Zap In the New Year

It’s tough to cook on New Year’s Day. Many are worn out from cooking elaborate holiday dinners. Others might be feeling the effects of New Year’s Eve. And not every cook hates the TV ritual of New Year’s Day football games.

That’s why we put together this New Year’s Day menu. Most of the dishes can be prepared in advance; the salad can be put together at the last minute. You should enjoy the first day of the new year.

SALAD OF WARM WALNUT-COATED GOAT CHEESE

2 tablespoons walnut or olive oil

1/2 cup finely chopped walnuts

6 ounces goat cheese (Montrachet, Bucheron, Caprino or Crottin) or mozzarella, cut into 6 (1-ounce) pieces (1/2-inch thick)

1 bunch arugula, washed and dried, or 1 cup other greens

1 small head radicchio or red-leaf lettuce, washed and dried

1 small red onion, thinly sliced

Dressing

Pour walnut oil into custard cup. Place walnuts in separate bowl. Dip each side of single cheese piece into oil, then into nuts to coat evenly on all sides. Place coated cheese around outer rim of 10-inch round microwave-proof plate.

Just before serving combine arugula, radicchio and red onion in medium bowl and toss with Dressing. Divide among 6 chilled salad plates. Place plate with cheese in oven and microwave on MEDIUM (50% power) 2 to 3 minutes or until warm to touch and just beginning to melt away from coating. With spatula, place piece of heated cheese on top of each salad. Makes 6 servings.

Dressing

2 tablespoons white wine vinegar or lemon juice

1/3 cup olive oil

1 teaspoon grainy Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Combine vinegar, olive oil, mustard, salt and pepper in small bowl and whisk to blend.

PASTRY-COVERED SEAFOOD AND VEGETABLE PIE

2 leeks (white part only), cleaned, quartered and cut into 1/2-inch pieces

1 clove garlic, minced

1/2 pound small carrots, peeled and cut into 1/2-inch lengths

1 cup 1/4-inch pieces celery

4 ounces fresh porcini or shiitake mushrooms, cut into 1/4-inch slices

1 cup dry white wine

2 tablespoons tomato paste

1 tablespoon lemon juice

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 pound scallops

1/2 pound firm fish (swordfish, mako or tuna), cut into 1/2-inch cubes

1 (10-ounce) package frozen green peas

Dash cayenne pepper

About 1/2 cup clam juice or water

2 tablespoons unsalted butter

2 tablespoons flour

1/4 cup chopped parsley

Pastry Fish

6 sprigs thyme for garnish, optional

Combine leeks, garlic, carrots, celery, mushrooms, wine, tomato paste, lemon juice, thyme and salt and pepper in 2-quart microwave-proof casserole. Cover with lid or plastic wrap, turned back slightly, on 1 side. Microwave on HIGH (100% power) 15 to 20 minutes or until carrots are tender, stirring twice.

Add scallops, fish, green peas and cayenne. Cover again and microwave on HIGH (100% power) 8 to 10 minutes, stirring once, until fish is just cooked. Drain cooking juices (about 1 1/2 cups) into 4-cup glass measure and add clam juice to equal 2 cups. Set aside.

Place butter in 1-cup glass measure. Microwave on HIGH 40 seconds to 1 minute to melt. Stir in flour to make smooth paste. Stir into cooking liquid. Microwave, uncovered, on HIGH 8 to 10 minutes or until boiling and thickened, whisking twice to make smooth sauce. Stir into fish and vegetable mixture. Sprinkle with parsley.

To serve, spoon into 6 individual 2-cup ramekins or soup plates. Place 2 large Pastry Fish (or more if smaller) on top of each and garnish with sprig of thyme. Makes 6 servings.

Note : Filling may be made up to 2 days in advance and refrigerated. If made ahead, reheat, covered, on HIGH about 10 minutes or until heated through, stirring once. Be careful not to overheat and overcook fish!

Pastry Fish

Pastry dough (homemade or store-bought mix for 2-crust 9-inch pie)

Roll dough into 12-inch circle, 1/4-inch-thick. Using 3x2-inch cookie cutter or knife, cut out 12 fish shapes (or other desired design). Place shapes in circle on large piece of double- thickness wax paper. Pierce with fork every 1/2 inch. Place paper and pastry in oven and microwave on HIGH 3 1/2 to 4 minutes or until opaque and dry but not brown, rotating paper half turn halfway through cooking. Remove and cool on rack. Makes 12 large or 60 tiny shapes.

Note: Pastry Fish may be made up to two weeks in advance and frozen. Tightly seal before freezing.

FROZEN RASPBERRY MOUSSE CAKE WITH BALSAMIC RASPBERRY COULIS

Crust

1 (12-ounce) package frozen unsweetened raspberries

1/2 cup sugar

1 egg white

1 teaspoon lemon juice

3/4 cup whipping cream, whipped

1/2 teaspoon vanilla

Balsamic Raspberry Coulis

Mint leaves, optional

Cut double thickness of wax paper to fit bottom of microwave-proof 9x5-inch loaf pan. Press Crust mixture evenly into pan. Microwave on HIGH (100% power) 1 minute.

Place raspberries in large microwave-proof bowl. Microwave on DEFROST 1 minute. Break apart with spoon. Add sugar, egg white and lemon juice. Beat together until well-blended. Fold in whipped cream and vanilla. Spoon into prepared Crust. Cover with plastic wrap and freeze until hard, at least 4 hours or up to 2 weeks.

To serve, cut around edges of mousse loaf with sharp knife and invert onto plate. Cut into slices and arrange on individual plates. Spoon ribbon of Balsamic-Raspberry Coulis down center of each slice. Garnish each with mint leaf. Makes 6 servings.

Balsamic Raspberry Coulis

1 (12-ounce) package frozen raspberries

1/4 cup sugar

1/8 teaspoon freshly ground pepper

1 teaspoon balsamic vinegar

Combine raspberries, sugar, pepper and vinegar in 4-cup glass measure. Microwave on HIGH 8 to 10 minutes or until boiling, stirring once. Press mixture through sieve to strain and remove seeds. Pour into jar and chill until serving time or store up to 1 week. Makes 1 1/3 cups.

Crust

2 tablespoons unsalted butter

1 tablespoon sugar

1/2 cup finely ground almonds

1 egg yolk

Place butter in medium microwave-proof bowl. Microwave on HIGH (100% power) 40 seconds to 1 minute to melt. Stir in sugar and nuts. Add egg yolk and stir until well-blended.