New Year’s Eve is celebrated (or not) by one and all…sometimes it carries bitterswet memories and at other times it bring immense hope for the new year ahead.
We don’t go out on New Year’s Eve. We always found that a roomful of strangers is far more intimidating than a well planned, fun-for-two dinner at home.
Don’t get me wrong, we go to extremes here too. Table set, food planned and clothes changed for a festive dining experience.
As you can see, the table is laid for a celebration.
We began our dinner with shrimp, sauteed in butter and herb de provence. Don had two sauces: a seafood sauce that he made and one made that was so delicious you could have used it instead of even a Hollandaise on eggs in the morning. I suggested to Don that it was so good, one should actually bathe in it. I will post the recipe tomorrow. Watch for it.
Our dinner consisted of a Filet Mignon Steak, perfectly BBQ’d, roasted butternut squash, garlic mashed potatoes and in the individual gravy boats, a perfect bernaise sauce to pour as needed (uh….wanted). Paired with this was a glass – or two – of Sangiovese red wine.
Dessert was a little homemade and store bought. It doesn’t matter, it was presented in a pleasing way and tasted even better. PC’s cheesecake lollipops are simply devine and should and could be used anytime.
Coffee and a small glass of ice wine perfected the evening for us. See? Anyone can make an evening at home just a little more special. It just “takes 5” and you can see the results.
Did we make it to midnight? Just barely…Happy New Year.
Shortbread – Another One…..
Okay, okay, this year I made:
whipped shortbread, lemon shortbread, pecan shortbread, cheese shortbread, nut and fruit shortbread and lo and behold….here’s one more.
Which hip was in need? HA!
- 1/2 cup unsalted butter
- 1/2 cup salted butter (both softened)
- 2 tsp. pure vanilla extract
- 3/4 cup icing sugar
- 1 1/2 tsp. lime zest (fresh)
- 2 cups flour
- 1/4 cup- get ready….cornmeal*
- 2 tsp. cornmeal
- pinch of coarse salt
Beat the butter and sugar together for about 5 minutes, until really light and fluffy. Add the zest and vanilla and, again, beat until smooth. Scrape the bowl often so it is all mixed together.
Reduce the speed of the mixer to low and slowly add the flour, 2 tbsp. cornmeal and salt. Mix together until well combined.
Roll into logs (about 1 1/2 inch around), wrap in plastic and refrigerate for about an hour.
Remove from the refrigerator, roll in the 1/4 cup of cornmeal and slice into 1/4 inch thick circles, place on a parchment lined cookie sheet and bake in a 300 degree oven for about 30 minutes. Cool on a rack and store, covered up to a week. Do not refrigerate.
* yellow cornmeal
Enjoy. When you make all these shortbread recipes next year, you will have a hard time picking your very most favourite. Is it the cheese? – of course. Is it the lemon? Yup! How about the pecan? Absolutely…..on and on. You can’t do it.
Last Moment Pickles
Company’s coming in the hour, table set, dinner under control……almost. You need pickles and the fridge is bare. Try this recipe…takes only a couple of minutes. It is fresh! It is different! Everyone will want the recipe.
- 6 large radishes, very thinly sliced crosswise
- 1 cucumber, very thinly sliced, crosswise
- 1 sweet onion, peeled, thinly sliced crosswise
- 1 tsp. dried pink peppercorns
- 1 tsp. grated ginger
- 1/4 cup white wine vinegar
- pinch of salt
- 1 tbsp. sugar
In a medium bowl, combine the radishes, cucumber, onion and peppercorns. Place the ginger in a small piece of cheesecloth and squeeze the juice into the vegetables, discard all the flesh.
Combine vinegar, salt and sugar in a saucepan and cook over medium heat, stirring until all the sugar has dissolved and it just comes to the boil.
Pour the dressing over the vegetables, toss well. Remove the veggies from the liquid and transfer to a serving bowl. Serve right away.
Did I just hear you mutter “damn I did this?”
Quick and Easy Cheese Sauce
For the Blue Cheese Lover….this is for you. This is absolutely delicious over broccoli. Any leftovers can be reheated with no harm done.
- 1 cup sour cream
- 1/4 cup crumbled blue cheese
- 3 – 4 tbsp. cream
- dash of tabasco
- pinch of salt
- 1 tbsp thinly sliced green onions
Place all ingredients in a blender and blend until the onion is finely chopped.
Heat through but do not boil. This makes 1 1/4 cups.