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New Year's Eve: What are You Eating or Serving?

sarah w

By sarah w
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Smithy

Smithy

Posted
Posted
26 minutes ago, heidih said:

@Smithy I have wondered about that bean mix. Seems they would be done at different times, but maybe that makes it interesting?

 

I do think they end up with slightly different textures, so yes - that makes it interesting. I also like the combination of flavors of the different beans.

 

This time around, I tried the "hurry up" method: no soak, boil for an hour and a half, then add the seasonings and extra ingredients (tomatoes, chilis if you use them) and simmer another 45 minutes. It wasn't thick enough, so I added a pint of jellied bean liquor that's been taking up space in the fridge. That thickened the lot and added nice flavor that had been missing. The results were good, but in future I'll stick to the slower method: soak the beans first, then drain, then do a quick boil and a long slow simmer until it's all properly done. 

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heidih

heidih

Posted
Posted

I'm a "masher". Usually take the potato masher and squish some to thicken the beans near the end. Just he texture mix I enjoy. 

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  • 4 years later...
Shelby

Shelby

Posted
Posted

Bumping this thread up because it doesn't have date limitations.  Feel free to the people in charge to make a new thread  for this year :) 

 

It's our 25 year anniversary on NYE.  We've had so much good food over Christmas week that I'm not sure what to make.   We will be staying home, as always.  I kinda want to splurge on crab legs--would have to go to Sam's for the best/only ones around here.  I don't want to order any online due to the horrific delivery problems we've had for the past month.  FedEx had been HORRID as has been USPS.  UPS was two days late on some things but better than the other two. 

 

I digress.

 

We've been trying to be low to no carb for meals so pizza....lasagna....etc. sounds maybe even better for NYE but we will see.

 

What is everyone else doing?

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FauxPas

FauxPas

Posted
Posted (edited)
51 minutes ago, Shelby said:

What is everyone else doing?

 

OMG, I'm still trying to recover from the Xmas Day cooking so had almost forgot that another Big Day is right around the corner, ha. More meals to plan, oh noes.  🙂

 

I might switch with you and do Prime Rib for NYE, maybe see what looks good for a bit of a seafood add-on. Or just ask Mike to cook a steak on the grill and I'll do baked potatoes and sautéed mushrooms. We could still add some crab legs or something. The local store is pushing lobster but I don't know. 

 

I have to say that the veggie (butternut squash) Wellington I did for Xmas was quite a success. It made me think about other Wellingtons. I've done salmon ones and they turned out pretty well. Classic Beef Wellington is gorgeous, but you just did Prime Rib. 

 

Is Lobster Newburg still a thing? I haven't had it in so many years, it sounds kinda dated but age shouldn't factor if it's kept its magic.  🙂 

Edited by FauxPas (log)
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Maison Rustique

Maison Rustique

Posted
Posted

 My birthday is NYE and I am going to my sister's in Topeka again. She says she is making pollo con arroz and some sauteed shrimp. Neither of those are things I'd request for my BD dinner, but she has also invited their best friends who are Mexican and the guy is very fussy about food. He doesn't like anything, so I suspect it is something she knows he will eat. I'm easy.

 

I am making black-eyed peas with collards and ham for NYD. I used to always make posole for NY but I think that's just more than I can handle this year.

  • Like 8

Deb

Liberty, MO

BeeZee

BeeZee

Posted
Posted

I've made crabcakes, or bought them from Wegmans in the past (their store made ones are very good). Maybe an indulgent cioppino with shrimp/crab/lobster meat this year.

We often go to a local Spanish/Portuguese restaurant for NYE as it is fun/festive, but with it looking like yucky rainy weather, more likely to be staying in.

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Katie Meadow

Katie Meadow

Posted
Posted
5 hours ago, Maison Rustique said:

 My birthday is NYE and I am going to my sister's in Topeka again. She says she is making pollo con arroz and some sauteed shrimp. Neither of those are things I'd request for my BD dinner, but she has also invited their best friends who are Mexican and the guy is very fussy about food. He doesn't like anything, so I suspect it is something she knows he will eat. I'm easy.

 

I am making black-eyed peas with collards and ham for NYD. I used to always make posole for NY but I think that's just more than I can handle this year.

Excellent date for a birthday. Have a happy one!

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Maison Rustique

Maison Rustique

Posted
Posted
8 hours ago, Katie Meadow said:

Excellent date for a birthday. Have a happy one!

 

I always say my BD is the reason everyone celebrates that night. I don't mind it now, but as a child I hated it. If I tried to have parties, everyone was out of town or the weather was dreadful. I finally gave up. My family decided  we would just do an appetizer night at home every year to celebrate my birthday. I have mostly stuck with that. Aside from going to a family member's house, I think I've only gone out on my birthday maybe 4 times in my (almost) 72 years.

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Deb

Liberty, MO

lemniscate

lemniscate

Posted
Posted (edited)

We stay home due to pet reactions vs. fireworks.  The going out thing has lost the luster long ago.   

 

I want some cured salmon roe and rice for NYE.  Not sure why, it just popped in my head.  I'll have to plan to get some at HMart in the next couple days.  I normally do caviar, but this time I want roe.   I may add some wasabi tobiko if it's available.   I'll check out the prepackaged ban chan offerings to see if something looks good.  

 

I think the rest of household wants yakitori chicken.  And long noodles.  I also have a couple filets left over from Christmas to offer.

UPDATE:  Household wants bison burgers.

 

My Mom always wants pickled herring for New Years and Costco had a good jarred brand called Vita that filled the bill.

 

No champagne, probably vodka sodas or gin&tonics.  Or a good beer.

 

 

 

 

 

Edited by lemniscate (log)
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JeanneCake

JeanneCake

Posted
Posted

I hadn't thought about what to make for NYE.  Our Christmas dinner was mostly a hit, but I was looking forward to roast beef and that was a bit of a disappointment - I bought a boneless rib roast but a small one (3.5 pounds) from a local butcher shop.   It was cooked perfectly but when I went to cut it, it had a huge swath of silverskin and fat in the middle that was impossible to cut through. I ended up separating the "lobes" to serve.  We also had a stuffed pork roast that was excellent, roasted cauliflower, brussels sprouts and mashed potatoes.  

 

So, inspired by this thread,  I'm thinking an appetizer night - we can toast @Maison Rustique from afar! and have a lot of different things to graze on during the evening.

 

Right now I'm thinking chicken wings and lobster dip (I have a recipe from long ago: 1 TBL gelatin, 1 can tomato soup, 1 # cooked lobster meat, 3/4 cup finely chopped celery, 3/4 cup finely chopped onion, 1 cup mayo, 8 oz cream cheese.  Soften the gelatin in  1/4 cup cold water.  Heat the soup, add the cream cheese and blend it in.  Stir in the gelatin;  make sure it's completely smooth.  Combine the  mayo, onion and celery then add the soup.  Then add the lobster meat, scale it into a mold or bowl or what have you.  It makes a lot and disappears quickly.  I like it better when the celery is well minced so it practically disappears.) 

 

Maybe some spinach artichoke dip.... baked brie with something on it, maybe a pepper jelly?...

 

I should go to the grocery store tomorrow...

 

 

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Senior Sea Kayaker

Senior Sea Kayaker

Posted
Posted

 My annual practice is to pick up a few local hard shell lobsters (@ $10/lb. this year) to steam and serve with herbed butter and a few sides TBD.

 

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'A drink to the livin', a toast to the dead' Gordon Lightfoot

TdeV

TdeV

Posted
Posted (edited)

I'm looking at the online sale prices on d'Artagnan, particularly Cassoulet. But that would have to be for a dinner later in the month.

 

@JeanneCake's lobster dip looks good for tomorrow!

 

Edited to add: We are only 2 in the house. Could we eat the entire dish for a meal?

 

 

Edited by TdeV (log)
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ElsieD

ElsieD

Posted
Posted

I am making oliebollen for New Year's  Eve.  If I'm feeling generous I may share with my sister and her boyfriend. 🙂 As for the rest of it, Le Cordon Bleu here offered a take-out New Year's Eve spread which we will pick up on Tuesday.  This is the menu:

Screenshot_20241229_141953_Chrome.jpg

  • Like 10
rotuts

rotuts

Posted
Posted

@ElsieD

 

do you get all of the above ?

 

some of the above I dont quite under stand :  under Rice Cake

 

it says Soy beef ...  truffle ...   etc.

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ElsieD

ElsieD

Posted
Posted
20 minutes ago, rotuts said:

@ElsieD

 

do you get all of the above ?

 

some of the above I dont quite under stand :  under Rice Cake

 

it says Soy beef ...  truffle ...   etc.

Yes, we get all of the above.  I don't understand it all either but it looked good so we went ahead with it.  As far as rice cakes go, I have never had one, at least that I know of.

  • Like 2
RobertM

RobertM

Posted
Posted

We are having a roasted pig for NYE.  Invited several couples over, everyone brings an appetizer or a dessert and their own beverage of choice.  
IMG_2841.thumb.jpeg.ac21e62ca8fbbd007f4c8e102c63b94f.jpeg

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dans

dans

Posted
Posted

My wife and I always had Rack of Lamb with Potatoes au Gratin for special dinners.  Since I've been feeling a little nostalgic lately, that's what I'll be making.

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liuzhou

liuzhou

Posted
Posted

I was brought up in Scotland in the 1950s, so Hogmanay (as we call New Year's Eve) is celebrated by getting absolutely legless after midnight and drinking all night*. In preparation for such, one filled up with stodge to "soak up the whisky".  Never worked, but tradition is tradition. So, it would be a traditional fish and double chips. Also, every internet article about Scottish traditional foods will tell you that Black Bun** is essential. I've never had it or even seen it.

 

My legless days are no longer sustainable (haven't been for a long time, although I still like a pint or three, not usually of whisky) so it's going to be a big a big serving of moules frites.

 

* Even my non-Scottish, very teetotal mother would have a small advocaat and consider herself depraved beyond salvation.

** Allegedly, a heavy, rich fruit cake wrapped in pastry - Fruit Cake en Croute, if you will. Hmmm.

 

 

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Shelby

Shelby

Posted
Posted
43 minutes ago, liuzhou said:

I was brought up in Scotland in the 1950s, so Hogmanay (as we call New Year's Eve) is celebrated by getting absolutely legless after midnight and drinking all night*. In preparation for such, one filled up with stodge to "soak up the whisky".  Never worked, but tradition is tradition. So, it would be a traditional fish and double chips. Also, every internet article about Scottish traditional foods will tell you that Black Bun** is essential. I've never had it or even seen it.

 

My legless days are no longer sustainable (haven't been for a long time, although I still like a pint or three, not usually of whisky) so it's going to be a big a big serving of moules frites.

 

* Even my non-Scottish, very teetotal mother would have a small advocaat and consider herself depraved beyond salvation.

** Allegedly, a heavy, rich fruit cake wrapped in pastry - Fruit Cake en Croute, if you will. Hmmm.

 

 

I love this

 

We went to Sam's in the big city  today which is now the only place to get king crab legs...or any crab legs...or any lobster tails at all.   None to be found.  We are disappointed.  I couldn't order online because you guys wouldn't believe the shipping backups.  FedEx, UPS and USPS terrible.  I wasn't going to take a chance. 

 

Anyway we ended up buying choice beef filets.  We had prime rib on Christmas so ....I really wanted seafood but ...ok.  It was on sale for like 36$ for 4 steaks --about 2 lbs of. meat.  Sigh.  I dunno what I'm going to do for sides.  I'm really wanting pasta.  Ronnie will want potatoes.  Maybe both lol.

 

 

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ElsieD

ElsieD

Posted
Posted
16 minutes ago, Shelby said:

 

I'm really wanting pasta.  Ronnie will want potatoes. 

 

 

Sounds like our place except i want the spuds and John wants rice.

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Alex

Alex

Posted
Posted

We still have some wild char roe and creme fraiche from our Seven Fishes dinner, so our first course will be those two on Simple Mills almond crackers. The second course will be Ottolenghi's Linguini with Miso Butter, Shiitakes, and Spinach. The adult beverage of the day will be Mawby's Talismøn sparkling wine, from Michigan's Leelanau Peninsula. Dessert probably will be a good friend's outstanding chocolate-covered peppermint patty.

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Tropicalsenior

Tropicalsenior

Posted
Posted
12 hours ago, liuzhou said:

Allegedly, a heavy, rich fruit cake wrapped in pastry - Fruit Cake en Croute, if you will. Hmmm.

 

That sounds delicious so I looked it up and found this recipe. I won't be making it because it seems that it is something that you have to plan ahead because they recommend that you let it cure for at least 6 weeks.

I'm planning just a simple dinner but we are going to share a bottle of non-alcoholic bubbly. In Costa Rica they bring in the New Year's with lots of fireworks so there's no chance of sleeping while they ring (or drag) in the New Year.

20241228_111039.thumb.jpg.2a84860f57f73e5a4eaa42c51efd5514.jpg

"Wishing you laughter to outshout the sorrow, a dash of Irish luck, and a bright, golden tomorrow."

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