Happy New Year! Can’t believe it is 2013. Kinda missing 2012; 2013 just doesn’t seem to have the same ring. We did our best to welcome 2013 in with style. As usual we had a New Years eve dinner gathering. This is one of the few times in the year I pull out all of the stops. The table is set with my Waterford crystal, good china, the real silver, even individual salt cellars – everything that needs to be washed by hand!
I usually start planning this meal on December 26th, but we spent Christmas in Chicago with our kids so planning began when I returned home on December 28th. I shopped for ingredients on December 29th and 30th. I spent half of December 30th and all day on the 31st preparing the meal. George worries that it is too much work but I love cooking and, to me, the planning and execution of this meal is one of the great joys in life. Though I no longer do 10 courses, I think the 6 we had made everyone happy. So here’s what we ate.
Appetizer Course – A trio of endive boats; one filled with smoked trout pate, one filled with egg salad, capers and olives and one filled with an avocado whip
Soup Course - Cold Cucumber Soup with Smoked Salmon and Chives
Fish Course - Scallops with a wild Mushroom Ragout in Swiss Chard with Butternut Squash Sauce and Sage Oil
Salad Course – Butter Leaf Lettuce with Mandarin Oranges and Dried Cranberries in an Orange Raspberry Vinaigrette
Entrée – Individual Beef Wellingtons with a Beef Madeira Sauce and Roasted Balsamic Butternut Squash Batons
Dessert - Profiteroles with Vanilla Ice Cream and an Orange Dark Chocolate Sauce
We had white wine with the first four courses and a red wine with the entrée. Champagne was served with dessert. Can’t have a New Year’s Eve celebration without champagne.
After our guests left George and I washed and dried all of the crystal, dishes, silver, pots and pans. We spent a quiet moment toasting the New Year (our guests like to toast the New Year on New York time and were home before midnight mountain time) and called it a night.
Beginning tomorrow I will share the recipes for the above courses. Dinner tonight is homemade Mac n Cheese – that’s the most I’m up for!