Miss A Columnist

Ashley Pierson is the Food and Nutrition Editor for Miss A. She has a Bachelor of Science degree in nutrition from Michigan State University, and is following her passion for food after leaving the pharmaceutical industry where she worked as a sales representative for nearly a decade. Ashley loves locally grown food and has great fun coming up with new recipes using these local treasures as the foundation. She lives in Traverse City, MI, voted by Midwest Living magazine as a top 5 foodie town. Ashley lives with her husband, son and daughter near the shores of Lake Michigan.

New Year’s Eve Party Menu With Chef Fabio And Design Star Winner Danielle Colding

This is a menu to close the year out with, and who better than Chef Fabio and Danielle Colding to provide a smashing  New Year’s Eve guide to eating? Miss A asked for their help to plan the perfect New Year’s Eve Party Menu. Fabio and Danielle’s theme was Bringing on the Glitz.

Fabio Viviani ( Photo Credit: Fabio Viviani)

Fabio Viviani ( Photo Credit: Fabio Viviani)


This simple, elegant fare will be the perfect way to ring in the new year. A warming soup, a hearty risotto and ricotta fritters with a hint of  chocolate for dessert. With menu planning this easy, time for giving is not a problem. Try the Small Sacrifices Challenge. Chef Fabio took part by giving up his latte for six days. With the money saved, you can give the proceeds to your favorite charity, just as Chef Fabio did. Let your party guests know too! As they enjoy the delicious New Year’s Eve Menu, introduce the Small Sacrifices Challenge. What a great way to send off 2012 and set the bar for 2013. Happy New Year Everyone!


Carrot-Ginger Bisque

Carrot Ginger Soup ( Photo Credit: Fabio Vivani)

Carrot-Ginger Bisque( Photo Credit: Fabio Vivani)


  • 4 sliced shallots
  • 2 lbs slices carrots
  • 2 oz. knob ginger
  • ¼ cup basmati rice
  • 5 cups chicken broth
  • Pick of chopped parsley
  • Salt

Method: 1. Sauté 4 sliced shallots in butter; season with salt and pepper.

2. Add 2 lbs. sliced carrots, 2 oz. knob of Ginger, ¼ cup Basmati Rice, 5 cups chicken broth. Simmer until the rice is tender.

3. Add chopped parsley; puree.

Red Wine Risotto (Serves 4)

Red Wine Rissoto

Red Wine Risotto ( Photo Credit: Fabio Viviani)


  • 4 tbsp. butter
  • 1 yellow onion –diced
  • 2 qt. chicken stock –hot
  • 1 bottle red wine
  • 1/3 c Parmigiano reggiano –grated  + more to taste
  • 1 1/3 c. risotto rice like Arborio or Carnaroli
  • Sea salt and freshly cracked black pepper to taste


1. Heat up 3 tbsps. Of the butter in a large heavy bottom sauté pan. Add the onions with a pinch of salt and sauté until they start to soften about 5 minutes. Add the rice and allow to toast for a few minutes until opaque.  Add 1 cup of the red wine and simmer until absorbed almost completely.

2. Start adding the stock a ladle at the time, just enough to cover the rice. When almost all of it is absorbed add more stock and stir often

3. Once the rice is tender remove from flame and stir in remaining butter and cheese. Adjust seasonings with salt and pepper and serve with the remaining wine on the side.

Ricotta Fritters (Yields 15 fritters)

Risotto Fritters ( Photo Credit: Fabio Viviani)

Risotto Fritters ( Photo Credit: Fabio Viviani)


  • 1 pound ricotta cheese
  • ½ cup mini chocolate chips
  • 4 tbsp. all-purpose flour
  • 2 quarts light olive oil
  • Sugar for dusting


1. Mix the ricotta cheese, mini chocolate chips and flour until well combined.

2. Fill a sauté pan with light olive oil and place over medium high heat.

3. Using two tablespoons, scoop mixture into individual fritters and place into hot oil.

4. Let the fritters cook until they are crisp and brown on the outside.

5. Use a spider to pull them out of the hot oil.

6. As they cool, coat with sugar.

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