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Our New Year's Eve Meal: Pics & Recipes
Posted on 1/1/20 at 10:23 pm
Posted on 1/1/20 at 10:23 pm
Wishing all of you a very happy 2020! My wife and I continued our tradition of staying in on NYE and cooking a nice meal together. With the exception of a year or two we've been doing this every year we have been married which is 10 years. Can you believe she's put up with me that long? It's a nice way to ring in the New Year and avoid the crowds and chaos that typically comes with most New Year's Eve celebrations.
We started out by enjoying a French 75.
Ingredients:
2 ounces London dry gin
¾ ounce fresh lemon juice
¾ ounce simple syrup
2 ounces Champagne
Long spiral lemon twist (for serving)
Instructions:
Combine gin, lemon juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
Strain cocktail through a Hawthorne strainer or a slotted spoon into a large flute. Top with Champagne; garnish with lemon twist.
Onto the meal. We started out with Cream of Garlic Soup. This recipe is from Susan Spicer (Bayona).
Ingredients:
2 Tbsp butter
2 Tbsp olive oil
2 lb. onions, peeled and roughly chopped (about 4 cups)
2 cups garlic cloves, peeled and chopped
6 cups chicken stock
1 bouquet garni (parsley stems, thyme sprigs, and bay leaf tied together with kitchen twine)
2 cups stale French bread, cut into 1/2-inch cubes
1 cup half-and-half
salt and ground white pepper to taste
Instructions:
Heat the butter and oil together in a 1-gallon, heavy-bottomed pot over medium heat. Add the onions and garlic, and cook, stirring frequently, until they turn a deep golden brown, about 30 minutes.
Add the chicken stock and bouquet garni, and bring to a boil. Stir in bread cubes and simmer 10 minutes, until the bread is soft.
Remove the bouquet garni and puree the soup in a blender, carefully. Strait it back into the saucepan. Add the half-and-half and season to taste with salt and pepper. Add a little water of chicken stock if soup is too thick. Bring to just a boil and serve.
Spinach-Apple Salad with Maple-Cider Vinaigrette is just ridiculously good.
Ingredients:
Sugared Curried Pecans:
1 (6-oz.) package pecan halves
2 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
Maple-Cider Vinaigrette:
1/3 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2/3 cup olive oil Salad 1
(10-oz.) package fresh baby spinach, thoroughly washed
1 Gala apple, thinly sliced
1 small red onion, thinly sliced
1 (4-oz.) package crumbled goat cheese
Instructions:
Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.
Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.
More to come in second post....
We started out by enjoying a French 75.
Ingredients:
2 ounces London dry gin
¾ ounce fresh lemon juice
¾ ounce simple syrup
2 ounces Champagne
Long spiral lemon twist (for serving)
Instructions:
Combine gin, lemon juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
Strain cocktail through a Hawthorne strainer or a slotted spoon into a large flute. Top with Champagne; garnish with lemon twist.
Onto the meal. We started out with Cream of Garlic Soup. This recipe is from Susan Spicer (Bayona).
Ingredients:
2 Tbsp butter
2 Tbsp olive oil
2 lb. onions, peeled and roughly chopped (about 4 cups)
2 cups garlic cloves, peeled and chopped
6 cups chicken stock
1 bouquet garni (parsley stems, thyme sprigs, and bay leaf tied together with kitchen twine)
2 cups stale French bread, cut into 1/2-inch cubes
1 cup half-and-half
salt and ground white pepper to taste
Instructions:
Heat the butter and oil together in a 1-gallon, heavy-bottomed pot over medium heat. Add the onions and garlic, and cook, stirring frequently, until they turn a deep golden brown, about 30 minutes.
Add the chicken stock and bouquet garni, and bring to a boil. Stir in bread cubes and simmer 10 minutes, until the bread is soft.
Remove the bouquet garni and puree the soup in a blender, carefully. Strait it back into the saucepan. Add the half-and-half and season to taste with salt and pepper. Add a little water of chicken stock if soup is too thick. Bring to just a boil and serve.
Spinach-Apple Salad with Maple-Cider Vinaigrette is just ridiculously good.
Ingredients:
Sugared Curried Pecans:
1 (6-oz.) package pecan halves
2 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
Maple-Cider Vinaigrette:
1/3 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2/3 cup olive oil Salad 1
(10-oz.) package fresh baby spinach, thoroughly washed
1 Gala apple, thinly sliced
1 small red onion, thinly sliced
1 (4-oz.) package crumbled goat cheese
Instructions:
Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.
Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.
More to come in second post....
2
Posted on 1/1/20 at 10:25 pm to Hat Tricks
For the main course we went with Citrus Rubbed Duck. This recipe comes from Emeril Lagasse.
Ingredients:
3 oranges
2 lemons
3 tablespoons coarsely-cracked black pepper
2 tablespoons salt
1 4 to 5 pound duck
Instructions:
Preheat oven to 350 degrees F. Zest oranges and lemons and chop zest finely. Squeeze juice from oranges and lemons. In a small bowl combine zest, juice, pepper and salt. Rub duck, inside and out, with all of the citrus-pepper mixture. In a roasting pan set duck on a vertical roaster and cook about 2 1/2 hours, or until well-browned and crispy. Let rest, loosely covered with foil, 10 minutes before carving.
Accompanying sides included green bundles and roasted cauliflower in a bacon, sherry, and mayonnaise vinaigrette. The cauliflower recipe was found in Isaac Toup's cookbook: Chasing the Gator. I have to admit I wasn't especially wild about the roasted cauliflower recipe. I would maybe dial back on the salt and sherry vinegar if I make it again.
Green Bean Bundles
Ingredients:
1 lb fresh green beans
olive oil
salt and pepper
bacon
Instructions:
Preheat oven to 350°F.
Blanch green beans for 3 minutes. Toss them in olive oil and salt and pepper. Bundle about 5 green beans and wrap a piece of bacon around the bundle. Place in a roasting pan and roast for 10 to 15 minutes, until bacon is cooked.
Roasted Cauliflower
Ingredients:
6 slices thick-cut bacon
1 head cauliflower, cut into florets
1 poblano pepper, finelyl diced
2 Tbsp mayonnaise
1/2 Tbsp aged sherry vinegar
2 tsp kosher salt
pinch ground dried piri piri chile (optional)
Instructions:
Preheat oven to 400°F. Place the bacon slices on a rimmed baking sheet and cook in the oven for about 20 minutes, until the bacon is crispy. Remove the bacon and reserve the baking sheet with the rendered fat. Crumble or roughly chop the bacon and set aside.
Add the cauliflower florets and poblano pepper to the baking sheet and toss in the grease. Place back in the oven and roast for 45 minutes, or until the cauliflower has a nice toasty char.
To the roasted cauliflower on the sheet, add the crumbled bacon, mayonnaise, vinegar, salt, and piri piri pepper, if using. Gently toss everything together until the vegetables are well covered. Serve.
This Lavender Blueberry Honey Ice Cream was such a nice way to end our meal. Unfortunately, I couldn't find any food grade lavender essential oil so we left that ingredient out, leaving us with just Blueberry Honey Ice Cream.
Ingredients:
2 1/2 cups heavy cream
1 1/2 cups whole milk
8 large egg yolks
1/2 cup honey
1/4 cup granulated sugar
2 teaspoons pure vanilla extract
3-4 drops lavender essential oil more or less to taste
1 cup frozen blueberries
To a large saucepan, add the heavy cream and whole milk. Heat over medium, and bring the mixture just to a simmer, stirring frequently.
Remove from heat.
In a large bowl, whisk together the eggs yolks until light in color. Add the sugar and honey and whisk until smooth. Temper the cream mixture into the egg mixture, by adding a little at a time while constantly whisking. Once about half of the cream mixture has been added to the egg mixture, pour the egg mixture into the saucepan, whisking constantly. Return the pan to the stove, and place over low heat. Continue cooking, stirring frequently, until the mixture has thickened to the point where it coats the back of a spoon (a temperature of 170 degrees F - use a thermometer to make your life easier). Transfer the mixture to a large bowl or container and bring to room temperature, about 20-25 minutes. Stir in the vanilla extract and lavender essential oil. Cover and place the mixture in the refrigerator to chill for at least 4 hours.
Once your ice cream base has chilled, pour it into the bowl of an ice cream maker. Process per manufacturer's instructions to desired consistency, about 25-30 minutes. Fold in frozen blueberries and transfer to an airtight container.
Serve immediately for soft serve, or cover and freeze until you are ready to serve.
Ingredients:
3 oranges
2 lemons
3 tablespoons coarsely-cracked black pepper
2 tablespoons salt
1 4 to 5 pound duck
Instructions:
Preheat oven to 350 degrees F. Zest oranges and lemons and chop zest finely. Squeeze juice from oranges and lemons. In a small bowl combine zest, juice, pepper and salt. Rub duck, inside and out, with all of the citrus-pepper mixture. In a roasting pan set duck on a vertical roaster and cook about 2 1/2 hours, or until well-browned and crispy. Let rest, loosely covered with foil, 10 minutes before carving.
Accompanying sides included green bundles and roasted cauliflower in a bacon, sherry, and mayonnaise vinaigrette. The cauliflower recipe was found in Isaac Toup's cookbook: Chasing the Gator. I have to admit I wasn't especially wild about the roasted cauliflower recipe. I would maybe dial back on the salt and sherry vinegar if I make it again.
Green Bean Bundles
Ingredients:
1 lb fresh green beans
olive oil
salt and pepper
bacon
Instructions:
Preheat oven to 350°F.
Blanch green beans for 3 minutes. Toss them in olive oil and salt and pepper. Bundle about 5 green beans and wrap a piece of bacon around the bundle. Place in a roasting pan and roast for 10 to 15 minutes, until bacon is cooked.
Roasted Cauliflower
Ingredients:
6 slices thick-cut bacon
1 head cauliflower, cut into florets
1 poblano pepper, finelyl diced
2 Tbsp mayonnaise
1/2 Tbsp aged sherry vinegar
2 tsp kosher salt
pinch ground dried piri piri chile (optional)
Instructions:
Preheat oven to 400°F. Place the bacon slices on a rimmed baking sheet and cook in the oven for about 20 minutes, until the bacon is crispy. Remove the bacon and reserve the baking sheet with the rendered fat. Crumble or roughly chop the bacon and set aside.
Add the cauliflower florets and poblano pepper to the baking sheet and toss in the grease. Place back in the oven and roast for 45 minutes, or until the cauliflower has a nice toasty char.
To the roasted cauliflower on the sheet, add the crumbled bacon, mayonnaise, vinegar, salt, and piri piri pepper, if using. Gently toss everything together until the vegetables are well covered. Serve.
This Lavender Blueberry Honey Ice Cream was such a nice way to end our meal. Unfortunately, I couldn't find any food grade lavender essential oil so we left that ingredient out, leaving us with just Blueberry Honey Ice Cream.
Ingredients:
2 1/2 cups heavy cream
1 1/2 cups whole milk
8 large egg yolks
1/2 cup honey
1/4 cup granulated sugar
2 teaspoons pure vanilla extract
3-4 drops lavender essential oil more or less to taste
1 cup frozen blueberries
To a large saucepan, add the heavy cream and whole milk. Heat over medium, and bring the mixture just to a simmer, stirring frequently.
Remove from heat.
In a large bowl, whisk together the eggs yolks until light in color. Add the sugar and honey and whisk until smooth. Temper the cream mixture into the egg mixture, by adding a little at a time while constantly whisking. Once about half of the cream mixture has been added to the egg mixture, pour the egg mixture into the saucepan, whisking constantly. Return the pan to the stove, and place over low heat. Continue cooking, stirring frequently, until the mixture has thickened to the point where it coats the back of a spoon (a temperature of 170 degrees F - use a thermometer to make your life easier). Transfer the mixture to a large bowl or container and bring to room temperature, about 20-25 minutes. Stir in the vanilla extract and lavender essential oil. Cover and place the mixture in the refrigerator to chill for at least 4 hours.
Once your ice cream base has chilled, pour it into the bowl of an ice cream maker. Process per manufacturer's instructions to desired consistency, about 25-30 minutes. Fold in frozen blueberries and transfer to an airtight container.
Serve immediately for soft serve, or cover and freeze until you are ready to serve.
Posted on 1/1/20 at 10:32 pm to Hat Tricks
Happy New Year! A very fine meal!
Posted on 1/1/20 at 10:34 pm to Gris Gris
quote:
Happy New Year! A very fine meal!
Thanks Gris! Same to you!
Posted on 1/2/20 at 11:45 am to Hat Tricks
Nice job. Wife and I used to do the same.....
This year, I was grinding meat on NYE, so we had friends over and cooked a Lamb, Beef & Venison Chili. No pics, unfortunately.
This year, I was grinding meat on NYE, so we had friends over and cooked a Lamb, Beef & Venison Chili. No pics, unfortunately.
Posted on 1/2/20 at 1:21 pm to bossflossjr
quote:
Lamb, Beef & Venison Chili
That sounds fantastic.
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