Last-minute New Year’s Eve hors d’oeuvres

1. Peel potatoes, cut into very thin slices and immediately place in a bowl of cold water.

Cut zucchini into thin slices, place in a large bowl and toss with flour. Drain potatoes and dry on paper towels.

2. In a heavy sauté pan, heat oil to 325°. Deep-fry potato and zucchini chips for about 2 to 3 minutes; drain, season with salt and let cool.

3. Add potato and zucchini chips to a large baking pan. Spread out evenly to make just one layer. Top with Gorgonzola cheese and bake in a 350° oven until cheese melts.

4. Remove baking pan from oven and place on counter. Toss chips and mix with a spatula so that chips get sticky and coated with melted cheese.

5. Place in a bowl or basket lined with a napkin and serve immediately.

To make the potatoes:
1. In a large sauté pan, heat olive oil until smoking; add prosciutto, cook till crispy, add onions, garlic, sage leaves, turn heat down to medium-low and cook until translucent and soft; set aside.

2. Bring 6 quarts of water to a boil in a large pot, add peeled potatoes and cook until easily pierced with a paring knife, approximately 25 minutes.

3. Drain potatoes while they are still hot, mash in a bowl with either a whisk or potato masher until fine and dry.

4. Immediately add the eggs, prosciutto, onions and cheese, mix quickly and thoroughly. Croquette mixture should be easily formed in hand, pliable and soft.

5. With hands divide the potato mixture into golf ball-size portions, 25 in all. Form each one into a 1/2-inch by 2-inch-long cylinder or cigar shape with flat ends.

To make the breading:
1: Place flour, seasoned bread crumbs and 5 beaten eggs all in separate bowls. Dredge potato croquettes first in flour, then in egg, then finally in seasoned bread crumbs, being careful to keep the shape of the croquette.

2. When complete, in a large heavy-bottom skillet, heat canola frying oil to approximately 350 degrees. Working in small batches 6 to 8 croquettes at a time, cook croquettes in oil until deep golden brown, approximately 1½ minutes. Transfer to drain on paper towel and serve hot at once.

Pizza dough
1. In a mixing bowl, combine the water, yeast, and molasses. Mix together gently until all the yeast dissolves. Set the mixture aside for 5 to 10 minutes until the yeast makes a raft. Stir in the salt and olive oil.

2. With the mixer on a low speed, add the three kinds of flour. Mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Roll the dough into one large ball and let it stand for 5 minutes.

3. Cut the dough into 12 to 15 pieces (5 ounces each). Roll the pieces into balls and place them on an oiled baking sheet. Brush the balls lightly with olive oil and cover with plastic wrap.

4. If you are going to use the dough right away, let it sit at room temperature for 30 minutes before baking. If you don’t need the dough immediately, you can store it for one day in the refrigerator, but you must let it sit at room temperature for 1 hour before using.

5. On an oiled surface, push a piece of dough out using the palms of your hands. If the dough is sticking to the surface, lift it and drizzle a little more oil on the surface. You want the dough to be a 12-inch circle with an even thickness. The shape of the pizza is not as important as the thickness of the dough.

Stromboli with broccoli rabe, provolone and Parmesan
1. Prepare pizza dough (see recipe above).

2. In a large skillet, heat extra-virgin olive oil until smoking; add garlic, shallot, chili pepper flakes, and cook until light brown, then add all broccoli rabe and sauté until broccoli rabe is wilted and tender to the bite. Remove broccoli from pan and drain on paper towels and pat excess moisture away.

3. Following how to spread pizza dough recipe, have evenly spread pizza dough shell in front of you. Evenly place sliced provolone cheese down on pizza dough sheet, leaving a 2-inch border completely around pizza sheet not covered, then spread broccoli rabe evenly over provolone cheese; sprinkle with grated Parmesan cheese.

4. Using a pastry brush, egg-wash borders of pastry dough thoroughly. Tuck in edges and roll away from you as if you were rolling up a scroll. When you get to the end, the seam of your roll will be facing up toward you. Pick up roll and face the seam down on sprayed cookie sheet. Egg-wash thoroughly and place on middle rack of oven; bake approximately 20 minutes or until golden brown. Remove, let rest 5 minutes, then cut with a sharp knife into ½-inch rounds and serve immediately.

Pizza dough
1. In a mixing bowl, combine the water, yeast, and molasses. Mix together gently until all the yeast dissolves. Set the mixture aside for 5 to 10 minutes until the yeast makes a raft. Stir in the salt and olive oil.

2. With the mixer on a low speed, add the three kinds of flour. Mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Roll the dough into one large ball and let it stand for 5 minutes.

3. Cut the dough into 12 to 15 pieces (5 ounces each). Roll the pieces into balls and place them on an oiled baking sheet. Brush the balls lightly with olive oil and cover with plastic wrap.

4. If you are going to use the dough right away, let it sit at room temperature for 30 minutes before baking. If you don’t need the dough immediately, you can store it for one day in the refrigerator, but you must let it sit at room temperature for 1 hour before using.

5. On an oiled surface, push a piece of dough out using the palms of your hands. If the dough is sticking to the surface, lift it and drizzle a little more oil on the surface. You want the dough to be a 12-inch circle with an even thickness. The shape of the pizza is not as important as the thickness of the dough.

Stromboli with spicy sopressata and mozzarella
1. Prepare pizza dough (see recipe above).

2. Following how to spread pizza dough recipe, have evenly spread pizza dough shell in front of you. Evenly place sliced sopressata down on pizza dough sheet, leaving a 2-inch border completely around pizza sheet not covered, then spread mozzarella evenly over sopressata, add basil leaves in the same manner.

3. Using a pastry brush, egg-wash borders of pastry dough thoroughly. Tuck in edges and roll away from you as if you were rolling up a scroll. When you get to the end, the seam of your roll will be facing up toward you. Pick up roll and face the seam down on sprayed cookie sheet. Egg-wash thoroughly and place on middle rack of oven; bake approximately 20 minutes or until golden brown. Remove, let rest 5 minutes, then cut with a sharp knife into 1/2-inch rounds, and serve immediately.