.

3. In a small bowl, beat the egg yolks with 2 tablespoons water.

Brush some of the fig syrup on each pastry round, reserving the rest for serving. Drop ½ teaspoon blue cheese onto each round and top with a fig quarter; fold the edges of the round over the fig and gently pinch together. Brush with the egg wash and bake until puffed and golden, 12 to 15 minutes. Serve warm with the reserved fig syrup for dipping.

Greet guests at the door and point them to the coatrack. Leave a party prop, like a boa or beaded necklace, on each hanger so guests can toss one on when they take off their winter gear.

Hand out empty champagne glasses and direct everyone toward the self-serve punch bar.

Leave out a bowl of noisemakers for

guests to grab at will.

Place a stack of cards, pens and a small box on the table and ask guests to write down their wishes for 2010. Take turns reading them out loud (anonymously!) over cocktails later in the night.

add a personal touch

Write each guest's name on a champagne flute with a china marker before they arrive. Leave out the pen and a few extra glasses for unexpected arrivals.

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With a little help from our friends…

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win it!

Put on your best party face. Two readers each will win a makeup trunk from Motives by Loren Ridinger, for a total value of $4,311. Enter to win at rachaelraymag.com/giveaway. See page 165 for rules.

Ted Grady, Chicago caterer and co-owner of J&L Catering • Heidi Mayne, Los Angeles party planner and owner of Red 25 Events • Kimberly Schlegel Whitman, Dallas-based author and entertaining expert

SHOPPING LIST

Add these ingredients to the Every Day essentials you already have on hand.

AT THE GROCERY STORE Black mission figs Fresh ginger Soft blue cheese Shrimp Apple cider vinegar Onion powder Dried oregano Cinnamon sticks Unsalted pistachio nuts Cream of tartar White chocolate Semisweet or bittersweet chocolate Sparkling cranberry juice Ginger ale Dry red wine Frozen puff pastry AT THE LIQUOR STORE Brut rosé sparkling wine Brandy Triple sec Ice AT A PARTY, HARDWARE OR CRAFT STORE White pillar candles Glass hurricanes Colored cellophane Kazoos and horns Boas and party hats

win New year, new you. One reader will win a NordicTrack Incline Trainer X3, valued at $2,499. Enter to rachaelraymag.com it! win at rachaelraymag.com/giveaway. See page 165 for rules.