Tori Avey

Recipes, How To Tutorials & Vintage Lifestyle - Every Day Inspired by the Past

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New Year’s Eve Appetizers & Cocktails

Published December 28, 2014 - Last Updated April 9, 2019

We’re about to ring in the new year, and what better way to celebrate than with finger foods and cocktails? I love serving “little bites” at parties (you can read about the history of finger foods here). The small portions allow guests to sample many tasty dishes without filling up too much on any one particular thing.
Tori's Stories
To celebrate the new year, I’ve put together this roundup of scrumptious appetizer and cocktail recipes for the secular new year. It features recipes from me as well as my food blogging friends. Cheers!
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Two small dishes holding two salmon cakes topped with a spicy Sriracha sauce on a bed of lettuce. A platter of fish cakes and sauce is in the background.
Martini glass with pomegranate martini on marble cutting board, glass carafe of pomegranate seeds, glass carafe of lime juice, martini shaker in background, on dark wooden surface.
Overhead shot of Roasted Eggplant Yogurt Dip topped with pomegranate arils and fresh mint, on a platter with pieces of pita.
Two cucumber ginger martinis in martini glasses on wooden cutting board garnished with cucumber slices, basil, lime and whole ginger root in background, on outdoor black table. Horizontal shot.
Pouring honey over stuffed figs.
WhatJewWannaEatLoxCreamCheeseRangoon
CreativeCulinaryFrench75
Overhead view of a tray of small roasted potatoes topped with a lox topping and garnished with capers
LemonTreeDwellingPearSangria
A large glass serving bowl filled with a layered dip that includes hummus, greek yogurt, Israeli salad, olives, feta cheese, and cilantro. A dish of pita chips is sitting off to the side.
 
 
Close up plate of smoky panko schnitzel bites with glass container of sauce, red spoon, on wooden table with sauced schnitzel bites and towel in background.
 
Eggplant Tahini Basil Crostini #healthy #appetizer #recipe
 

About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  14. Valerie Nelson says

    Can’t wait to try some of these. One comment, in the Lavender Gimlet, the directions say “Place the lavender buds in the bottom of a cocktail shaker. Crush them with the back of a wooden spoon to help release the flavor. Add the lavender…” Just want to be sure that you really meant “Add the agave…”?

    Reply

  15. Robyn says

    Wow! What a delicious set of recipes! How I am I supposed to decide which to make?! Can I make them all in one day?! Seriously though, thanks for these, I don’t have to look anywhere else!

    Reply
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