New Year’s Eve is always spent at home with my parents, partly because it’s my dad’s birthday and mostly because that is where we most want to be. My mom and I have always had the tradition of making a delicious spread of fancy food, splurging on ingredients that we normally don’t have year round. Here’s this years feast:
Gooey Cheese and Fried Bread
Delice de Bourgogne: the most delicious cheese from Surdyk’s. It’s turns to a buttery, salty loveliness when it hits the warm baguette which is fried in a pan, preferably a pan that you have cooked some sort of meat in so it picks up all the brown flavorful bits.
marinate tiny cubes of raw tuna in soy sauce, sesame oil, chile oil, garlic powder, a little rice wine, and oil
These are truly beautiful glistening rubies, jewels of flavor.Top mini toasts with homemade aioli (you can find the recipe here) and the tartare.
Butter-poached Crab Crepes topped with Lox, Dill Cream Sauce, and Caviar
This dish is like a Swedish dream, a seafood delight!
Fill frozen crepes from IKEA with crab leg meat poached in butter.
Top with all the goodies and a sauce made from thinned out Sour Cream and dill.
Aunt Vicky’s Famous Bacon-wrapped Chicken Wings
Simply chicken wings wrapped in bacon sprinkled with an unhealthy but irresistible amount of Lawry’s Seasoned Salt.
You’ll find me haunting the kitchen eating up the incredible brown bits.
English Bangers with HP Sauce
Fry sausages in a pan. Ones with lots of flavor and high fat content.
Wrap in Puff Pastry and bake until golden and glistening. These must be served with HP sauce, a delicious Worcestershire, Tamarind, Molasses steak sauce.
Mini Pecan Tarts
3 T. butter, 1 egg, 1/2 cup sugar, 1 and 1/2 T. Dark Corn Syrup, 1 tsp vanilla
Place mixture in mini Fillo shells and place one pecan on top
Bake for 15 minutes at 325*
Happy New Year!!! Eddie says this year feels auspicious, like many good, exciting things will happen. I believe so:)
xoxo chloe ella