Beef Tenderloin and Sweet Plantain Skewers

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One 2-inch-thick piece center-cut beef tenderloin (about 8 ounces) ¼ teaspoon cocoa powder ¼ teaspoon pure ancho chile powder Salt 4 teaspoons vegetable or other neutral oil, divided 12 slices ripe plantain, cut ⅓ inch thick 12 short skewers or toothpicks Salsa verde, for serving

Elyssia Gran Cuvee Brut
A blend of traditional cava grapes (Macabeo and Parellada) and international favorites Chardonnay and Pinot Noir, it offers a sophisticated bouquet of roasted nuts, citrus fruit and honey, followed by lemony flavors and a spicy finish. Click here for more information about Elyssia Gran Cuvee Brut.


Place tenderloin on a cutting board with cut side facing you. Slice horizontally (parallel to the board) through the meat, stopping about an inch before you reach the other side. Open the tenderloin like a book so that you have a flat, even piece of meat. In a bowl, stir together the cocoa powder, chile powder and ¼ teaspoon salt, then rub the mixture all over the beef. Heat 1 teaspoon of oil in a heavy skillet over moderately high heat until smoking. Add beef and cook, turning once, about 6 minutes total for medium-rare. Transfer the beef to a cutting board and loosely cover with foil. Wipe the skillet clean and let cool slightly. Add the remaining 1 tablespoon of oil and heat over low heat until it shimmers. Place the plantain slices in the oil and cook, turning once, until tender and golden-brown on both sides, about 15 minutes. Cut the meat into 12 slices. Skewer each plantain on a short skewer or toothpick and top with a slice of beef. Serve with salsa verde for dipping.

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ripe pears ½ lemon Cordon Rosado Brut This ultra-smooth pink sparkler is fresh and lively. Stir in the bacon before serving. Click here for more information about Cordon Rosado Brut. 1. plus small leaves for garnish 1 tablespoon finely chopped chives ½ teaspoon grated lemon zest Salt and freshly ground pepper 2 firm. mint. then season with salt and pepper. bacon. finely chopped 1 tablespoon finely chopped mint. In a bowl. satisfying finish. 2. chives and lemon zest. then rub the cut sides with the lemon.NEW YEAR’S EVE Pear Wedges With Herbed Bacon Ricotta MAKES 16 HORS D’OEUVRES SPONSORED SPARKLING IDEA • • • • • • • • ¾ cup ricotta. It’s surprisingly dry with a long. Sprinkle each wedge with salt and top with a dollop of the ricotta mixture. Note: The ricotta mixture (without bacon) can be made ahead and chilled for up to 4 hours. Cut each pear into 8 wedges (remove the core and seeds). . with ripe cherry and berry flavors and a satiny mouthfeel. Garnish with small mint leaves and serve. stir together the ricotta. preferably fresh 4 slices crispy cooked bacon.

Though dry. finely diced (less than ¼ inch) 1 celery stalk. clean and well-balanced. smoother profile with flavors of apple. celery. resulting in a softer. Toast the bread. plus dill sprigs for garnish Salt 6 ounces smoked salmon Cordon Negro Brut Freixenet’s most popular cava is crisp. stir together the apple. then season with salt. 2. sour cream and chopped dill. then top with the apple-celery tartare. pear and citrus. Garnish with dill sprigs and serve. onion. its acidity is lower than most sparkling wines. approximately 1 by 2 inches each. lemon zest. then remove the crusts and cut into 12 rectangles (total). 3.NEW YEAR’S EVE Smoked Salmon and Apple-Celery Tartare on Rye Toasts MAKES 12 HORS D’OEUVRES SPONSORED SPARKLING IDEA • • • • • • • • • • 4 slices unseeded Jewish rye bread ¼ Gala apple. Click here for more information about Cordon Negro Brut. Top each rye toast with some smoked salmon. finely diced (less than ¼ inch) 1½ tablespoons minced onion ¼ teaspoon fresh lemon juice ¼ teaspoon grated lemon zest 1½ teaspoons sour cream ½ teaspoon chopped dill. In a bowl. lemon juice. . 1.

about 10 minutes. lightly toasted Cordon Negro Extra Dry For those who want something everso-sweet. Gently warm over low heat. then toss with vinegar before serving. 2. strain. stirring occasionally. Gently warm the oil over low heat. Spread the cheese on the bread. 3. smooth finish. melon and candied citrus flavors. . quartered and sliced 1 garlic clove. Note: The cremini confit can be made up to 2 days ahead and refrigerated in its cooking liquid. Remove from heat and let stand for 30 minutes. top with the cremini confit and serve. and cook the mushrooms until tender. this wine is earthy and fruity with peach. In a bowl. Combine the mushrooms. 1. followed by a long. without letting the mixture simmer. toss the mushrooms with the vinegar. smashed 1½ teaspoons chopped fresh rosemary ½ cup extra-virgin olive oil Salt and freshly ground pepper ¾ teaspoon red wine vinegar 6 ounces Taleggio cheese 12 thin slices baguette. garlic.NEW YEAR’S EVE Taleggio and Cremini Confit Crostini MAKES 12 HORS D’OEUVRES SPONSORED SPARKLING IDEA • • • • • • • • 8 ounces cremini mushrooms. Strain the mushrooms. reserving the liquid for another use if desired. Click here for more information about Cordon Negro Extra Dry. rosemary and olive oil in a small saucepan and season with ¼ teaspoon salt and ⅛ teaspoon pepper.

harissa and vinegar. slightly sweet finish. . about 5 minutes. minced • 1 teaspoon vegetable or other neutral oil • ½ rounded teaspoon fennel seeds.NEW YEAR’S EVE Merguez Meatballs With Apricot-Harissa Chutney MAKES 12 HORS D’OEUVRES SPONSORED SPARKLING IDEA For the chutney: • 1 teaspoon vegetable or other neutral oil • ¼ cup finely chopped onion • 1 garlic clove. then remove from heat and season with salt to taste. crushed with the side of a knife blade • ½ rounded teaspoon ground cumin • ½ rounded teaspoon ground coriander • 1/8 teaspoon cinnamon • 1 large egg. Stir in the preserves. Let the chutney cool. It’s a lovely blend of 85 percent Pinot Noir and 15 percent Trepat. Click here for more information about Elyssia Pinot Noir Brut. Add the onion and garlic and cook over medium heat until 6-inch wooden skewers Elyssia Pinot Noir Brut This pink-hued wine has intense aromas of raspberries and blackberries. fresh acidity and a lovely. minced • 1/3 cup apricot preserves • 1¼ teaspoons harissa (or to taste) • ¾ teaspoon white wine vinegar • Salt For the meatballs: • ¼ cup dry breadcrumbs • 1½ tablespoons water • 10 ounces ground lamb • 2 tablespoons chopped cilantro • 1 garlic clove. heat the oil. lightly beaten • ¼ teaspoon salt • Twelve 4. Make the chutney: In a small saucepan. 1.

Make the meatballs: Preheat the oven to broil. Bring to room temperature before serving. Add 2 tablespoons of the egg to the lamb mixture and discard the remainder. Thread 2 balls 1/2 inch apart onto each skewer. Arrange the skewers on a lightly oiled broiler pan. . Note: The chutney can be refrigerated for up to 3 days. The meatballs can be formed. Broil until browned and cooked through. cover the breadcrumbs with the 1½ tablespoons of water and let stand for 5 minutes. 3. up to 1 day ahead. skewered and refrigerated. Form scant tablespoons of the meat mixture into 24 balls. about 10 minutes. Serve the skewers with the chutney on the side. In a medium bowl.NEW YEAR’S EVE 2. Add the salt and blend the mixture with your hands until just combined. Add the remaining meatball ingredients except for the egg and the salt. covered.