New Year's Supper Recipes

4 whole cloves garlic

2 bunches thyme

2 tablespoons sugar

2 teaspoons salt

1 teaspoon freshly ground black pepper

1/2 cup Worcestershire sauce

1/2 cup balsamic vinegar

1/2 cup olive oil

For the beef and filling:

Twelve 8-ounce, 2-inch thick beef tenderloin steaks, cut in half horizontally

24 shiitake mushrooms (3 inches in diameter), stems removed

Salt

Freshly ground black pepper

10 ounces store-bought duck or goose liver mousse

8 ounces (2 sticks) unsalted butter, melted and cooled

1-pound box (13-by-18-inch) phyllo sheets, thawed

For the marinade: Place the garlic and thyme in a 1-gallon resealable plastic bag. Seal the bag with as little air as possible inside. Using a meat mallet or a hammer, gently mash the garlic and the thyme leaves to release their flavor. Add the remaining marinade ingredients to the bag.

To marinate the tenderloin steaks, shake six of them at a time in the bag of marinade and transfer to a large baking dish. When all the steaks are in the dish, pour the marinade over the top, cover with plastic wrap and refrigerate for at least 1 hour but no more than 2 hours.

For the beef and filling: While the tenderloin steaks are marinating, place the shiitake mushrooms on a rimmed baking sheet, season both sides with salt and pepper to taste and then spray on both sides with nonstick spray oil.

Heat a large skillet over medium-high heat. When the pan is hot, sear the mushrooms on both sides until they have wilted, about 30 seconds on each side. Transfer to a baking sheet lined with paper towels and pat the mushrooms dry on each side. Let cool completely, then refrigerate them in a resealable plastic bag.

After the steaks have marinated, discard the marinade and pat the steaks dry on paper towels. Spray them on both sides with nonstick spray oil.

Heat a large skillet over medium-high heat. When it's hot, sear six of the tenderloin steaks at a time (do not crowd the pan; you may have to do this in batches) for about 20 seconds on each side. Pat them dry on paper towels after searing. Transfer to a baking dish, cover and refrigerate until ready to use.

To assemble: Line up the seared shiitake mushrooms (top sides down) on a rimmed baking sheet and spread each one with a heaping spoonful of the store-bought liver mousse. Remove the steaks from the refrigerator and pat them dry again on paper towels. Using a pastry brush and the melted and cooled butter, brush a sheet of phyllo, top with another sheet, butter it, top it with a third sheet, butter it and top it with a fourth sheet. Cut the buttered sheets in half lengthwise and in thirds horizontally to make six rectangles (approximately 6 by 4 inches each). Place a shiitake mushroom in the center of each rectangle, mousse side up. Place a steak on each mushroom.

Envelope the beef and mushrooms by bringing the corners of the phyllo rectangle up to the overlap each other at the center of the steak by about an inch. Turn the wrapped steak packet over and place it in your hand. Use your other hand to gently mold the packet into a nice round shape. Repeat the process until all the steaks are wrapped. Place the steaks on ungreased, rimmed baking sheets and brush the phyllo with the butter. Cover and refrigerate.

When ready to bake, position a rack in the center of the oven and preheat to 425 degrees. Remove the assembled shiitake beef Wellingtons from the refrigerator and let them rest for 15 minutes while the oven preheats. Bake for 12 minutes for medium-rare. The packets should be golden brown. If they are not brown enough, switch the oven to broil for a few seconds. They will brown quickly, so do not leave them unattended. If serving medium-rare, transfer to a wire rack to rest for 10 minutes; for well-done, leave the Wellingtons on the baking sheet for the same 10 minutes.

Per serving: 864 calories, 44 g protein, 17 g carbohydrates, 68 g fat, 196 mg cholesterol, 28 g saturated fat, 535 mg sodium, 1 g dietary fiber

Recipe tested by John C. Lane; e-mail questions tofood@washpost.com

Gazpacho Gelee With Lump Crabmeat and Lemon Dressing

24 servings

These congealed salads store well and unmold easily when the muffin tins in which they are molded are lined with plastic wrap. To line all 12 cups, overlap 2 large sheets of plastic wrap and press it into each well with your fingertips.

MAKE AHEAD: The individual gazapacho gelees will set in 1 to 2 hours and can be made 1 to 2 days ahead of time; the dressing may be prepared several days in advance.

For the vegetable mixture:

3 small green, yellow and red peppers (1 of each color), seeded, cored and cut into 1-inch squares

6 large red radishes, stemmed and quartered

1 medium cucumber, peeled, seeded and cut into 1-inch squares

2 stalks celery, cut in 1-inch squares

3 scallions, both white and light-green parts, cut into 1-inch pieces

1 clove garlic, smashed and chopped

1/4 cup chopped cilantro stems

14-ounce can diced tomatoes

For the gelee mixture:

4 envelopes (4 tablespoons) powdered gelatin

1 cup water

2 cups tomato juice

3 tablespoons lemon juice

1/2 teaspoon chipotle-flavored hot pepper sauce, such as Tabasco brand

1 tablespoon Worcestershire sauce

1 tablespoon salt

2 teaspoons Old Bay Seasoning

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1 pound jumbo lump crabmeat picked free of shells (may substitute 1 1/2 to 2 pounds medium-size cooked, peeled and deveined shrimp, enough for 3 shrimp per portion)

For the lemon dressing and greens:

2 cups low-fat mayonnaise

Grated zest of one lemon

4 tablespoons lemon juice

1 cup flat-leaf parsley, coarsely chopped

1 cup scallions (green parts only), coarsely chopped

3 pounds (24 loosely packed cups, 2 ounces per portion) mesclun salad greens, arugula or shredded radicchio

Chopped flat-leaf parsley, for garnish

For the vegetable mixture: Place all ingredients in a food processor fitted with the metal blade and pulse just until coarsely chopped. (They should be minced into 1/4 -inch pieces.) Transfer to a large mixing bowl, removing any large, unprocessed chunks. Cover with plastic wrap and set aside while preparing gelee mixture.

For the gelee mixture: In a medium bowl, combine the gelatin powder and the water and set aside to soften for 5 minutes.

In a 2-cup container, microwave 1 cup of the tomato juice for 3 minutes on high. Add the hot tomato juice to the softened gelatin and stir until the gelatin powder is dissolved. Add the remaining cup of tomato juice, the lemon juice, chipotle-flavored hot pepper sauce, Worcestershire sauce and seasonings, mixing to combine well. Add the gelatin mixture to the vegetables, stirring to combine.

To assemble: Line two 12-cup muffin tins with plastic wrap. Divide the crabmeat evenly into the bottoms of 20 of the muffin cups (or use 3 shrimp in each cup), reserving the remaining 4 cups without crabmeat (for guests who may not care for shellfish). Fill the muffin cups with gelee mixture, cover them loosely with plastic wrap and refrigerate 1 to 2 hours or until set.

For the lemon dressing and greens: Combine the mayonnaise, lemon zest, lemon juice, parsley and scallions in a blender or food processor for 30 seconds until smooth and light green. Transfer to a medium bowl, cover and refrigerate until ready to use.

Place the mesclun, arugula or shredded radicchio on individual salad plates. Drizzle some of the lemon dressing over the salad greens. Pop a gazpacho gelee out of each mold and place on top of each serving of salad greens. Drizzle the remaining dressing over each gelee and sprinkle with the chopped parsley.

Per serving: 88 calories, 7 g protein, 11 g carbohydrates, 2 g fat, 17 mg cholesterol, 0 g saturated fat, 832 mg sodium, 2 g dietary fiber

Recipe tested by Yuki Noguchi; e-mail questions tofood@washpost.com

Thai Red Curry Tuna With Coconut Milk and Lime

24 servings

Cilantro stems have much more flavor than the leaves. The leaves suffer when cooked, so they are best used as a garnish or added to a dish just before serving. Thai red curry paste is zesty; its heat is balanced by the sugar in the coconut-milk mixture in which the tuna steaks are baked.

MAKE AHEAD: The baking sauce may be prepared up to 2 days in advance; the tuna, 1 day in advance.

For the coconut-milk baking sauce:

Two 13.5- or 14-ounce cans unsweetened coconut milk

1/4 cup sugar

1 cup cilantro stems (about 1 1/2 bunches), well-rinsed and coarsely chopped

Zest of two limes

4 tablespoons lime juice

1 tablespoon Thai fish sauce

For the tuna:

1/2 cup olive oil

One 4-ounce jar Thai red curry paste

Six 1-pound yellowfin tuna steaks, about 1 1/2 inches thick

1/2 cup chopped cilantro leaves

1/2 cup chopped scallions (about 2 bunches), both white and light-green parts

For the coconut-milk baking sauce: In a blender or food processor, combine the coconut milk, sugar, cilantro stems, lime zest, lime juice and fish sauce and process for 30 seconds. Cover tightly and refrigerate until ready to use.

For the tuna: Combine the olive oil and Thai curry paste in a small bowl and stir until well combined. Brush both sides of the tuna steaks with the curry mixture and place them on a baking sheet. Cover with plastic wrap and leave at room temperature for 15 minutes. To sear the tuna steaks, heat a large cast-iron skillet on medium-high heat until hot. Spray the tuna with nonstick spray oil on both sides. Sear the steaks 2 at a time for 15 seconds on each side. Between batches, wipe the skillet clean with paper towels (be careful; the pan will be very hot). Make sure to allow the pan to get hot again for each batch. Place the seared steaks in a 9-by-13-inch ovenproof baking dish. Cover and refrigerate.

To assemble: Let the tuna steaks and the coconut-milk baking sauce sit at room temperature for 30 minutes before baking. Position an oven rack on the lower level and preheat the oven to 425 degrees. Remove the steaks from the baking dish, add the coconut-milk baking sauce and return the tuna to the dish. Bake for 12 minutes.

Transfer the tuna steaks to a cutting board and cut into 1/2 -inch thick slices, placing the slices on a serving platter. Add the chopped cilantro leaves and scallions to the warm coconut-milk baking sauce. Spoon some of the sauce over the sliced tuna and serve the remaining sauce on the side.

Per serving: 249 calories, 27 g protein, 5 g carbohydrates, 13 g fat, 51 mg cholesterol, 8 g saturated fat, 175 mg sodium, 1g dietary fiber

Recipe tested by Jill Grisco; e-mail questions tofood@washpost.com

Couscous and Wild Rice Pilaf

24 servings

Here, ruby-red pomegranate seeds make a stunning garnish. I usually use cilantro in this pilaf, but parsley can be substituted if other dishes on the menu already have cilantro in them.

MAKE AHEAD: 1 day in advance; to reheat, microwave on high for 4 to 5 minutes.

8 to 12 ounces wild rice

4 cups quick-cooking couscous

1 quart low-sodium chicken stock

1/2 cup (1 stick) unsalted butter or olive oil

1 cup dried cherries

1 cup dried apricots, cut into 1/4 -inch slivers

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon Madras curry powder

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground turmeric

1/2 cup toasted pine nuts (may substitute pecans, almonds or hazelnuts)

1/2 cup chopped scallions, both white and light-green parts

1/2 cup chopped flat-leaf parsley

Pomegranate seeds, for garnish (optional)

Cook the wild rice according to the package directions, then drain and rinse with cold water. Set aside.

Place the couscous in a large bowl and set aside.

In a saucepan over medium-high heat, combine the stock, butter or olive oil, dried cherries and apricots, salt, pepper and spices and bring them to a rolling boil, then remove from the heat. Pour the mixture over the couscous, stir to combine and cover the couscous tightly with plastic wrap. After 10 minutes, remove the plastic wrap and fluff the couscous with a fork. Add the wild rice, the pine nuts, scallions and parsley. Top with pomegranate seeds, if desired.

Per serving: 267 calories, 7 g protein, 46 g carbohydrates, 6 g fat, 12 mg cholesterol, 3 g saturated fat, 144 mg sodium, 3 g dietary fiber

Recipe tested by Belle Elving; e-mail questions tofood@washpost.com

Roasted Vegetable Melange

24 servings

Instead of roasting these vegetables, they can be microwaved in several food storage bags, left partially open, on high for 3 to 5 minutes, depending on the desired degree of crunchiness, then garnished with the chopped parsley.

MAKE AHEAD: May be prepared up to the point of baking, up to 2 days in advance.

2 whole garlic cloves

1 bunch thyme

6 sprigs rosemary

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup extra-virgin olive oil

3 pounds assorted baby squash (zucchini and yellow and green pattypan)

2 large red peppers, seeded, cored and cut into 1-inch squares

2 large yellow peppers, seeded, cored and cut into 1-inch squares

2 pounds green beans (not haricots verts), stem ends snipped

2 large sweet potatoes, peeled and cut into 2-inch cubes, parboiled* for 3 minutes

20 whole cloves garlic, parboiled for 3 minutes

Chopped flat-leaf parsley, for garnish

In a resealable plastic bag, combine the garlic, thyme, fresh rosemary, salt and pepper. Seal the bag, removing as much air as possible. Using a meat mallet or hammer, gently crush the garlic and herbs to release their flavors. Add the olive oil.

In a large bowl, toss the vegetables and the parboiled garlic cloves with the garlic-herb oil mixture to coat. Place them in resealable plastic bags and refrigerate.

When ready to bake, transfer the vegetable-garlic mixture and any excess garlic-herb oil mixture (including the herbs) to a large roasting pan or 2 rimmed baking sheets and let it sit for 15 minutes while the oven preheats to 425 degrees. Roast the vegetables for 11 to 15 minutes, depending on the preferred degree of doneness. Remove the thyme and rosemary stems before serving. Garnish with parsley.

*NOTE: Parboiling is partially cooking food by briefly boiling it in water. The process ensures that multiple ingredients of different densities will complete cooking at the same time.

Per serving: 104 calories, 2 g protein, 16 g carbohydrates, 4 g fat, 5 mg cholesterol, 2 g saturated fat, 124 mg sodium, 3 g dietary fiber

Recipe tested by Judith Weinraub; e-mail questions tofood@washpost.com

Krispy Kreme Chocolate

Icebox Bombe

24 servings

Adding chocolate mousse, frosting and ganache to doughnuts may seem like gilding the lily, but so what? Pass it off as the last dessert of the year and start your resolutions on New Year's Day. Serve the bombe with lightly sweetened whipped cream and fresh berries on the side. To serve, cut it in the style of a wedding cake, by making a circle incision halfway between the perimeter and the middle before slicing.

MAKE AHEAD: The bombe must be started at least 2 days in advance. It is made in 2 stages on 2 consecutive days. (It can be made up to 8 days ahead.)

Day 1 (takes 1 to 1 1/2 hours): Line the bowl with doughnuts, make the chocolate mousse and fill the bowl with the mousse, cover with doughnuts and freeze.

Day 2 (1 hour): Frost the bombe and glaze with ganache.

2 dozen fresh Krispy Kreme glazed doughnuts, 18 cut in half horizontally, 6 whole doughnuts reserved for garnish

For the chocolate mousse:

1 1/2 pounds chopped semisweet or bittersweet chocolate

9 tablespoons cold coffee

6 egg yolks

6 tablespoons confectioners' sugar

3 cups heavy cream, whipped

6 egg whites, beaten stiff, not dry

For the chocolate frosting:*

6 tablespoons unsalted butter, softened

2 2/3 cups confectioners' sugar

1/2 cup Dutch-process cocoa powder

1/3 cup whole milk

1 teaspoon vanilla extract

For the chocolate ganache:

4 cups heavy cream

2 pounds semisweet or bittersweet chocolate, coarsely chopped

Using a large stainless steel mixing bowl (20-cup, 13 inches in diameter), make a cake circle from the side of a cardboard box and cover it with aluminum foil. (Draw a circle on the cardboard around the circumference of the inverted bowl and cut out the circle.) Set the cake circle aside.

Line the bowl with a 40-by-23-inch sheet of plastic wrap (overlap two 40-by-12-inch sheets by 1 inch); this way the wrap will be long enough to cover the bowl once it is full. Line the inside of the bowl with the doughnut halves, cut sides facing inward. Start with a doughnut round on the bottom of the bowl and work your way outward, pushing the doughnuts together tightly. Fill any holes or open spaces with pieces of doughnut.

For the chocolate mousse: In a large mixing bowl set over a pot of hot water (to form a kind of double boiler), combine the chocolate and coffee, whisking until smooth and just blended. Transfer the bowl to a work surface and whisk in the egg yolks until smooth. Add the sugar, whisking to combine. (At this point, the mixture should be cool to the touch.) Fold in the whipped cream, and then the egg whites.

Pour the mousse into the doughnut-lined bowl stopping 1 inch short of where the doughnuts end. Cover the mousse with more doughnuts, making them level with the doughnuts lining the side of the bowl. Fill any spaces on the top with pieces of doughnut. Place the cake circle on the top. Cover the bowl with plastic wrap and freeze the cake overnight so it is frozen solid. Finish the cake at any time on the next day.

When ready to assemble, prepare the frosting. Using a stand mixer fitted with a whisk attachment on medium speed, cream the butter, sugar and cocoa. Reduce speed to low and with the mixer running, add the milk gradually. Increase the mixer speed and beat to a fluffy, spreadable consistency, adding more milk if necessary. Add the vanilla extract.

Remove the bombe from the freezer. Unwrap it and invert the bombe on a work surface. (The cake circle will now be on the bottom.) Remove the bowl and the plastic wrap. If there are any open spaces between the cake circle and the doughnuts, fill them in with doughnut pieces to make the surface of the bombe an even dome.

Use a metal cake spatula to spread the chocolate frosting on the bombe as smoothly as possible. Place the bombe on a wire rack placed over a rimmed baking sheet and refrigerate it while preparing the ganache.

For the chocolate ganache: In a large saucepan, bring the cream to a boil, then remove from the heat and add the chocolate. Whisk until the chocolate is smooth and completely melted. Transfer the ganache to a medium bowl and allow it to cool completely and thicken slightly, about 30 minutes. Remove the bombe, rack and pan from the refrigerator and pour enough ganache slowly from its bowl over the top of the bombe to coat the dome completely and smoothly. Apply 3 or 4 coats, stopping for a minute between coatings to let the ganache set.

(Ganache tips: Don't worry about wasting; any extra ganache will fall onto the baking sheet and can be saved for reuse. Don't touch the applied ganache with a utensil. Pour steadily for each coat and let the ganache do the work; when one coat is complete, let it set for about a minute before applying the next coat. Apply as many coats as you wish; the more you apply, the smoother the finish. A bumpy surface is not a tragedy; it will just make the cake look more charming than professional.)

Place the bombe in the refrigerator uncovered until the ganache is set completely, about 30 minutes. (At this point, it may be covered with plastic wrap without sticking.) The bombe can be returned to the freezer for up to a week. Otherwise, refrigerate until ready to serve.

Remove the bombe from the refrigerator 15 minutes before serving. If it's frozen, remove it 1 hour before serving. As a garnish for New Year's Eve, fashion the reserved doughnuts into the numbers "2006" and press them into the side of the cake. Light the cake with sparklers, if desired, and serve.

*NOTE: You may substitute any chocolate frosting or buttercream. This is the basic Hershey chocolate recipe. Its purpose is to make a smooth surface on the bombe for the ganache.

Per serving: 921 calories, 13 g protein, 80 g carbohydrates, 66 g fat, 161 mg cholesterol, 34 g saturated fat, 251 mg sodium, 5 g dietary fiber

Recipe tested by Tom Wilkinson; e-mail questions tofood@washpost.com