Festive New Year’s Eve Party Bites: Elegant Appetizers & Drinks

Celebrate the New Year in style with festive, elegant appetizers and drinks that will leave your guests raving. Recently, The Culinary Studio, based in Sauk Rapids and co-founded by Michelle Massman and award-winning chef Mary Levinski, hosted a hands-on class packed with tips for creating an unforgettable New Year’s Eve spread. Classes at The Culinary Studio are held at Sauk Rapids High School and focus on hands-on culinary education in a welcoming, community-centered environment.

Michelle Massman, a lifelong Minnesotan with over two decades of entrepreneurial expertise, and Mary Levinski, an award-winning educator and chef with nearly 40 years of teaching experience, have created a unique space where food lovers can gather to learn, create, and share. Mary, known for her national awards and championship teams, brings her passion for teaching and culinary excellence to every class.

The recipes featured in this article—straight from The Culinary Studio’s holiday class—offer a mix of cocktails, savory appetizers, and sweet treats perfect for your New Year’s celebration.

Cocktails to Toast the New Year

Rosemary-Cranberry Margarita

Ingredients:

Rosemary Simple Syrup

½ cup granulated sugar
½ cup water
3 rosemary sprigs

Cocktail

1½ ounces Blanco tequila
¾ ounce unsweetened cranberry juice
½ ounce orange liqueur (such as Cointreau)
½ ounce lime juice, plus lime wedge
½ ounce rosemary simple syrup

For Garnish

2 teaspoons granulated sugar
1 teaspoon kosher salt
Rosemary sprig
Fresh cranberries

Directions:

Make the rosemary simple syrup: Stir together sugar, water, and rosemary in a small saucepan. Bring to a gentle simmer over medium-low heat; cook, stirring occasionally, until the mixture is syrupy and rosemary has wilted, about 8–10 minutes. Remove from heat, let cool completely, then discard rosemary sprigs.
Prepare your glass: Combine sugar and kosher salt on a small plate. Rub rosemary leaves into the sugar mixture until fragrant. Run a lime wedge around the rim of a rocks glass, dip the rim into the sugar mixture, and fill the glass with ice.
Make the cocktail: Combine tequila, cranberry juice, orange liqueur, lime juice, and rosemary simple syrup in a cocktail shaker filled with ice. Shake until well-chilled, about 20 seconds.
Serve: Strain cocktail into prepared rocks glass. Garnish with rosemary sprig and cranberries.

Batch Tip: Mix ingredients in a large pitcher for easy serving.

Pineapple Punch

Ingredients:

1 cup frozen pineapple, cubed
1 banana
½ cup orange juice
½ cup coconut milk
¾ cup water

Directions:

Blend frozen pineapple, banana, orange juice, coconut milk, and water until smooth.
Serve over ice and enjoy. For a cocktail version, add rum for a tropical twist!

Savory Appetizers

Savory Puff Pastry Tart with Pears, Prosciutto, and Honey-Roasted Pecans

Ingredients:

1 (14 oz) sheet puff pastry, thawed
8 oz whole milk ricotta cheese
Kosher salt and freshly cracked black pepper
1 large pear, thinly sliced
Drizzle of olive oil
1 egg yolk
1 tablespoon cream (or milk)
1 teaspoon anise (or fennel) seeds
4 tablespoons butter
1 large sprig of fresh rosemary
¼ cup honey
½ cup chopped pecans
8 thin slices prosciutto di Parma

Directions:

Preheat oven to 400°F. Spread ricotta on puff pastry, leaving a 1″ border. Add pear slices and drizzle with olive oil. Season with salt and pepper.
Mix egg yolk with cream and brush the pastry edges. Sprinkle with anise seeds. Bake for 30 minutes.
While baking, melt butter with rosemary and cook until golden. Stir in honey and pecans.
Finish baking the tart with rosemary-infused honey and pecans. Add prosciutto slices.

Shrimp with Green Chili Pesto

Ingredients:

4 oz freshly grated Parmesan cheese
2 cloves garlic
2 (4 oz) cans green chilies
½ cup pine nuts
½ cup parsley leaves
¼ cup cilantro leaves
3 tbsp olive oil
1½ lbs shrimp, shelled and deveined

Directions:

Blend Parmesan, garlic, chilies, pine nuts, parsley, cilantro, and olive oil into a smooth pesto. Toss shrimp in pesto and refrigerate for 1 hour.
Bake shrimp at 350°F for 15–20 minutes. Garnish with parsley or cilantro.

Sweet Treats

Mini Lemon Pound Cake Bites

Ingredients:

½ cup unsalted butter
4 oz cream cheese
1 cup granulated sugar
2 large eggs
1 tbsp lemon zest
1 tbsp fresh lemon juice
1 tsp vanilla extract
1¼ cups all-purpose flour

Directions:

Prepare the batter and bake in mini muffin pans for 15–18 minutes at 350°F.
For the glaze, mix powdered sugar, lemon juice, and lemon zest. Dip cake bites into the glaze and add sprinkles, if desired.

Festive Strawberry and Chocolate Tarts

Ingredients (Pastry):

2 cups flour
2 tbsp powdered sugar
½ tsp salt
9 tbsp butter, chilled and diced
2 large egg yolks
2 tbsp ice water
8 oz bittersweet chocolate

Ingredients (Mascarpone Filling):

8 oz mascarpone cheese
2 tbsp sugar
8 oz cream cheese
Grand Marnier, to taste
Fresh strawberries (24)
Red currant jelly for brushing

Directions:

Prepare the Pastry: Combine flour, powdered sugar, and salt in a bowl. Cut in butter until the mixture resembles coarse crumbs. Mix egg yolks with ice water and gradually add to the flour mixture. Knead lightly until smooth, shape into a ball, and chill for 30 minutes.
Roll out the dough on a floured surface and cut into circles to fit mini tart pans. Line the pans with the dough, prick the bottoms, and bake at 375°F for 10–12 minutes until golden. Cool completely.
Melt chocolate and brush the inside of the tart shells to create a chocolate layer. Let set.
Make the Filling: Beat mascarpone, sugar, and cream cheese until smooth. Add Grand Marnier to taste. Spoon the filling into tart shells.
Assemble the Tarts: Place a strawberry, stem-side down, on top of each filled tart. Warm the red currant jelly until melted, then brush over the strawberries to glaze. Chill before serving.

Upcoming Classes at The Culinary Studio

Make the most of the new year by sharpening your culinary skills at The Culinary Studio! These hands-on classes, held at Sauk Rapids High School, are taught by the incredible Chef Mary Levinski. Whether you’re a beginner or an experienced cook, these classes are a fantastic way to learn new skills, gain confidence in the kitchen, and connect with other food lovers. Space is limited, so don’t miss out on these exciting opportunities to expand your knowledge and make lasting memories!

Soup Spectacular: Warm Up with Winter’s Best Bowls

When: Wednesday, January 8, 2024

Details: Perfect your soup-making skills with hearty recipes and expert techniques to create winter’s coziest bowls. From creamy bisques to flavorful broths, this class is ideal for warming up your culinary repertoire. Reserve Your Spot Here

Pizza Perfection: Crafting the Ideal Crust and Creative Toppings

When: Thursday, January 9, 2024

Details: Learn how to create the perfect pizza crust and experiment with unique, flavorful toppings. Whether you love classic Margherita or gourmet combinations, this class is a slice above the rest! Reserve Your Spot Here

French Pastry Bliss: From Crème Brûlée to Tarts

When: Saturday, January 11, 2024

Details: Dive into the art of French pastry with classics like crème brûlée and tarts. Impress your friends and family with elegant desserts that are as beautiful as they are delicious. Reserve Your Spot Here

Whether you’re looking to warm up with soup, master pizza-making, or elevate your dessert game, The Culinary Studio has something for everyone. Don’t wait—reserve your spot today and ring in the new year with delicious new skills!