etting the scene is a good place to begin the preparations. Decorate with balloons and paper streamers, buy noisemakers, hats and ‘poppers’, and a party CD. Create a glitzy table setting using a special tablecloth: shimmery silver perhaps, and sprinkle it with New Year’s confetti. For a centrepiece combine such things as clocks (with the alarms set for midnight), an hourglass, the December page of a calendar, noisemakers, and candles. Glow products add atmosphere and fun to the celebration, and are most effective when the lighting is soft. Glow necklaces, jewellery, and bracelets can be worn by everyone to create a really unique atmosphere. They can also be incorporated into the party decorations. Insert bracelets into balloons to light them up, pop them in drinks, use them as table centres, and wrap necklaces around food platters for a unique effect. There are also plastic party glasses with glow lights in the stems, which is a great way to serve the champagne.

When it comes to food, every celebration begins with hors d’oeuvres, of course — a perfect way to keep guests happy until everyone arrives. If a gala meal is to follow, then the ‘Kiss’ (‘Keep it simple’) rule applies. If, on the other hand, the event is more about nibbles and drinks, then a good rule of thumb for an hors d’oeuvres menu is: a mixture of heavy (meat and seafood), medium (a tasty spread with crackers or pita bread), and ‘light’ (a crudité platter, bruschetta or cheese puffs.

The main course of a New Year’s eve should be memorably tasty, be it flesh, fowl or seafood, with a delicious dessert to end the meal, all to be served with appropriate wines for a truly elegant menu. Consult your favourite wine merchant for recommendations. LOW FAT FRESH TOMATO BRUSCHETTA

>

8 ripe plum tomatoes, seeded and diced

2 tablespoons finely minced

[1/2] cup coarsely chopped fresh basil

[1/4] cup finely chopped fresh parsley

1 tablespoon fresh lemon juice

[1/2] tablespoon extra-virgin olive oil

1 teaspoon finely minced fresh tarragon

[1/4] teaspoon crushed red pepper flakes

2 baguettes, cut in [1/2]-inch-thick slices

6 cloves garlic, cut in half <$>

Combine all ingredients except bread and garlic cloves in a mixing bowl. Add salt and pepper to taste. Set aside, unrefrigerated, for three hours. Heat oven to 350|0xb0|F. Toast bread on a baking sheet. Rub cut side of garlic on each slice and top with tomato mixture. Yield: 50 pieces (for 10 guests).

PARMESAN PUF$>

Egg whites are what give these quick, bite-sized munchies an exceptionally light texture.

Approx. 6 cups vegetable oil

[1/4] lb. finely grated Parmigiano-Reggiano (2 cups)

[1/4] cup all-purpose flour

[1/2] teaspoon black pepper

[1/4] teaspoon salt

4 large egg whites at room temperature

Deep-fat thermome<$>

Heat 2 inches oil in a deep 3-quart heavy saucepan over moderate heat until it registers 360|0xb0|F on the thermometer.While oil heats, mix together cheese, flour, pepper, and salt in a bowl until well combined. Beat whites in another bowl with an electric mixer until they just hold stiff peaks. Fold in [1/2] cup cheese mixture to lighten, then fold in remaining cheese mixture gently but thoroughly. Drop about 8 teaspoons of batter, 1 teaspoon at a time, into oil and fry, turning occasionally, until balls of batter are puffed, crisp, and golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain briefly. Make 3 more batches in same manner, returning oil to 360|0xb0|F between batches. Serve immediately.

No<$>Do not use pre-grated cheese, or puffs will not have a delicate texture. Yield: about 32 pieces.

LEMONY RACK OF LAMB

2 (2 lb.) racks of lamb, bones well-trimmed

3 cloves garlic, slivered

Glaze:

[2/3] cup honey

[1/2] cup brown sugar

[1/2] cup lemon juice

[1/2] tsp. garlic salt

2 tsp. finely grated lemon peel

2 Tbsp. chopped fresh mint

[1/2] cup finely chopped walnuts

Preheat oven to 325 degrees F. Using a sharp knife, cut slits in the racks of lamb and push slivers of garlic into each slit. Place racks in roasting pan and insert meat thermometer into meat, making sure the thermometer tip is not touching bone or the pan. Roast for 1 hour.

Glaze: Meanwhile, combine honey, brown sugar, lemon juice and garlic salt in small saucepan. Cook over low heat, stirring frequently, until mixture begins to boil. Remove from heat and stir in lemon peel, mint, and walnuts. Remove lamb from oven and spoon the walnut lemon glaze over the lamb. Return to oven and roast 30-45 minutes longer, until the meat thermometer registers 175 degrees to 180 degrees F, basting several times with the glaze mixture in bottom of pan. Place racks on serving plate and let stand 5-10 minutes before slicing. 6-8 servings. Serve with roasted green beans or asparagus, hot cooked cous cous, and a spinach sa.

CHICKEN WITH ROASTED LEMONS

Roasted Lemons <$>

12 thin lemon slices (from 2 lemons)

Olive oil

Chen <$>

4 large skinless boneless chicken breast halves

All purpose flour

5 tablespoons olive oil

[1/2] cup sliced pitted green Sicilian olives, or other brine-cured green olives

2 tablespoons drained capers

1 [1/2] cups chicken stock or canned low-salt chicken broth

[1/4] cup ([1/2] stick) butter, cut into 4 pieces

3 tablespoons chopped fresh parsley

Roasted lns: <$>Preheat oven to 325|0xb0|F. Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges — about 25 minutes. (Lemons can be made 1 day ahead. Transfer to covered container and refrigerate).

Chicken: Combine salt, pepper and flour in a paper or plastic bag. Add chicken pieces and shake to coat. Heat 5 tablespoons oil in large, heavy skillet over high heat. Add chicken and cook until golden brown (approximately three minutes per side). Add olives and capers and stir in. Add stock and bring to boil, scraping browned bits from bottom of skillet. Boil until liquid is reduced to syrup consistency, turning chicken over after three minutes (about five minutes). Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. Season with salt and pepper. Transfer to platter. Sprinkle with remaining 1 tablespoon parsley. Serve with fresh vegetables of your che.

<$>LOBSTER THERMIDOR

2 medium lobsters, boiled

1 cup diced mushrooms, cooked

2 cups medium cream sauce

1 teaspoon paprika

[1/4] cup cooking sherry

2 tablespoons butter

2 dashes Tabasco sauce

[1/2] teaspoon salt

Dash pepper

Grated cheese

Split the boiled lobsters in halves and remove meat. Wash shells well inside, then dry. Cut meat in about 1-inch cubes. Melt butter in saucepan, add lobster meat, mushrooms and paprika. Heat. Add sherry and simmer until it is reduced to half. Add cream sauce, Tabasco sauce and salt. Boil for 1 minute. Divide mixture into 4 lobster shells. Sprinkle with lots of grated cheese, place under broiler and brown. (What’s Cooking in Bermuda by Betsy Ross).

EMIRIL’S LO-CAL ‘LOTTA CHOCOLATE’ SORBET >

1 [1/4] cups sugar

2 [1/4] cups water

[3/4] cup unsweetened cocoa powder, preferably Dutch-process

[1/2] teaspoon ground cinnamon

[1/4] teaspoon cayenne pepper

Pinch salt

[1/2] teaspoon vanilla extract<$>

In a medium pot combine sugar and [1/4] cup of the water, cook over medium-high heat, undisturbed, until the sugar melts and begins to boil. Allow the sugar to cook, swirling occasionally, until the syrup reaches a deep golden caramel (about five minutes). Add remaining water very carefully; the caramel will harden and steam vigorously. Cook over low heat until the caramel is dissolved. Add cocoa powder, cinnamon, cayenne and salt, and whisk until dissolved. Transfer to a clean bowl and cool, stirring occasionally. When the mixture has cooled, stir in the vanilla and refrigerate until thoroughly chilled. Freeze in an ice cream maker per manufacturer’s directions. Transfer to an airtight container and freeze for at least two hours before serving.

GREEK NEW YEAR’S ORANGE AND BRANDY CAKE

This special cake is enjoyed on New Year’s Eve or New Year’s Day. The year is written in almonds on the cake top, and a lucky coin (sterilised in hot water first) is folded into the mixture before baking. Traditionally, after the celebratory meal, the father of the family cuts into this rich, aromatic cake, distributing a piece to each family member. Whoever gets the symbolic coin receives a monetary gift and starts the year with an advantage.

The basic recipe always contains orange juice, eggs, butter/margarine and brandy. It can be served on its own for breakfast, or as a snack with coffee, tea or a glass of orange juice.

4 large eggs, separated

1 cup + 2 tablespoons sugar

12 tablespoons (1 [1/2] sticks) unsalted butter, melted, or butter/margarine combined

1 [1/4] cups freshly squeezed orange juice

[1/2] cup brandy

4 cups all-purpose flour

4 teaspoons baking powder

[1/4] teaspoon baking soda

Grated zest of 1 orange and 1 lemon

Whole blanched almonds

Preheat the oven to 375|0xb0|F. Grease a 10-inch round cake pan.

In a large bowl, beat egg yolks and sugar with an electric mixer until light yellow and creamy - about 3 minutes, then add butter or butter/margarine and beat another minute. Beat in brandy, orange juice.

In another large bowl, combine flour, baking powder, baking soda and zests, then add to the yolk mixture bit by bit, stirring with a rubber spatula until fully incorporated.

In a large clean bowl, with clean, dry beaters, beat egg whites until soft peaks form. Fold gently into the batter. Pour batter into cake pan and shake gently to even the top. Decorate top with almonds to show the year and bake for about 1 hour, or until golden brown on top and a wooden pick inserted into the centre comes out clean. Cool on a wire rack before removing from the pan and serving. (Foods of the Greek Islands by Aglaiaemezi).

LO-CAL CELEBRATION GRAPES

2 lbs. red seedless grapes

3 cups dry, unchilled Champagne or sparkling wine

[1/4] cup granulated sugar

1 tablespoon lemon zest, plus more for garnish

1 tablespoon superfine sugar

Break bunches of grapes into small groups of 2-4 each. Put Champagne into a non-metal container with tight-fitting lid. Put into it sugar and lemon zest, stir until sugar dissolves, then add grapes, cover and chill for eight hours. Pour off marinade, lift grapes with a slotted spoon and allow to drain on paper towel. When dry sprinkle with mixture of superfine sugar and zest. Serves eight.

FRESH FRUDRESSING<$>

Serve this delicious dressing with an eye-catching fresh fruit platter: raspberries, honeydew melon, canteloupe, blueberries, nectarines, fresh pineapple, star fruit, and kiwi fruit are good choices.

[1/4] cup fresh lime juice

[1/2] cup honey

1 tsp. grated lime peelf desired<$>

Combine all ingredients in a small bowl, blending well with a wire whisk. Serves 8-10.

Seeing in the New Year