4 New Year's Eve Recipes You Need To Try

4 New Year's Eve Recipes You Have To Try

It’s almost 2016! How that happened, I’m not so sure. The past year flew by! As the clock strikes midnight on Thursday evening many of us will be surrounded by loved ones, family, friends and of course… Food and Drink! These delicious recipes will be sure to have your party guests celebrating far past midnight as they toast towards a great year behind them and look towards new opportunities and celebrations in the future. Be sure to check out these 4 Simple New Year’s Eve Party Hosting Recipes and utilize the Free Printable Recipes that are included with them.

Spinach Artichoke Dip

Spinach and Artichoke Dip

This first recipe is my absolute favorite. If you’ve never tried Spinach and Artichoke Dip, you’ve been missing out. It’s truly heaven on a flatbread wedge!

Is there anything that tastes better? I’ll answer that. No, no there isn’t. I challenge you to try this recipe for New Year’s Eve. Make sure you have recipe cards on hand, everyone will love this dip and be sure to ask you to share the secret of how it tastes so darn good.

Spinach Artichoke Dip
Prep time: 
Cook time: 
Total time: 
  • 3 T. Butter
  • 4 T. Garlic, Minced
  • 1 Bag Spinach
  • Salt and Pepper, to taste
  • 2 Cans Artichoke Hearts, rinsed and drained
  • 3 T. Butter (additional)
  • 3 T. Flour
  • 1-1/2 Cup Milk
  • 1 Package (8 Oz.) Softened Cream Cheese
  • ½ Cup Crumbled Feta
  • ½ Cup Grated Parmesan
  • ¾ Cups Grated Pepper Jack Cheese
  • ¼ tsp. Cayenne
  • Extra Grated Pepper Jack
  • Pita Wedges, Tortilla Chips or Crackers
  1. Melt 3 tablespoons butter in a skillet over medium heat.
  2. Add the minced garlic and cook for a couple of minutes.
  3. Crank up the heat a bit and throw in the spinach.
  4. Stir around and cook for a couple of minutes until the spinach wilts.
  5. Remove the spinach from the skillet and put it in a small strainer.
  6. Squeeze the excess juice back into the skillet.
  7. Set the spinach aside.
  8. Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color.
  9. Remove the artichokes.
  10. In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste.
  11. Cook over medium-low heat for a minute or two, then pour in milk.
  12. Stir and cook until slightly thickened; splash in more milk if needed.
  13. Add cream cheese, feta, parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth.
  14. Chop artichokes and spinach and add to the sauce. Stir to combine.
  15. Pour into buttered baking dish.
  16. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.
  17. Serve with pita wedges, chips or crackers!

Shrimp Cocktail

Shrimp Cocktail Sauce

Shrimp and cocktail sauce go with New Year’s Eve Parties like Turkey goes with Thanksgiving Dinner. This Cocktail Sauce is delicious because it is 100% homemade. You won’t believe how truly easy this recipe is. I love Shrimp and Cocktail sauce, and when I can tweak the recipe to my choosing I love it even more than usual!

Shrimp Cocktail
Prep time: 
Cook time: 
Total time: 
  • Shrimp
  • 2 Lbs. (12 to 15-count) Shrimp
  • 1 T. Olive Oil
  • ½ tsp. Kosher Salt
  • ½ tsp. Ground Black Pepper
  • Sauce
  • ½ Cup Chili Sauce (Recommended: Heinz)
  • ½ Cup Ketchup
  • 3 T. Horseradish
  • 2 tsp. Lemon Juice
  • ½ tsp. Worcestershire Sauce
  • ¼ tsp. Hot Sauce (Recommended: Tabasco)
  1. Preheat the oven to 400 degrees F.
  2. Peel and devein the shrimp, leaving the tails on.
  3. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer.
  4. Roast for 8 to10 minutes, just until pink and firm and cooked through.
  5. Set aside to cool.
  6. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, worcestershire sauce, and hot sauce.
  7. Stir together.
  8. Let cool.
  9. Serve as a dip with the shrimp.

White Pizza Dip

White Pizza Dip

New Year’s Eve is all about snacking and indulging on all things not-so-good for you for one last evening before the ever popular New Year’s Resolution time begins the following day! Everyone knows that pizza is the ultimate party treat, so why not make a delicious dip fashioned after this delicious food staple. 

When it comes to appetizers, there’s nothing better than a creamy, cheesy dip! And this White Pizza Dip is just that. It’s really easy to throw together in the midst of the holiday rush, and it’s the kind of oozy gooey appetizer that makes a great conversation starter. I like this dip in a French Boule, but if that’s not your style feel free to toss it in a medium sized dish and you can create an equally delicious app. We promise this tasty comfort food dip will disappear just as soon as you set it out, so maybe have a second batch on hand! Serve with crackers, bread or chips and enjoy the instant satisfaction of this White Pizza Dip.

White Pizza Dip
  • 1 Small Boule
  • 1½ C. Ricotta Cheese
  • 2 C. Shredded Mozzarella Cheese
  • ½ tsp. Dried Basil
  • ½ tsp. Dried Oregano
  • Red Pepper Flakes
  1. Preheat oven to 350°F.
  2. In a small bowl, stir together ricotta cheese and 1½ cups shredded mozzarella cheese.
  3. Stir in dried basil and oregano.
  4. Cut top off inch or so off of boule.
  5. Hollow out inside, leaving about a 1-inch or so rim.
  6. Add mozzarella mixture to hollow.
  7. Top with remaining ½ cup mozzarella cheese and red pepper flakes, to taste.
  8. Grease a sheet of aluminum foil and lightly cover.
  9. Place on a baking sheet.
  10. Bake for 20 minutes covered.
  11. Remove foil, and continue baking for 10-15 uncovered, or until hot and bubbly and cheese is melted.

Pomegranate Moscow Mules


We believe the more festive the drink the better the New Year! Try out these Pomegranate Moscow Mules and have a deliciously festive twist on this traditional cocktail. Welcome to your new favorite beverage of 2016 Coborn’s Bloggers!

Hint: Try these with tasty cocktails in Copper Mugs. It’s the signature way to serve the drink and it makes the Moscow Mule even better! Here’s why:

  • The most scientific benefit of using a Copper Mug for Moscow Mules is the temperature difference. When ice and the liquid is combined in the mug, the Copper instantly takesCopper Moscow Mule Mugs on the icy temperature of the cocktail. The handle of the mug keeps your hands from growing cold from holding the mug and the cocktail keeps cold because it’s not making contact with your hands. (The metal also helps with reflecting the heat from the sun and keeping drinks cold int he summer sunshine, that’s why Moscow Mules are very popular in the warm months!)
  • It has been said that Moscow Mules enhance the individual flavors of the ginger beer, vodka, and lime. Some experts say that when vodka touches the walls of the mug, the copper begins to oxidize. This boosts the aroma, and enhances the taste of the vodka. Cold copper also has a tendency to heighten the amount of bubbles in the carbonated ginger beer, bringing maximum fizziness to the Moscow Mule, compared to when it is served in a plastic or glass container. The lime juice is also brought to life by the cold copper, and this heightens the the tangy citrus.
  • Finally Moscow Mules look wonderful in Copper Mugs. It enhances the experience of the drink and makes the overall presentation of it look stunning.

Whether temperature, taste or experience is your reason, you will no doubt enjoy sipping these delicious Pomegranate Moscow Mules from beautiful Copper Mugs.

Pomegranate Moscow Mules
  • 2 Oz. vodka
  • 1 Oz. pomegranate juice
  • 1 T. pomegranate seeds
  • 1 T. Lime Juice
  • 1 tsp. Honey
  • ½ Cup Ice
  • Ginger Beer
  • Sprig of Rosemary
  1. In a cocktail glass fill with ice.
  2. Stir together vodka, pomegranate juice, pomegranate seeds, tbsp. lime juice, honey, and ice.
  3. Top off with ginger beer and garnish with a sprig of fresh rosemary.

Whether it be a tasty dip with crackers, shrimp cocktail sauce or a festive beverage to toast with as the clock strikes midnight, food and drinks are a main aspect of many holidays. Coborn’s loves to be a part of your holidays and bring you food or the ingredients you need to make one of our recipes for your loved ones. We hope you have a blessed Holiday and we’ll see you in 2016!


Cave Aged Karst

Cave Aged Karst

Cheese Please with Kevin

For those of you that read my Blog, you know my passion for cheese. I enjoy all types, but every once in awhile a new variety of cheese comes along that just blows me away!

Karst is one of those cheeses! Karst is Cave Aged in the famous Jasper Hills caves in Vermont for at least seven months. Karst is an American Original Cheese that’s an inspired blend from the starter cultures of both Cheddar and a Gruyere- Two of my other favorites!!

Made from pasteurized cow’s milk, Karst Cheese is firm with a sweet and nutty flavor. The natural rind adds to Karst’s unique “original” flavor profile. It’s great with apples and pears, at the center of a cheese board, or making a gourmet mac ‘n cheese- No matter the platter, Karst will be sure to delight!

And when it comes to enjoying a glass of wine or a beer with this cheese, you have a host of options. Karst pairs well with “My Favorite Wine” called Wild Mountain Ice Wine or any variety of Riesling. Also a Syrah/Shiraz pairs very well with it as well. As far as a beer pairing, there are several of those as well. Karst pairs well with Pale Ales, Bock varieties, or any hearty Stouts. With the upcoming holiday season approaching, Karst will make your entertaining events most enjoyable!!

Check out this delicious Bacon and Karst Quiche Recipe below that features the Cheese of the Month!

Bacon and Karst Quiche

Bacon And Karst Quiche
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 Lb. Thickly Sliced Bacon, cut into ½ inch dices
  • 3 Large Leeks, white and tender, green parts only, thinly sliced
  • 1 tsp. Thyme Leaves, chopped
  • Salt and Freshly Ground White Pepper
  • 8 Oz. Cave Aged Karst Cheese, grated
  • 4 Eggs
  • 2 Egg Yolks
  • 2½ Cups Heavy Cream
  • 1 Package Frozen Puff Pastry, thawed
  1. Preheat oven to 375°.
  2. In a large pan, cook the bacon over medium-high heat until browned and crisp, stirring periodically.
  3. Drain the bacon, leaving 1 T. of the fat in the pan.
  4. Add the leeks and thyme to the pan, season with salt and white pepper and cook over medium heat, stirring occasionally, until the leeks are softened but not browned- around 8 to 10 minutes.
  5. Transfer to a bowl and let cool.
  6. Stir in the bacon and Karst.
  7. On a floured surface, roll one square of the puff pastry to fit a 12 inch pie pan.
  8. Trim the excess and use it to patch any holes.
  9. Refrigerate for 10 minutes.
  10. Repeat with the remaining pastry.
  11. Divide the bacon-and-leek filling between the pie shells and spread evenly.
  12. In a bowl, whisk the eggs with the egg yolks and heavy cream.
  13. Season lightly with salt and white pepper.
  14. Pour the egg mixture into the pie shells overtop the leek and bacon mixture.
  15. Bake for about 30 minutes, rotating the sheet halfway through for even baking, until puffed and lightly browned.
  16. Let the quiches cool for at least 15 minutes before serving.
  17. Quiches are good gently warmed, room temperature, or even lightly chilled.


Coborn’s, Inc. Director of Deli

Click Here for more articles written by Kevin.

Cheese Please with Kevin - www.cobornsblog.com

Cheese Of The Month


Cheese Please with Kevin

Well, fall is on our doorstep and the entertaining season is quickly approaching. I know that I am already starting to plan for gatherings for the upcoming holidays. One of my favorite varieties of cheese is Gouda. This variety originates from Sweden. There are a lot of cheese makes producing Gouda, but by far one of my favorites is Reypenaer.

The Dutch really know how to make great cheese and the Reypenaer Gouda is the perfect example of artisanal workmanship. Reypenaer is naturally aged through a series of controlled maturation stages and takes place in a 100- year- old warehouse along the Oude Rijn River in the Netherlands. The care and craftsmanship of this cheese has been handed down from generation to generation in the van den Wijngaard family; who have been making cheese for over a hundred years. The Reypenaer, 1 year aged Gouda, is made with cow’s milk and has a soft and creamy flavor that lingers on the palate.

Reypenaer Cheese was presented to the Supreme Champion of the International Cheese Show in 2009. After previous victories in 2007 & 2005 Repyenaer cheese became the Best Dutch Cheese again!
Repynaer is ideal for serving on a cheese board for that special occasion at the table, and for cutting off small slices. This gourmet cheese is a perfect accompaniment in building that very special sandwich.

Repynaer cheese pairs nicely with your favorite dessert wine or a good stout beer!

My recommendation is to you is to give this amazing Gouda a try. I am sure you will not be disappointed. Below are some recipes you can try with these delicious cheeses! Mmm! Enjoy!

Reypenaer Cheese Fondue

Cheese Fondue

Reypenaer Cheese Fondue
  • 1 clove Garlic
  • ⅔ cup Dark Beer
  • 1⅔ cups Reypenaer Gouda, grated
  • 1 tbsp Corn Starch
  • 1 tsp Mustard,
  • To Taste Black Pepper, freshly ground
  • To Taste Salt
  1. Cut the clove of garlic in half and rub it around the inside of a fondue pan or fireproof ceramic dish.
  2. Place the dish on a high heat, pour in the beer and heat it until it begins to foam. Reduce the heat and add the grated cheese little by little, stirring all the time.
  3. Keep stirring until all the cheese has melted and add the cornflour dissolved in a little water.
  4. Stir the mixture until it is the right consistency, and season with the mustard, freshly ground pepper and salt.
  5. Serve immediately with the garnishes of your choice.
Try the fondue with gherkins, raw vegetables such as radish, celery, carrot or cauliflower, cubes of ham, cocktail onions; the choice is endless!

Onion Soup With Reypenaer Gratin

Onion Soup

Onion Soup With Reypenaer Gratin
  • 10 med. Onions
  • ½ cup Butter
  • 32 Oz. Chicken Stock
  • 2 sprigs Thyme
  • 2 Bay Leaves
  • 2 Cloves
  • 1 piece Mace
  • 1 cup Bacon, diced
  • 1⅔ cup Reypenaer Gouda,grated
  • 12 pieces French Bread (1 day old), thinly sliced
  • To Taste Black Pepper, freshly ground
  • To Taste Salt
  1. Peel the onions and slice into half-rings.
  2. Melt the butter in a large saucepan until it begins to color, then add the onion and the bacon.
  3. Fry over medium-high heat so that the onions begin to caramelize, then add the stock and the herbs.
  4. Leave to simmer for 45 minutes, remove the herbs and season the soup to taste with freshly ground black pepper and salt.
  5. Ladle the soup into ovenproof bowls, place three slices of French bread on top and sprinkle generously with the grated Reypenaer Gouda.
  6. Broil in oven until the bread and cheese are golden brown.
  7. Serve immediately.


Coborn’s, Inc. Director of Deli

Click Here for more articles written by Kevin.

Cheese Please with Kevin - www.cobornsblog.com