Party past midnight

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Edward and I rarely go out New Year’s Eve. This year, we are thinking of joining friends for an early dinner at a restaurant and inviting them back to our house for coffee, cognac and desserts and to watch the Ball drop in Times Square.

New Year’s Day is another matter. Our new next door neighbors can’t wait to go to the Mummers’ Parade. The Millers — Angie, Mike, 2-and-a-half-year-old Claire and chocolate Lab Leroy — are from Colorado, but will be here to ring in 2008. We are going to toss an After the Mummers’ Parade Party.

Several weeks ago, I received a copy of "The Martha Stewart Living Cookbook." It contains more than 1,200 updated and revised recipes from the 1990 to ’00 issues of the Martha Stewart Living magazine. I also received "The Martha Stewart Living Cookbook: The New Classics" with more than 1,200 recipes from her magazine from ’00 to the present.

If you love everything Martha, these weighty tomes are for you. The recipes are easy to follow and few contain exotic ingredients.

Since Martha is the doyenne of parties, here are some of her recipes for a New Year’s Day bash. Serve buffet-style, adding a selection of breads, crackers, cheeses, a crudite platter, dip and your favorite store-bought desserts.

• 6 large hardboiled eggs, peeled and finely chopped
• 1/2 cup of mayonnaise
• 2-1/2 teaspoons of Dijon mustard
• 1/4 teaspoon of cayenne pepper
• 6 slices of bacon, cooked and coarsely chopped
• 1/2 teaspoon of hot pepper sauce, such as Tabasco
• Coarse salt and freshly ground black pepper, to taste
• 5 tablespoons of unsalted butter, at room temperature
• 18 thin slices of white bread
• 1/4 cup of finely chopped chives

Directions:

• Place the eggs in a medium bowl. Add the mayo, mustard, cayenne and bacon. Stir to combine. Add the hot pepper sauce, salt and pepper.
• Thinly spread the butter on two slices of the bread. Cover one slice with the egg mixture and top with the other slice. Using a serrated knife, trim the crusts and cut the sandwich into four squares. Dip one edge of each square into the chives. Repeat with the remaining ingredients.
• Cover the sandwiches with damp paper towels until ready to serve.
• Makes three dozen.

Red and Green Salad with Cranberry Vinaigrette

Ingredients:

• 1 head each of frisee and red-leaf lettuce, torn into bite-size pieces
• 4 ounces of baby spinach
• 1/2 cup of fresh or frozen (thawed) cranberries
• 1 tablespoon of raspberry vinegar
• 2 teaspoons of fresh lime juice
• 1 teaspoon of sugar
• 1/2 teaspoon of course salt
• 1/4 cup of extra-virgin olive oil
• 3/4 cup of dried cranberries
• 1-1/2 ounces of Manchego cheese

Directions:

• Combine the frisee, lettuce and spinach in a large bowl.
• In a blender, combine the cranberries, vinegar, lime juice, sugar, salt and oil for the vinaigrette. Puree until smooth.
• Sprinkle the dried cranberries over the salad greens. Toss to combine. Using a vegetable peeler, shave thin slices of the cheese on top of the salad.
• Serve with the vinaigrette on the side.
• Serves eight.

Pancetta-wrapped Pork Roast

Ingredients:

For the pork:

• 1 (3-pound) pork loin
• Coarse salt and freshly ground black pepper, to taste
• 2 tablespoons of extra-virgin olive oil
• 4 tablespoons of finely chopped rosemary, plus several sprigs
• 1/2 pound of pancetta or bacon, thinly sliced
• 10 cipollini or small white onions, unpeeled

For the sauce:

• 2 teaspoons of unsalted butter, softened
• 2 teaspoons of all-purpose flour
• 2 cups of chicken stock
• Coarse salt and freshly ground black pepper, to taste

Directions:

• Preheat the oven to 375 degrees.
• Season the pork with the salt and pepper. Heat the oil over medium in a large cast-iron skillet. Add the pork, searing on all sides until browned, about 10 minutes. Remove from the heat.
• Rub the pork with the chopped rosemary. Wrap with the pancetta or bacon, with the strips overlapping slightly. Lay a rosemary sprig on top. Tie the pork with kitchen twine and place in a roasting pan. Scatter the onions and rosemary sprigs around it.
• Roast about 35 to 40 minutes, basting occasionally with cooking juices, until the internal temperature is 145 degrees. Remove from the oven and transfer the pork and onions to a platter. Cover with foil.
• In a small bowl, combine the butter and flour.
• Pour off the fat from the skillet and place over medium heat. Add the stock, scraping the bottom of the skillet to loosen the browned bits. Bring to a boil, reducing the liquid slightly, about 2 minutes. Whisk in the butter mixture. Cook until thickened. Season with salt and pepper.
• Serve with the pork and onions.
• Serves eight.

Ingredients:

• 3 pounds of Brussels sprouts, trimmed and halved
• 1 stick of unsalted butter, melted
• 1 cup of slivered almonds
• Coarse salt and freshly ground black pepper, to taste
• 3 tablespoons of honey
• 3 tablespoons of fresh lemon juice

Directions:

• Preheat the oven to 400 degrees.
• Place the sprouts, butter and almonds on a rimmed baking sheet. Season with the salt and pepper. Toss to combine. Roast, stirring occasionally, until the sprouts are golden brown and tender, about 35 to 40 minutes.
• When done, transfer to a serving bowl. Immediately dress with the honey and lemon juice. Season to taste with salt and pepper.
• Serve eight to 10 warm or at room temperature.

Note from Phyllis: Brussels sprouts are in season and I am always looking for new ways to serve them. This recipe is delicious.