What are you doing New Year’s Eve? We’ll be hosting a fabulous dinner party serving up delicious dishes made with local ingredients bought at the Chico Certified Farmer’s Market. Want to do the same? Check out the recipes below! Anything with a ⭐️️ can be purchased at the market.

Appetizer: Roasted Winter Vegetable Tartlets

Ingredients:

• 1 sheet puff pastry, thawed
• 1 small butternut squash, peeled and diced into small cubes ⭐️️
• 1 cup Brussels sprouts, halved ⭐️️
• 1 red onion, thinly sliced ⭐️️
• 2 tablespoons olive oil ⭐️️
• 1 teaspoon fresh thyme, chopped ⭐️️
• Salt and pepper to taste
• 4 oz goat cheese, crumbled
• 2 tablespoons honey (optional) ⭐️️

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the squash, Brussels sprouts, and red onion with olive oil, thyme, salt, and pepper. Spread evenly on the baking sheet and roast for 20-25 minutes, until tender.
3. Roll out the puff pastry and cut into 3-inch circles or squares. Place on a separate baking sheet.
4. Top each pastry piece with a spoonful of roasted vegetables and crumbled goat cheese.
5. Bake for 12-15 minutes, until the pastry is golden and puffed. Drizzle with honey if desired, and serve warm.

Side Dish: Wild Mushroom Gratin

Ingredients:

• 1 ½ lbs assorted local mushrooms (such as cremini, shiitake, or oyster), cleaned and sliced ⭐️️
• 2 tablespoons olive oil ⭐️️
• 1 medium shallot, minced ⭐️️
• 3 cloves garlic, minced ⭐️️
• ½ cup heavy cream
• ½ cup grated Gruyère cheese
• ¼ cup breadcrumbs
• 2 tablespoons fresh parsley, chopped ⭐️️
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a medium-sized baking dish.
2. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until they release moisture and brown, or about 8-10 minutes.
3. Add shallots and garlic to the skillet and cook for 2-3 minutes until fragrant—season with salt and pepper.
4. Transfer the mushroom mixture to the prepared baking dish. Pour the cream evenly over the top, then sprinkle with Gruyère cheese and breadcrumbs.
5. Bake for 15-20 minutes, or until the top is golden and bubbling. Garnish with parsley and serve warm.

Main Course: Filet Mignon with Red Wine Mushroom Sauce

Ingredients:

• 4 filet mignon steaks (6-8 oz each), at room temperature ⭐️️
• 2 tablespoons olive oil ⭐️️
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper
• 1 lb assorted local mushrooms (such as cremini, shiitake, or oyster), sliced ⭐️️
• 2 cloves garlic, minced ⭐️️
• ½ cup dry red wine ⭐️️
• ½ cup beef or vegetable stock
• 1 teaspoon fresh thyme leaves ⭐️️
• 2 tablespoons heavy cream (optional, for richness)
• Fresh parsley, chopped, for garnish ⭐️️

Instructions:

1. Pat steaks dry and season generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the steaks for 3-4 minutes per side for medium-rare, or adjust to your desired doneness. Remove the steaks from the skillet and tent with foil to rest.
3. In the same skillet, melt butter over medium heat. Add mushrooms and cook until softened and browned, about 6-8 minutes.
4. Add garlic and cook for 1 minute until fragrant.
5. Deglaze the skillet with red wine, scraping up any browned bits. Simmer for 2-3 minutes until slightly reduced.
6. Add stock and thyme, then simmer for 5 minutes until the sauce thickens. Stir in heavy cream if desired, and season with salt and pepper to taste.
7. Plate the steaks and spoon the mushroom sauce over the top. Garnish with parsley and serve warm.

Dessert: Dark Chocolate Pots de Crème

Ingredients:

• 6 oz dark chocolate, chopped ⭐️️
• 1 ½ cups heavy cream
• ½ cup whole milk
• 3 large egg yolks ⭐️️
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• Whipped cream and chocolate shavings for garnish

Instructions:

1. Preheat oven to 325°F (165°C). Place 4 small ramekins in a baking dish.
2. In a saucepan, heat cream and milk over medium heat until just simmering. Remove from heat and add chocolate, stirring until melted.
3. In a bowl, whisk egg yolks and sugar until pale. Slowly whisk in the chocolate mixture, then stir in vanilla.
4. Divide the mixture among the ramekins. Fill the baking dish with hot water halfway up the sides of the ramekins.
5. Bake for 30-35 minutes, or until the custards are set but slightly wobbly in the center. Chill for at least 2 hours before serving. Top with whipped cream and chocolate shavings.

Signature Cocktail: Pomegranate Sparkler

Ingredients:

• 1 cup pomegranate juice
• 1 bottle of Prosecco or champagne, chilled ⭐️️
• Pomegranate seeds for garnish ⭐️️
• Fresh rosemary sprigs for garnish ⭐️️

Instructions:

1. Pour 2 tablespoons of pomegranate juice into each champagne flute.
2. Top with Prosecco or champagne.
3. Garnish with pomegranate seeds and a sprig of rosemary for a festive touch.