Resolve and Resolutions – and My New Year’s Eve Menu

January 2, 2013  •  Menus

table setting NYE 2013 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 asparagusShrimp and Asparagus
Beer boiled shrimp and blanched asparagus with Romesco sauce
Schramsberg Blanc de Noirs Brut, Calistoga, 2008
pheasant soup with brussels sproutsPheasant and Brussels Sprouts
Creamy smoked pheasant soup with duck fat fried Brussels sprouts
Lucien Crochet, La Croix du Roy, Sancerre, 2010duck breast and confit saladDuck and Beets
Mixed greens tossed with walnut vinaigrette and topped with duck breast, duck confit, roasted beets, and goat cheese
Chateau Routas, Rouvière Rosé, Provence, 2011lobster fra diavolo with spinachLobster and Spinach
Lobster fra diavolo pasta with spinach, caramelized onions, and pancetta
Querceto Chianti Classico, Riserva 2005place setting NYE 2012Pork and Cauliflower (missed a photo!)
Pan seared pork loin medallions over creamed rosemary cauliflower with pine nuts and bacon
Stoller Pinot Noir, Dundee Hills, 2009tenderloin over polenta with mushroomsBeef and Mushrooms
Porcini rubbed beef tenderloin over fried polenta with red wine mushroom demi-glace
Loscano Reserve Blend, Malbec/Cabernet/Merlot, Mendoza, 2009dessertsDesserts 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


4 Comments  •  Comments Feed

  1. Susan Schneckner says:

    Your table and the food look lovely and delicious.
    What was the ‘give away’ in the jars on the table?

  2. Lea Ann (Cooking on the Ranch) says:

    Beautiful Michele!

  3. Sheena says:

    I love your New Years posts and look forward to them every year!

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