January 2, 2013 | Menus
The word resolve, when used as a noun, means a firm determination to do something. A resolution is a formal expression of intention. In past years, I’ve made long lists of resolutions going into the new year, but somehow seemed to lack the resolve to see them through. So I’m trying something new this year: a single resolution to complain less about my aches and pains. If you see me write about it and complain on this blog, please do call me on it! New Year’s Eve for me is always a chance to cook for a small group of friends. I always break out the fancy china, try to set a pretty table, include something from the kitchen as a take-home gift, and print a menu. I also always have a theme, and this year I let each couple select a protein and a vegetable which I then used to create a course in their honor. What follows are the snapshots of the dishes from Tuesday night – I’ll be posting a few of the recipes later in the week – along with the wine pairings for the meal.
Shrimp and AsparagusBeer boiled shrimp and blanched asparagus with Romesco sauce
Schramsberg Blanc de Noirs Brut, Calistoga, 2008
Pheasant and Brussels SproutsCreamy smoked pheasant soup with duck fat fried Brussels sprouts
Lucien Crochet, La Croix du Roy, Sancerre, 2010
Duck and BeetsMixed greens tossed with walnut vinaigrette and topped with duck breast, duck confit, roasted beets, and goat cheese
Chateau Routas, Rouvière Rosé, Provence, 2011
Lobster and SpinachLobster fra diavolo pasta with spinach, caramelized onions, and pancetta
Querceto Chianti Classico, Riserva 2005
Pork and Cauliflower (missed a photo!)Pan seared pork loin medallions over creamed rosemary cauliflower with pine nuts and bacon
Stoller Pinot Noir, Dundee Hills, 2009
Beef and MushroomsPorcini rubbed beef tenderloin over fried polenta with red wine mushroom demi-glace
Loscano Reserve Blend, Malbec/Cabernet/Merlot, Mendoza, 2009
Desserts to Share – each couple gave me a favorite and I served mini versions of a mixed dessert plate, one for each couple. Chocolate Truffles, Key Lime Pie, Apple Pie with Vanilla Sorbet, and Banana Cream Pie
Your table and the food look lovely and delicious.
What was the ‘give away’ in the jars on the table?
Thanks Susan – the jars contain my porcini mushroom dry rub for beef – recipe is on this site: http://cookingwithmichele.com/2009/06/snow-creek-ranch-strip-steaks-with-porcini-mushroom-rub/
Beautiful Michele!
I love your New Years posts and look forward to them every year!