New Year's Eve recipes from chef Hugh Groman

Chef Hugh Groman joined Mornings on 2 on Saturday, December 28 with some New Year's Eve recipe ideas:

Elderflower Prosecco Sparkler
4 oz prosecco
1 oz elderflower syrup
1 orange twist for garnish

Instructions: Add prosecco then syrup to glass.. Top with Orange twist.

Crab Dip
Serves 20
12 ounces fresh crab meat, picked through to remove all shells
8 oz cream cheese
4 oz mayo
1/2 cup grated parmiggiano reggiano
1 medium clove garlic, chopped fine
1/3 bunch of scallions, sliced fine, 
1 14oz can artichoke bottoms, 
sliced fine
4 oz water chestnuts, rough chopped
Juice and zest of 1 lemon
6 dashes tobasco, or to taste
1/2 teaspoon smoked paprika
2  teaspoons kosher salt
2. teaspoons ground black pepper

Combine all ingredients and mix well.  Bake in oven safe dish for 20 minutes at 350 or until hot.  Serve with cubes of fresh sourdough bread or your favorite crackers.

Chocolate banana caramel cream tarts
24 pre-made bite sized tart shells
3 Ounces Chocolate, bittersweet chocolate
1/2 cup caramel sauce
1 medium Banana, peeled, ripe
4 oz Heavy Cream
1 Tablepoon powdered sugar 
1 teaspoon vanilla extract
1/4 cup granulated sugar for bananas
1 small blow torch for bruleeing banana

Procedure
1. melt chocolate and put about 1/2 to 1 teaspoon of chocolate in bottom of each tart shell. Let cool.
2.whip cream with powdered sugar and vanilla. Put into piping bag with small star tip or just use a teaspoon.
3. Slice bananas, sprinkle with sugar and burn sugar to a caramel color using a blow torch.
4. To serve. Fill each tart shell with caramel sauce. Top with slice of bruleed banana round and top with whipped cream.