Dessert
Crème Brulée Cheesecake
Chocolate Surprise Cups with Strawberry Filling
Assorted Dry Fruit Platter
Stuffed Dates With Marzipan Fillings

        These "New Year's eve" menus are "buffet style". The first is for meat eaters the second for vegetarians. Most of these recipes can be prepared ahead of time so, you can relax for the big event. Always set four different tables: one for the wines, one for the food, one for the desserts and sweets and one for the soft drinks. If you have plenty of rooms you can set the wine and dessert tables in a different room to avoid the room to be overcrowded.

        Always plan ahead of time. Make a list of your guests then, check that you have all the equipment needed such as: tables, glasses, silverware, plates, cups and saucers, dessert plates, napkins, tablecloths and serving dishes. You can use disposable dishes if you like this will facilitate the cleaning but for a more elegant effect you should use porcelain dishes and cloth napkins. The tables can be set a day before (without food). As a nice centerpiece you can use a vase with colorful flowers or fruit and vegetable baskets. Candles are also a great way to decorate a table but don't use scented one (they will interfere with the flavor of the food). Always place the centerpiece in the back of the table so it won't block the food.

        Set the plates in one corner of the table (so people have easy access), with napkins and silverware close to plates. Place serving spoons or forks for serving and a salt and peppershaker on the table. For the wine table: Place wine goblets, champagne flutes and cocktail napkins on one side of table and wines and champagne bottles on the other side. If you plan to serve a punch, place the punch bowl in the center of the table, so it can be use as a centerpiece.

        For the dessert table: Place cups, saucers, and spoons on one corner of table with the coffeepot, teapot or hot water pot. Don't forget the sugar, cream and artificial sweeteners. In the center place the desserts and sweets and on the other corner place the dessert plates with cocktail napkins and dessert forks or spoons.

        Buy wines and champagne bottles 2 weeks before the party. Buy all the non-perishable items 2 to 3 weeks before the party. For the soft drinks table: Place the soft drinks glasses in one side of the table and on the other side place the soft drinks. Do not forget the cocktail napkins and ice buckets.

Tip:
Light the fireplace and throw orange or lemon peels into the fire (the smell is wonderful). You can also use lavender flowers or eucalyptus leaves. Clear dirty plates before they become an eyesore (if not using paper plates). Do not forget to refill platters as soon as they are empty. Always make room for people to put their drinks down. If using paper plates and plastic flutes or glasses set, a in a corner a trash container so people can dispose of their empty plates or glasses. Don't plan too many warm dishes if you do not have enough room for reheating in your oven. Always plan one or two vegetarian dishes for vegetarian guests.

For the wines and champagne, you will need: