These banana crunch muffins were recommended to me by my cousin for my New Year’s Day brunch— easy to make, can be partially prepared in advance, and beloved by all. A Barefoot Contessa recipe with a plethora of yummy ingredients, including shredded coconut and granola, they are crunchy with layers of flavors— and so tasty for days to follow. I also made some strawberry butter to go with the muffins, and it was delish!

BANANA CRUNCH MUFFINS

• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 pound unsalted butter, melted and cooled
• 2 extra-large eggs
• 3/4 cup whole milk
• 2 teaspoons pure vanilla extract
• 1 cup mashed ripe bananas (2 bananas)
• 1 cup medium-diced ripe bananas (1 banana)
• 1 cup small-diced walnuts
• 1 cup granola (I use a granola that has lots of things in it, i.e., raisins, cranberries, etc.)
• 1 cup sweetened shredded coconut
• Dried banana chips, granola, or shredded coconut, optional

 Preheat the oven to 350 degrees F. Brush top of muffin pan with oil. 

Line 18 large muffin cups with paper liners.

 Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix. Muffin batter may be refrigerated overnight at this point.

 Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each one to the top. Use an ice cream scoop to make uniform muffins. Top each muffin with dried banana chips (I break up the chips and sprinkle the pieces on the tops – nothing else), granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

New Year’s Day we kept the kitchen going and hosted an 8 person brunch. A bit groggy, we woke up to some cinnamon sugar biscotti and coffee, and I whipped up a few things including this fritatta, as some of our closest and most lovely friends came up to enjoy brunch with some prosecco, peach puree, and orange juice. I loved every second of it!

This fritatta is rich and definitely not “lite”, but it’s delicious and everyone seemed to really like it— it was all gone pretty quickly. The flavor combination is great and one nice thing about fritatta is that if you don’t eat it all it is yummy chilled for brunch any other day of the week. This is also seasoned really well and the fresh basil kicks it up a notch.

Potato Basil Fritatta

Serves 8

• 8 tablespoons (1 stick) unsalted butter, divided
• 2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)
• 8 extra-large eggs
• 15 ounces ricotta cheese
• 3/4 pound Gruyere cheese, grated
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup chopped fresh basil leaves
• 1/3 cup flour
• 3/4 teaspoon baking powder

1. Heat the oven to 350 degrees F.

2. Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

3. Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.

4. Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.

Sorry the picture isn’t perfect, but I promise if you make this you will not be disappointed, and your guests will be impressed. Give it a try!

The plan was to end New Years Eve dinner with biscotti and affogato, which is gelato topped with espresso, kahlua, and whipped cream. We ended up being so full from dinner that we didn’t even have dessert— and I served this biscotti with coffee for breakfast the next day.

I made this biscotti a day before, so I would have less on my hands while making a big dinner party. I was so excited to find out that biscotti is incredibly easy to make and something I will definitely be making again!

Cinnamon Sugar Biscotti

recipe adapted from The Busty Baker

• 2 cups AP flour
• 1 1/2 tsp. ground cinnamon
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 cup granulated sugar
• 6 tbsp. unsalted butter, room temperature
• 1 large egg
• 1 egg yolk
• 1 tsp. vanilla extract

For the topping:

• 1/4 cup granulated sugar
• 1 tsp. ground cinnamon
• 1 egg, beaten

1. Preheat the oven to 325 and line two baking sheets with parchment paper; set aside.

2. In a medium bowl whisk together flour, salt, baking powder, and cinnamon. Set aside.

3. Using an electric mixer cream together butter and sugar, about 4 minutes, until fluffy. Add egg, then egg yolk, beating until combined. Add vanilla extract, followed by flour, beating until a dough forms that is stiff but isn’t too sticky.

4. Divide dough between 2 baking sheets— form into two logs that are about 9 inches long and 1 1/2 inches wide. Press down to flatten slightly. In a small bowl mix together cinnamon and sugar until combined. Brush each dough log with beaten egg and sprinkle generously with cinnamon sugar.

5. Bake for 40-45 minutes, rotating cookie sheet halfway through, until biscotti is golden and firm to the touch.

6. Remove from oven (but leave oven on). When biscotti is cool enough to handle, use a serrated knife to cut logs into 1/2 inch wide diagonal slices. Place biscotti side down on baking sheets, sprinkle with more cinnamon sugar, and place back in oven until pale golden, about 10-15 minutes more.

Here is another easy side dish that you can pop in the oven while you’re focused on other things, like making soup, pouring champagne, or playing Balderdash with friends (awesome game!) They take about an hour, so you do need to time the cooking, but they’re delicious, simple, and if you can find a variety of potatoes, really pretty, too. Trader Joe’s sells a mixed bag of red and white-skinned potatoes, as well as purple potatoes, which add a great color to the table (how many purple foods do you usually see at dinner?)

GARLIC ROASTED POTATOES
Serves 8

You can cut the potatoes the day before and store them covered with water in the refrigerator.

• 3 pounds small red- or white-skinned potatoes (or a mixture)
• ¼ cup good olive oil
• 1 ½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced garlic (6 cloves)
• 2 tablespoons minced fresh parsley

2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper and garlic; toss until the potatoes are well coated.  Dump the potatoes on a baking sheet and spread out into one layer; roast in the oven for at least one hour, or until browned and crisp.  Flip twice with a spatula during cooking to ensure even browning.

3. Remove the potatoes from the oven, toss with the minced parsley, season to taste, and serve.

This side dish was one of my favorite things at New Years Eve dinner, and I’ve already made it again (last night). It is super easy and comprised of ingredients that I almost always have on hand, which makes it even better. Plus, you can serve these tomatoes hot or cold— I put them out chilled to go along with a frittata for brunch the following day and they were still perfect.

ROASTED CHERRY TOMATOES
Serves 8

Mix red, yellow and orange cherry tomatoes as well as pear-shaped tomatoes, if you can find them, for an extra special and beautiful side dish.

• 4 pints cherry tomatoes
• Good olive oil
• Kosher salt
• Freshly ground black pepper
• 20 fresh basil leaves, cut into chiffonade
• Sea salt or fleur de sel.

1. Preheat the oven to 400 degrees.

2. Toss the tomatoes lightly with olive oil on a baking sheet covered in aluminum foil.  Spread them out into one layer and sprinkle generously with kosher salt and pepper.  Roast for 15 to 20 minutes, until the tomatoes are soft.

3. Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

My cousin sent me this recipe a few weeks ago— we got this soup going in the afternoon and enjoyed it between the appetizers and the main course. I served this in coffee cups and we sipped on it while we were playing board games and wearing New Years tiaras.

BOURBON & BUTTERNUT SQUASH SOUP
From Chanterelle Restaurant
Serves 8 as a first course

-2 T. butter
-1 large onion, coarsely chopped
-1 3 lb. butternut squash - peeled, seeded & cut into 1” chunks (you can buy this pre-cut at -Trader Joe’s)
-1½ quarts chicken stock, preferably homemade or low-sodium
-¼ cup good bourbon
-1 bay leaf
-Salt & pepper
-Lemon juice
-¼ cup heavy cream, or to taste

1. Melt butter in heavy soup pot. Add onion and stir to coat. Cover pot and sweat onions until soft, about 10 minutes.

2. Add squash, stock, bourbon and bay leaf. Bring to a boil, then reduce heat to a simmer and cook uncovered until squash is very soft, 30 to 40 minutes.

3. Strain the mixture through a colander set over clean pot, reserving liquid. Discard bay leaf.

4. Transfer squash and onions to blender and process until smooth (I used my immersion blender).

5. Return to pot and add reserved broth. Cook over medium heat, stirring occasionally, until soup thickens to consistency of light cream, 10 to 15 minutes. Season with salt and pepper to taste. Stir in lemon juice to taste.

7. Add heavy cream just before serving and re-season if necessary.

Serve hot.

By December 31st I had done most of my shopping for New Years Eve dinner (and New Years Day brunch), except for picking up the ingredients for my main course. Slip and I had a busy morning— unfortunately we are looking for a new apartment.

Long story short, we are technically on a sublet, because the previous renter broke off an engagement and could not afford to live here solo. We’ve lived in this fabulous apartment we call home for only 6 months. We met with the sublessor last week to sign renewal papers in our own names, only to be shocked and dismayed with the news that she has gotten back together with her ex and they are moving back in. We have no legal recourse as this is a sublet (and completely unexpected), and are being forced out of our home— mid semester, in the midst of our birthdays, and worst of all only 6 months after we moved in. We are searching as hard as we can but having a difficult time finding a place we love, and we have to be out by February 28th.  The morning was spent apartment hunting and quite stressful, to say the least.

Well, arriving at DiBruno Bros. at 2pm, I went to the meat counter to purchase my planned out main course, beef tenderloin, politely asking for 4-5 pounds to be trimmed and tied. It turns out that beef tenderloin costs $29.99 a pound! I turned to Slip and quietly said, “We are gracious hosts, but not quite that gracious.” So quickly I had to rethink my plan. I found a recipe that looked delicious, and we picked up 4 lbs. of (much more reasonably priced) beef short ribs. Here’s what you’ll need:

Stout-Braised Beef Short Ribs

Serves 6

(Recipe adapted from epicurious.com)

• 1/4 cup packed dark brown sugar
• 1 tbsp. paprika
• 1 tbsp. curry powder
• 2 tsp. cumin
• 2 tsp. black pepper
• 2 tsp. salt
• 1 tsp. dry mustard
• 4-4 1/4 lbs. beef short ribs (we used w/out bones but can be bone-in)
• 4 leeks, white and pale green parts only, chopped
• 3 tbsp. olive oil
• 4 medium carrots, peeled and chopped
• 3 celery ribs, chopped
• 2 bay leaves
• 1/4 cup chopped garlic (5-6 cloves)
• 1 3/4 cup beef broth
• 2 12 oz. bottles of stout beer
• 2 cans (14 or 15 oz.) diced tomatoes
• 1 lb. egg noodles (optional)
• 2-3 tbsp. butter (optional)
• 3 tbsp. fresh parsley, chopped (optional)

First, preheat your oven to 375. Stir together the brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl, until combined. Pat the ribs dry with paper towels and arrange in one layer in a shallow dish. Generously coat all sides of the ribs with the spice mixture, then marinate 1 hour, uncovered and chilled.

(Side note— meat should be cut into about 4 inch pieces. I cut the large piece above in half before cooking and then sliced the rest into serving sizes after it was braised, which is fine, too).

Wash leeks in cold water then drain in colander. Heat oil in pot over high heat until hot but not smoking (I used a dutch oven). Quickly brown meat on 3 sides (not bone side, or all sides if you’re using meat without bones, like me) without crowding meat— you can do this in batches if necessary— about one minute each side.

Transfer meat to a large plate, then add leeks, carrots, celery and bay leaves to pot and cook over low heat until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, about 1 minute.

Add broth, beer, and tomatoes with their juices. We used Founders Breakfast Stout (Double Chocolate Coffee Oatmeal Stout), which was an awesome choice by Slip. Add in ribs with any juices accumulated on plate and remaining spices from dish and bring liquid to a boil, uncovered. My pot didn’t quite fit everything, so I only used 1 1/2 cans of tomatoes, which was totally fine.

Cover pot and transfer to the oven, allowing beef to braise until very tender, 2-2 1/2 hours. Before meat is done cook egg noodles according to package, until al dente. Toss with butter and parsley.

When meat is done cooking skim excess fat from surface of sauce and discard bay leaves. Serve with buttered egg noodles.

I love short ribs and these definitely lived up to my expectations. The meat was tender, falling apart, the sauce was hearty and delicious, and the noodles were of course a great accompaniment. Along with our other side dishes (details to follow) it was a wonderful meal, shared with wonderful friends.

Everyone always says that how you spend New Years Eve will define the rest of your year. While I tend to think this is kind of cliche, I also was more than happy to spend my New Years Eve with people that I love, drinking bubbly and eating delicious food. Sounds like a good year to me!

If New Years Eve defines your year, I think appetizers can define your meal— if things start out right, you can expect them to continue that way. Well last night was no exception to that rule. We started with two appetizers— a charcuterie plate with spicy salami, abbruzze pepperoni, and water crackers, and a baked brie with strawberry preserves.

Charcuterie Board

Baked Brie with Apples (made by SBF)

Also, for a special touch, I skewered some green grapes (a lucky food for the new year!) and put them in the freezer. Then when we had champagne, the grapes kept the bubbly cool, and also mimicked martini olives— very cute!

Happy 2011!! I hope everyone rang in the new year wonderfully, and wishing you all 365 days of fun, food, health, and happiness.

Happy New Year’s (Eve)! Getting ready for a little dinner party at our apartment tonight— with friends, champagne, and yummy food, we’re sure to be in for a good time. 

On the menu:

• Baked Brie with apples
• Charcuterie plate
• Bourbon and Butternut Squash Soup
• Stout-Braised Beef Short Ribs with Egg Noodles
• Roasted Cherry Tomatoes
• Roasted Potatoes with Garlic
• Drunken Haricots Verts and Mushrooms
• Cinnamon Sugar Biscotti and Affogato

Oh, and of course bubbly all night long!

Wishing a happy, healthy, yummy, lovely new year to you and yours!