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New Year Recipes

Celebrate New Year with some fabulous mouth watering Fondue and Flambe recipes that will surely add extra flair to your new year dinner and party. These recipes are very easy to make. And if you like these recipes then please feel free to share them with your friends and loved ones. And have a very successful New Year!

New Year Recipes

Fondue Recipes

a) Danish Fondue

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


  • 1 Tablespoon butter
  • 4 strips extra-lean bacon, finely chopped
  • 1 small sweet onion, finely chopped
  • 1 Tablespoon all-purpose flour
  • 1 cup lager beer
  • 1 cup grated Havarti cheese
  • 1 cup grated Gouda cheese
  • Sweet and sour gherkin pickles, rye bread cubes, and pretzels for dippers
Danish Fondue

At First, Melt butter in a medium-sized heavy saucepan. Saute bacon and onion together until bacon is crisp and onion is golden. Add flour and cook for about 2 minutes, stirring often continuously. While continuing to stir, slowly add the beer and cook until sauce gets smooth and thickened.

Add Havarti and Gouda cheeses to the sauce, stirring until it gets melted. Finally, Transfer Danish fondue to a fondue pot and serve with dippers.

Yield: 4 to 6 servings

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b) Deep-fried Dill Pickle Fondue Balls

Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes


  • 2 egg whites, slightly beaten
  • 1 cup grated Swiss cheese
  • 1/3 cup dill pickles, chopped
  • Dash garlic salt
  • 1/2 cup dry bread crumbs
Deep-fried Dill Pickle Fondue Balls

At First, combine egg whites, swiss cheese, chopped pickles and garlic salt together. Drop by teaspoonsful into the bread crumbs. Roll and Coat well while forming small balls. Chill until ready to serve.

Fry in deep fat (375 degrees F) until gets golden brown for about 2 to 3 minutes. Drain well on paper towels.

Yield: about 24 appetizers

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c) Dessert Fondue Marnier

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes


  • 6 Tablespoons butter
  • 6 Tablespoons sugar
  • 2 Tablespoons flour
  • 2 cups thick dairy cream
  • 1 cup orange marmalade
  • 1 teaspoon grated orange peel
  • 4 Tablespoons Grand Marnier
  • 2 cups fresh pineapple chunks
  • 2 bananas, sliced
  • Fresh strawberries
  • Any other fresh fruit
  • 1/2 cup pecans, finely chopped

Melt Butter in 2-quart saucepan over medium low heat.
Stir in mixture of flour and sugar. Stir in thick cream and cook for about 5 minutes. Reduce heat to low and stir in marmalade, orange rind and Grand Marnier. Transfer to fondue pot and serve, keeping it warm.
Spear fruit on a fondue fork and dip into mixture. Sprinkle with chopped pecans.
This is also good as a dessert cake topping or ice cream topping.

Yield: 4 servings

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d) Peanut Butter Chocolate Fondue

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes


  • 1 (8 ounces) can pineapple chunks, drained and juice reserved
  • 2 apples, cored and sliced
  • 2 large bananas, sliced 1-inch thick
  • 1/4 pound seedless grapes, washed and dried
  • 1/2 pound strawberries, washed and dried
  • 2 cups marshmallows
  • 2 cups cubed pound cake or angel food cake
  • 12 ounces dark chocolate, chopped
  • 1/2 cup smooth peanut butter
Peanut Butter Chocolate Fondue

At First, Place reserved pineapple juice into a large zip-top bag. Add bananas and apple slices, seal bag, and toss gently to coat the fruit (The acid from the juice will slow down browning of the fruit). Let sit for 5 minutes, and then drain. Gently pat pineapple chunks, apples, and bananas dry with paper towels.

Arrange fruit, marshmallows, and cake around the outer edge of a large platter, leaving room in the center.

In a double-boiler, melt chocolate and peanut butter until �gets smooth and combined, stirring often continuously. Then pour into a heat-proof bowl or fondue pot, and place in the center of the platter. Use the fruit, marshmallows, and cake cubes as dippers.

Yield: about 1-1/3 cups

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e) Porcini Fondue Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 1 cup plus 2 Tablespoons Marsala wine
  • 3/4 cup dried wild mushrooms, preferably Italian porcini
  • 8 ounces imported Fontina cheese, grated
  • 8 ounces Swiss or Emmentaler cheese, grated
  • 2 to 3 Tablespoons unbleached all-purpose flour
  • 1 clove garlic, halved
  • 2 cups dry white wine
  • 1/2 cup grated Parmesan or Pecorino Romano cheese
  • Freshly ground black pepper, to taste
Porcini Fondue Recipe

Heat 1 cup Marsala wine just to boiling in a small saucepan and pour over the dried mushrooms in a small bowl. Let stand for at least 1 hour.

Meanwhile, toss the Fontina and Swiss cheeses lightly with the flour.

Rub a heavy enameled pot or fondue pot with the garlic. Pour in the white wine and heat over medium-low heat until hot. Add the cheese tossed with flour, a handful at a time, stirring constantly and waiting until each addition melts before adding the next. Then stir in the Parmesan.

Drain the mushrooms, squeezing out as much liquid as possible, and chop into fairly fine pieces. Stir the mushrooms, the remaining 2 tablespoons Marsala, and lots of freshly ground black pepper into the fondue.� Now Serve fondue with assorted breads and sausages for dipping.

Yield: 6 main-course portions or 10 to 12 appetizer portions

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f) Sherry Chocolate Fondue Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


  • 4 (one ounce each) squares unsweetened chocolate, cut into pieces
  • 1 cup granulated sugar
  • 3/4 cup sherry
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Fresh fruit, pound cake, doughnuts or marshmallows cut into chunks for dipping
Sherry Chocolate Fondue

Heat sherry to almost boiling. Using an electric blender usually at high speed , blend the chocolate pieces, sugar, sherry, vanilla, and salt get smooth. Pour into fondue pot . Heat and keep warm over low lit. The sauce thickens as it stands.
Use cut-up fresh fruit for dipping such as pineapple, pears, strawberries, etc. And serve it with chunks of pound cake, doughnuts, or marshmallows.

Yield: 1-1/2 cups

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Flambe Recipes

a) Banana Flambe Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


  • 2 bananas
  • 2 Tablespoons sunflower oil
  • 4 Tablespoons sugar
  • 1/2 cup white rum
  • 1 lime, squeezed
Banana Flambe Recipe

At First, Peel and halve the bananas lengthwise. Heat the oil in a frying pan over medium heat. Brown the bananas for about 5 minutes on each side. Add the sugar and pour in the rum. Then Cook for 2 minutes. Sprinkle with lime �juice and serve at once.

Yield: 4 servings

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b) Banana Foster Ice Cream Pie Recipe

Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 25 minutes


  • 4 tablespoons butter, cut into cubes
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 4 ripe bananas, peeled and cut lengthwise into halves
  • 1/4 cup banana liqueur
  • 1/2 cup Myers rum
  • 1 quart cream
  • 8 egg yolks
  • 12 three-inch tart shells of graham cracker crust
  • 3/4 cup caramel sauce
  • 4 egg whites
  • 1/4 cup sugar
Banana Foster Ice Cream Pie Recipe

Firstly, Melt the butter in a large saut� pan. Stir in the brown sugar and cinnamon. Add the bananas and baste them with the syrup for about �2 minutes. Pull the saute pan off the burner. Now Carefully add the banana liqueur and rum. Place the pan back on the stove and shake the pan a couple of times. The pan should flame, if not, ignite the pan with a match. Shake the pan back and forth until the flame dies, basting the bananas continuously. Remove from the heat and cool completely. In a food processor, fitted with a metal blade, add the banana mixture and puree until gets smooth.

In another saucepan, add the cream. Bring the liquid to a gentle boil. Whisk the egg yolks together. Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. Whisk the banana mixture into the cream mixture. Mix thoroughly and cool completely.

Add the banana/cream mixture to the electric ice cream machine. Process according to manufacturer's directions. Place a tablespoon of the caramel over each tart shell. Spread a heaping 1/2 cup of the ice cream over the caramel sauce, filling each tart shell completely. Place the tarts in the freezer until frozen, about 1 hour.

In the bowl of an electric mixer, fitted with a wire whip, whip the egg whites until soft peaks form. Add the sugar and continue to beat until stiff peaks. Remove the tarts from the freezer and spread the meringue over ice cream. Place the tarts on a baking sheet and place in the oven. Bake until the meringue is golden brown, about 4 to 5 minutes. Finally Remove from the oven and serve.

Yield: 12 servings

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c) Chicken Flambe Recipe

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour


  • 4 chicken breast halves with bones, skin on (may substitute skinless, boneless)
  • 1/4 teaspoon (about) ground thyme
  • 1/4 teaspoon (about) ground sage
  • Kosher salt and freshly ground black pepper
  • 2 Tablespoons olive oil
  • 1/2 medium onion cut in quarters
  • 2 Portobello mushroom caps, sliced
  • 1/3 cup Grand Marnier� (or other orange liqueur)
  • 1 cup dry white wine
  • 2 teaspoons butter or margarine, melted
  • 4 teaspoons flour
  • 2 Tablespoons whipping cream
  • Orange slices for garnish, optional
Chicken Flambe Recipe

Preparation :-
Preheat oven to 350 degrees F. Now Spray a shallow casserole dish with vegetable oil.

Sprinkle chicken breasts with salt, pepper, thyme, and sage.

Heat a large, heavy skillet over medium heat. When hot, add olive oil and swirl to coat the bottom of the pan. When oil is shimmering, place chicken breasts skin-side down in the skillet. Cook until skin is golden brown, then turn and cook for �additional 2 minutes. Remove chicken and arrange in the prepared casserole dish.

In the same skillet, add onions and Portobello mushrooms. Saute, stirring often, until mushrooms give up their liquid and onions have softened. Remove vegetables with a slotted spoon and arrange around the chicken. Bake 15 minutes, uncovered.

Gently warm Grand Marnier until lukewarm, not hot. Remove chicken from the oven. Pour the liqueur over the chicken and vegetables. Flambe by lighting with a long fireplace match or barbecue lighter. Let the flames die out naturally, then add the wine to the pan and return to the oven. Bake for �additional 15 minutes or until center of chicken breast reads 165 F �on an instant-read thermometer. Remove chicken and vegetables to a platter and tent with foil to keep warm while you make the sauce.

Whisk together butter and flour until gets smooth and add to the pan juices. Stir in cream and simmer over low heat for about 5 minutes until gets thickened, stirring often continuously. Taste, adding salt and pepper, if necessary. Pour sauce over chicken and vegetables. If desired, Garnish with orange slices.

Wild rice and a green vegetable round out the meal.

Yield: 4 servings

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d) Chicken Flambe with Brandied Cherry Sauce Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour


  • 2 (8-ounce) chicken breasts with bone and skin
  • 1 ounce melted butter
  • 1 teaspoon paprika
  • 1 ounce brandy
  • 1 pinch salt and white pepper to taste
  • Bing Cherry Sauce:
  • 1 (8-ounce) can black bing cherries
  • 2 Tablespoons Burgundy wine
  • 2 Tablespoon sugar
  • 1/2 teaspoon cornstarch
  • 1 pinch salt
 Chicken Flambe with Brandied Cherry Sauce Recipe

Preparing Bing Cherry Sauce: Drain juice from cherries. Now Combine juice with wine, sugar, cornstarch, and salt. Mix thoroughly. Bring mixture to a boil until sauce thickens. Add the drained cherries.

Season chicken breast with salt, white pepper, paprika, and brush with butter. Bake for �about 30 minutes at 325 degrees F (or until get cooked and tender). Place chicken in a medium-size ovenproof serving dish and cover with sauce. Have table set, candles lit, all accompaniments on table, and turn off lights when ready to flamble.

How to Flambe: Pour 1/4 ounce of brandy over dish and place in middle of table. Now using long wooden matches, ignite chicken breast. You are ready to serve, When flame goes out and the liquor has burned off.

Yield: 2 servings

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f) Brochette Dijon Flambe Recipe

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


  • Wooden skewers, soaked in water for 30 minutes
  • 4 garlic cloves, pressed through a garlic press
  • 2 Tablespoons fresh lemon juice
  • 2/3 cup plus 1/4 cup Drambuie liqueur, divided use
  • 1 Tablespoon fresh thyme leaves
  • 1 cup Dijon mustard
  • 2 Tablespoons honey
  • 2 pounds boneless chicken or lamb cut into 1-1/2-inch cubes
  • Kosher salt and freshly ground pepper to taste
Brochette Dijon Flambe Recipe

At First, bring garlic, lemon juice, 2/3 cup of Drambuie, and thyme to a boil in a small, heavy saucepan. Reduce heat and simmer for about 10 minutes until get reduced and slightly thickened. Whisk in Dijon mustard and honey. Simmer for an additional 3 minutes. Remove from heat and let it cool.

Place the chicken or lamb in a large bowl. Sprinkle generously with salt and pepper. Cover with the Dijon sauce and toss to coat. Thread meat onto soaked skewers. Grill or broil over medium heat until get browned and cooked for about 10 minutes. Place on a heat-proof platter.

In a small saucepan, heat remaining 1/4 cup of Drambuie until very warm, but do not boil. Ignite the liqueur with a long match and pour over the brochettes at the table. Let rest for 5 minutes after the flames go out before serving.

Yield: 4 servings

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g) Flaming Turtle Chocolate Fondue Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


  • 1/4 cups milk
  • 1/2 cup milk chocolate
  • 1/4 cup caramel syrup
  • 2 Tbsp pecans, chopped
  • 2 Tbsp rum, 151-proof for flamb�
Flaming Turtle Chocolate Fondue Recipe

For the Dipping Basket:

  • Fruit, cut (strawberries, bananas and pineapple)
  • Marshmallows
  • Cake, cubed (pound cake and cheesecake)

Soften milk chocolate in the microwave.
Heat milk in the fondue pot.
Once it gets �hot, add softened chocolate.
Stir continuously �until you have a smooth consistency.
Pour caramel into a pool in the middle of the chocolate.
When it's time to serve, pour the rum over the top of the chocolate. Leave a small amount on the spoon to ignite with a lighter. Use flaming spoon to ignite the rum on the chocolate. Add the chopped pecans to the chocolate . Allow the flame to burn out.

Note: All dipping items should be skewered and dipped in the chocolate. Be careful as you reach the sides and bottom of the fondue pot as the chocolate tends to be hotter there.

Yield: 2 servings

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