Emeril's New Year's lineup

Gratuitous program plug coming:

I'm a huge fan of Emeril's show, Emeril Green, on the Planet Green network. If you haven't seen it, the show features Emeril helping a viewer out, one-on-one, with some pretty specific food requests and cooking needs. The show features Emeril at his best -- interacting with people. He's not one of those hosts who is better by himself and just a camera. The chemistry between him and people is key to watching him. End gratuitous plug.

That said, I find the food Emeril prepares on Emeril Green a lot more user-friendly than some of the elaborate things he'll fix on Emeril Live. The recipes are for normal folks to make on an everyday basis.

Here are some suggestions from Emeril Green for a New Year's party. All the ingredients are available locally, and the preparation seems simple. All the recipes and pics are courtesy of Emeril's production company, Food of Love.

Emeril's Framboise Bellini with Prosecco

Yield: 1 drink

One-half ounce framboise

3 ounces prosecco or other sparkling wine

Raspberries, Blackberries or sliced Peaches, for garnish

Put the framboise in champagne flute; fill the glass with the Prosecco. Garnish with fresh fruit.

Emeril's Antipasto Platter

Small Whole Salami

Sliced Prosciutto

Marinated Artichokes

Roasted Red Peppers

Marinated Bocconcini (recipe follows)

Variety of Olives

Foccacia

Cheese Straws

Tuscan Loaf

Marinated Bocconcini

12 bocconcini (small mozzarella balls, about 2 inches in diameter)

3 tablespoons Extra-virgin olive oil

2 fresh basil leaves, chiffonade

1 sprig fresh thyme finely chopped

1 sprig fresh rosemary, finely chopped

1 whole clove garlic, finely minced

Crushed red pepper flakes

Kosher salt

In a small bowl, combine all ingredients. Let stand for 30 minutes and up to two weeks.

For Antipasto Platter: You can buy prepared items at the store and then embellish to make it your own.Cover platter with Endive leaves, kale or other decorative greenery.Lightly roll up the Prosciutto into little bundles. Place in mound on platter.Make small groupings of individual tastes. Vary by color, texture and taste.Have small bowls available for olive pits.

Yield: 6 Servings

Emeril's Cheese Crisps

3/4 cup shredded hard cheese (paremesan will work fine, but make sure you freshly grate/shred it; don't use the canned stuff)

Preheat the oven to 350 F.Line a baking sheet with a Silpat, wax paper or parchment paper.

Measure 1 tablespoon of cheese per crisp and place the cheese on the Silpat.

Space the crisps about 1 to 2 inches apart.Place in the oven and cook until the cheese melts and turns golden-brown, about 7 minutes. Remove from the oven and set aside to cool. Use as a garnish for soups and salads.

Yield: about 12 cheese crisps

Emeril's White Bean Dip for Veggies
Yield: 6 Servings

2 small shallots

1/4 cup parsley

1 can white beans

Juice of one lemon

1/4 cup olive oil

Veggies for Dipping

Pulse all ingredients in food processor and blend until a smooth paste forms and transfer to a bowl. Serve with cut veggies such a carrots, red pepper strips, celery and mushrooms.

Smoked Salmon Salad in Endive Boats
1 pound cured salmon, small dice

1/2 cup red onions small dice

1/4 cup fresh dill leaves (

Drizzle of extra virgin olive oil

2 tablespoons lemon juice

Salt and Black Pepper

3 Heads Belgian Endive

In a mixing bowl, toss the salmon with the red onions and chervil, a drizzle of olive oil, lemon juice and salt and black pepper. Spoon about 1 tablespoon of the mixture into endive leaf.

Emeril's Herbed Spice Nuts

2 tablespoons vegetable oil

1 teaspoon dried thyme, crumbled

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon cayenne

1 cup pecan halves
In a bowl whisk together oil, thyme, salt, sugar and cayenne. Add nuts and toss to coat well.Transfer nuts to a cold skillet. Heat to medium high heat, tossing nuts until lightly brown and aromatic, about 5 to 7 minutes.

Nuts may be made 3 days ahead and kept in an airtight container. Serve nuts warm or at room temperature.

Yield: 4 servings

Emeril's Figs With Blue Cheese, Honey And Lavender
Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.

Yield: 4 servings

2 ounces creamy blue cheese such as Valdeon or Gorgonzola

1 cup mascarpone

1 tablespoon honey

8 ounces fresh firm-ripe mission figs, halved

1 tablespoon dried lavender flowers (McCormick makes them now)

In a small bowl combine the blue cheese with the mascarpone and honey. Stir until almost smooth. It is ok if it is slightly chunky.
To serve, arrange fig halves on a plate and top with the blue cheese mixture. Garnish with lavender flowers.