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Dec 9, 2006 06:11 PM

Help with NYE menu

We throw a fairly elaborate dinner party every year for 6-8 people on NYE. I'm having problems pinning down what to do for the main course for this years menu - my husband wants us to do a dry-aged prime rib roast (we've done it before, it comes out fabulous!), but I think it may be too much given the rest of the menu - any thoughts? I was leaning toward roasted racks of lamb or seared duck breasts. I've tested all of the recipes except for the foie gras- TIA!!!

Passed hors-
Crab stuffed phyllo cups
Cucumber Smoked salmon rounds

First course:
Butternut squash soup with frizzled leeks and cumin spiced crème fraiche

Second course:
Seared foie gras w/melted tangerines

Third course:
Baked herbed goat cheese salad (with rocket or other spicy green)

Main: ??

Cheese course << not sure if I should even do one?

Poached pears in sabayon with chocolate/apricot sauce-

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    1. I think you should take the salad or the cheese course out and add some choc to the menu!
      I think your hubby is right on the prime rib roast.
      Curious how you melt tangerines? I always love the foie gras fruit combo. tell me more!

      I would have champagne with the foie gras course. Wow that sounds good.

      1 Reply
      1. re: namreb

        Thanks for the replies! Foie gras is indeed very heavy so I was thinking of serving a small portion - 1 oz per person. Moving it to the start of the menu would definitely make sense. I think I'm going to cave into peer pressure and make the prime rib - I'll serve smaller portions of that too and skip the cheese course.

        On the foi gras recipe - I shamefully cannot remember where I plucked the recipe from - but it seems pretty straightforward - the sectioned tangerines just sort of melt in the sauce started with shallots and butter - here's the recipe:

        Seared foie gras with melted tangerines

        ** add chopped pistachios to this

        1 shallot, finely chopped
        1/2 oz butter
        2 cups sweet white wine
        2 tangerines, segmented
        Salt and pepper
        1 fresh raw foie gras
        8 slices of walnut bread, toasted
        1 bunch endive

        Sauté shallot in butter until softened. Add wine and tangerines and reduce until the sauce begins to thicken. Remove from heat. Salt and pepper to taste. Set aside. Cut foie gras in 1" thick slices. Lightly salt the foie gras. Place in very hot skillet of high heat. Cook about 1 minute and turn over. Cook one more minute and remove from pan. Immediately place foie gras on walnut toast. Set on plates, decorate with endive, spoon tangerines and sauce over foie gras.

      2. Everything you're making sounds great! Your guests are so lucky to be welcome to your home for dinner :)

        If you're concerned about it being too much or too heavy, maybe you could move the foie gras to the hors d'ouvres, and just make it in smaller portions? I find foie gras delicious but very filling. Serving less of it might make a heavier meat course less overwhelming (it would also mean serving foie gras longer before the meat).

        That said, your duck breast idea also sounds wonderful, and I think that keeping everything as is and making duck would definitely work well too.

        I definitely don't think you *need* a cheese course if you're doing a salad course with a lot of cheese in it -- I'd say go with one or the other.

        I don't know if the previous poster meant chocolate by choc... but I see chocolate over pears and that sounds tres belle.

        1. i wasn't sure where it fit in but i think you got my drift. yes, i was speaking of chocolate!

          that tangerine recipe sounds fantastic

          i will keep that one in mind!

          1. I'd go with a main course you can make hours in advance and then just warm and serve; there's alot going on New Years eve and you want to be part of the party, not stuck in the Kitchen.

            I have traditionally cooked Osso Bucco, which needs to braise for 2-2 1/2 hours. Some even suggest doing it the day before, as it tastes even better.

            I serve the Osso Bucco with Risotto Milanese that I just make in a pressure cooker, using the classic "Seven Minute" method. I serve the Osso Buco in a big copper saute pan and it looks and (hopefully) tastes great.

            My Osso Bucco comes from an old, but great, cookbook, Romagnoli's Table. I think there is another great recipe in _All About Braising_. On that note, any braised dish will work - braised short ribs w/sherry vinegar are particularly good and can be served with some egg pasta.