New Year's party food ideas

BAY COUNTY, Fla. (WJHG) - Chef Guillermo and Chef Danielle Dovalina joined us in studio to give you some tips for your New Year's parties.

For a look at some of those, watch Jessica's interview. And for more information about the Dovalina's Catering and Events, click on the link attached to this article.

Bruschetta Parmesan Crusted Flounder

Ingredients

2 flounder fillets
½ cup dried bread crumbs
¼ cup shredded parmesan cheese
1 cup cherry tomatoes halved
¼ cup fresh basil
¼ cup red onion
4 cloves garlic minced
2 tsp olive oil
salt and pepper to taste

Step 1
Combine bread crumbs and parmesan.
Step 2
Combine bruschetta ingredients, tomatoes, red onion, garlic & basil in sauté pan. Lightly sauté, just to blister tomatoes.
Step 3
Place fish on a greased baking sheet or parchment paper. Put bruschetta ingredients on top of fish fillets, then place parmesan mixed bread crumbs on top. Bake at 400 degrees, 10-12 minutes or until cooked through and fish flakes easily. Then broil for a few minutes to brown the bread crumbs, watching carefully so it doesn’t burn.

Cranberry, Ginger & Blood Orange Sauce

Ingredients

1 pound fresh cranberries
½ cup dried cranberries
1 cup red wine
1 cup granulated sugar
¼ cup fresh ginger
¼ cup water
1 blood orange

Step 1
Squeeze and juice the blood orange. Cut ginger into quarter size pieces and smash.
Step 2
In a saucepan, combine dried cranberries, fresh cranberries and red wine. Reduce until red wine is almost completely gone. Add blood orange juice & water. Bring to a simmer over moderate heat. Cover and cook over low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add sugar & ginger, and cook over moderate heat, stirring occasionally, until thick, about 5 minutes. Pull ginger pieces out and serve chunky or blend.