We’re lucky people — we get two New Year’s holidays to celebrate. The Jewish New Year, Rosh Hashanah, calls us to reflection, sweetness and tradition. Apples dipped in honey, round challahs symbolizing the circle of life and time spent with family and faith all mark that special beginning. Then, just a few months later, along comes the secular New Year — an entirely different kind of renewal. It’s glitzy, glittery and full of possibility. It’s the perfect time to gather friends, eat well, toast to what’s ahead and — if you’re feeling creative — blend a touch of Jewish hospitality with modern entertaining flair.
Whether you’re watching the ball drop or just nibbling while you wait for midnight, a great New Year’s gathering doesn’t have to be complicated. The key to good Jewish entertaining comes down to the three C’s — comfort, cleverness and community.
To set the scene, start by picking a theme color. Try something visual that gives your party coherence and a sense of occasion. Gold is classic for New Year’s Eve and represents prosperity (and who can’t use a little more of that?) But you could also lean toward the symbolic:
Red for good luck
Purple for abundance
White for new beginnings
Blue for peace
Keep it simple: one main color across your napkins, tablecloth and even the desserts or drinks. Matching attire can be a fun touch — “Everyone wear white for a clean start!” makes for great photos and a sense of togetherness.
Speaking of photos, set up a selfie station — the modern version of the photo booth. A sparkly curtain or balloon backdrop with good lighting does wonders. Add a few props (2026 glasses, hats, boas, a few silly mustaches) and for nostalgia’s sake, have a Polaroid camera on hand. Send guests home with their snapshots as a keepsake. It’s a little retro, very personal and far more charming than a tagged photo on social media.
Toast to the New Year — or not. Not every gathering needs to revolve around alcohol. In fact, this might be the perfect time to start “Dry January” early — or at least keep things light since most guests will be driving home. You can still have fun with glassware. Cocktail glasses make wonderful vessels for serving dessert — think ice cream, mousse or fruit sorbet with a sprig of mint. A scoop of vanilla topped with pomegranate arils looks festive and fits the “sweet new year” theme beautifully.
If you do want a bar setup, limit it to two or three signature cocktails so you’re not overwhelmed with mixing all night. Try a mini martini bar — cosmos for something pretty and pink, espresso martinis for a little kick and maybe a mocktail version with coffee syrup and for the sober-curious.
Of course, the must-have items are easy, elegant appetizers. You can’t have a proper Jewish-style gathering without food — and lots of it. Here are recipes that balance tradition and trend. For an extra something simple and whimsical, you can also set out bowls of chocolate gelt, fortune cookies or even dried fruit and nuts for a lighter option.
In the end, celebrate your way. Whether your New Year’s gathering leans traditional or trendy, the real joy comes from togetherness. Mix a little ritual with a little revelry — the way so many Jewish celebrations have done for generations. Raise a glass (of champagne, sparkling cider or even seltzer), toast to blessings, health and good company and welcome whatever’s next with open arms and a full plate. And from me, a toast to you — from my kitchen to yours — wishing you all a very Happy New Year!
Friends, it’s been a year since I started sharing tips and recipes with you, and I hope you’ve been having as much fun reading this as I’ve had putting it together each month. I’d love to hear from you if you’ve made any dishes I’ve shared or if you have suggestions for things you’d like to see here. Please reach out to recipes@americanisraelite.com.
Asian-style Chicken Wings
Photo Credit: Dinner then Dessert
A nod to the traditional December Chinese-food outing.
Ingredients:
2 cups soy sauce
2 cups brown sugar
2 tablespoons garlic powder
5 pounds chicken wings, split and tips discarded
Toasted sesame seeds for garnish, optional
Stir together soy sauce, brown sugar and garlic powder in a saucepan over medium heat until the sugar dissolves. Remove from heat and allow to cool.
Place chicken wings in a large bowl. Pour soy sauce mixture over wings and toss to coat evenly. Cover and refrigerate 8 hours to overnight.
Preheat the oven to 350⁰F.
Pour chicken wings and marinade into a 9×13 baking dish. Cover with foil.
Bake 45 minutes. Remove foil and bake for 15 minutes more. If desired, sprinkle with toasted sesame seeds before serving.
Brisket Bruschetta
Makes 12 pieces
A great use for leftover brisket, easy to make and a guaranteed crowd-pleaser.
Ingredients:
1 baguette, cut into 12 slices on the bias
1/4 cup olive oil (reserve 1 tablespoon)
1 1/2 cups leftover shredded brisket
1/4 cup barbecue sauce
3 tablespoons jarred horseradish
Garnish: chopped parsley, pickled red onion or tahini
Preheat your oven broiler to high. Brush baguette slices with olive oil and toast until golden, about 3 minutes.
In a skillet over medium heat, warm the shredded brisket with the reserved tablespoon of oil. Add barbecue sauce and cook 2 minutes more.
Top each slice of baguette with a heaping spoonful of brisket and a dollop of horseradish.
Garnish with a sprinkle of parsley, a sliver of pickled red onion or a drizzle of tahini for an extra flavor layer.
Smoked Salmon Dip
Makes about 2 cups
This creamy, tangy dip comes together in minutes. Great for brunch or cocktails, and it travels well.
Ingredients:
1 cup (8 ounces) cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons capers, drained
1/4 teaspoon Tabasco
4 ounces smoked salmon, roughly chopped
2 tablespoons fresh chopped dill
2 tablespoons fresh chopped chives
Salt, to taste
Bagel chips or crackers, for serving
Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers and Tabasco in a food processor. Pulse until smooth.
Add smoked salmon, dill and chives. Pulse until the salmon is finely chopped and everything is well blended. Add salt to taste.
Serve at room temperature. (Can be made a few days ahead of time, but let it sit out before serving. Cold cream cheese is too firm for crackers.)
Espresso Martini by the Pitcher
4-6 servings
Martini Ingredients:
1 1/2 cups vodka
1 cup strong cold brew or chilled espresso
1 cup coffee liqueur (like Kahlúa or Tia Maria)
1/4 cup simple syrup (adjust to taste, optional)
Coffee beans, for garnish
Mocktail Version:
2 cups freshly brewed espresso or strong cold brew coffee, cooled
1/2 cup vanilla simple syrup (or to taste)
1/2 cup heavy cream or a nondairy alternative such as coconut cream/oat milk creamer (optional, for creaminess)
Optional: 1 oz non-alcoholic coffee spirit (like Lyre’s Coffee Originale) per serving
Coffee beans, for garnish
In a large pitcher, combine all ingredients except coffee beans. Stir thoroughly to combine.
Chill in the refrigerator for at least 2 hours or until ready to serve.
To serve, place a handful of ice in a cocktail shaker. Pour approximately 3 to 4 ounces of the chilled mixture into the shaker. Shake vigorously for 30 to 45 seconds. (This is crucial for chilling the drink and developing the signature foam.) Strain the cocktail into a chilled martini or coupe glass.
Garnish with three coffee beans on top of the foam.
Honeyed Pomegranate Parfaits
Serves 4
Elegant, bright, and layered with flavor, these parfaits marry classic Jewish ingredients.
Ingredients:
2 cups Greek yogurt (plain or vanilla)
3 tablespoons honey, plus extra for drizzling
1 teaspoon orange zest
1 cup granola or crushed tea biscuits
1/2 cup pomegranate arils
Fresh mint leaves, for garnish
In a bowl, stir yogurt with honey and orange zest until smooth.
In four small glasses or cocktail coupes, layer: yogurt, granola, pomegranate seeds.
Repeat layers and finish with a drizzle of honey and a sprig of mint.
