View Full Version : New Year's Eve Feast
12-29-2005, 07:33 PM
We're planning a New Year's Eve dinner for six people and we'd have in mind a glamorous feast with small but delicious courses. We're thinking that we'd like to start with a fish course, move on to fois gras with some kind of sweet accompaniment, salad which we've actually figured out -- Boston lettuce, pine nuts, bleu cheese, red onion and a sweet/sour dressing, main course of lamb with a starch and a veggie, cheese course and lemon dessert. Obviously the diet starts on January 2. The main question is what should that fish course be? We have this Julia Child dream of turbot poached in wine with some kind of sauce with maybe shrimp, but we're certainly open to suggestions. Ideas?
12-29-2005, 08:08 PM
If it were me, I would start with either cracked crab legs (glad they taste so much better than that sounds!!) or seared scallops; they both present as special dishes but are not, in fact, any work. Oh, and they're delicious.
Unsolicited thought, but if you're doing a lemon dessert, I hope you'll consider making it with Meyer lemons (if you haven't already) - I think they make a real difference.
12-29-2005, 09:17 PM
I think either scallops, or crab-stuffed shrimp would work. Here's a scallops recipe I found that sounds good for a first course.
Seared Jumbo Scallops with a Champagne-Vanilla Butter Sauce
Recipe courtesy Emeril Lagasse, 2005
2 tablespoons minced shallots
1 cup dry brut Champagne
1/2 vanilla bean, split and scraped
1/2 cup heavy cream
1 cup (2 sticks), cold unsalted butter cut into small pieces, plus 1 tablespoon
1 1/2 teaspoons salt
3/4 teaspoon freshly ground white pepper
12 jumbo sea scallops, cleaned
1 tablespoon olive oil
2 tablespoons chopped fresh chives
In a medium saucepan combine the shallots, Champagne, and vanilla bean pod and seeds and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is almost completely reduced, about 7 minutes. Add the cream, bring to a boil, and reduce by half, about 3 minutes. Turn the heat down to low and little by little whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has completely incorporated. Remove the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Continue until the entire cup of butter pieces has been added and the sauce coats the back of a spoon. Season the sauce with 1/2 teaspoon of salt and 1/4 teaspoon of the white pepper. Remove the vanilla bean pod and keep the sauce warm until ready to serve.
Season the scallops on all sides with the remaining salt and freshly ground black pepper. Heat the olive oil in a large, 12-inch saute pan over medium-high heat. When the oil is hot, add the scallops and sear for 2 minutes. Add the remaining tablespoon of butter to the pan and allow the scallops to cook for another minute. Turn the scallops over and cook for an additional 3 minutes.
To serve, place 3 scallops on each of 4 entree plates and spoon the Champagne-Vanilla butter sauce around them. Garnish with fresh chives and serve immediately.
12-30-2005, 06:52 AM
It's so nice of you to take the time to share this recipe. I'm trying to imagine scallops and vanilla. Have you ever seen them together before? I suppose the butter salt and chives would offset the vanilla bean which wouldn't be sweet in any case.... At any rate, this is the fun part of planning, before there needs to be shopping or actual cooking. Thanks again!
12-30-2005, 06:55 AM
I'll remember the Meyer lemons. And the cracked crab legs. Didn't see a place to respond -- not very experienced posting here.
12-30-2005, 08:16 AM
I have an amazing OMG Mussels recipe from Emeril that you might consider. Has great sauce for mopping up with bread, though I'm not sure how glamorous that is. ;) Let me know if you want the recipe -- we're making it tomorrow too.
12-30-2005, 12:31 PM
Sounds great and plenty glamorous, but my husband really doesn't like mussels. I think we're going with miniature crab cakes with a remoulade. It's certainly been fun thinking about it.
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