It is hard to believe, but when this column runs, most of our winter holidays will be behind us. Now, all that is left is the grand finale — New Year’s Eve. By now, most of us have resolved to eat and drink less and are ready to reform with our newfound personal resolutions. With the passing of the winter solstice, the days are growing longer and the earth holds the promise of the first daffodils and pussy willows of spring. After feasting for weeks with friends and family, most of us happily turn again to lighter, more refreshing fare.

To kick off the New Year with a fresh start, I like to serve a buffet of delicious, Champagne-friendly appetizers with a variety of extra-dry or brut Champagnes (or domestic sparkling wines). Each year, I invite friends and family to share in the tradition. Fresh cracked Dungeness crab is always on the menu, either dipped in melted butter or marinated in lemon, garlic and olive oil. I also set out a variety of other tasty dishes that slide down smoothly with the crisp, bubbly wine. An assortment of breads and crackers rounds things out nicely. After eating, it is just a matter of staying awake until midnight — to set off fireworks, bang on pots and pans, blow noisemakers, and celebrate the New Year in grand fashion.

Blue cheese pear

Serves 6 to 8

Molded into the shape of a fresh pear, this cheesy blend makes an impressive appetizer, yet it takes only minutes to prepare. Serve with fresh or dried fruit, bread and crackers.

1/2-pound cream cheese, softened

1/2-pound blue cheese, or Roquefort

In a mixing bowl, beat the cream cheese until smooth. Crumble the blue cheese into the cream cheese and fold in gently with a wooden spoon or rubber spatula. Lay a sheet of plastic wrap on the counter and spoon the cheese mixture into the center of the plastic. Lift each corner of the plastic up to envelope the cheese. Using your hands, mold the cheese mixture into the shape of a pear. Chill at least 1 hour or overnight until set.

To serve, peel off the plastic wrap. If desired, press a whole clove, or the stem from a fresh pear into the top of the blue cheese pear and top with a mint leaf for garnish.

Goat cheese with olive oil and roasted peppers

Serves 4

8 ounces soft goat cheese (chevre)

2 red or yellow peppers, roasted, peeled and seeded

1/4-cup extra virgin olive oil

1 tablespoon chopped fresh oregano

Freshly ground black pepper

1 baguette, thinly sliced

Extra virgin olive oil, as needed

Preheat oven to 350 ° F. Place goat cheese in the center of an ovenproof serving dish.

Slice peppers into 1/2-inch wide strips and place around the goat cheese. Drizzle with olive oil and sprinkle with oregano and pepper. Heat until peppers and cheese are warmed through, about 12 minutes.

Meanwhile, brush baguette slices with olive oil and place on a baking sheet. Broil until golden around the edges. Set the cheese and bread on the table and let diners spread the warm goat cheese and peppers on the toasted bread.

Seared ahi tuna with seseame vinaigrette

Serves 6 to 8

You can use tenderloins of fresh ahi or albacore tuna in this dish.

1 pound fresh ahi or albacore tuna tenderloins

4 tablespoons toasted sesame seeds

4 teaspoons garlic powder

Olive oil as needed

Sesame vinaigrette

2 teaspoons sesame oil

6 tablespoons extra virgin olive oil

2 tablespoon rice wine vinegar

4 tablespoons sake

4 teaspoons maple syrup

3 teaspoons coarse ground Dijon mustard

1 teaspoon Sambal Oelek chili garlic paste

2 tablespoons chopped cilantro

1/4-teaspoon freshly ground black pepper

1 tablespoon wasabi

Preheat grill. Sprinkle both sides of tuna with garlic powder. Press sesame seeds into top side of fish. Drizzle tuna with olive oil. Grill about 5 minutes on each side, until tuna is cooked almost all the way through. Remove from heat and keep warm.

Meanwhile, make the vinaigrette. Combine all the ingredients in a mixing bowl and whisk together. Place a dab of wasabi on the edge of a serving dish. Pour the vinaigrette into the dish, reserving 3 tablespoons. Transfer the tuna to a serving platter and slice into 1/4-inch thick slices. Drizzle the 3 tablespoons vinaigrette over the tuna. Serve with remaining vinaigrette and wasabi as a dipping sauce.

Kalamata

olive spread

Serves 4 to 6

6 ounces black pitted olives

5 ounces pitted Kalamata olives

1 or 2 garlic cloves, minced

1/4-cup extra virgin olive oil

2 teaspoons anchovy paste

1/8-cup mayonnaise

1/2-cup grated Asiago or Parmesan cheese

1 teaspoon freshly ground black pepper

Parsley sprigs for garnish

Combine all ingredients in a food processor. Pulse for about 45 seconds, until mixture is reduced to a caviar-like consistency. Serve on crackers or thinly sliced toasted baguettes.

Steamed mussels in garlic sauce

Serves 6

4 dozen mussels, about 2-inches each

1 cup fish stock, or chicken stock

1 cup dry white wine

6 garlic cloves, minced

1 cup fresh diced tomatoes, skinned and seeded

1/2-cup minced scallions

3 sprigs fresh thyme, or 1 1/2-teaspoons dried thyme

1 bay leaf

Juice of 1 lemon

6 tablespoons unsalted butter, chilled

To clean the mussels, start by discarding any that do not close firmly when shells are pressed together. Scrub each mussel well with a stiff brush under running cold water. If desired, scrape off the beard with a small knife just before cooking. (If left intact, the beard can be used as a handle for picking up the mussel, then discarded after eating.)

Place all the ingredients except the butter in a skillet or large kettle, and cover. Steam until the mussels open, about 6 minutes. With a slotted spoon, transfer the mussels to a serving bowl, discarding any that did not open. Divide the butter into 12 pieces, and whisk into the sauce bit, by bit. Pour the sauce over the mussels and serve warm.