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new years eve menu

Every year I host a NYE party for 12. We usually have 8 courses and sort of do a small plate menu as we eat usually until midnight. I am starting my planning and need some suggestions. We are all foodies and we pair each course with wine, This is what I did last year,
Amuse Bouche-Gulf shrimp in filo with spicy chili sauce
Appetizer-Escargot a la Provence
Salad- Baby arugula, heirloom tomatoes, roasted pine nuts, egg plant croutons, Aceto balsamico and evoo
Shellfish-Lobster crepe with Sherry cream sauce
Soup-Sopa de tortilla
Entree-Sage crusted Colorado Lamb chop served with cous cous feta, dried cherry balsamic reduction
Cheese-Trio of fromage, Manchego, walnut Gourmandise, and Rossini
Dessert
Godiva milk shake and White chocolate cream brulee.

This is such a fun night everyone gets very dressed up and we set the table beautiful and I usually hire 2 staff people to serve. Anyway suggestions would be great .

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  1. This should be a fun thread. Here are a few ideas to get the thread moving.

    Amuse bouche – deviled eggs with a (small, thin) slice of truffle in each one.
    Appetizer-a selection of grilled sausage – rabbit, lamb, bison, turkey, duck, wild boar, etc. and rounds of olive bread. Serve with a selection of mustards, cornishons, and a dab of sauerkraut. (It’s new years eve)
    Salad-Tomato slice topped with slice of red onion and mozzarella. Dress with Italian herbs and oil and vinegar.
    Poissons - filletts sur le pappille You would probably not serve a full fillet. Lots of ways to top the fish before cooking. Try salsa. Side with quenelles of rice pilaf.
    Soup – carrot and ginger with a dab of grape seed oil or flavored crème fraiche
    Entrée-individual beef Wellingtons – side with Lyonaise potatoes
    Cheese course – gorgonzola served with toasted walnuts and drizzled with arcadia honey
    Dessert – root beer floats and dutch apple pie or coffee with rum and amaretto and Triple Chocolate Truffle Cake (http://www.ghirardelli.com/about/spec...) or a nice, rich bread pudding made with croissants. (Or all of the above.
    )And beyond the desserts, a cookie table and decorated tins or boxes that the guests could fill and take home with them.

    There are some wonderful cooks on these boards and I'm sure they have suggestions far better than these, but this is something to start the discussion.
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    Analisas mom Oct 29, 2008 02:00PM

    9 Replies
    1. re: yayadave

      yayadave, I would make those deviled eggs with quail eggs.

      1. re: sarah galvin

        I knew there are people with lots better ideas. If you used quail eggs, you could serve 2 or three per serving with different features in the filling. Wonder if you could make deviled eggs with creme fraiche.

        1. re: yayadave

          I like the trio of quail eggs! That's a great amuse bouche. Creme fraiche would be fine. Maybe flavour it with something. Not sure what. Maybe a hot dry mustard. I have a little book with a quail egg and russian salad recipe that I want to try. The Russian salad is finely diced celery, turnip, carrot and capers, minced cornichons, mayonnaise and white pepper. And then a third egg, with ... ?

          1. re: sarah galvin

            capers, caviar, horseradish, pancetta bacon and eggs), ... Seems like you would need something other than all three being similar. Might need spicy. Tabasco?

          2. re: yayadave

            I knew I'd find the definitive use for a "dollop of creme fraiche" ! How long do you think you'd boil a quail egg? That sounds wonderful. And maybe a half-dollop :) of caviar on each egg?!?

            1. re: c oliver

              The recipe I have says place them in a pot of cold water, bring to a boil and cook 5 minutes, drain and run under cold water. 5 min seems like a long time for such a little egg.

          3. re: sarah galvin

            Instead of truffle I would garnish each egg with a bit of caviar.

            1. re: sarah galvin

              I agree - quail eggs. I've also put the tiniest drops of truffle oil in the egg/mayonnaise mixture, then topped with the sliced truffle.

          4. Some of those things sound great hope to hear a lot more replys as I have plenty of time to plan.

            1 Reply
            1. re: Analisas mom

              I have to think that a group of sophisticated adults might blink at root beer floats, except that I was recently at a restaurant where they make their own root beer. The root beer float was stupendous.

            2. This is great! We were married on New Years Eve two years ago - so we have started a tradition that we host a party very similar to yours for our closest friends as well. We do wine with each selection and small plates 7 courses or so. So I am in the planning stages as well...Last year was our first - we started with champagne and appetizers of cranberry and brie in philo - I used frozen cranberries on a skewer as garnish for the champagne - festive way to kick it off. Then we made it to the table - started with the lighter white wines and made way through the reds - finishing with a hearty zin or a port. We serve a fish course ( last year was scallops), pasta course (wild mushroom ravioli), a light salad (I love organic greens, nuts, fruit and light dressing), we have soup (wild mushroom), I also served a homemade sorbet (very easy and impressive), main course was Wellington that I did in with pork tenderloin - outstanding - veggies can be very simple (we roasted asparagus). The finale always takes place just before midnight - and it has to be chocolate because we end with rich reds. Last year was chocolate mousse - but this year I may do something as simple as truffles. There is absolutely nothing better or more impressive than the combination of a good chocolate raspberry truffle and a hearty zin or port. Our very favorite is a Tobin James Late Harvest Zin called "Liquid Love" from Paso Robles. Then we toast at midnight with champagne. Great music - festive table with lots of candles and silver and a small gift at each plate tops it all off. Interested to see the suggestions and see what you plan for this year. I did do a cheese course as well and will repeat. They sell an interesting cheese with wine in the cheese - very interesting. I may try a squash soup or pumpkin soup. I am into the simple - I think is very elegant and people appreciate it when there is so much food. Let me know about your first course choice - that is always the big road block for me - my husband want to do the wellingtons again and make that a tradition (they were a big hit) - but I always like to mix it up. Good luck.

              3 Replies
              1. re: gilgirl1

                Take a look at that Triple Chocolate Truffle Cake (http://www.ghirardelli.com/about/spec... Seriously rich.

                1. re: yayadave

                  This sounds wonderful. Thank you. I think I will be making this for our special party. Thanks so much.

                2. re: gilgirl1

                  Me & my SO always celebrate at home for NYE and each year I take it upon myself to whip up a fancy, multi-course meal for two. Some first-course winners from years past: bloody mary oyster shooters (raw oysters, splash of V8, splash of vodka, dash of tabasco-warning! get a good shucker, I ruined a knife one year!); lobster bisque (actually much easier than it sounds, and can be made in advance) homemade hummus and pita toast points; salmon croquettes. I do like your menu quite a bit and look forward to trying some of your ideas this year. Cheers!

                3. I have an idea for your entrée (won’t attempt the whole menu) My friend made a roasted tenderloin of beef and served these very decadent mashed potatoes along with it.

                  Mashed Potatoes with Roasted Garlic and Brie

                  2 lbs russet potatoes, peeled and cut into chunks
                  1 large head garlic
                  1 – 2 tablespoons olive oil
                  8 oz brie, cut off crust
                  4 tablespoons butter
                  ½ to 1 cup cream
                  Salt
                  Fresh ground pepper

                  Prepare garlic for roasting by slicing off the top and peeling away the papery layer, drizzle with olive oil and bake at 400 or until soft (If you don’t have a garlic roaster, wrap in heavy foil). While garlic roasts, simmer potatoes in salted boiling water until tender. Rice the potatoes or use a masher to break them up. Squeeze the garlic from the skin and combine with potatoes. Slice the brie and add to warm potatoes with butter. Whip with a hand mixer using cream to bring to desired consistency. Add salt and pepper to taste. Place mashed potatoes in a greased casserole, dot with butter and bake in a hot oven until top is lightly browned.

                  If you put the Brie in the freezer for about ½ hour, the crust is much easier to cut off. These are really rich and a once-a-year side dish!

                  1. I love the deviled quail egg idea. I think a trio would be a grear Amuse Maybe one with wasabi one traditional and one with caviar. Not sure hope the Ideas keep coming, I am thinking of doing somthing with oysters this year also. Maybe some type of oyster stew shooter. I really love doing extremely decadent food on NYE.

                    6 Replies
                    1. re: Analisas mom

                      I wonder if you could cut them in half through the equator rather than from north to south pole. I think it would be a different take on this. Could you set them out as finger food in martini glasses?

                      1. re: yayadave

                        Are you referring to the the quail eggs or the oysters?

                        With the quail eggs, my recipe says to just cut a little tip off the top and gently squeeze out the yolk. Then cut a little off the bottom so they sit up straight.

                        I like the wasabi idea. And the caviar. I think we have a trio - and the Russian Salad as in my recipe.

                        That's what I call brainstorming!

                        1. re: sarah galvin

                          I was thinking about the quail eggs, but your way sounds right.

                          1. re: yayadave

                            have you boiled them before? if so how long is long enough and also were they easy to peel. I am also thinking of doing a layered Greek salad and topping with a fried quail egg like they do in France.

                            1. re: Analisas mom

                              I can't remember how long I boiled them for, but can check a recipe. My recollection was that they were a PITA to peel, but at least you can make them ahead of time.

                              1. re: Analisas mom

                                I just checked Martha Stewart Living online and she has a nice recipe for deviled quail eggs. She says, bring the water to a boil and turn off. Sit for 2 -3 minutes and then put in an ice water bath.

                      2. A spectacular presentation for lobster, as a substitute for your crepes, is lobster in pastry pockets. You use either filo or strudel pastry filled with lobster meat, leek rings, and mushrooms. Gather the pastry around the handle of a wooden spoon and pour into the pocket a sauce made with the lobster shells. I used a cognac cream sauce with tomatoes. Tie the pocket with a thin strip of leek, bake the pockets, and serve in a shallow pool of sauce with any remaining filling. These were unbelievably elegant and not at all difficult to prepare.

                        1 Reply
                        1. re: JoanN

                          Oh that sounds Awesome. By the way if anyone is using Lobster on NYE reserve it in advance. I had to go to 5 stores last year the day before. I had no idea it would be so popular and I live in Dallas which normally has everything.

                        2. I am starting to get a menu shaped up still looking for suggestions. I did a crab and cheese souffle on Sunday tried it in little mini 2oz ramakins. They turned out perfect but only needed to cook about 10 min. I might do somethng like that for the seafood course. Then I was thinking for the amuse to do a scallop in a shell with ginger and soy and a little seweed salad to garnish . Does that sound to big for an amuse? I also don't want to go overboard with the shellfish. all ideas are welcome please keep them coming. Also desserts I want to do a duet or trio of some sort.

                          7 Replies
                          1. re: Analisas mom

                            I always think a dessert duo of chocolate and lemon works well. As a starting point. That Triple Chocolate Truffle Cake I mentioned earlier and lemon meringue tarts, for example. Yeah, I know you can do better, but just sayin'.

                            1. re: yayadave

                              I couldn't get the Chocolate cake link to come up. Is that cake a lot of work?

                              1. re: Analisas mom

                                http://www.ghirardelli.com/about/spec...
                                If this doesn't get you there, you can just go to the Ghirardelli site and root around a little looking for Triple Chocolate Truffle Cake.

                                I don't remember it being difficult.

                                1. re: yayadave

                                  It looks good but today was a bad day for me to look at the recipe. I made a triple chocolate cake with milk chocolate chips and chocolate moouse filling after licking all the spoons during the clean up and frosting I feel a little sick I'm sure you've been there. I can't think about anything else chocolate today.

                            2. re: Analisas mom

                              That sounds too big for an amuse. Maybe chop scallops and fill mini beggar's purses made from phyllo and have a truffle sauce on dish.

                              1. re: sarah galvin

                                Do you do you phyllo with layers of butter just like you would if you were making a Baklava and then bunch it up an tie or do you just cut several layers without butter?

                                1. re: Analisas mom

                                  Yes, I would butter between the layers. Nicer flavour and crispier.

                            3. It's Wed evening and

                              I just found out I'm hosting a party of 8-12 people. 6-8 of my cousins and maybe my brother and his wife. My cousins my wife and I were going to head out to Sarasota beach for NYE and spend a couple of days on the beach. But first it was going to rain. Now it's less rain but still rain plus plunging temps with highs in the high 50s. So plans were canceled. We Floridians are such wimps.

                              Just didn't feel it was worth the hotel rental if we weren't going to be out on the beach. "You know when you live in paradise you don't have to go out on a bad day". A saying used a lot when diving in the Keys.

                              Menu so far, most of which got done tonight. The gravlax, salmon salad/dip and Texas caviar was going to get made anyway and taken to the beach.

                              1. Gravlax-done-Now do I cold smoke it tomorrow? Mmmm?
                              2. Hot smoked pulled salmon salad. 2lbs center cut salmon cut from a 4.5 side. The rest went into making the loxs. The salmon was hot smoked over oak at 250* until just done. Brined over night in a 15% brine with a good dose of dark brown sugar. The salmon flakes were pulled apart and lightly mixed with fine diced red and green peppers, celery+leafs, onions and capers. Dressing is a mix of cream cheese, Dukes mayo, Worcestershire, a shake of Tabasco and tapatio hot sauce, 1/2 lemon juice and zest, maple syrup, smoked chili powder, smoked paprika and s & p.

                              I mixed up the diced veges with the dressing and then lightly tossed and mixed in the large soft flakes of smoked salmon. done

                              I've been making a hot smoked salmon dip/salad which is mixed down to a finer texture. For this I wanted to keep the large flakes whole. Man it looked and tasted really good. Good to be the chef

                              3. A loin of ahi tuna lightly seared and sliced. Served with rice flavored with a wasabi/mayo cream, thin julienned carrots and daikon radish for crunch and some homemade picked ginger. to get done. Or it might turn out to be a tuna poke' with Thai Asian dressing. Just not sure which direction to go but both will be good.

                              4. Texas caviar. Black eyed peas, corn, fine diced red and green peppers, celery and tops and onions and thin slivers of raw collard green (gots to have black eyed peas and collards on NYE). Dressing was made from a balsamic dijon vinaigrette I had made yesterday but now flavored with smoked chili powder, garlic powder, ground cumin, big splashes of champagne vinegar and sherry vinegar. This also got high marks from the cook. Must do again. done

                              5. Thin sliced smoked flat iron steak. I made this yesterday and we didn't eat it. It's med rare edge to edge. I'm going to give it a quick sear tomorrow straight from the fridge to give it a thin crust but keep it med rare and thin slice, maybe serve with little dinner rolls stuffed with lettuce and thin sliced veges. Little bits.

                              6. A mixed leaf salad. I plan to make this a salad/vegetable course and thin slice some zucchini and yellow squash and toss it in a vinaigrette and serve over said salad. to be made

                              Okay I've done all I'm doing tonight. Time to relax and maybe enjoy a late night cigar and wee drink. Got to pace myself ya know. Got to decide on some cool drinks to have on hand. Glad I've got tomorrow off