As we all got older, some of my siblings moved, some got married and the holidays became smaller. There’s a lot of coordination that goes on behind the scenes of family dinners long before the meal preparation begins. We all tried juggling our blended families’ traditions and squeezing in all the stops that need to be made. Sometimes trades were made: “I’ll go to Thanksgiving at your parents’ if we can do Easter at mine.”

This year will be the first holiday in four years that we’re all celebrating a holiday under one roof again, and instead of cooking for a small crowd, my parents will be hosting Easter for 30. My mother has rehearsed cooking for a crowd many times over, so big dinners like this large are second nature for her.

I’ve recently become the resident baker in the family–a title my mom held for years and is still trying to reclaim–but this year I’m leaving the cooking to her and I’m handling the desserts.

Dessert has always been taken very seriously in my family. The dining room was transformed into an incredible display with tiered trays of assorted goodies and beautiful plates showcasing these edible art pieces.

I certainly have a lot to live up to–my mother’s dessert standards remain incredibly high–but I’ve always been ready for the challenge.

For more Easter recipes, see this recent blog post.

We don’t have hosting duties this year, so I’ll make a flourless chocolate torte to bring to my in-laws. That’s for the first night. The second night of Passover, I’ll bring this addictive matzoh buttercrunch. Served with a simple fruit salad, it’s a sweet ending to the meal.

A few other recommendations: Chicken marbella is a fabulous dish to serve. Roasted potatoes and grilled/roasted asparagus are good accompaniments. Another winning side dish: Leek tomato quinoa. You won’t even miss the chametz.

Growing up, New Year’s Eve was a very special occasion in my house – it meant shrimp cocktail time! The ever-elusive special treat we got twice a year–New Year’s Eve and Christmas Eve. Lucky for me, neither my brother nor my sister liked shrimp (and still don’t), so I was the sole recipient of the delectable morsels, getting to share the lot with my parents.

As I got older, I kept the tradition of seafood on New Year’s Eve and still have shrimp cocktail, along with other special treats. Over the years, I changed and adapted my menu to match my current likes and tastes. About 10 years ago, I had my first experience with tuna tartare at a Boston restaurant and it was love at first taste. I knew right then that I needed to add it to my arsenal of recipes.

I poured over tuna tartare recipes, trying to find one that matched the dish that reproduced that first experience. I found several variations, none of which matched my expectations. So I went to work testing and trying different recipes, mixing and matching until I finally came up with something delicious.

Since then, my tuna tartare has become a staple at all special gatherings–especially New Year’s Eve. I hope you’ll try it this year!

Tuna Tartare

1 T. finely chopped shallots
2 T. mayo
1 T. honey
2 tsp. Chile paste or power (I use powder)
1 1/2 tsp. sesame oil
1 tsp. soy sauce
1 tsp. wasabi paste or powder (I use powder)
1/2 lb. sushi-grade tuna, cubed
1/2 Haas avocado, cubed
1/2 c. chopped seedless cucumber
1/2-1 T. black sesame seeds
Salt and pepper to taste

(Full recipe available on Plummelo.com)

Combine shallots, mayo, honey, Chile paste, sesame oil, soy sauce, sesame seeds & wasabi, and mix well with whisk. You can also use a small food processor to chop the shallots and then add the ingredients directly into bowl after. The only issue with this is that the honey and other ingredients don’t always get completed blended.

So, even if you use the processor, you will most likely need to mix it further in the bowl until fully blended.

When chopping the cucumber, de-seed it first and make sure the pieces are small. I actually like to use Persian cucumbers, which are smaller, almost baby cucumbers with a sweeter taste. I also like to leave the skin on for added color.

For the tuna, you can purchase super-frozen, sushi-grade tuna at many speciality markets, including Whole Foods. Most tuna is served like the photo below. Make sure you have a very sharp knife and cut the flesh crosswise.

Fold in tuna and cucumber until evenly coated. Once blended, carefully fold in cubed avocado and season with salt and pepper. I find that if I use an avocado that is not overly ripe, but just barely ripe, it works much better and holds it’s shape.

I serve this dish by itself, with wonton or pita chips or homemade wonton cups. For directions on how to make these wonton cups, visit my blog at Boston Food & Whine.

All New Year’s Eve dishes are served with champagne and chocolate-covered strawberries for dessert. Irresistible!

What are your New Year’s Eve traditions? Do you have any special foods that you like to serve?

All photos by Tammy Schuetz Cook