Perfect party recipes for NYE

New Year’s Eve Party Bites - fi

Hosting a New Year’s Eve party can be a little stressful what with the madness of Christmas having happened just a week before. If time is short but you still want to impress, we’ve got it under control. A pile of savoury and sweet snacks is essential for any party, and here our fail-safe recipes. As long as there’s enough to mop up the alcohol, and you can hold a glass and a canapé at the same time, all will be good.


Pea and Feta toasts

Mx3-pea feta

These little toasts are worth the effort and can be prepared in advance.


  • 300g peas
  • 3 tbsp natural yoghurt
  • 2 tbsp chopped mint
  • Zest and juice ½ lemon
  • 15 thin slices from baguette, sliced and lightly toasted
  • 85g feta cheese, crumbled


Put the peas, yoghurt, mint, lemon juice and zest in a bowl and season. Mash well with a fork or potato masher and spoon the mixture on the toasts. Scatter a little feta on top of each toast and serve.

Prosciutto and Melon Bites

Mx3-Prosciutto and Melon Bites

Keep it simple with this refreshing appetizer that is super easy to make. Yum.


  • 1 cantaloupe melon
  • 12-14 slices prosciutto
  • cocktail sticks


Cut the melon in half and scoop out the seeds. Peel and carefully cut the flesh into chunks. Cut the prosciutto slices into strips and wrap a strip around each melon chunk. Secure with a cocktail stick.

Bacon and Date Wraps

Mx3-bacon dates

The contrast of the salty bacon with the sweet dates is a winning combo.


  • 1 pack of pitted dates
  • 110g almonds
  • 450g bacon (around 16 slices)

Preheat the oven to 210oC/Gas Mark 7. Ensure all stones have been taken out of the dates and stuff each date with an almond. Wrap the dates with a piece of bacon and secure with a cocktail stick. Place on a baking tray and bake for around 15 minutes until crisp. Serve warm or at room temperature.

 Mini Glitter Meringues

Mx3-glitter meringues

You’ll most likely have these ingredients in your cupboards so you can whip these meringues up in no time.  Everything seems better in bite-sized portions and these fluffy meringues are a light option for those keeping an eye on post-Christmas over-indulgence.


  • 4 egg whites
  • 225g caster sugar
  • 500ml double cream
  • 25g icing sugar, sifted
  • 1tsp vanilla essence
  • 150g raspberries, crushed
  • Fresh berries, to decorate
  • edible glitter

Preheat the oven to 110oC/Gas Mark 1/4. Add the egg whites to a large bowl and beat with an electric hand whisk. Carefully add the caster sugar one spoonful at a time, until the mixture is glossy and stands in stiff peaks. Scoop the mixture out with a dessert spoon and scrape off with another spoon, and make an oval shape on the baking sheet. Repeat. Bake for 15 minutes, then turn the heat off and leave the meringues to dry out overnight.

Whisk the double cream, icing sugar and vanilla essence in a large bowl and whisk until the cream has thickened. Gently fold in the crushed raspberries. Top each meringue with some raspberry cream. Decorate with berries and dust with icing sugar and edible glitter.

Champagne Punch 

Mx3-champagne punch

Punch is a winner for New Year’s Eve, and this recipe will please the crowds. A glass of Champagne punch in each guests’ hand will ensure you see the year out with a festive flourish.


  • 1 cup Grand Marnier
  • 1 cup brandy
  • ½ cup Chambord
  • 2 cups unsweetened pineapple juice
  • 1 quart chilled ginger ale
  • 2 chilled 750 ml bottles dry Champagne
  • 2 cups raspberries


In a large bowl or pitcher, combine the Grand Marnier, brandy, Chambord and pineapple juice and chill for at least four hours or overnight. In a large punch bowl, combine the mixture with the ginger ale and Champagne. Garnish punch with raspberries and serve.




Joele Forrester

Joele Forrester

Joele feels Hermione Granger’s pain of having a strange name and longs for people to be able to pronounce her name correctly (like guacamole!). Never one to take the lift, she still gets out of breath climbing the three flights of stairs to the office and is a lover of bookshops, vegetarian food and flavoured tea.

More Posts

fed up and drunk