You’re hosting the New Year’s Eve celebration? Cheers to that. All you need to help your friends clink Champagne this year is this elegant assortment from Lisa Dawn Bolton’s “On Boards: Simple & Inspiring Recipe Ideas to Share at Every Gathering” (Appetite by Random House, $20).
The board is actually called “Happy New Year!” and it’s one of the book’s 50 accessible entertainment ideas, featuring three different types of caviar, plus smoked salmon, cucumbers, mini toasts and classic canape toppers. Instead of fussing in the kitchen, prep this in advance and you can mingle with your guests at midnight.
Happy New Year Caviar Board
Serves 8
Components:
Quick Pickled Onions (recipe below)
About 4 cups black grapes
1 lemon
1 large English cucumber
½ cup red onion
1 pound wild Alaskan lox
Fresh dill to garnish
4 ounces salmon caviar
4 ounces red lumpfish caviar
4 ounces sturgeon caviar
½ cup capers
½ cup crème fraîche
36 mini toast crackers
Preparation:
Prepare the Quick Pickled Onions (below) and place them in a small bowl.
Prepare the fruit and vegetables: Snip the grapes into clusters of 4 to 6. Cut the lemon into 8 wedges. Using a mandoline or very sharp knife, slice the cucumber at a slight angle to achieve oval-shaped pieces. Finely mince the red onion.
Assemble the board: Lox usually comes sliced, so separate each piece, then gently pile them on the board and garnish with dill.
The caviar should be served ice-cold and on ice. Place their containers in a bowl of ice — shaved or crushed ice will mold better, but melt faster than cubed — or a frozen Himalayan salt block. Tip: Never use metal spoons with caviar. Mother-of-pearl, wood or glass spoons work great.
Serve the minced red onion, capers and creme fraiche in small bowls. Arrange the bowls and other components — pickled onions, grapes, lemon, cucumbers, mini toasts — in the style that works best for you, on or next to the board. Serve.
Quick Pickled Onions
Makes 1½ cups
Ingredients:
1 medium red onion
¾ cup white wine vinegar
¼ cup water
1 tablespoon granulated sugar
1 teaspoon flaked sea salt
Directions:
Using a sharp knife or mandoline, finely slice the red onion. Place the onions in a clean, ½-pint mason jar. Add the vinegar, water, sugar and salt. Seal the lid tightly and shake the jar vigorously for 1 minute. Place in the fridge for at least 4 hours before eating. Keep in an airtight container in the fridge for up to 2 weeks.
— Recipes from Lisa Dawn Bolton’s “On Boards: Simple & Inspiring Recipe Ideas to Share at Every Gathering” (Appetite by Random House, $20)
