We share some great New Year’s Eve nibbles from caterer Annakay Lazarus.

The Menu:

Honey-baked ham rolled with romaine lettuce, capers and pepper jelly cream cheese

Cheddar eggs with caviar tops

Corn fritters smeared with cranberry sauce

Honey-baked ham rolled with romaine lettuce, capers and pepper jelly cream cheese

Ingredients:

6 thin slices honey baked ham (store bought)

2 leaves romaine lettuce

2 tbs capers

1 tbs pepper jelly

1/2 pound cream cheese

Method:

Wash, dry and tear romaine lettuce.

Cream together capers, pepper jelly and cream cheese.

Place sliced ham on a cutting board.

Spread ham with cheese mixture.

Place a piece of lettuce over cheese layer.

Roll ham.

Cut in half.

Platter on a bed of lettuce and serve.

Cheddar eggs with caviar tops

Ingredients:

4 large eggs

Salt to taste

1/2 pound grated cheddar cheese (fine side)

4 tbs mayonnaise

1 tsp spicy mustard

2 tsp black caviar

Method:

Boil eggs.

Cool immediately.

Peel eggs, cut in half, remove yolks.

Combine yolks with salt, mayo & mustard.

Fill each half with egg yolk mixture.

Top with grated cheese and caviar.

Corn fritters smeared with cranberry sauce

Ingredients:

2 large eggs

3/4cup whole milk

1 tin cream-style corn

11/4 cups all-purpose flour

Salt to taste

2 tsp baking powder

1 tsp fresh chopped Scotch bonnet pepper

1 tsp fresh thyme leaves

1/4cup cranberry sauce (store bought)

2 cups vegetable oil

Method:

Combine all ingredients with the exception of cranberry sauce and oil.

Whisk together until well combined.

Heat oil in a skillet (frying pan).

Add the batter to the oil, 1 heaping tablespoon at a time.

Cook until golden brown.

Smear each fritter with cranberry sauce.

Platter and serve.