New Years Eve Food?
- natewrites Dec 31, 2010 08:30 AM
What's everyone making for New Year's Eve?
I"m going to a party and bringing homemade cheese and roasted garlic pizza. I'm thawing the dough now, roasting the garlic, then I'll pre-bake the crust while making the sauce. I'll have to do is bake it in my host's oven.
So what's everyone else making?
It will just be the two of us, so we're making small sizes of four courses: a rappini pizza, raviolo with ricotta and whole egg yolk over roasted aparagus, tiny beef tenderloin with horseradish potato cakes, and blueberry/raspberry crostata.
It's also just the two of us for dinner. We'll start around 5:00pm by grazing on cheeses and pates with toasted baguette. We'll then move on to some roasted chesnuts. Dinner will be strip steaks, potatoes roasted in duck fat, roasted asparagus, and lobster tails with butter. We'll head to a house party for a little while afterwards.
We're having lobster bisque - traditional for New Years in our family and made from the remains of the traditional Christmas Day feast of whole lobster. We're also doing some cheese fondue.
We're also going to a party - fellow Chowhound ArizonaGirl. I'm bringing a charcuterie platter with chicken liver pate with sherry glaze (my first time making it) and ciccioli/pork rillette from Fatted Calf. I'll serve with crostini and ramekins of caper berries and fig-balsamic caramelized onions.
Chicken liver pate recipe (Paté de Higaditos al Pedro Ximénez):
We are having a small family dinner, starting with a cheese, olive, salami platter. Dinner will be risotto and a salad, followed by mini canoles.
We hosted a medium-sized party, so we made mostly finger foods. Lots of crudités with herb garlic dip, tortilla chips and chipotle salsa, roasted chickpeas, sfincione (thick Sicilian pizza), bacon-wrapped water chestnuts, Swedish meatballs, and for a finale, The Best Chocolate Cake Ever: http://smittenkitchen.com/2007/08/nev...
It was just the 2 of us, so we did our usual New Year's Eve tradition of "grazing".
Champagne (of course), jumbo shrimp cocktails, little spanokopita triangles, little turkey sausages wrapped in Pillsbury Crescent roll dough with different mustards for dipping, & the piece de resistance - a caviar sampling of salmon roes from different regions - Alaska, Russia, & Canada - plus some French Trout roe caviar & American Golden Whitefish roe for good measure. Lots of fun (& lots of leftovers to enjoy today & tomorrow!!!).
We had a dinner for 10. Made Beef Wellington and roasted potatoes. Friends brought paula Deen's Fancy Green beans, a wonderful salad and creme brulee.
Had a few friends over and had a lovely time ringing in the new year. I made:
- Italian Stuffed Mushrooms (recipe from my blog)
- Spinach and Cheddar Strata (adapted from smitten kitchen, adapted from gourmet)
- crudites with curry dip (greek yogurt, mayo, and curry powder)
- godiva hot cocoa
- cocoa brownie cake (my own recipe, made with TJ's sipping chocolate)
This was our spread. It was a spread of cheeses, olives, salami, smoked salmon, and other little snacky things. We also had a coconut cake, lemon bars, and callebaut chocolate truffles.
We had about 10 guests and have TONS of leftovers. Which is totally awesome. Now I can "guiltlessly" eat truffles, cheese, and olives for the next few days.