If you’re hosting for the party of the year, we know you have a lot on your shoulders. So we’ve taken all the stress out of New Year’s Eve without New Year’s Feast – handpicked, delicious drinks, a yummy dinner, and breakfast for the morning after! Read on and get the party started!
Keep it simple with your drinks — no one wants to spend all evening mixing and whipping up fancy cocktails! Buy the ingredients for some unique, simple beverages and let your guests work their magic.
Sherbet Champagne Cocktail
- assorted sherbet
- chilled champagne or sparkling wine
- Chill glasses in the freezer for about 10 minutes or until very cold.
- Fill with chilled champagne or sparkling wine, then use a melon baller or small ice cream scoop to dole out about 2 or 3 scoops of sherbet for each glass.
- Serve cold.
Classic Moscow Mules
- fresh lime juice
- ginger beer
- lime wedges for serving
- mint for serving
- Use the classic Moscow Mule copper mugs. Fill halfway with ice, then one shot glass of vodka and a half-shot glass of lime juice. Fill rest of the way with ginger beer. Stir.
- Top with lime wedge and mint if desired
- Serve chilled.
The evening is about the party, not necessarily about the meal! Encourage your guests to bring finger foods and snacks to keep people nourished throughout the night, while you whip up an easy pulled pork recipe in the crockpot if someone is looking for something more filling!
Slow Cooker Pulled Pork
- 2 pounds pork tenderloin (shoulder or butt could be used as well)
- 1 can brown soda (root beer or Coca-Cola work best)
- 1 bottle favorite barbecue sauce
- hamburger buns for serving
- Place pork in slow cooker and pour brown soda over it, then cook on low for 6 hours or until meat is tender enough to be shredded with a fork.
- Move pork to cutting board, drain soda. Shred pork with the fork then return to slow cooker. Pour barbecue sauce over shredded pork, stir.
- Keep pork on low while people graze and serve themselves.
Again, the chances of you wanting to whip up a full breakfast or brunch the day after you’ve hosted a party is slim. Make this casserole ahead of time, chill in the refrigerator, then pop it in the oven in the morning!
Cheesy Breakfast Casserole
- 6 slices Farmstead Bacon
- 2 pounds frozen hashbrowns
- 2 tablespoons chopped chives
- 8 Farmstead Eggs
- 1/2 cup Fair Oaks Farms Whole Milk
- 1 1/2 cup Fair Oaks Farms shredded Cheddar
- salt and pepper
- Cook Farmstead Bacon in a large skillet until crispy. Remove bacon but reserve about 2 tablespoons drippings. Saute hashbrowns in dripping until defrosted and golden. Set aside.
- Beat eggs and Fair Oaks Farms Whole Milk, stir in potatoes and chives. Season with salt and pepper.
- Place half the potato mixture in the bottom of a baking dish. Sprinkle with Fair Oaks Farms Cheese and crumble 3 slices of Farmstead Bacon on top. Continue to add layers until dish is full. Refrigerate until ready to cook.
- Preheat oven to 425 degrees, cook for around 30 minutes or until eggs are cooked through.