There are so many interesting ways to ring in the New Year. Remember the cute cartoon sketch of the diapered Baby New Year assisting the Elder Year out the door? Maybe you are celebrating the New Year loudly with friends, or quietly with young children or that special person. What are your traditions? How about a soup supper or a moveable feast around the neighborhood? January not only brings a new calendar year, but blistery winds and gray days—a good excuse to hunker down to some steaming soups. Happy 2010 to you all! Let’s eat!

Parmesan Spinach Balls

Thaw or parboil 2 packages frozen chopped spinach (1 pound total) and drain well—pat dry. Sauté 2 large chopped onions in one stick of butter until transparent. In a large bowl mix 2 cups cornbread stuffing mix or 2 cups Italian-seasoned bread crumbs with 5 beaten eggs. Add the spinach and onions, along with 1 cup grated Parmesan cheese and 1 Tablespoon garlic powder. Mix everything well. Portion out and roll into walnut-sized balls; freeze on cookie sheets (covered) until ready to use. Bake at 400 degrees for 15 to 20 minutes. Serves 8.

Gouda Fondue

Over moderate heat, melt 2 Tablespoons butter with one-fourth cup flour; whisk until mixed. Slowly add one-and-one-half cups warm milk. When smooth, add 2 teaspoons finely chopped garlic, one-eighth teaspoon nutmeg, a dash of pepper, one-fourth cup dry white wine, and 2 teaspoons Kirsch. Add 1 pound grated Gouda cheese (regular or smoked). Turn heat to low—watch carefully, stirring until cheese melts. Serve with bread cubes. Serves 8.

New Year’s Day Short Ribs

Season 4 to 5 pounds of short ribs with salt and pepper. Heat 2 Tablespoons oil in a very large skillet; brown the ribs until well-browned. Remove and place in a large slow cooker. To the skillet, add 2 Tablespoons butter and 3 sliced yellow onions. Cook onions until browned. Add 2 Tablespoons tomato paste and stir for another 5 minutes. Add 2 bottles dark beer. Simmer for 5 to 10 minutes. Turn off the heat. Add 10 pitted prunes, 2 Tablespoons soy sauce, and 2 Tablespoons Minute tapioca. Pour this mixture on top of the ribs; add 2 bay leaves, 2 teaspoons fresh thyme (or 1 teaspoon dry), and 3 Tablespoons Dijon mustard. Cook on low for 10 hours or until ribs are fork-tender. Skim off the fat. The ribs taste better the next day. Serves 6.

Buffet Shrimp Chowder

In a large stockpot sauté one-half cup each of chopped onion, chopped celery, and green pepper in one-half stick of butter. Add 1 can drained corn, 1 can cream-style corn, 1 can cream of shrimp soup, 2 cans cream of potato soup, 2 cans cream of onion soup, and 1 quart of either half and half or vitamin D milk (or a blend of both). Stir and watch carefully. Heat through—turn heat down to low.

Add a 2-pound bag of frozen small salad shrimp (don’t thaw) and 1 can Rotel tomatoes. Cook another 20 minutes, stirring often. Top with grated cheese if desired. Serves 10.

Winter White Chili

In a soup pot or stock pot cook 3 to 4 diced chicken breasts in 2 Tablespoons oil until done. Remove and set aside. Without wiping out the oil, add 1 medium chopped onion and 2 ribs diced celery—cook 3 to 4 minutes until softened. Add the chicken back to the pot. Add 3 cans fat-free chicken broth, 3 cans rinsed Great Northern beans, 3 small cans chopped green chilies, 1 teaspoon cumin, 1 can drained Shoepeg corn, a bay leaf, and several dashes of salt and pepper.

Bring to a boil; reduce to low and cook 50 minutes (or put everything in a slow cooker). Garnish with chopped fresh cilantro or diced green onions and sour cream. Top with crunchy tortilla chips. Serves 8.

Stuffed Pork Loin

Make a butterfly cut (a horizontal slice in the loin) in a one-and-one-half pound pork tenderloin—open like a book—not cut all the way through. Using a food processor, pulse together 4 slices prosciutto or cooked ham, 6 dried figs, 4 Tablespoons butter, 2 cloves garlic, 4 fresh sage leaves, one-half teaspoon poultry seasoning, and black pepper until a paste forms. Spread in the pocket of the tenderloin; close and tie with butcher twine. Mix 1 Tablespoon Dijon mustard with 2 Tablespoons honey and a drizzle of olive oil; rub over the tenderloin. Roast at 350 degrees for 1 hour or until internal temperature reads 160 degrees. Serves 4 to 6.

Triple Threat Cookies

Melt 3 ounces chopped unsweetened chocolate with one-and-one-half cups bittersweet chocolate chips and 7 Tablespoons butter—melt over a double boiler or in the microwave on defrost in 20-second increments. Let cool slightly. In a large bowl beat 3 large eggs and 1 cup white sugar until pale in color; add 2 teaspoons coffee and 2 teaspoons vanilla extract. Reduce speed to low and add the chocolate mixture. In another bowl whisk together one-half cup flour, one-half teaspoon baking powder, and one-half teaspoon salt. Mix the flour mixture into the egg/chocolate mixture. Add one-and-one-half cups semisweet chocolate chips and stir. Cover the bowl and let it sit for 30 minutes (batter will be thick).

Lightly grease cookie sheets or line with parchment paper. Portion dough by tablespoonful 2 inches apart. Bake at 350 degrees for 11 to 14 minutes or until shiny and cracked. Cool. Sprinkle lightly with powdered sugar if desired. Makes 24 cookies.

Pumpkin Cheesecake

Mix together one-and-three-fourths cups graham cracker crumbs with 3 Tablespoons light brown sugar, one-half teaspoon ground cinnamon, and 1 stick melted butter. Press into a 9-inch Springform pan and set aside. Mix three 8-ounce packages softened cream cheese for 3 minutes; add 3 eggs plus 1 egg yolk, one-and-one-half cups sugar, one-half teaspoon cinnamon, one-eighth teaspoon each of nutmeg and ground cloves, 1 teaspoon vanilla, and 2 Tablespoons flour. Add 1 can pureed pumpkin and mix lightly. Stir in one-fourth cup sour cream. Pour filling into the graham cracker crust. Bake at 350 degrees for 1 hour. Let sit for 20 minutes before you refrigerate. Chill overnight. Serves 8 to 10.

Editor’s Note: Kate has been an Omaha area culinary instructor for 14 years. She attended The Institute for the Culinary Arts at Metropolitan Community College in Omaha.