New Year's dinner suggestions

Drolgin Steingrinder · December 28, 2003, 8:44 pm

Anyone have any good suggestions for "festive" dinners? We'll be 10-12 people. We'd prefer something that you can take your time with - no soufflés that you need to eat in the 14 seconds that they are perfect, please - so there'll be room for talking, goofing off, etc.

Oh, and it has to go well with champagne!

Canelek · Post by **Canelek** » December 29, 2003, 3:03 am

Italian, bro. Big dishes of multiple courses that are hearty and impressive to the sight and smell and taste(and easy on the wallet).

I will post some recipes if you want.

<---got The Sopranos Cookbook for Christmas.

... and have a good collection of my originals and traditional enhancements of recipes.

I am not talking pasta and marinara... I am talking some gourmet orgasmic adventureland shit!

Pherr the Dorf · Post by **Pherr the Dorf** » December 29, 2003, 4:30 am

I will post tomarrow between shifts, end of a 16 hour day.... must drink a Guinness

Arundel Pajo · Post by **Arundel Pajo** » December 29, 2003, 4:49 pm

It's a little dated, sure, but fondue is good in a situation like that.

Are there any special dietary restrictions in the party? Atkins, vegetarian, etc...

Are the people adventurous? Do they like ethnic foods? Italian...Indian...any of the various Asian flavors...

If you're looking for informal with lots of goofing, talking and munching, I would suggest maybe a tapas-style dinner or a table laid out with heavy hors-d'oeuvres that the guests can much on at will.

If you are interested in any such heavy hors-d'oeuvres, let me know - I have several exceptional recipes that I use from time to time and would be happy to share.

As far as the champagne, I find that it goes well with milder, sweeter cheeses. There is a stilton cheese made (I forget by whom, but you should be able to find it anywhere that has a large cheese selection) that has lemon zest in it. I find that if you take this and spread it over ginger snaps, drizzle with honey, and sp_rin_kl_e with bits of toasted almond or walnut, it goes very good with champagne and lighter white wines. Guests can't seem to get enough of it, either. It sounds odd, I know, but it's really excellent.

You could also make a champagne vinaigrette to drizzle over some field greens and incorporate the taste of champagne into your meal. Toss with pears, blue cheese, and candied walnuts for a good French salad.

If you wanted a more formal meal, I would also suggest Italian or French. White asparagus with olive-oil sabayon...fettuccine with lemon-cream sauce...think light colored and citrus - these will pair well with your champagne.

I have some good dessert recipes, too. A white chocolate mousse with fruit coulis, zabaliogne with macerated berries, or other light custard would go well with champagne. If you like to bake, there's always the old staple of a homemade sour cream poundcake topped with macerated berries and fresh whipped cream...easy to fix, feeds an army, and is guaranteed to make *everybody* smile.

If you want any recipes for anything I'm suggesting, just let me know.

Drolgin Steingrinder · December 29, 2003, 9:33 pm

GIMME ALL OF IT!

I only have tomorrow (the 30th) and half of New Year's day to shop...

Ducru · Post by **Ducru** » December 30, 2003, 4:00 am

I'm doing a big pot of Paella (with real Chorizo that a friend is bringing), a few great bottles of Burgundy (one killer little Costierre des Nimes), then beer and Jagermeister before we pop a bottle of bubbly.

When in doubt, it's hard to beat Canelek's plan. Family style "pass the pasta" is easy and can be fun with different sauces and such. Makes for easier Conversation since you have to talk to get food, and can take all teh time you want... it's friggin pasta=)

Ducru

Laliana · Post by **Laliana** » December 30, 2003, 5:09 am

This is what I made for Christmas Dinner...didn't really want to do the ham/turkey thing again so soon.

Amazing how many easy and tasty recipes are out there on the *net*!

Baked Chicken w/40 Cloves Garlic (we used more =p)
4 servings

2 teaspoons olive oil
1 pound boneless skinless chicken breast
40 cloves garlic
1 1/2 cups white wine
3 sprigs thyme
1 sprig rosemary
2 tablespoons cognac
chopped fresh parsley
French bread
Preheat oven to 350 degrees. Heat oil over medium heat in oven-proof pan. Add chicken and season with salt and pepper. Saute for 5 minutes. Remove chicken from pot. Add garlic, reserving 1 clove and saute, stirring for 3 minutes, until beginning to brown. Return chicken pieces to pot. Add wine, thyme, rosemary and cover. Place casserole in oven and bake 45 minutes. After 45 minutes check. Remove from oven. Heat cognac in small saucepan and light with a match. Pour over chicken and shake casserole until flames die down. Taste and adjust seasoning. S.prinkle with parsley. Toast french bread slices until lightly brown. **My variation* (took most of the cooked garlic and spread it on the toasted bread like butter) Rub with remaining garlic clove. To serve, place garlic croutons on a plate and top with a piece or two of chicken, sauce and several garlic cloves to squeeze onto croutons.

add Fetticinne Alfredo and Asparagus, yumm!

EDIT: Forgot about the filter!

Canelek · Post by **Canelek** » December 30, 2003, 5:11 am

Damn, Paella and Chorizo sound so fine too!

Arundel Pajo · Post by **Arundel Pajo** » December 31, 2003, 4:09 pm

Gah! I was unable to access the vault for a while...for some reason, my browser couldn't find it. It's sort of the eleventh hour, now - do you still need any of those recipes? Hell - even if you just want them for future use, I can post them.

Ennia · Post by **Ennia** » December 31, 2003, 4:58 pm

sure you should post, we all can use 'em

Pherr the Dorf · Post by **Pherr the Dorf** » December 31, 2003, 5:47 pm

My dinner

Blini with cured salmon, osetra caviar and creme fraiche

Mixed Baby Lettuces with a white truffle sceneted Vinaigrette

Lime Basil Sorbet

Choice of:

Grilled Quail, black truffle mashed Potatoes, haricot vert and game jus

Coquille St Jacque

Grilled Lamb Rack, Roasted Garlic Mashed Potatoes, Baby Spinach and a truffle sauce

finishing with

Profiteroles

Arundel Pajo · Post by **Arundel Pajo** » December 31, 2003, 6:13 pm

Damn, Pherr - I wanna eat at your place. I doff my tocque.

Ennia: Alright - I'll go ahead and post some recipes real quick-like. I'll put some desserts here...and maybe start a thread for pastas, and maybe another for hors-deouvres... *shrug*

Arundel Pajo · Post by **Arundel Pajo** » December 31, 2003, 6:18 pm

SPICED PEARS WITH PORT AND GORGONZOLA

• 2 cups port wine
• 4 pieces star anise
• 4 cinnamon sticks
• 4 whole cloves
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp freshly ground black pepper
• 1/4 cup honey
• 1/2 cup brown sugar
• 4 ripe pears, peeled, cored, quartered lengthwise
• 1/2 stick unsalted butter
• 4 slices Gorgonzola, 3 oz. each
• 1 cup toasted walnut halves

Heat port to boiling in an ovenproof saucepan over medium heat. Add anise, cinnamon, cloves, nutmeg, pepper, honey, and sugar. Cook until liquid is reduced by one-third.

Preheat oven to 325º F. Heat butter in a medium sauté pan over medium heat and add pears. Sauté pears for 2-3 mins and add pears and butter to saucepan with port mixture. Transfer saucepan to oven and bake for 20-25 minutes, or until pears are tender.

To serve, place a slice of Gorgonzola cheese on each of 4 serving plates. Spoon the pears and some sauce next to the cheese. Garnish with toasted walnut halves, and serve.

Note: The pears can be poached up to 2 days in advance and refrigerated, tightly covered. Reheat them over low heat to warm before serving

Makes 4 servings.

Arundel Pajo · Post by **Arundel Pajo** » December 31, 2003, 6:19 pm

BERRIES AND AMARETTO CREAM

• 2 cups sour cream
• 1/3 cup packed brown sugar
• 1/4 cup amaretto
• 2 cups strawberries, chopped
• 2 cups fresh raspberries

Any seasonal berries may be used

Mix all ingredients except berries together in a bowl and whisk until sugar is completely dissolved. Adjust sugar and amaretto to taste. Spoon over berries. Also good served with pound cake, or with macerated fruit.

Makes 6 servings.

Arundel Pajo · Post by **Arundel Pajo** » December 31, 2003, 6:20 pm

BASIC CRÈME BRÛLÉE

• 1/2 vanilla bean
• 2 cups heavy cream
• 4 egg yolks
• pinch of salt
• 1/4 cup plus 8-12 tsp sugar

Preheat oven, center rack, to 300. Have medium saucepan of boiling water handy, and line a shallow baking dish with a small kitchen towel.

Split vanilla bean and scrape seeds into a saucepan. Add cream and rest of vanilla bean. Stir to mix and place over medium heat. Scald cream until bubbles form around the edge and steam rises from surface. Remove from heat and set aside to steep – about 15 mins.

In a large bowl, whisk together the egg yolks, salt and the 1/4 cup sugar until the mixture is pale yellow and thick ribbons fall from the whisk – about 5 minutes. Gradually add the cream mixture, whisking until blended. Strain the mixture through a fine-mesh sieve set over a bowl, then divide mixture among four 6-oz ramekins and place ramekins in the prepared baking dish. Add boiling water to fill dish halfway up the sides of the ramekins. Cover pan loosely with aluminum foil and bake until the custards are just set around the edges, 30 to 35 mins.

Transfer ramekins to wire rack and bring to room temp. Then refrigerate from at least 4 hours up to 3 days.

To serve, HOOKERWHORESLUT tops of custards with sugar, and caramelize using a kitchen torch.

Makes 4 servings.

Arundel Pajo · Post by **Arundel Pajo** » December 31, 2003, 6:26 pm

WHITE CHOCOLATE MOUSSE IN ALMOND COOKIE SHELLS

Cookies:
• 3 egg whites
• 2 tbsp sugar
• 2 tbsp all-purpose flour
• 1/2 cup sliced almonds, toasted
Mousse:
• 1 cup sugar
• 1/2 cup water
• 8 egg whites
• 6 egg yolks
• 1 tbsp white rum
• 1 lb white chocolate, melted

Preheat oven to 350º F.
To make the cookies: beat the egg whites briefly until almost stiff, add sugar and flour, then whisk. Stir in the almonds. Spoon tablespoons of the mixture onto a greased sheet pan. Spread lightly with the back of a spoon to form circles about 2 inches apart. Bake for 5-7 minutes. While cookies are still hot, mold them into small cups by pressing them over a shot glass. Set aside to dry.

To make the mousse, boil the sugar and water to 240º F on a candy thermometer, or until it reaches the soft ball stage. Beat egg whites in a mixer until stiff peaks form. Slowly add the sugar syrup and beat until glossy. Put the egg yolks in a metal bowl and beat over simmering water with a whisk. Add the rum to the egg yolks and continue to beat until thick. Gently fold the egg yolks into the beaten egg whites. Fold the melted chocolate into the egg mixture. Refrigerate at least 4 hours. Serve 1 scoop of mousse in each cookie shell.

Excellent served with a raspberry coulis.

Makes 6 or so servings.