Chicago catering duo shows you how to do New Year's Eve right

A dozen people, a handful of stellar appetizers and one big bowl of punch. That's what The Hearty Boys need for New Year's Eve.

Dan Smith and Steve McDonagh, aka The Hearty Boys, the Chicago catering duo and stars of "Party Line" on the Food Network, say New Year's Eve gatherings needn't zap your energy.

"I like to do cocktail parties; a mix of passed hors d'oeuvres and buffet hors d'oeuvres where everything is made ahead of time," Smith says. "The day of (the party) you just have to do some finishing touches and assembly."

Ideas for such a party flow fourth in the pair's premiere book "Talk With Your Mouth Full" (2007 Stewart, Tabori and Chang, $27.50). The book gives readers a taste of their casual approach to entertaining for small and large gatherings.

Chapters cover hors d'oeuvres, starters, main and side dishes, desserts and libations, with most recipes including "make ahead" tips. Advice on everything from plating food (don't overcrowd platters) to selection of beverage napkins (white over bold colors) to using unscented candles (which won't compete with the foods' aromas) can be found in the pages.

The pair's signature Gorgonzola, Fig and Pecan Cheese Terrine (which they prepared for their Food Network audition tape) "is a great buffet item," McDonagh says. "It's not too much work and you get a lot of bang for your buck," adds Smith.

The Shrimp Tonnato, large shrimp topped with Italian tuna sauce and garnished with capers and lemons, works well as a passed appetizer.

"People think of shrimp for special occasions," Smith says. Adds McDonagh: "This takes something familiar and changes it up; it gives the guests something to talk about."

Putting out a big bowl of punch is sure to get people talking, too. Punch fell out of favor after its heyday in the '70s and people still think of it as a fizzy, desserty drink with bobbing islands of sherbet.

"It's jarring to have something so sweet with your food," McDonagh says of the punch of old. He says it's his mission to put punch back on entertaining menus by using fresh juices and teas. Honey Lemon Tea Punch infused with lemon vodka and peach schnapps and Wicked Tea, a greenish concoction with green tea, apple rum and melon liqueur, are some examples.

"Don't use regular ice," he warns. "Make extra punch and freeze it so you don't dilute the punch."

McDonagh's also a fan of alternative serving pieces: a cool vase, a fish bowl. And ditch the dainty glasses for standard highballs.

He says offering punch as opposed to serve-yourself beverages brings people together naturally. "I like the communal feel; you create conversation through the food."

Smith says cocktail parties for "no fewer than eight; no more than 20" are ideal.

With smaller gatherings, McDonagh says the people should already be connected so you don't spend the evening introducing people and establishing relationships.

Gatherings of four to six can qualify for a sit-down dinner while anything more than 20 is stressful. If the guest list is longer, they suggest hiring staff (a waitress or bartender from your favorite restaurant, perhaps) to help out.

Says McDonagh: "That extra $100 for a server is an investment you make so you can enjoy yourself."

Gorgonzola, Fig and Pecan Cheese Terrine

1 cup dried Mission figs, quartered, divided

1 cup dry red wine

1 sprig fresh thyme

1 pound cream cheese, at room temperature

¾ cup unsalted butter (1½ sticks), at room temperature

8 ounces Gorgonzola, crumbled

2 tablespoons brandy

1 teaspoon kosher salt

1 cup pecans, toasted

2 tablespoons flat-leaf parsley, chopped (plus additional for garnish)

Spray a 9-by-5-inch loaf pan with cooking spray and line the inside with plastic wrap.

Put ½ cup of the figs into a small saucepan along with the red wine and the thyme. Let the mixture simmer over low heat for 15 minutes. Drain the figs, discard the thyme and wine and set the figs aside to cool.

Put the cream cheese and butter into the bowl of an electric stand mixer and, using the paddle attachment, cream the mixture on medium until well blended, about 1 minute. Add the Gorgonzola, brandy and salt and beat 1 more minute. Do not overbeat the terrine or it won't set properly.

Spoon half of the cheese mixture into the pan and spread it evenly, making sure to get into the corners. Scatter the cooked figs, ½ cup of the pecans and the parsley on top evenly and cover with the remaining cheese. Give the pan a few sharp raps on a flat surface to settle the terrine; cover it with plastic wrap and refrigerate for at least 6 hours.

To remove the terrine from the pan, turn the pan upside down on a flat surface and pull one end of the plastic wrap down. The terrine will slip out of the pan onto the top piece of plastic wrap. Slice the terrine and fan out the pieces on a platter garnished with greens. Garnish with the remaining figs, pecans and parsley. Serve with water crackers or other good quality crackers.

Serves 16.

Cook's note: The terrine can be made up to one week in advance.

Nutrition values per serving: 320 calories, 28 g fat (16 g saturated), 11 g carbohydrates, 2 g fiber, 6 g protein, 65 mg cholesterol, 400 mg sodium.

"Talk With Your Mouth Full" by Dan Smith and Steve McDonagh

(2007 Stewart, Tabori & Chang, $27.50)

Shrimp Tonnato

2 tablespoons kosher salt

1 lemon, thickly sliced

4 bay leaves

1 tablespoon whole peppercorns

1½ pounds large shrimp (16-20 count per pound), shell on

Tonnato

2 cans solid light tuna in olive oil (6 ounces each)

¼ cup mayonnaise, good quality

¼ cup extra-virgin olive oil

2 tablespoons capers, plus 2 dozen or so for garnish

Zest and juice of 1 lemon, plus additional zest for garnish

Freshly ground pepper to taste

Put 5 quarts of water into a large pot and add the salt, lemon, bay leaves, and peppercorns. Place over high heat and bring to a boil. Add the shrimp, stir, and cook for 4 minutes. Do not overcook, or your shrimp will be rubbery.

Drain the shrimp into a colander and run under cold water. Set aside to cool, then peel and devein the shrimp, remembering to leave the tail on. Refrigerate until ready to use, but remove from the refrigerator 1 hour prior to serving.

For the tonnato: Put the tuna in the bowl of a food processor. Add the lemon zest and juice, capers, mayonnaise, and olive oil and process until creamy. Stir in the pepper and place the tonnato in a decorative bowl alongside the shrimp.

To assemble: Butterfly the shrimp by running a knife along the outside curve of the shrimp from the head to the tail, making sure to slice almost (but not quite) all the way through. Arrange the shrimp on a platter so that the tail is standing up and place a dollop of tonnato on each one. Garnish with 1 caper and a pinch of lemon zest.

Makes 24 to 30 pieces.

Cook's note: The shrimp is best made the day of, but the tonnato can be made 2 days in advance. If you serve it directly from the refrigerator, the meat will be tight and not very flavorful. Take it out 1 hour before serving.

Nutrition values per piece: 90 calories, 5 g fat (1 g saturated), 0 carbohydrates, 0 fiber, 8 g protein, 45 mg cholesterol, 550 mg sodium.

"Talk With Your Mouth Full" by Dan Smith and Steve McDonagh

(2007 Stewart, Tabori & Chang, $27.50)

Mushroom Hazelnut Pate

½ cup (1 stick) unsalted butter

1 onion, minced

2 cloves garlic, minced

1½ pounds white mushrooms, trimmed and sliced

4 eggs

1 cup heavy cream

1 cup toasted hazelnuts, coarsely chopped, divided

2 teaspoons dried thyme

¼ cup fresh parsley, chopped (plus the remainder of the bunch, left whole, for garnish)

½ cup dried bread crumbs

1½ tablespoon fresh lemon juice

2 teaspoons kosher salt

1 teaspoon ground black pepper

Heat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with cooking spray and line it with parchment paper, making sure to cover the bottom and two longer sides of the pan.

Melt the butter in a large skillet over medium heat. Add the onion and garlic and cook 15-20 minutes, or until translucent. Add the mushrooms and cook 30 minute, or until mixture begins to stick together a bit.

Meanwhile, in a separate bowl, beat the eggs and cream together. Mix in a ½ cup hazelnuts and the thyme, chopped parsley, bread crumbs, lemon juice, salt and pepper. Add mushroom mix and stir to combine well. Pour into the prepared loaf pan, cover with foil and set in a larger baking pan. Fill the outer pan half way with water and place in the oven. Bake until center is set, about 1 hour. Remove from oven and let cool before refrigerating for at least 6 hours.

When ready to serve, remove the pate from the refrigerator, run a sharp knife around the sides of the pan and, using the sides of the parchment, lift the pate out. Remove the parchment and slice. Arrange the pate slices on a platter and garnish with fresh parsley leaves and the remaining ½ cup hazelnuts.

Serves 16.

Cook's note: The pate can be made up to 3 days in advance.

Nutrition values per serving: 190 calories, 17 g fat (8 g saturated), 7 g carbohydrates, 1 g fiber, 4 g protein, 90 mg cholesterol, 290 mg sodium.

"Talk With Your Mouth Full" by Dan Smith and Steve McDonagh

(2007 Stewart, Tabori & Chang, $27.50)