Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Oct 29, 2008 11:00 AM

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
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 .

  1. Click to Upload a photo (10 MB limit)
  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 ( 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.
    Permalink | Report | Reply
    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 ( 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
                  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. The original comment has been removed