Ring in the New Year with these great recipes from the Great Scott of Le Petit Chateau in New Jersey:

• Gruyere Cheese on Crispy Baguette
Yield: 10 servings

Ingredients:
¼ loaf of sliced Italian bread or French baguette
2 oz. olive oil
2 garlic cloves
Salt & pepper to taste
¼ lb. Gruyere cheese sliced in 1/16 pieces
2 strips of cooked bacon

Method:
1. Take the slices of bread and brush each with olive oil.
2. Place a garlic clove on fork and scrape over bread.
3. Add salt and pepper to taste.
4. Bake in oven at 350°F until crispy.
5. Remove from oven, and place a piece of Gruyere cheese a top the bread, and put a small piece of bacon on top of the cheese.
6. Bake in the oven at same temperature until cheese is melted.
7. Serve immediately.

• Shrimp Cocktail with Cocktail Sauce

Cocktail Sauce
Ingredients:
Between ½-3/4 cup of ketchup
Between ½-3/4 cup of Tabasco sauce
½ cup prepared horseradish
2-3 tablespoons hot sauce
2 tbsp fresh lemon juice

Method:
Combine ingredients in a mixing bowl and whisk until
blended.
1. Store the sauce, covered in the refrigerator for 3 days usage.
*Note: The horseradish will continue to bloom in the sauce, resulting in a thicker sauce as time passes.

Shrimp
Yield: 50 shrimp for approx. 10 people

Ingredients:
50 pieces of large shrimp
4 oz. sea salt
1 medium onion peeled and studded with whole cloves and bay leaf (onion pique)
1 bowl of ice water (to stop cooking shrimp)

Equipment needs: 10-1 of water to product as to maintain a rolling boil

Method:
1. Heat water until boiling and add salt to water.
2. Rinse shrimp under cold water and keep shells on.
*Note: If shells are removed prior to cooking, it will cause the shrimp to shrink during the cooking process.
3. Add shrimp to water, maintaining a rolling boil, for 30 seconds and stir 3 times. Shut off heat on gas, and let sit for 30 seconds. Remove immediately and put into ice bath to stop cooking the shrimp. Have a colander ready and put shrimp into colander from the ice bath.
4. Clean and de-vein the shrimp.
*Note: It's very important to dry the shrimp after cleaning and de-veining them to ensure that the shrimp water down the sauce.
5. Garnish with lemon and cocktail sauce.

— For more information, visit: www.GreatScottChef.com