Who Stayed In and What Did You Make For NYE?
Mrs. Sippi and I decided a nice dinner and a fireplace was the perfect way to spend NYE.
I came up with crawfish etouffee smothered steak with roasted white asparagus and potatoes (with rosemary garlic seasoning).
Some nice wine, a glass or two of port to wash it down and champagne to celebrate the new year.
So what did you guys do??
No way I'm braving the masses tonight. I've got a nice port in hand, with chicken curry and a wheat berry apple beet salad on the way. Made a few panna cottas: coffee, almond, and anise-champagne. It's a night to indulge after my insane fitness/work schedule :) Hope you and Mrs. Sippi have a fantastic eve!
Another cold here. Not much in the cupboards, but I was able to put together one of my comfort foods from childhood: salmon and peas in white sauce on toast. That and a couple of shots of bourbon and I was asleep by 10:30 (although awakened by honking horns at midnight). Happy New Year to you all.
We always stay in on Amateur Night...
2 nice dry aged boneless strips
Pearl onions caramelized and glazed with balsamic
baby green beans with butter, lemon and garlic
pale endive leaves stuffed with garlic cheese, pecans and cranberries
a nice chilly bottle of prosecco with a pint of raspberries
Ina Gartens plum tart tatin
I was reluctantly going out, but my hostess has the cold that everyone has and cancelled. So I was trying to figure out what to make for myself when my housemate came in with a bad of Meyer lemons, which inspired the following:
La Tur and Rogue River blue cheeses with walnuts
Angelhair pasta with shrimp and Meyer lemon cream sauce
Meyer lemon pot de creme
In tonight as usual for NYE. We haven't gone out on ripoff the amateurs night in decades.
I boned out duck breasts (left skin on), let stand with freshly ground pepper and then sauteed in a bit of olive oil. Simple pan sauce with shallots followed by blazing with brandy. Added a little duck stock made from the carcass and vermouth before reducing sauce.
Vegetables were roasted parsnips and carrots plus some braised fennel.
Buttermilk blue cheese from Monroe WI for dessert.
Wine was a lovely 1977 Clos du Val cabernet sauvignon from my cellar.
Now to go out and shovel snow again.
The duck legs will be braised with black-eyed peas for New Years day dinner to pick up elements of cassoulet and tradition.
All of the responses to this post sound really great. For me, staying in and cooking on NYE is definetly the right choice (but to each his/her own). We had a couple of reallyi nice 10 oz fillets, cooked medium rare with roasted asparagus, and a homemade bearnaise sauce. Started with some shrimp cocktail (which I overdid a bit, bit what the heck..I will be more careful next time.).
Stayed in tonight, as well. No reason to fight the crowds for a frustrating experience. Tried new recipes tonight.... a lamb korma with saffron rice and naan bread. Another two hours in the kitchen to make a vegan vegetable terrine for a friend's New Year's Day brunch and now I am ready for the new year to arrive.
Happy New Year to all.
In the midst of king crab legs with a horseradish dip and a broccholi salad (from the market) doctored with grape tomato and cuke and a mustardy vinagrette. Kabocha squash and watercress soup on the side. I am NOT going out there- it is crazy. Just nibbling at it all thru out the eve. HNY
Leg of lamb with a sort of Asian glaze/sauce (basically cranberry marmalade, onions, ginger, sesame oil, chili paste, soy sauce, garlic, rice vinegar); roast potatoes, garlic and peppers; and a salad of melon, radish, red onion, lime juice, and habanero. Wine: an Australian shiraz. Some chocolate for dessert.
Nothing too fancy...I sauteed some shallots, garlic, and olive oil and then added some tomato sauce and prociutto. I let it simmer while I boiled some rigatoni. Tossed the drained noodles with the sauce, mixed in bunches of grated mozzarella, topped with pancetta and baked for 1/2 hour. I served it with garlic bread - sliced italian bread topped with a melted butter, garlic, green onion, mozzarella, and sharp cheddar mix. which was baked for 5-7 minutes or so. YUUUUUMMMM!!! The best part? It will feed us for days!
Went to the Sunday morning farmers' market and picked up hummous, tabbouli, and tzatziki. Also, Cara Cara oranges and (!) pummelos! Today, got a roasted Costco chicken and some pita bread to go with the whole spread. At the last moment, baked a few potatoes, and just had 1/2 one with sour cream and caviar. To drink: a nice Sauvignon Blanc, a late harvest sweet SB to go with the fruit for dessert, and a bottle of Champagne for midnight. Off to the neighbors across the street for champagne by the firepit. I love Southern California! Happy New Year!
My SO is a musician - so always performing on NYE. I prefer not to deal with crowds & crazed traffic on such a night. So, I am cooking up traditional Southern New Years Day fixings of hoppin' john, roast pork, sauerkraut & collards which we will share with the rest of the band & co. in the wee hours. Until then, sippin on a nice glass of red & nibbling on pate!
Best wishes for a happy, healthy & delicious New Year to all!
we made linguine with tomato and butter clams. steamed them in white wine, clam juice, chopped tomatoes and parsley. had jumbo shrimp cocktails and orange juice with sparkling wine. i also made a buttermilk cake which we will have later with whipped cream and champagne. feeling a bit under the weather so staying in is great. i live a block away from the rose parade in pasadena and i can hear the crowds already going crazy and it's only 9:30pm. tomorrow will be crazy!
Happy New Year!
We went to a neighbor's for a little soiree... nothing fancy. We took Trader Joe's phyllo cups filled w/ feta and carmelized onions. These things are fabulous and fast and easy! What's not to love?
We popped the cork on Redhead Studio's '06 Barrel Monkeys Shiraz and it was on, y'all!
I, too, opted to stay in vs. deal with the 'amateurs.' I don't mind crowds but coming home is, well, you know...
I broiled a 14 oz. sirloin steak with sliced onions and had for my side dish a pasta concoction of thin mostaccioli with fresh spinach and garlic, and mild cheddar and mozzarella cheese. I sprinkled some chili pepper on it and drizzled it well with olive oil. Mmmm Mmmm Cheers to a happy new year!
Happy New Year!
I stayed in and made chicken piccata with rissotto and broccoli. I had chocolate creme brulee for dessert, but didn't make it that far. Lot's of champagne to drink and stayed up to watch the ball drop.
Now I am up to watch the sun rise, New Years Day tradition, and contemplating breakfast, maybe good old bacon and eggs or possibly some buttermilk pancakes. Hmmmm.
As usual, happy it is just the two of us and that we don't have to go out. Shrimp cocktail, pigs in the blanket, baby lamb chops, fresh strawberries, chocolate covered toffee, roasted chestnuts.....and the Twilight Zone! They had a marathon last year and did the same last night. It was fun.
We always stay in too. We started cooking around 2:30, nothing extravagant. My SO popped two bottles of champagne while we were preparing and I fell asleep from 4:30 until 6:00. LOL
For dinner and snacks throughout the afternoon and evening we had cheddar and chive gougeres, gorgonzola stuffed olives, cocktail franks in pastry, stone crab claws and of course more bubbly. I was so tired of drinking that by the time midnight rolled around, I toasted the new year in with ginger ale. :D
My wife and I stayed in for New Years, as we mostly always do these days. For the first course, I made home-made agnollotti in a sage butter sauce, then the main course was rosemary roast boneless pork loin in a hazelnut sauce and rosemary roasted potatoes. I also made baccala mantecato for the first time, and used it as a spread on grilled ciabatta. I could have eaten the whole loaf that way, the mantecato is awesome, and will make that many times in the future. Then dessert was cannoli with vin santo.
Given that I am 8 months pregnant, staying in was a no brainer but truth be told, we usually stay in on most New Years Eve. The only thing that made this one different was the lack of alcohol involved in the celebration. I had to christen my Le Creuset oval dutch oven that Santa bestowed upon me so I made Beef Bourgoinne which I had begun much, much earlier that morning. We started with baked brie with toasted pecans and maple syrup, and to eat along with the beef, and dip into the wonderful burgundy gravy, "almost no knead bread" that I had baked earlier that day as well. I did manage to see the ball drop (probably owing that to the lack of alcohol consumption this year) but went promptly to bed afterwards. Looking forward to a 2008 filled with many firsts and lots of good food!
Hiya, I made some of my favourite cooking-mag recipes, plus some new ones from Xmas-gift cookbooks:
- fresh spring rolls w/Thai basil & spicy peanut dipping sauce (from Cook's Illustrated)
- Japanese chicken curry (from Saveur)
- green salad
- pots de chocolat (from Cook's)
- black & white meringues - some filled w/pot-de-chocolat ganache (from Lucy Waverman's latest cookbook)
- fresh-mint mojitos (my first attempt, from Dave Lieberman's first cookbook)
A delicious time was had by all!
There were four of us for dinner. We started out with fresh oysters and champagne. We watched a movie while nibbling on smoked salmon canapes. Our main course was a shellfish stew with a stock made from concentrated lobster shells. I sauteed up some onion, ginger, and a little jalepeno pepper and added the stock and then finished it off with a little coconut milk, Kaffir leaves and fresh cilantro. The stew contained lobster meat, shrimps, mussels and scallops....all cooked separately and added to stock. Next course was a salad and cheese with mixed nuts, grapes and a hazelnut bread. Dessert was individual chocolate cakes with ice cream. We ate over many hours just finishing to ring in the New Year. A wonderful "foody" New Years Eve!
We had friends over--starter was ragout of escargots, main was standing rib roast with roasted garlic-thyme sauce, mashed celery root and potatoes, and a Ligurian-inspired ratatouille. We did a cheese course and salad. Dessert was chocolate profiteroles with dulce de leche ice cream and dark chocolate/kahlua sauce. Lots of champagne and a nice bottle of Sausal zinfandel with the meat.
We never go out on Amateur Night. We spent the day cooking and had a delightful dinner (just the two of us) of choucroute garnie. My husband ate his with a good beer and I had a glass of the Alsatian Reisling I used in the dish. (You know, covering all the bases for the beer-drinking French and the wine-drinking Germans). Popped open a bottle of champagne at midnight, and polished off the rest of the bottle this morning with our wild mushroom frittata. I have a huge pot of leftovers from last evening, so no more cooking today.
We prefer avoiding the amateurs, but are not above requiring friends to brave them to join us.
Gravlax on pumpernickel toast points, glued on with a little cream cheese and topped with capers; Belgian endive leaves topped with shrimp/lobster creamy dip; and since my niece requested I render the lonely avocado unto guacamole, that rounded out the starters (with champagne).
Lemon-infused braised artichoke hearts, crusty baguette, tossed salad with very good oil and vinegar accompanied paella (more champagne, and a Spanish rioja).
Williams-Sonoma web site Italian almond cake with fresh whipped cream and garnished with kumquat peel for dessert.
I made Ceasar salad for a app, then veal scallopini with fresh chanterelles sauteed in a little butter, evoo and shaved garlic (deglazed with champagne) served over papardelle that was tossed in the pan I sauteed everything in. Very yummy. I'd give a Nobel to the man who invents cheaper veal.
SO made beef roulades from the All About Braising book. They are stuffed with prosiutto, bread crumbs, golden raising and a bunch of other stuff I am forgetting and braised in a tomato sauce. They are very time-consuming to make but oh so good, especially when it is SO who makes them. (Giving him that book for Christmas a few years back is the best investment I've ever made. Seriously.) The best thing is that there are lots of leftovers, some of which will be stocked away in the freezer. They only get better. We had a little salad with that and some spaetzle like noodles and prosecco. Some baked apples from a Claudia Fleming recipe that was good. All in all, a very good new year's eve.
I'm getting the sense that Chowhounds, as a rule, stay in on NYE! My SO and I did, too. Started the evening with a plate of French cheese (Fourme D'Ambert, Camembert, Basque d'Argental, Selles sur Cher) from my Xmas gift box from Murray's Cheese. Then, although we're on the frozen tundra of Minnesota, we made a spread straight out of the Lee Bros. Southern Cookbook: tomato bisque, collard greens, oyster pie and the most ethereal, fluffy sweet potato pie I've ever eaten. I can't wait to have leftovers tonight.
We had a Star Trek movie mini-marathon weekend, so no major cooking on our end this year. Lasagna and later peanut butter and banana while nibbling on a new brand of Dark Chocolate a student gave me for Christmas - with some bubbly to make the jokes in the movie actually funny.
Soup night! We stayed in and invited our friends so all the kids could play together. I put together a soup buffet of cheese soup, chicken soup with matzah balls, and white bean and escarole soup, all served with cornbread and rolls and lots of other munchies that adults and kids enjoyed. A fun night, and we all stayed up well past midnight! Happy new year, chowheads!
We hosted a party for our closest friends, call ourselves the group of 7, plus a few more for a total of 11. We started off with white cosmos garnished with gold flakes...very elegant served with escargot in brioche and a chilled seafood platter comprised of grilled scallops, shrimp, calamari, lobster and crab. Followed by our main course of baked ham, decadent scalloped potatoes, green beans with pomegranite, heirloom beet salad with goat cheese and pistachio's and dijon crusted rack of lamb (Mr. Millygirl's speciality). Deserts were hazelnut rum yule log, fresh berries with cream, and in case there was room....chocolate truffles. Oh, and lots of champagne. It was a fantastic evening. Here's to another year of great chow. Happy new year folks.
We partied at home too.
My friend made her delicious leek and garbanzo bean soup (a Jamie Oliver recipe -- its so delicious) topped with shaved fresh Parmesan.
I made an easy (but lovely looking and tasting) appetizer: crackers topped with an avocado/wasabi/lemon puree, a cucumber slice, and a cold, plump shrimp marinated in lemon, Sriracha, salt and pepper.
Actually barbequed for the 4th nite in a row (yes it's winter here on LI). Grilled some loin lamb chops - including some rosemary that's miraculously still alive in my garden, and zucchini. In my oven cooked/warmed up a tiny frozen quiche lorraine for an appetizer, and shared a baked acorn squash.
Shared dessert at a local diner with some friends who were also home - had hosted a pizza party for some 15 year olds.
We were sated with holiday parties and feasting, so we stayed in. Our friends came over at 7 and I served two kinds of fancy crackers, some cream cheese and some Danish Blue.
I made hot spiced apple ponche, and bottles of spirits stood ready to be added to glasses at the pleasure of the drinker.
Our friend, Mrs. G, brought fresh Irapuato strawberries in lightly whipped LaLa Crema, with grated chocolate on top. They were delicious as well as attractive.
Then we went out on our scraggly "lawn" and fired off two reluctant fizzly Mexican sparklers.
We had a lovely little sushi making party at a friend's house. It was a grand success, although we overbought on the fish. Who knew 2 pounds each of salmon, tuna, and mackerel was too much? In addition, we had some chili glazed edamame, crab spring rolls with an asian aioli, and plenty of wine. It was quite fantastic!
Happy New Year to all!
Our traditional NYE meal was pretty darn anticlimactic - we had bought great food with the idea being to do steak Diane, mushroom risotto, and a lovely little salad. Well, after a long day on the Harleys with our little "gang" of friends (think more Wild Hogs than Hell's Angels), dinner consisted of a hot shower and then popcorn in front of the TV. :-)
That being said, I redeemed myself somewhat today. We just finished a traditional Southern feast for New Year's Day - collards, hoppin' john, country ham, sliced tomatoes, and rice. Topped off with a pitcher of Bellinis for dessert...yum!
London Broil marinated in Dijon Mustard and Balsamic vinegar sliced thin and served on toast with a Gorganzola spread
Macaroni and Cheese Muffins (in a muffin tin)
Grilled Shrimp with Three Sauces
Green Salad with a orange juice and white wine reduction salad dressing, garnished with black eyed peas (a bastardized version on Hoppin John)
Roast pork tenderloin marinated in garlic, shallots and Pinot Noir in a Pinot Noir gravy with whipped potatoes, green beans and roasted carrots and beets
Junior's strawberry cheesecake!
Champage in Prospect Park while watching the fireworks!
After a social whirlwind since Thanksgiving, we were happy to stay home and enjoy the evening together. We went to the movies early, then returned home and made deviled beef bones. These are left-over bones from my Christmas Day prime rib. You rub with canola oil and mix with flour, salt, pepper and paprika and roast at 375 for one hour, turning the pan and the bones occasionally. Then lower the temperature to 350 and cook another 20- 30 minutes. Mix 3 T mustard, 1 t worchester sauce and 1 cup white wine, brush over chops and then press with breadcrumbs. Roast for another 30 minutes. This is easy, but time-consuming, a real treat. It was the house specialty at the Waldorf-Astoria Hotel in Manhattan in the 50's. We served with really decadent scalloped potataoes (made the white sauce with heavy cream); and braised broccolini (garlic, anchovies and white wine).
It was fabulous!
My husband and I never go out either, and I always make my signature New Years Eve dish of pigs feet and sauerkraut (see the recipe at http://theprincey.blogspot.com/). I also made a baked brie with dried apricots, sugared pecans and dried cherries, spread with my homemade peach/cinnamon preserves. My husband won't eat either dish, so I made him bacon biscuits and gravy.
Stayed in with about a dozen relatives.
Served some crudite and romano dip and a few (packaged) hot appetizers.
Green salad with gorgonzola and marcona almonds
brisket (made by someone else)
individual mixed mushroom and goat cheese tarts
roasted brussel sprouts
pasta (plain, to accompany the brisket, or as a main dish for the picky kids at the table)
Chocolate caramel almond tart
Pear caramel tart
Vanilla ice cream
We all had colds and petered out before midnight, but the food was lovely.
it's been my tradition to stay in and play hostess on amateur night for many years. this year it was a very casual dinner:
miso-glazed wild alaskan black cod with a pomegranate reduction & fresh pom seeds
stir-fried bok choy, shiitakes, scallions, ginger & garlic in a spicy tamari-sesame sauce
my un-fried [grilled & broiled instead] version of nasu dengaku
brown rice seasoned with nori fumi furikake
dessert, provided by a friend, was an assortment of home-baked goodies:
truffled brownie bites
espresso chocolate chip cookies
italian christmas rainbow cookies [yes, homemade as well]
accompaniments - fresh raspberries & vanilla ice cream
and of course, a champagne toast at midnight.
btw, what's the deal with this cold that seems to be making the chowhound rounds? i felt it coming on yesterday afternoon, and woke up sick as a dog today!
We had our traditional NYE's open house for seventeen people this year ranging in age from 20 to 77.
My contributions were shrimp remoulade, mini potato pancakes with creme fraiche,lox and caviar, thinly sliced steak on garlic toasts with horseradish cream, and baked brie.
Other contributions were lamb meat balls, middle eastern and mexican dips, deviled eggs and other good stuff. Dessert, champagne, old Fred Astaire and Ginger Roger's movies and a game of Cranium made for a great evening.
A Happy and Healthy New Year to everyone!
It was my wife, my daughter, my mom & myself for New Years this year,
Our menu was:
Shrimp cocktail with shrimp I brined before boiling served with homemade cocktail sauce
Prime 12 oz filets cooked just under mdium rare - I am licky to have a top notche local buthcher who hand cuts my steaks, ans has the best quality around
2 Lbs. of steamed snow crab legs - served with garlic butter
Baked potatoes with lots of butter, and Mexican sour cream
Sauteed mushrooms in a red wine & terryaki sauce
Too many beers, and glasses of top shelf tequilla to count.
We stayed in, made pizza with the kids and had BIL & SIL and their 4 kids over for a sleepover. Watched Dick Clark's New Year's show so we could celebrate the new year with the kids at 10:00pm heh. I made the Gramercy Tavern Gingerbread for midnight and WOW it was so good and like most gingerbread, was even better the next day. New Year's Day I made Bonnie Stern's Pineapple Upside Down French Toast - deeeelicious and the kids loved it! No need for maple syrup with this french toast :)
Staying in is the best, IMHO :-)
We nibbled throughout the evening:
CI's spinach and lemon stuffed mushrooms
Cheese tray (cheddar, brie, crackers, bread, dried apricots, honey and chutney)
Some good wine and beer
All enjoyed with our fur babies and some fine 80's movies for a mini 80's movie marathon.
We had a buffet dinner at a friend's place, very casual and enjoyable. I brought a huge Artic char and cooked it there (with lemon/dill). The hosts made a tropical salad (papaya, pineapple, mango, celery etc) and a baby greens&sprouts salad as well as a quinoa salad. Someone brought a chicken curry and someone else brought two bowls of guacamole (he sprinkled Parmesan cheese on top, first time I see that, it was good). There were crudites & dip, a lovely cheese plate (a chevre log, Chenal du Moines, Providence d'Oka and a blue cheese) with grapes. There was a Polish cake called mazurek (with almond paste) and a fruit salad with strawberries etc.
It was very enjoyable relaxing with friends, food and wine! happy 2008!
Stayed in too...
Honey Marinated Beef Satay with Spicy Dipping Sauce
Parmesan Rosemary Crackers from MS Baking Handbook
Hot Crab Dip from MS Hors D'oeurves Handbook- raw carrots, red peppers, and garlic bread in addition to the crackers for dipping
Roasted Shrimp with Thousand Island Dip and Cocktail Sauce
Smoked Salmon, Oysters, and Scallops from B.C. (this was husband's Christmas present) with creme fraiche, capers, and red onions
Fun topic! We had a friend over for
stuffed mushrooms (homemade),
snails (from frozen food aisle - this is France),
smoked peppered mackerel (from supermarket),
salad with melted goat cheese, (oh! I forgot the pignoli! I can have that tomorrow!)
cheese platter with the expensive aged Comté, roquefort, Saint-Marcellin, and an olive-flavored goat cheese specialty,
chestnut spice cake I invented, which is a bit heavy, and a
bûche from the baker's -
all washed down with lots and lots of champagne.
We stayed in, too. I made Beer-Braised Short Ribs (cooks illustrated recipe), mashed potatoes and broccoli. The Short Ribs were delicious and worth the time. We cracked open a cheap bottle of champagne and watched a movie. For dessert, we had left-over homemade Christmas Cookies and Grasshoppers (ice cream blended with Creme de Cacao and Creme de Menthe).
I had to laugh when I saw all the people that had colds. I know it's mean, but I'm glad I'm not the only one that had a cold and just wanted to sleep. I did manage to thaw some previously made swedish meatballs and toss them in some butter noodles. This was the first thing I had eaten in about four days and at the time it was the best tasting food I have ever had.
I cooked dinner with friends, and what a dinner it was!
Cheeses: Humboldt Fog, Ewe's Blue, Beaufort, Vacherin
Fresh caught never frozen North Carolina jumbo shrimp
King crab legs, which we discovered, when added to our individual bowls of o.s. made the most delicious crab soup we ever tasted
Pasta with porcini and white truffle paste
Hours later we had some chocolate truffles. Yes, this was the richest meal of the year, and I've never been on a diet before, but started one yesterday.
Fondue, both cheese and heated oil in which we cooked sea scallops and beef tenderloin tips. A wonderful champagne (which we started on early in the evening) rounded out with a Tomassi Amarone later on. For dessert: left overs from earlier in the week: a pots du creme and a chocolate pudding pie with a creme fraiche topping.
Went to bed by 10:15 (hey, I'd been up since 5 a.m.!).
We had our champagne with the kids while they had their party meal (pancakes - their choice) and then after their bed time sat down to roasted Dungeness crab with a blood orange sauce (epicurious). Very garlicky and spicey and quite rich. Yum. Fennel salad and baguette. Mango and cardamom syrup on thick yogurt for dessert (idea based on Fine Cooking). Very good!