New Year’s : Last-Chance Party

Burnout often sets in at the end of the holiday cooking season. One more big party to go. Whether you’re a nibbling guest or an exhausted host, thoughts of sugar plums, et al., start to wear thin. Then again, January and February can be awfully dull. New Year’s Eve and New Year’s Day are the best party excuses we’ll have for a while. (President’s Day blowout, anyone?)

What you need, if you’re playing host, is a menu that is simple to put together, simple to eat and, of course, delicious.

This menu has no traditional holiday food, a lot of the preparation can be done in advance, and you don’t have to be a master chef to get it together. While it’s not completely low-fat or low-cholesterol--those resolutions can wait until the 2nd--it’s a lot lighter than most of the food you’ve probably been eating these past few weeks. Happy New Year.

BRUSCHETTA WITH TOMATO AND BASIL

10 to 12 Roma tomatoes, seeded and diced

12 basil leaves, cut into julienne strips

3 cloves garlic, thinly sliced

1/2 cup olive oil

Salt, pepper

1 loaf Italian bread or baguette, cut into 1-inch slices and toasted

30 basil leaves

In large bowl, gently toss together tomatoes, julienned basil, garlic and olive oil. Season to taste with salt and pepper. Let stand 20 to 30 minutes.

Just before serving, top each slice of toasted bread with 1 spoonful of tomato mixture. Garnish each with 1 basil leaf. Makes about 30 bruschette.

Each bruschetta contains about:

91 calories; 120 mg sodium; 1 mg cholesterol; 4 grams fat; 11 grams carbohydrates; 2 grams protein; 0.18 grams fiber.

SUPPLI

4 cups chicken broth

1 tablespoon butter

1 tablespoon olive oil

1 medium onion, diced

2 cups arborio rice

Salt, pepper

1 1/2 cups tomato sauce

1/2 cup grated Parmesan or Romano cheese

4 eggs

1/2 pound mozzarella cheese, cut into 1/2-inch cubes

2 cups plain bread crumbs

Oil for deep-frying

Heat chicken broth to boiling.

Heat butter in skillet until melted. Add oil. Saute onion until tender. Add rice and saute about 2 minutes.

Stir boiling chicken broth in rice mixture. Season to taste with salt and pepper. Bring to boil. Reduce heat, cover and simmer 15 to 20 minutes, or until rice is tender and broth has been absorbed. Stir in tomato sauce and Parmesan cheese.

Let cool to warm. Lightly beat 2 eggs. Stir into warm rice mixture. Shape into balls using about 2 tablespoons rice mixture for each. Press 1 cube of mozzarella cheese into center of each ball shaping so cheese is covered with rice mixture. Beat remaining 2 eggs. Roll rice balls in eggs then in bread crumbs to coat.

Heat oil in large deep skillet to 350 degrees. Fry until golden brown and cheese is melted in center. Remove to paper towels to drain. Serve hot. Makes about 2 dozen suppli.

Each suppli contains about:

168 calories; 385 mg sodium; 46 mg cholesterol; 6 grams fat; 21 grams carbohydrates; 7 grams protein; 0.21 grams fiber.

EGGPLANT INVOLTINI

2 large eggplants

Salt

1/2 cup olive oil

Salt, pepper

1/2 pound herbed goat cheese

1/2 cup heavy whipping cream

1 clove garlic, minced

30 small basil leaves

Cut eggplants crosswise into very thin slices. Put slices in large bowl and sprinkle with salt. Let stand 30 minutes. Drain off excess liquid and dry eggplant slices with paper towels. Brush eggplant slices with olive oil and season lightly to taste with salt and pepper. Grill eggplant slices on both sides until lightly browned. Remove to paper towels to drain.

Beat goat cheese in mixing bowl until fluffy. Beat in cream until light and fluffy. Stir in garlic. Season to taste with salt and pepper. (Cheese mixture can be made 1 day in advance.)

Using pastry bag pipe about 1 tablespoon cheese mixture onto each slice of grilled eggplant. Top each with basil leaf and fold over 2 sides to form horn or bugle shape. Serve at room temperature. Makes 24 appetizers.

Each serving contains about:

85 calories; 62 mg sodium; 7 mg cholesterol; 8 grams fat; 1 grams carbohydrates; 2 grams protein; 0.09 grams fiber.

CHICKEN PICCATA

12 boneless chicken breast halves, skinned

1 cup flour

Salt, pepper

1/3 cup olive oil, about

2 cups chicken broth

6 lemons

1/2 cup dry white wine

3 tablespoons capers

Currant tomatoes, optional

Chopped parsley

Lightly dredge chicken breast halves in flour seasoned with salt and pepper to taste. Heat just enough olive oil to coat large skillet pan. Saute chicken breasts in several batches until golden brown, about 2 minutes per side. Add additional olive oil as needed. Keep chicken breasts warm.

When all chicken is cooked, deglaze pan over high heat with 1 cup of chicken broth scraping up any browned bits in pan. Reduce heat to medium-high. Add remaining stock, juice of 4 lemons and wine. Reduce to about 1/3. Stir in capers. Pour over warm chicken breasts on platter.

Sprinkle currant tomatoes and chopped parsley over chicken. Slice remaining 2 lemons and garnish around edge of platter. Makes 12 servings.

Note : Currant tomatoes are a pea-sized variety available at specialty markets.

Each serving contains about:

338 calories; 286 mg sodium; 87 mg cholesterol; 19 grams fat; 9 grams carbohydrates; 30 grams protein; 0.03 grams fiber.

SQUASH AND ONION SAUTE

1/4 cup olive oil

2 medium onions, cut into julienne strips

8 medium zucchini, cut into 1/2-inch slices

6 medium yellow crook neck squash, cut into 1/2-inch slices

Salt, pepper

Heat 2 tablespoons olive oil in large skillet. Add half of onions and saute until tender, 8 to 10 minutes. Add half of zucchini and half of yellow squash and saute over high heat, stirring frequently until vegetables are lightly browned, about 5 minutes. Season to taste with salt and pepper.

Remove from heat. Keep warm. Repeat process with remaining onions, oil and crook neck squash. Combine 2 batches of vegetables. Season to taste with salt and pepper. Makes 12 servings.

Each serving contains about:

72 calories; 29 mg sodium; 0 mg cholesterol; 5 grams fat; 7 grams carbohydrates; 2 grams protein; 0.87 grams fiber.

RISOTTO OF HERBS

1/2 cup butter

1/2 cup finely chopped onion

2 tablespoons mixed dried herbs of rosemary, thyme and sage

4 cups arborio rice

1 cup dry white wine

3 quarts hot chicken broth

Salt, pepper

1 cup grated Parmesan cheese

Heat 5 tablespoons butter in heavy 5-quart sauce pot until melted. Add onion and saute until tender. Stir in herbs and saute few minutes. Add rice and cook, stirring occasionally 3 to 4 minutes. Do not let rice brown. Stir in wine and 2 cups hot broth. Heat over medium-high heat until liquid is absorbed while stirring constantly.

As liquid is absorbed, add more stock 1 to 2 cups at time, stirring constantly until rice is tender but not mushy or soupy. Remove from heat. Season to taste with salt and pepper. Stir in remaining 3 tablespoons butter and Parmesan cheese. Makes 12 servings.

Each serving contains about:

385 calories; 1034 mg sodium; 28 mg cholesterol; 12 grams fat; 52 grams carbohydrates; 13 grams protein; 0.34 grams fiber.

TIRAMISU

5 egg yolks

3/4 cup powdered sugar, sifted

1/4 cup dark rum

1 pound mascarpone cheese

3/4 cup strong cold coffee

3 tablespoons orange-flavored liqueur

2 (10 3/4-ounce) sponge cake loaves

Cocoa powder

Fresh raspberries

In mixing bowl, beat together egg yolks and powdered sugar until thick and lemon-colored. Beat in 3 tablespoons rum. Beat in mascarpone until thick and smooth. Set aside.

In another bowl, stir together coffee, orange liqueur and remaining 1 tablespoon rum. Cut each sponge cake into 10 slices then cut slices in half lengthwise. Cover bottom and sides of large serving bowl with 1/3 of sponge cake. Sprinkle 1/3 of coffee mixture over sponge cake in bowl. Spread 1/3 of cheese mixture over sponge cake. Sprinkle cocoa over cheese mixture to cover. Repeat layering twice, ending with cocoa powder. Refrigerate 4 hours or overnight. Garnish with fresh raspberries. Makes 12 servings.

Each serving contains about:

366 calories; 199 mg sodium; 279 mg cholesterol; 18 grams fat; 36 agrams carbohydrates; 8 grams protein; 0 grams fiber.

Location art taken at the Collectors, South Pasadena.

Candleholders from Andrea by Sadek at the L. A. Mart.

China from the Kasl Co. at the L. A. Mart.