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

sarah w

By sarah w
in Cooking

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liuzhou

liuzhou

Posted
Posted (edited)
21 minutes ago, Tropicalsenior said:

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.

 

Indeed. My mother used to make Christmas Pudding, which is close to  same thing but without the pastry shell every year. She started in September 1st at the latest, so four months before anyone would eat it. The copious amount of alcohol with the fruit etc preserves it.

 

In fact, she made her own wedding cake, basically a frosted fruit cake and, on her 60th wedding anniversary, ate a piece she had kept carefully. She reckoned it was still fine!
 

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

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liuzhou

liuzhou

Posted
Posted
6 minutes ago, Tropicalsenior said:

Hmmm, perhaps that accounts for Scottish longevity.

 

Yes. We're all pickled! !

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

ElsieD

ElsieD

Posted
Posted

I picked up our New Year's Eve spread from Le Cordon Bleu this afternoon.  We have just unpacked it and grouped everything in how they are to be eaten.  I posted the menu here a few days ago and this is what we got:

20241231_170245.jpg

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Shelby

Shelby

Posted
Posted
13 minutes ago, ElsieD said:

I picked up our New Year's Eve spread from Le Cordon Bleu this afternoon.  We have just unpacked it and grouped everything in how they are to be eaten.  I posted the menu here a few days ago and this is what we got:

20241231_170245.jpg

I'm so jealous!

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JeanneCake

JeanneCake

Posted
Posted

Our plans didn't go in the direction I initially thought.  We had lobster dip, shrimp cocktail and my husband wanted *chili* of all things so I made the Havana Moon Chili 🤷‍♀️.  Right now I'm having a slice of triple chocolate mousse cake and some not-so-great Moet and making a mental note to just stick with the Veuve Clicquot from now on.

 

 

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chromedome

chromedome

Posted
Posted
On 12/31/2024 at 10:02 AM, liuzhou said:

 

Yes. We're all pickled! !

I remember an interview with Grace Slick back in the day, in which the (male) interviewer complimented her on how great she looked for a woman of her age (IIRC, she was in her late 50s). She snorted and replied "Yeah, I'm living proof that alcohol is a preservative..."

 

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Shelby

Shelby

Posted
Posted

We had a very nice evening.....shrimp cocktail, salad, the most delicious tender steak I've had in a long time time

 

IMG_6963.thumb.jpeg.422b4e57ca8e7e2607d8c2487ad72c2a.jpeg

 

IMG_6965.thumb.jpeg.2c71d6f05277858da69511339f7c36fe.jpeg

 

We needed more sweets like a hole in the head, but I wanted to something special--it was also our 25th wedding anniversary.  Trying to cut carbs so I made a cheesecake in the IP using Splenda.  The cherries had a few carbs, but hey, it's better than using regular sugar.  Turned out really good--even though it looks ugly!

 

IMG_6964.thumb.jpeg.bb71fdd91bc13e7fc104ed96c2ae0fcf.jpeg

 

Ronnie gave me beautiful roses (a huge treat as I rarely get flowers)

 

IMG_6961.thumb.jpeg.c5b5cdb4ee6aa868c7655bb30db79699.jpeg

 

I gave him an engraved pocket knife along with this card:

 

IMG_6962.thumb.jpeg.c48f1b125f23ef33c9de81a7cfcc9580.jpeg

 

Happy New Year everyone!

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Katie Meadow

Katie Meadow

Posted
Posted
1 hour ago, Shelby said:

We had a very nice evening.....shrimp cocktail, salad, the most delicious tender steak I've had in a long time time

 

IMG_6963.thumb.jpeg.422b4e57ca8e7e2607d8c2487ad72c2a.jpeg

 

IMG_6965.thumb.jpeg.2c71d6f05277858da69511339f7c36fe.jpeg

 

We needed more sweets like a hole in the head, but I wanted to something special--it was also our 25th wedding anniversary.  Trying to cut carbs so I made a cheesecake in the IP using Splenda.  The cherries had a few carbs, but hey, it's better than using regular sugar.  Turned out really good--even though it looks ugly!

 

IMG_6964.thumb.jpeg.bb71fdd91bc13e7fc104ed96c2ae0fcf.jpeg

 

Ronnie gave me beautiful roses (a huge treat as I rarely get flowers)

 

IMG_6961.thumb.jpeg.c5b5cdb4ee6aa868c7655bb30db79699.jpeg

 

I gave him an engraved pocket knife along with this card:

 

IMG_6962.thumb.jpeg.c48f1b125f23ef33c9de81a7cfcc9580.jpeg

 

Happy New Year everyone!

And Happy Anniversary to you!

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TdeV

TdeV

Posted
Posted
20 hours ago, ElsieD said:

I picked up our New Year's Eve spread from Le Cordon Bleu this afternoon.  We have just unpacked it and grouped everything in how they are to be eaten.  I posted the menu here a few days ago and this is what we got:

20241231_170245.jpg

 

How many meals was this spread from Le Cordon Bleu? Looks like enough for New Year's Eve, New Year's Day, maybe even New Year's week!

 

What were the tastes like?

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Smithy

Smithy

Posted
Posted

A neighbor down the road invited me to a NYE bonfire at his place a couple of days ago, so I made no particular dinner plans. He was going to be serving chicken chili. I was going to unload a bunch of my late husband's beer. (I have nothing against beer in general, but I despise this particular stuff and have been looking for someone who'd like it.) At the last moment, my neighbor sent out a note to his guests that he'd fallen and was in the ER with a damaged knee. No bonfire. No chili. Still got that beer!

 

So, without photos I can tell you that I did this, for the same reason, with a grass-fed ribeye steak:

2 hours ago, Shelby said:

We debated about starting the grill but it was dark and cold so opted just to use the cast iron screamingly hot with butter.

I also cooked Melissa Clark's Cauliflower Shawarma with Spicy Tahini. (That link should be to an unlocked recipe. Let me know if it isn't.) The steak had been coated in coarse salt left over from a wonderful jar of capers that I finally used up. I got it right this time: brown outside, nearly red inside. The cauliflower was successful, as usual.

 

In case you're wondering, the neighbor came home with a leg brace later that evening.

 

Happy Anniversary, Shelby! Happy New Year, everyone!

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FauxPas

FauxPas

Posted
Posted
20 minutes ago, Smithy said:

At the last moment, my neighbor sent out a note to his guests that he'd fallen and was in the ER with a damaged knee. No bonfire. No chili. Still got that beer!

 

Our NYE plans got derailed as well. My husband also fell badly a few days ago. He somehow misjudged an awkward curb and probably twisted his ankle a bit and ended up going down hard on his left arm and side. 

 

He didn't think he was too badly hurt but yesterday he was really feeling it. Enough that he didn't want to do the steaks and seafood. I gave some other choices but we ended up just getting some Chinese take-out, which really wasn't that great. We did have a nice bottle of wine though! 🙂

 

 

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Shelby

Shelby

Posted
Posted
2 minutes ago, FauxPas said:

 

Our NYE plans got derailed as well. My husband also fell badly a few days ago. He somehow misjudged an awkward curb and probably twisted his ankle a bit and ended up going down hard on his left arm and side. 

 

He didn't think he was too badly hurt but yesterday he was really feeling it. Enough that he didn't want to do the steaks and seafood. I gave some other choices but we ended up just getting some Chinese take-out, which really wasn't that great. We did have a nice bottle of wine though! 🙂

 

 

UGH I'm so glad he didn't have to go to the hospital but I'm sure he's super sore :( .

 

I think Chinese food sounds so good.  If I could order take-out I'd do it in a heartbeat.

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FauxPas

FauxPas

Posted
Posted
1 minute ago, Shelby said:

UGH I'm so glad he didn't have to go to the hospital but I'm sure he's super sore :( .

 

I think Chinese food sounds so good.  If I could order take-out I'd do it in a heartbeat.

 

Actually he did go to ER. 🙂

They didn't do x-rays for some reason and doc didn't think anything was badly broken. But he could have cracked a rib or two.

He's definitely sore!

He sees his GP tomorrow so they can take another look at things then. 

 

I would have planned something different but he was thinking he'd be good to go until fairly last minute.  

I wish we had better Chinese restaurants here, the quality isn't that great to begin with and they were so busy last night that things were a bit more mediocre than usual, ha. But it was all ok! We still had a pleasant evening, despite his wounds.  🙂

 

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ElsieD

ElsieD

Posted
Posted (edited)
3 hours ago, TdeV said:

 

How many meals was this spread from Le Cordon Bleu? Looks like enough for New Year's Eve, New Year's Day, maybe even New Year's week!

 

What were the tastes like?

We got through almost all of it except for a few things.  We didn't have the sausages and for me, the Beet and cashew pate which I ate for lunch today.  We ate only one of the desserts, the choux grand Cru.   We ate the lemon and yuzu tarts?  after lunch  today and we'll have the chocolate spheres after dinner.  Tomorrow the sausage and the rest of the duck rillet will disappear.

 

It was delicious and I'd happily do it again next year.  The only thing we weren't too fond of was the cheese, but that had nothing to do with the cheese itself.  We aren't fans of those particular cheeses.  If i had to pick a favourite it would have to be the lobster salad.  All items were eaten cold.

Edited by ElsieD
Fixed typos (log)
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Smithy

Smithy

Posted
Posted
6 minutes ago, ElsieD said:

From the culinary school, Le Cordon Bleu here in Ottawa.

 

https://www.cordonbleu.edu/ottawa/accueil/fr

 

Ooh, they provide a recipe for a Chocolate Yule Log! I've saved that one. Maybe next year.

 

I don't see any place to order a kit like you received, but I think you wrote above that you had to go pick it up. That means my bank account is safe...for now.... 🙂

 

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Nancy Smith, aka "Smithy"
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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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