Marian Platt

Another year is about to draw to a close and a new year will begin. For centuries, New Year’s Day was very solemn and marked by a fast. It was a day to reflect on the past year. Then about 400 years ago, this all changed. Bells were rung to joyfully usher in the new year and it soon became a holiday full of merriment and partying.
For most of us, some time or other, we have searched for that special type of merriment that is supposed to happen on New Year’s Eve. In the late 1930s for me, it was staying up late and listening to the radio — waiting for that big blast that came from New York’s Times Square at the stroke of midnight.
The 1940s was a time of turmoil in the world, but even so we danced to big bands in decorated ballrooms.
The 1950s were called the “Happy Days” — we were young, optimistic, with babies, promising careers, new tract homes and warm, friendly neighborhoods. We went to the neighbors with covered dishes and rolled back the rugs and danced.
We branched out in the 1960s and maybe went to the country club for a dinner dance or sometimes we piled the kids in the station wagon and went to a drive-in movie.
It was less stressful in the 1970s to remain home near the phone while the teenagers went out. Living in the Los Angeles area, we often made tamales at our Mexican friends’ homes.
In the 1980s, we wanted some merriment but our lives had slowed down and staying home on New Year’s Eve became more inviting.
Now it may be an afternoon with having friends drop in for a New Year’s toast and something to eat. Or having friends in for dinner with everyone going home after the new year arrives in New York.
If that is the case, having something new in the way of hors d’oeuvres makes the occasion more festive. Here are a few ideas:

Pepperoni Pizza Spread
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
1 cup mayonnaise
1 cup chopped pepperoni
1 (4 ounce) can mushroom stems and pieces, drained and chopped
1/2 cup chopped scallions
1/2 cup chopped green bell pepper
1 (6 ounce) can minced ripe olives, drained
1 cup chopped stuffed olives

In a large bowl, combine the first nine ingredients. Transfer to an 11- by 7- by 2-inch baking dish. Bake uncovered in 350-degree oven 25-30 minutes or until edges are bubbly and lightly browned.
Serve with crackers, breadsticks and/or french bread.
recipe from my files

Baja-Derves
1 1/2 cups shredded cheddar cheese
1 (4 ounce) can diced green chili peppers, drained
1 (2 1/4 ounce) can sliced pitted ripe olives, drained
1/4 cup sliced scallions
1/4 cup mayonnaise
1 (4 1/2 ounce) can tiny shrimp, drained and rinsed
36-40 round tortilla chips

In a large bowl, combine the first five ingredients. Gently fold in shrimp. Arrange about 20 tortilla chips on cookie sheet. Top each chip with a rounded teaspoon of the cheese mixture and place in 350-degree oven just until the cheese melts.
from my files

Crab-Stuffed Celery
1 (8 ounce) carton whipped chive cream cheese
1/2 cup crab meat, drained, flaked
1 tablespoon mayonnaise
1/2 teaspoon lemon juice
1/8 teaspoon onion salt
1/8 teaspoon garlic salt
6 celery ribs, cut into serving-size pieces

In a bowl, combine the first six ingredients. Transfer to a small resealable plastic bag. Cut a small hole in the corner of the bag; pipe mixture into celery sticks. Store in the refrigerator.
Note: If your celery has gone limp, give it a second chance. Cut the end from the limp stalk. Place it in a jar or glass of cold water. Place the jar in the refrigerator for several hours or overnight. The celery will perk right up.
from my files

Barbecued Peanuts
1/3 cup barbecue sauce
2 tablespoons butter, melted
1 teaspoon garlic powder
1/4-1/2 teaspoon cayenne pepper
1 (16 ounce) jar dry roasted peanuts

In a large bowl, combine the first four ingredients. Add peanuts; stir until evenly coated. Transfer to a greased 13- by 9-inch baking pan. Bake uncovered in 325-degree oven 25-30 minutes, stirring every 10 minutes. Spread on waxed paper; cool completely. Store in an airtight container.
from my files

Blue Cheese Spread With Spiced Walnuts
1 (8 ounce) package cream cheese
1/4 cup fresh goat cheese
2 tablespoons butter, soft
2 tablespoons brandy or milk
3 tablespoons sliced chives or scallions, divided
1/4 teaspoon each salt and pepper
1/8 teaspoon each cumin, cinnamon and cardamom
2 teaspoons chili oil
2 teaspoons olive oil
1/2 cup walnuts, coarsely chopped
2 teaspoons sugar
3 dozen unsalted water crackers or thin apple slices

In a small bowl, beat first four ingredients until creamy. Stir in 2 tablespoons chives. Mound in a small, shallow dish. In a small bowl, mix next five ingredients.
Pour chili oil and olive oil into a skillet over medium heat; add walnuts and stir often, until toasted, 5-7 minutes. Add sugar and stir until it melts onto nuts, about 1 minute;
Pour hot nuts into bowl of spices and mix to coat. Sprinkle nuts and remaining 1 tablespoon chives over cheese. Spread mixture onto crackers.
from my files

Herbed Shrimp Dip
1/2 cup sour cream
1/2 cup mayonnaise
2 scallions, chopped
1/4 cup finely chopped fresh parsley
1 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice
coarse salt and ground pepper to taste
1/2 pound shrimp

In a medium bowl, mix first seven ingredients together. Refrigerate shrimp dip until chilled, at least 30 minutes. Serve dip with shrimp and crackers.
recipe from my files

New Year’s Eve is a time to be merry even if we only curl up before a cozy fire and watch the festivities on TV — most of us no longer have a desire to “dance around the clock,” worry about those kids out there or knead masa.

Marian Platt’s column appears the first and third week of each month in the Sequim Gazette. She can be reached at 683-4691 or via e-mail at mlplatt@olypen.com.