New Year's Food To Keep Your Party Munching Past Midnight

Oysters With Creamed Spinach And Parmesan-Panko Crust

• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• 8 ounces baby spinach
• Salt and pepper
• 1/4 cup heavy cream
• 1/2 cup panko or breadcrumbs
• 3 tablespoons grated Parmesan cheese
• 2 to 3 cups kosher salt (optional)
• 12 large oysters, shucked, lower (deeply curved) shells reserved
• 1 1/2 teaspoons unsalted butter, cut into 12 pieces

1. Heat a large heavy skillet over medium heat. Add the oil and garlic and cook, stirring, for 10 seconds or so. Add the spinach a handful at a time, stirring until it wilts. Season with salt and pepper to taste. When the spinach is wilted, add the cream and simmer about 5 minutes, stirring, until thickened. Taste for seasoning. Set aside to cool. Can be made ahead of time and covered and refrigerated.
2. Make the breadcrumb topping: Mix the panko and Parmesan together.
3. Heat the broiler. Fill a rimmed baking sheet with the salt, if using, about 1/2 inch deep. Nestle the curved bottom oyster shells into the salt. Divide the warm spinach mixture (if you made it ahead of time reheat in a skillet) between the 12 shells and top each with a raw oyster and any oyster juice. Divide the topping between the oysters and dot each oyster with a piece of the butter.
4. Broil about 3 to 4 minutes, or until the topping is browned. Serve immediately.

Indian-Spiced Nuts

• 1 teaspoon olive oil
• 1 teaspoon butter
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon curry powder
• Dash cayenne pepper
• Salt and pepper
• 1 cup mixed nuts
• 2 tablespoons honey or maple syrup
• Coarse sea salt

1. In a medium skillet, heat the oil and butter over low heat. Add the cumin, turmeric, curry, cayenne, salt and pepper and cook, stirring, for about 30 seconds. Add the nuts and stir well, making sure to coat the nuts with all the spices. Cook 2 minutes. Add the honey (or maple syrup) and stir well to coat the nuts; cook for 2 minutes or until the nuts are golden brown and glazed.
2. Pour the nuts and all juices and spices from the skillet onto a sheet of parchment paper or foil, spreading them out so they don't clump. Let cool and remove from the paper. Sprinkle with sea salt.

Lime-Ginger Crab Cakes

• 1 1/2 tablespoons olive oil
• 3 scallions, very finely chopped
• 1 tablespoon finely chopped fresh ginger
• Salt and pepper
• 8 ounces fresh or frozen thawed crab meat
• 1 egg, beaten
• 1 teaspoon lime zest
• 1 tablespoon fresh lime juice
• 1/4 to 1/3 cup panko or breadcrumbs
• 1/2 tablespoon canola oil

1. In a small skillet, heat 1/2 tablespoon of the olive oil and sauté the scallions and ginger with plenty of salt and pepper for 3 minutes over low heat.
2. In a medium bowl, gently mix the sautéed scallions and ginger with the crab, beaten egg, lime zest, lime juice and only enough panko or breadcrumbs so you can take a small amount of the mixture and make a small pancake and it will hold together. Form 14 small, 1-inch cakes. If not cooking right away, cover tightly with plastic wrap and refrigerate up to 24 hours.
3. To cook: Heat the remaining tablespoon of olive oil with the 1/2 tablespoon canola oil in a large skillet over moderate heat. Let the oil heat up. Cook the crab cakes about 6 at a time — being careful not to overcrowd the skillet — for 3 minutes per side, until golden brown and cooked through. If made ahead of time keep warm in a 300-degree oven for 10 minutes. Serve with lime wedges and the lime-ginger sauce.

Lime-Ginger Sauce

Pear Relish

• 2 pears, ripe but not too ripe, peeled and chopped into 1/2-inch pieces
• 1 1/2 tablespoons olive oil
• Salt and freshly ground pepper
• 1 tablespoon butter
• 1/4 cup maple syrup
• 1/8 to 1/4 teaspoon ground cinnamon
• 1/8 teaspoon grated nutmeg
• 1 1/2 tablespoons rum (optional)

1. In a medium saucepan mix the pears, olive oil, salt, pepper, butter, maple syrup, cinnamon and nutmeg and bring to a simmer over moderate heat. Cook, stirring, for 5 minutes.
2. Add the rum if desired and cook another 2 minutes, until the pears are softened and the liquid has reduced. Taste for seasoning. The relish will keep for 4 days. Chill and serve with cheese.