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New Year's Eve


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#1 Dianne

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Posted 29 December 2006 - 08:54 AM

We always stay at home on New Year's Eve and have a slow dinner . This year I am thinking:

Oysters and shrimp

Foie gras

Duck breast with a pomegranate sauce

salad

Cheese plate.

I would welcome some thoughts on the foie course. I plan to pan sear. What things should I serve along side?

#2 Guest_srhcb_*

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Posted 29 December 2006 - 02:50 PM

I know I WILL NOT be going out. In fact I HOPE to be babysitting my ersatz grandson, Zach.

If that does prove to be the case, whatever I prepare will include:

Black Olives (cheap canned ones will do fine)

Cheese (almost any kind)

The ability to be eaten out-of-hand <_<

(Why am I thinking PIZZA?)

Maybe for dessert we can make a Tickle Me Cake! :D

It will be a HAPPY NEW YEAR indeed! B)

#3 Marlene

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Posted 29 December 2006 - 04:55 PM

We are having a few people over and I'll make a variety of nibbles. I don't have my list handy, but I'll post it tomorrow!
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#4 Marlene

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Posted 29 December 2006 - 05:16 PM

A few of the things I know I'll be making include:

smoked salmon and watercress wraps
cheddar sesame bites
mini tourtieres
mini clafoutis
mini meatballs
beef tenderloin canapes
cheese selection
a small fruit arrangement from edible arrangements (again, time constraints!)



I'm ordering dessert platters because I just don't have time to make them this year. I know I've got one or two other things on my list, but I can't for the life of me remember them right now!
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#5 Marlene

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Posted 30 December 2006 - 06:42 PM

I've changed up a few things here.

Ny menu now includes:

Roasted garlic shrimp cocktail
cheddar sesame bites
mini honey garlic meatballs
beef tenderloin canapes
mini tortieres
warm cheese dip
smoked salmon, watercress and goat cheese wraps
blue cheese and bacon devilled eggs.
various italian meats and cheese
Dessert platter
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#6 Marlene

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Posted 01 January 2007 - 09:43 AM

I ended up making everything on the list except the smoked salmon wraps. I simply ran out of time. I cooked from 9 a.m. to 5:30 p.m. and we were still doing last minute things as the guests arrived.

Beef tenderloin canapes with horseradish cream cheese. I made some without the cream cheese spread as Don is not a fan of horseradish.
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Tortilla crisps. A last minute addition because they are dead simple and my husband loves them.
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Spicy walnuts. I tried this at first with a mixture of pecans and walnuts, but the pecans cooked faster and burnt. :angry: So I threw it all out and started again.
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Very simple veggies and dip:
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Roasted Garlic Shrimp Cocktail:
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Regluar Shrimp Cocktail:
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Mini tortieres with mustard topping. I have quite a bit of filling left over, so today I may try using some puff pastry in muffin tins for tarts.
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Sesame Cheddar Bites:
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Honey Garlic Meatballs:
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Blue Cheese and Bacon Devilled Eggs. The platter had this round spot in the middle so I just stuck a hard boiled egg in it for decoration. :D
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Warm Cheese Dip. This was taken before I remembered to put the garnish of glazed pecans on it. :rolleyes:
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A selection of Italian sausages:
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Desserts were all purchased with the exception of the molten lava cakes my friend bought which I forgot to take pictures of.

Cookies, bars and squares and butter mints.
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Don picked up some basic cheeses as well:
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All in all, it was a great night, despite the pouring rain that persisted all night. I have no idea what we are eating today, but I know I won't be cooking!

Happy New Year, everyone!
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#7 Dana

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Posted 06 January 2007 - 03:12 AM

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This Prime T-Bone started out as:Posted Image
Accompanied by:
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and this, the last bottle of red we brought back from Tuscany in 2001
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Sorry that's sideways - I'm a computer moron.
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#8 Matthew Kayahara

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Posted 06 January 2007 - 07:13 AM

Looks tasty, Dana!

Sorry that's sideways - I'm a computer moron.


And here I thought you'd just captured it mid-pour! :D
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#9 Dana

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Posted 07 January 2007 - 12:51 PM

HAHA, I wish. :P That bottle was great, despite the relatively poor conditions I kept it in!! I have since gotten a wine fridge - which I love.

Marlene those sesame tortillia crisps look great, as does everything else. I'm collecting ideas for my parents 50th anniversary next year. How did you make them?
The tenderloin canapes are in the idea file as well. I'll be in charge of the food, and I want things I can make ahead and can be easily served by the high school kids I'll get to help.
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#10 Marlene

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Posted 07 January 2007 - 01:41 PM

I'll get the tortilla recipe up in the recipe section today. They are really simple and they are my husband's favourite!


Edited to add, the torilla chip recipe is in the appetizer recipe section. The beef tenderloin things are great. The tenderloin is made the day before and chilled, and the cream cheese and horseradish can be mixed ahead of time. Assembly should be about an hour before you want to serve though, no more than that.
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#11 Madge

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Posted 09 January 2007 - 02:11 PM

Marlene:
I had tortilla crisps over the holdays and they were delicious. The recipe was similar to yours. Have you ever tried to freeze them? I was thinking of making a big batch and then just have them in the freezer for when I need them.

#12 Marlene

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Posted 09 January 2007 - 03:43 PM

I've never tried to freeze them. I wonder though that you might loose the crispiness when they thaw out. Possibly a few minutes in a hot oven would take care of that though.
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#13 Matthew Kayahara

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Posted 09 January 2007 - 04:13 PM

What if you were to make them up and freeze them before cooking? Butter and tortillas both freeze well, and you should be able to just cook them from frozen. It might take a little longer, but I think it would be preferable to trying to reheat them once they've been cooked and frozen.

And while we're on the subject, do you recommend flour tortillas or corn?
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#14 Marlene

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Posted 09 January 2007 - 04:15 PM

Definately flour tortillas! That might work. Hmmm, possibly an experiment is in order. I've got friends coming for dinner on Sat. If I get a chance, I'll make some of these up on Thursday and freeze them and see how it works.
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#15 James

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Posted 09 January 2007 - 10:31 PM

Definately flour tortillas! That might work. Hmmm, possibly an experiment is in order. I've got friends coming for dinner on Sat. If I get a chance, I'll make some of these up on Thursday and freeze them and see how it works.

Will they withstand a vacuum bag feeze? That might keep them dry.
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#16 Marlene

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Posted 10 January 2007 - 07:03 AM

Hmmm, I'm not sure they would, but it's worth trying as well. They're pretty fragile once they're baked.
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#17 Matthew Kayahara

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Posted 01 January 2009 - 02:52 PM

We did New Year's Eve dinner at a friend's place last night, and we were put in charge of dessert. Here's what we made:
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Pecan brownies with cardamom-scented chocolate ganache, tangerine foam, Nutella powder, tangerine-cardamom ice cream and pecan brittle. It was a lot of fun to make and serve, and our friends all seemed to appreciate it! Now we have leftovers of everything except the ganache, so I think I know what we'll be having for dessert tonight, too.
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#18 Corgi Man

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Posted 01 January 2009 - 04:32 PM

We did New Year's Eve dinner at a friend's place last night, and we were put in charge of dessert. Here's what we made:
Posted Image

Pecan brownies with cardamom-scented chocolate ganache, tangerine foam, Nutella powder, tangerine-cardamom ice cream and pecan brittle. It was a lot of fun to make and serve, and our friends all seemed to appreciate it! Now we have leftovers of everything except the ganache, so I think I know what we'll be having for dessert tonight, too.


Looks gorgeous, Matthew, even on a black plate :P :D

Cardamom is one of those spices I really don't know very well. It's so goldurn expensive that I tend not to try recipes that use it. I was given some whole ones for Christmas along with lemon verbana in stalk, leaf and blossom form, and lavender leaves, too. Any recommendations for their use?
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#19 Matthew Kayahara

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Posted 01 January 2009 - 05:03 PM

Actually, Skip, those plates are purple, not black. :D If I'd been serving this at home, I would have used our white rectangular plates (and plated differently), but since I was serving at a friend's house, I used what I had available to me, and I think it worked out well.

I usually buy cardamom in whole pod form, though we have some powdered as well for a certain recipe my husband likes. I typically use it for two things: desserts and Indian cuisine. (Oh, and it goes in the bitters I made a while back.) It's definitely among the more expensive spices there are on a per-gram basis, but I've never found it to be so pricey that I have any compunctions about using it! Maybe I'm just using a low grade of cardamom?

As for the lemon verbena and lavender, I've never really used either, so I can't help you there. I've had lavender in lots of baking, though, from crème brûlée to shortbreads.
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-Julia Child, Mastering the Art of French Cooking

#20 James

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Posted 01 January 2009 - 06:11 PM

Skip, grind some cardamom with coffee beans, as they do in the Eastern Mediterranean.
Cardamom is an frequent but not dominant ingredient in Moroccan or Tunisian spices; I have never found it to be expensive like saffron or fennel pollen.
And of course, a standard ingredient in home ground curry, with cumin, coriander, fenugreek and pepper flakes.

Lavender is one of four leaves in herbes de Provence, and I really like that accent in my Xmas turkey sausage-prosciutto stuffing.

Edited by James, 01 January 2009 - 06:16 PM.

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