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Thread: For New Years', a bit fancy Dish

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    City Kitchen

    For New Year’s, a Bit Fancy, but All Relaxed

    28KITCH4 SPAN articleLarge - For New Years', a bit fancy Dish Evan Sung for The New York Times
    Peppered duck breast with red wine sauce and celery root-potato purée.


    Published: December 26, 2011

    THOUGH it can be great fun to go out for this year I’m staying home. I’m not in the mood to fight the crowds, but I’ll happily cook for a small group of friends and celebrate around the table for hours.


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    28KITCH5 articleInline - For New Years', a bit fancy Dish
    Evan Sung for The New York Times

    Smoked fish and caviar salad.

    Evan Sung for The New York Times

    Preparing tangerine ice in a plastic bag.

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    28KITCH8 articleInline - For New Years', a bit fancy Dish
    Evan Sung for The New York Times

    Tangerine ice.

    There’s something kind of retro about New Year’s Eve. So the menu should be somewhat classic, maybe even vaguely “Continental,” with a nod to caviar and red meat. The food, like the evening, should be a bit fancy, but relaxed.
    More to the point, the dinner needs to be festive but easily accomplished in a small kitchen, a great meal but with limited gymnastics. You don’t want to do much cooking once the guests arrive, so some do-ahead dishes are key.

    You’ll need some little snacks with aperitifs, but not too many. Many old Parisian bistros serve good-quality plain salted potato chips, which are considered the perfect accompaniment to Champagne. This French habit is well worth mimicking. Serve the chips in small bowls, silver if possible. The pairing also works with cava and prosecco. Other snacking choices are cheese straws, green olives, fennel slices and celery sticks. But of course a few raw oysters would never go amiss, if someone is

    For a first course, a crisp of smoked sablefish, spiked with a mustard-horseradish cream made in advance and a generous spoonful of wild salmon caviar. (Or upgrade to sturgeon caviar.) Garnished with endive, radish and watercress, it gets a spritz of lemon and a sprinkling of sea salt at the last minute. The plate goes together quickly, yet wows.

    For a main course, a version of steak au poivre made with meaty Muscovy duck breasts. Cooked to a rosy medium-rare, they are served with a tart red wine sauce and a buttery purée of celery root and potatoes. For the sauce, use the wine you’ll drink. (If someone gives you a truffle, chop and add.) Trim and season the duck up to a day ahead. Make the sauce ahead and reheat it. Keep the purée warm in a double boiler.

    Dessert is a bright, icy granita made from freshly squeezed tangerines. Served in wineglasses, it can be embellished with a splash of good bubbly or served as is. It is astonishingly good, clean and light, and takes mere minutes to put together. Afterward, move on to more decadent purchased sweets, like fine chocolates or macarons. Or bring out the dates and pomegranates.

    And, to accompany it all, laughter, music and a lot of nonsense.
    Last edited by ~Maliha~; 06-04-2012 at 08:42 AM.

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    v nice
    kaname and Yuuki - For New Years', a bit fancy Dish

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