Appetizers pair with bubbly for New Year's

(Olives, breadsticks and sun-dried tomatoes make good pickings for a New Year's get-together/Gannett News Service photo)

The year is almost over, and many of us will gather with family and friends to usher out the old and ring in the new.
Of course, that means noshing and sipping will be part of the celebration.

You'll find a list of affordable sparkling wines to toast in the new year on today's Busy Cook page in the Poughkeepsie Journal. Some of us might have Champagne tastes, but live on sparkling wine budgets.
My bubbly of choice is Prosecco, an Italian dry sparkling wine that is delicious and affordable. I have a bottle chilling in the fridge that is destined for popping when the ball drops in Times Square tonight. (Or sooner if I can't wait that long!)

Here are some tasty vegetarian appetizer recipes from McClatchy-Tribune that would pair well with whatever fizz you choose to celebrate with. (There's also another recipe for cheese crackers that uses only Romano cheese.)

Happy New Year's to all — may 2009 be bright, blessed, peaceful and prosperous!

Leek Chips

Yields about 2 cups

1. 1 tablespoon extra virgin olive oil
2. 2 medium-size leeks (1 1/2 inches in diameter)
3. Salt
4. Freshly ground black pepper
   

• Preheat oven to 250 degrees. Line a large baking tray with foil and coat with the oil.
• Remove and discard the dark-green leaves from the leeks; slice off about 1/4 inch from the root end as well, leaving the white and pale-green portions only. Use a very sharp knife to cut the leek into 1/4-inch slices, then transfer them to a large bowl of cold water. Use your fingers and thumb to separate the slices into rings, then swish the pieces around vigorously to remove any sand or grit from between the layers. Lift the leek rings out of the water and transfer them to a colander in the sink. Drain thoroughly (you can spin them in a salad spinner), then pat dry with a clean kitchen towel or paper towels.
• Distribute the leek rings onto the prepared baking tray and toss to coat with the oil. Bake, stirring occasionally, until golden-brown and crisp. Some rings may be ready to remove at 30 minutes; others may take up to 60 minutes or longer—just remove them as they are done.
• Drain on paper towels and season to taste with a little salt and pepper. Serve at room temperature.

—Mollie Katzen, Tribune Media Services

Marinated Olives with Tangerine and Rosemary

The olives need to marinate for at least two days, so plan ahead. If you like things spicy, you can increase the amount of crushed red pepper

Yields about 3 cups

1. 1 pound assorted olives (such as kalamata, Gaeta and Picholine)
2. 1 small tangerine, cut into 4 wedges, each wedge thinly sliced crosswise
3. 1 tablespoon coarsely chopped fresh rosemary
4. 1 teaspoon fennel seeds, lightly crushed
5. 1 teaspoon coriander seeds, lightly crushed
6. 1/8 teaspoon dried crushed red pepper
   

• Drain olives, if in brine. Combine all ingredients in a large glass jar with lid; mix well. Cover and refrigerate 2 days, turning and shaking the jar several times.

—"The Bon Appetit Fast Easy Fresh Cookbook,” by Barbara Fairchild (Wiley, $34.95)

Pecorino Crackers

Yields 24 crackers

1. 1 1/4 cups freshly grated pecorino Romano cheese
2. 1/2 teaspoon salt
3. 1/2 teaspoon freshly ground black pepper
4. 1/8 teaspoon cayenne pepper
5. 1/2 cup (1 stick) unsalted butter, at room temperature
6. 1 cup all-purpose flour
   

• Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
• In a medium bowl, stir together cheese, salt, black pepper and cayenne pepper. Add the butter; with an electric mixer, beat cheese mixture and butter together until combined. Add the flour 1/4 cup at a time, mixing only until flour is incorporated and mixture holds together.
• Place tablespoon-size balls of dough on the parchment-lined baking sheets, flattening the dough slightly with your fingertips. Bake until just beginning to brown at the edges, about 15 minutes. Let the crackers cool on the baking sheet for a few minutes before transferring them to a serving plate or a resealable plastic bag to store at room temperature.

— "Giada’s Kitchen: New Italian Favorites,” by Giada De Laurentiis (Clarkson Potter, $32.50)

Oven-Charred Sesame Green Beans

Serves 8 as part of a cocktail spread

1. 3 tablespoons vegetable oil
2. 2 teaspoons Asian chili oil
3. 1 teaspoon dark sesame oil
4. 2 large or 4 small garlic cloves
5. 1 pound green beans
6. 2 tablespoons sesame seeds
7. Coarse kosher or sea salt
   

• Combine vegetable, chili and sesame oils in a microwave-safe container. With the flat of a chef’s knife, smash the garlic cloves; remove and discard peel and add garlic to oil. Cover with a paper towel and microwave on full power for 30 seconds. Let sit while you prepare the beans.
• Top and tail green beans, rinse them thoroughly and then whirl in a salad spinner to remove excess moisture. Pat completely dry with paper towels or a clean dish towel.
• Preheat oven to 450 degrees. Spread beans out in one layer in two rimmed baking sheets. Remove garlic from oil and discard; drizzle oil over beans and toss beans until all are coated with oil.
• Roast beans 15 to 20 minutes, depending on size, stirring and rotating pans halfway through. Beans should be browned in spots and beginning to shrivel. Remove from oven and drain on paper towels.
• While beans are roasting, toast sesame seeds in a skillet over low heat, shaking pan and stirring frequently until fragrant; then remove from heat.
• Sprinkle hot beans with sesame seeds and coarse salt to taste. Store in the refrigerator. Serve at room temperature.

Avocado Chipotle and Cilantro Rounds

To make chipotle puree, in a food processor, puree contents of a 7-ounce can of chipotle peppers in adobo sauce.

Yields 16 rounds

2 pieces lavash flatbread (you can use large flour tortillas if you can’t find lavash)
1/4 cup mayonnaise
1/2 teaspoon chipotle puree, or more to taste
1 avocado, peeled, pitted and coarsely chopped
2 tablespoons chopped fresh cilantro
1 Roma tomato, chopped (optional)

• Place the flatbreads on a work surface. In a small bowl, combine mayonnaise and chipotle puree. Spread half of mixture on each flatbread. Sprinkle each with half of the chopped avocado, cilantro and tomato, if using. Roll each flatbread tightly into a log. If serving immediately, cut crosswise into 8 slices; if making ahead, wrap each roll tightly in plastic wrap and slice into rounds just before serving.