Dinner’s at Your House

New Year’s Eve With Friends

Asparagus and Gat Cheese n Puff Pastry

Smoked Salmon Toasts

Green Olives and Salted Almonds

Cranberry Champagne Cocktail

Angel Hair Aglio-Olio

Petite Filets With Mushrooms and Blue Cheese

Roasted Endive

Cabernet Sauvignon or Syrah

Mont-Blanc

Coffee

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This is the year to cocoon. So here’s a New Year’s resolution for you: Stay home.

There’s certainly no place like it for celebrating with friends. Where else can you eat and drink and talk to your heart’s content without worrying about the hour, the noise level or the tab? And not once will some stranger interrupt a conversation to ask, “Everything OK?”

Throwing a spiffy New Year’s Eve dinner party can seem like too much trouble. But given some planning and a willingness to take the preparation in small steps, you can pull it off without putting a dent in your holiday spirit.

Start the night by greeting guests as they arrive with Cranberry Champagne Cocktail, a beautiful pale-pink drink made by mixing about an ounce of cranberry-flavored brandy into a flute of champagne. Notice the small “c” in “champagne”; you don’t want to mix a great (and costly) French Champagne in a cocktail. But there are good sparkling wines from California, Spain, Italy and even France (outside of the Champagne region, of course) that you can pick up for $10 to $15 a bottle.

With the cocktail, serve Asparagus and Goat Cheese in Puff Pastry. Add some creamy Smoked Salmon Toasts--a blend of lox and cream cheese spread on toast and topped with tiny bay shrimp. Be sure to have bowls of salted almonds and green olives out, too.

When people come to the table, begin the meal with a simple dish of angel hair pasta with an olive oil-garlic sauce, the classic aglio-olio. You can continue pouring the champagne cocktail with this, or you can switch to another well-chilled, fairly acidic white wine, such as Sauvignon Blanc.

The centerpiece of the dinner is a simply prepared beef filet topped with a sauce of blue cheese and mushrooms. The simplicity and slight bitterness of roasted endive is a perfect complement. Have a big, tannic Cabernet Sauvignon ready to go with the beef. A Syrah or similar wine would be a good alternative.

For dessert, serve the classic Mont-Blanc. It may look like an all-day project, but is easily made with canned chestnut puree. Top each little mountain with a chestnut dipped in chocolate and be sure to serve it with some good strong coffee.

All of this might seem like a lot to pull together, and if you try to do everything at the last minute, it will make you nuts. A better strategy is to approach the meal in small bites.

As soon as possible, do things such as pulling out the linens, buy the wine and what you’ll need for decorating. Count your plates, crystal, silver and serving pieces. Saturday morning, do the grocery shopping and pick up any extras you may need.

Sunday, begin cooking the parts of dishes that will hold: Blanch the asparagus tips, dry them well and store them in the refrigerator in a tightly closed plastic bag; prepare the chestnut puree for the dessert; and dip the chestnuts in chocolate. Sunday evening, set the table.

We made a distinctive centerpiece that is easy to put together. Place fresh pine needles and bright red berries in a big chunky glass vase. Fill it to the top with water and add a few floating candles to make a colorful, inexpensive, seasonal decoration. For safety’s sake, use fresh pine needles and make certain they are well submerged in the water before lighting the candles. We also made napkin rings from green-coated wire covered with tiny boxwood-shaped leaves to carry out the theme.

Remember: Go slow and take the preparation a bit at a time. That way, when the big night comes, you’ll be able to spend it with your friends. And that’s the whole purpose of getting together in the first place, isn’t it?

Linens, plates, and glassware from Crate & Barrel stores.

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Asparagus and Goat Cheese in Puff Pastry

Active Work Time: 40 minutes * Total Preparation Time: 1 hour * Vegetarian

The asparagus tips can be steamed the day before and then refrigerated. The puffs can then be assembled the morning of the party and kept chilled. Remove from the refrigerator about 30 minutes before baking. Ignore the package directions about how long it will take the frozen puff pastry to thaw. It will take at least 45 minutes at room temperature.

Salt

24 asparagus spears, about 1 large bunch

1/2 sheet frozen puff pastry, thawed

2 ounces garlic and herb goat cheese

Freshly ground pepper

Heat the oven to 400 degrees. Bring a large pot of salted water to a boil.

Meanwhile, cut 3-inch tips from each stalk of asparagus (reserve the rest of the stalk for soup). Add the tips to the boiling water and cook just until they turn bright green, about 1 to 2 minutes. Drain the tips, then plunge them into ice water to stop the cooking process. Drain again, then dry thoroughly on paper towels. Set aside.

Roll the pastry into a 12x4-inch rectangle. From the 4-inch side, carefully cut the pastry into 4 (1-inch) strips. Spread each strip with 1/4 of the cheese, then sprinkle with salt and pepper. Cut each strip into 6 equal pieces measuring 2 inches. You should have 24 equal-sized rectangles.

Wrap each asparagus tip in one of the rectangles, using a little water to help seal the ends. Place them sealed side down on a baking sheet.

Bake until puffed and golden, about 15 minutes. Serve immediately.

24 puffs. Each puff: 20 calories; 29 mg sodium; 2 mg cholesterol; 1 gram fat; 1 gram saturated fat; 1 gram carbohydrates; 1 gram protein; 0.32 gram fiber.

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Petite Filets With Mushrooms and Blue Cheese

Active Work Time: 20 minutes * Total Preparation Time: 35 minutes2 tablespoons butter

2 cups stemmed and sliced fresh shiitake mushrooms

2 cups sliced portabello mushrooms

2 cups sliced white mushrooms

3 to 4 shallots, minced

1 cup white wine

Salt, pepper

1/4 cup olive oil

6 (1/2-pound) petite filet mignons

1 cup crumbled blue cheese, plus 1/4 cup for optional garnish

Melt the butter in a large skillet over medium-high heat. Add the shiitake, portabello and white mushrooms and cook until browned, about 5 minutes, stirring constantly. Add the shallots and cook 3 more minutes. Add the wine and cook until reduced to a loose syrup, about 5 minutes. Cover tightly and refrigerate, if making ahead.

When almost ready to serve, sprinkle each filet with salt and pepper. Heat the olive oil in a skillet over medium-high heat for 3 minutes. Add the filets and cook until lightly browned, about 5 minutes per side. Transfer the filets to a warm platter.

Add the mushrooms and wine to the skillet and cook over medium heat, scraping the bottom with a spatula or spoon to release any brown bits that are stuck. Add the 1 cup of blue cheese and cook without stirring until it melts into the wine, about 3 minutes. The sauce should be a creamy color and thicken a bit with the addition of the cheese. Season to taste with salt and pepper.

Spoon the sauce over the filets and add extra blue cheese, if desired.

6 servings. Each serving: 755 calories; 721 mg sodium; 171 mg cholesterol; 59 grams fat; 26 grams saturated fat; 4 grams carbohydrates; 48 grams protein; 0.85 gram fiber.

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Roasted Belgian Endive

Active Work Time: 5 minutes

Total Preparation Time: 20 minutes

3 heads Belgian endive

2 tablespoons olive oil

1 lemon, cut in half

Salt, pepper

Heat the oven to 400 degrees.

Cut the endive in half lengthwise and place on a jellyroll pan, cut side up. Drizzle oil on all sides of the endive. Squeeze the lemon halves over the endive, then sprinkle with salt and pepper.

Roast on the bottom rack of the oven until tender and brown around the edges, 12 to 15 minutes.

6 servings. Each serving: 46 calories; 55 mg sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 1 gram carbohydrates; 0 protein; 0.91 gram fiber.

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Angel Hair Aglio-Olio

Active Work and Total Preparation Time: 15 minutes

1/4 cup olive oil

3 cloves garlic, minced

1 tablespoon chopped parsley

Salt, pepper

1/2 pound angel hair pasta, or other thin dried pasta shape

Heat the olive oil, garlic, parsley and salt and pepper to taste in a saucepan over medium-low heat for 10 minutes. The garlic should be tender and the aroma potent.

Meanwhile, cook the pasta in boiling salted water until al dente, about 3 minutes. Drain. Combine the olive oil mixture with the pasta. Taste for seasoning.

6 servings. Each serving: 135 calories; 50 mg sodium; 0 cholesterol; 9 grams fat; 1 gram saturated fat; 11 grams carbohydrates; 2 grams protein; 0.70 gram fiber.

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Smoked Salmon Toasts

Active Work and Total Preparation Time: 40 minutes

The salmon mixture can be made two days in advance and kept refrigerated in an airtight container.

1 1/2 ounces smoked salmon or gravlax

1/2 cup sour cream

1 tablespoon cream cheese, softened

2 teaspoons minced fresh dill, plus whole sprigs for garnish

1 teaspoon salmon roe

1/4 pound cooked bay shrimp

6 slices thin-sliced white bread

Mince the salmon and place in a small bowl. Stir in the sour cream, cream cheese and minced dill. Gently stir in the roe. Set aside.

Toast the bread, trim the crusts, then cut each slice into 4 triangles. Put about 1 teaspoon of the salmon on each toast point. Top with 1 or 2 bay shrimp and garnish with a small sprig of dill.

24 toasts. Each toast: 73 calories; 585 mg sodium; 20 mg cholesterol; 3 grams fat; 1 gram saturated fat; 5 grams carbohydrates; 7 grams protein; 0.12 gram fiber.

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Mont-Blanc

Active Work Time: 15 minutes

Total Preparation Time: 25 minutes

Specialty markets and well-stocked supermarkets carry chestnut puree along with whole canned chestnuts.

6 whole peeled chestnuts, dried thoroughly

2 ounces (2 squares) semisweet chocolate, melted

2 cups chestnut puree

1 cup plus 2 tablespoons powdered sugar, divided

5 teaspoons vanilla extract, divided

1/4 cup dark rum

1 cup whipping cream

Grated chocolate, for garnish

Dip the chestnuts in the melted chocolate until they are evenly coated. Lift the chestnuts out of the chocolate with a fork, letting the excess chocolate drip off. Place them on a wire rack over a piece of wax paper to cool and harden.

Stir together the chestnut puree, 1 cup of the powdered sugar, 4 teaspoons of the vanilla and the rum until smooth. Cover and chill until ready to serve.

Just before serving, whip the cream in a chilled bowl until soft peaks form. Beat in the remaining 2 tablespoons of powdered sugar and the remaining 1 teaspoon of vanilla until blended.

Put the chestnut mixture through a potato ricer and divide among serving dishes. Divide the whipped cream over the top. Sprinkle each serving with grated chocolate and top each with a chocolate chestnut.

6 servings. Each serving: 278 calories; 21 mg sodium; 27 mg cholesterol; 11 grams fat; 6 grams saturated fat; 41 grams carbohydrates; 2 grams protein; 0.56 gram fiber.

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Our Resolution: Plan to Party

As soon as possible: Choose the linens. Buy the wine and chill the whites and champagne. Plan the centerpiece and table decorations and buy what you need.

2 days before: Buy the groceries. Make the salmon cream and chill. Organize the silverware, dishes, serving dishes, serving utensils, wine glasses, water goblets, water pitcher, dessert plates and coffee cups and saucers.

1 day before: Cook the asparagus tips, pat dry and chill. Prepare the chestnut puree for the dessert and chill. Dip the chestnuts in chocolate, cover and chill. Grate the chocolate into a small dish and store, uncovered, at room temperature. Set the table. Chop the mushrooms and shallots for blue cheese sauce.

6 hours before: Assemble the asparagus puffs, cover tightly and refrigerate. Toast the bread for the salmon toasts and store, uncovered, at room temperature. Make the base for the blue cheese sauce and refrigerate, tightly covered.

4 hours before: Clean and slice the endive, place it on a jellyroll pan and refrigerate, tightly covered. Season the filets and refrigerate, tightly wrapped.

2 hours before: Whip the cream for desserts, cover tightly and refrigerate. Assemble the salmon toasts.

30 minutes before: Light the candles. Fill the water goblets and pitcher. Warm the plates. Start the pasta water boiling. Heat the oven to 400 degrees.

25 minutes before: Bake the asparagus puffs.

15 minutes before: On a separate rack in the same oven, roast the endive. Heat the garlic and oil for the pasta; when done, remove it from the heat and keep it warm.

When guests arrive: Serve the appetizers and cocktails.

Before first course: Cook the pasta and add it to the warm sauce.

Before main course: Cook the steaks and finish the sauce.

Before dessert: Spoon the whipped cream over the chestnut puree, sprinkle it with grated chocolate, top with chestnut and chocolate and serve.