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New Years Eve dinner--looking for a one pot WOW

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I'm thinking something seemingly simple and delicious to contrast all the roasts and fancy sides of Thanksgiving and Christmas. Maybe a one pot item such as cassoulet or a fish stew with local crab or beef bourguignon. Not a soup, but soupy would be good.

Any thoughts?

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  1. When I was growing up (in the dark ages) we always had fondue on New Year's Eve. One pot for the fondue (cheese, beer or wine, maybe a little garlic), a basket for the bread cubes, and a bunch of fondue forks. Vegetable crudite to help the digestion. It's a nice celebratory dinner.

    1 Reply
    1. re: Euonymous

      Braised boneless short ribs -- sublime comfort food, and definitely fit for a special holiday meal.

    2. I think what you suggested in your post, either the cassoulet, bouillabaise or bourguignon are the best of the lot for one pot wow dinner fare. Actually, I'd go with the bourguignon or a bouillabaise. A good cassolet is a thing of beauty, but I find it to be a bit rustic for a New Year's celebration. Plus cassolet is not so great with Champagne, imo.

      On the subject of fondue, it seems to have come back into vogue, and I fondly remember fondue parties, also from back in the dark ages. The whole fondue shebang can really be ramped up, various cheeses, an unusual and usual assortment of things to dip, and might be a fun interactive celebratory meal.

      2 Replies
      1. One of our regular New Years Eve dinners is a game stew. It may make an appearance this year as I've got the meat - a mix of venison, pheasant and rabbit. If so, then the starter will be flash-fried pigeon breasts on a few salad leaves, mustard dressing.

        1. Pot au Feu
          Beef Bourguignon
          Steak and Guiness Pie (a nice change and a big hit!)
          Melted Leek and Chicken Pie

          4 Replies
          1. re: chefathome

            Ooh, melted leek and chicken pie sounds really good! Can you please post your recipe?

            1. re: saucedjen

              It is actually Jamie Oliver's recipe. Oops - he calls for leftover turkey but we used chicken as we are not big turkey fans. And he calls it "sweet leeks" but in reality this is melted leeks. We used quite a bit of bacon as we had it to use up. Anyway, you are sure to like the crust as well - it uses puff pastry with fresh sage leaves and chestnuts between the layers. It is easy and very tasty and a wee bit different than the usual!

              http://www.jamieoliver.com/recipes/tu...

              1. re: chefathome

                Julia does this with rabbit pieces, melted leeks and a lovel yherbed biscuit topping. great food for feeding a crowd.

                1. re: toodie jane

                  What an excellent idea! Rabbit is scrumptious - I do not have it as often as I would like.

            1. re: Brock Lee Robb

              Yes, Coq au Vin is great. I love it with egg noodles and a simple green salad.