Every year when it comes time to decide what to do on New Year's Eve, my top picks are to stay in and make a fancy meal for the two of us or have some close friends over and make hors d'oeuvres and finger foods to snack on while catching up, watching the ball drop, and sipping bubbly.
Over the years I've made some great meals and hosted some fun New Year's Eve gatherings, so I thought I'd share some of the dishes and bites I consider New Year's Eve-worthy in case you're planning to stay in and need some menu ideas.
Appetizers
Artichoke And Fire-Roasted Tomato Bruschetta With Feta
Cheese Platter
Feta Tart
Fried Mozzarella Balls
Quiche Bites
Mini Pepperoni Pizza Pull-Apart Breads
Soft Pretzel Bites With Cheddar-Mustard Dipping Sauce
Stuffed Mushrooms
Salads
Arugula And Fennel Salad With POM-Orange Vinaigrette
Green Bean And Blood Orange Salad
Pear And Roquefort Salad With Cranberry-Dijon Vinaigrette
Roasted Beet Salad With Walnut Vinaigrette
Winter Wedge Salad With Roquefort Blue Cheese
Main Courses
Boeuf Bourguignon
Herb-Crusted Beef Tenderloin
Italian Cheese Fondue
Pan-Roasted Rack Of Lamb With Mustard-Shallot Pan Sauce
Pot Roast Pappardelle
Roasted Salmon With Herb Vinaigrette
Desserts
Chocolate And Salted Caramel Pie
Chocolate-Dipped Cherries With Ground Almonds
Mini Chocolate-Orange Cupcakes
Peanut Butter Honeycomb Pie
Raspberry, Blood Orange, And Prosecco Sorbet
Cocktails
Pear-Ginger Sparklers
St-Germain And Champagne
What are your New Year's Eve plans this year?
Showing posts with label Holiday - New Year's Eve/Day. Show all posts
Showing posts with label Holiday - New Year's Eve/Day. Show all posts
Thursday, December 29, 2011
Tuesday, January 4, 2011
Raspberry, Blood Orange, And Prosecco Sorbet
Since we planned on cheese fondue for our New Year's Eve dinner, I knew we'd want a light dessert, but I still wanted something that felt fancy and celebration-worthy. After flipping through some cookbooks looking for ideas, I landed on some sorbet recipes in The Craft of Baking
and thought sorbet would be a refreshing after-dinner treat. I was torn between the recipe for blood orange sorbet and one for raspberry prosecco sorbet. When I asked Jeff which he would prefer, he suggested combining them. We ended up with a citrusy, berry sorbet flavored with bubbly prosecco.
Raspberry, Blood Orange, And Prosecco Sorbet (adapted from The Craft of Baking
)Ingredients
1 cup plus 3 tablespoons sugar
6-ounce package fresh raspberries
3 or 4 blood oranges
1 1/2 cups prosecco
Preparation
In a small saucepan, combine 1 cup of sugar with 3/4 cup water. Bring to a boil, and stir until sugar is dissolved. Transfer the simple syrup to a bowl, cover, and refrigerate until chilled, about 1 hour.
In a small bowl, mash raspberries with the 3 tablespoons of sugar. Cover and set aside for 1 hour.
Juice the blood oranges, and measure out 1/2 cup of juice. Cover and refrigerate.
Scrape the raspberries and their juices into bowl of food processor, add 1 cup of water, and process until smooth.
Strain puree through fine-mesh sieve set over a large bowl. Discard the seeds.
Stir the simple syrup, blood orange juice, and prosecco into the raspberry puree.
Freeze mixture in ice cream maker according to manufacturer's directions. The mixture will still be slushy when it's done because of the alcohol.
Transfer sorbet to an airtight container, press plastic wrap against the surface, cover, and freeze until firm, about 2 hours.
The sorbet will keep for up to 5 days.
I got my light, refreshing dessert made elegant and effervescent with the addition of prosecco.
Do you like sorbet? What's your favorite flavor?
Monday, January 3, 2011
New Year's Eve At Home With Fondue
As New Year's Eve got closer and closer, we leaned more and more toward staying in. And then I ended up being sick all of last week so that solidified our plans to stay in. But just because we were staying in didn't mean the night wouldn't be special and fun.
I wanted to make us something different for dinner. In the past I've done lamb chops because we don't eat them often, and I was thinking about making some this year when I remembered that Jeff had actually bought me a Le Creuset fondue pot two years ago just after I had a fondue party using my old fondue pot. I somehow never managed to make fondue since that day, so I thought New Year's Eve would be the perfect night to break out my still-new, two-year-old fondue pot.
We talked about what sorts of dippers we wanted, and Jeff said he would be happy as long as there was meat. I knew I wanted bread and potatoes, so we started from there. I ended up deciding to make steak and chicken kebabs with red peppers and onions, steamed broccoli, and roasted potatoes. Then I cubed up some bread and sliced pepperoni and set those out along with orange cherry tomatoes and some crackers. It was quite a spread.
We dipped and dunked and swirled and ate while watching the Train concert on Palladia and flipping through other channels, contemplating watching movies, sipping Riesling, and enjoying each other's company.
The cheese was a little strong and the fondue was thinner than I'm used to, so next time I would probably use more Fontina and less Gruyere and less wine. I loved the pancetta in there though.
Italian Cheese Fondue (Giada's recipe, Food Network)
Ingredients
8 ounces grated Fontina
8 ounces grated Gruyere
5 teaspoons cornstarch
6 ounces thinly sliced pancetta, chopped
2 cups dry white wine (Pinot Grigio)
Dippers of your choice
Preparation
Toss cheeses with cornstarch in a large bowl, and set aside.
Saute pancetta in large saucepan (or in fondue pot if it can go on the stove) over medium-high heat until crisp, about 8 minutes.
Transfer to a paper-towel lined plate. Pour off excess oil.
Pour wine in the same pan, and bring it to a boil.
Lower heat to medium, and whisk in the cheese a few handfuls at a time. Continue whisking until cheese is melted and fondue starts to bubble.
Stir in the pancetta, reserving a little bit to toss on top.
Transfer fondue to a fondue pot, and set it over a burner or candle. Sprinkle the remaining pancetta on top.
Skewer dippers of your choice and dip, swirl, and eat!
Don't forget the fondue rules: No double dipping! (That one should be a given.) Don't drop your dipper in the pot. Tradition dictates that if a man drops something in the fondue, he has to buy drinks, and if a woman does, she has to kiss the person next to her. Be careful! Remember that the fondue fork is made of metal and the cheese is hot, so that metal can get very hot.
And a plug for my fondue pot: I learned that the Le Creuset fondue pot
can go right on the stove, which was just amazing. I used to have to make the fondue in a normal pot on the stove and then transfer it to a fondue pot. This saves so much extra cleanup work and keeps the fondue warmer.
After we'd had our fill of cheesy goodness, we retreated to the couch to watch the New Year's Eve countdown shows.
A little later on, we had dessert, which you can read about tomorrow...
I'll always remember 2010 as the year we got engaged and started planning our wedding. I hope 2011 has fabulous things in store for us and for all of you too!
How did you spend New Year's Eve?
Sunday, January 2, 2011
How I Spent The First Day Of The New Year
When we went to Jeff's parents' house for Hanukkah this year, his mother invited everyone to a post-New Year's brunch to be held today. She began talking about making blintzes for the occasion, I mentioned I'd love to learn how to make them, and before we knew it, we were making plans to spend the first day of the new year making blintzes and baking challah together.
I spent 8 hours over at Jeff's parents' house yesterday and loved every minute of it. We started by mixing the dough for the challah, so we would have plenty of time to let it rise while we worked on the blintzes. It was pretty easy to throw the dough together, and Jeff's mother taught me how to feel the dough to know when it has just the right amount of flour.
While we left the challah to rise, we mixed up the batter for the blintzes. It comes out like a thin pancake batter and is simply a mixture of eggs, water, flour, salt, and melted butter. While that chilled in the fridge, we mixed up the filling: farmer's cheese, cream cheese, sugar, and eggs.
Making the blintzes is just like making crepes (something else I've never done). You pour the batter into a hot pan, swirl it to coat the pan, and dump off the excess. By letting the excess run off, you can ensure a very thin wrapper. Jeff's mother showed me how to make the crepes and then how to wrap the filling inside. While we both tried both roles, we found that I was better at filling, and she was better at making the crepes, so worked through them that way.
We chilled the crepes overnight, and today at brunch she'll heat them on a griddle.
In between making the crepes and starting on a chocolate babka recipe, we punched down the challah dough and divided it between two bowls. After another hour and a half, we took the dough out, and working with one piece at a time, divided it into three pieces, rolled each of those pieces into a rope, and then braided them into loaves.
We re-covered these and let them rise again. Once they were ready to be baked, Jeff's mother brushed them with an egg wash and put them in the oven. They came out beautifully!
Now, I have to go get ready to head to brunch! Can't wait to try everything we made.
How did you spend the first day of the new year?
 |
| I should mention that Gunner helped too. And how much do you love that KitchenAid stand and cabinet? |
I spent 8 hours over at Jeff's parents' house yesterday and loved every minute of it. We started by mixing the dough for the challah, so we would have plenty of time to let it rise while we worked on the blintzes. It was pretty easy to throw the dough together, and Jeff's mother taught me how to feel the dough to know when it has just the right amount of flour.
While we left the challah to rise, we mixed up the batter for the blintzes. It comes out like a thin pancake batter and is simply a mixture of eggs, water, flour, salt, and melted butter. While that chilled in the fridge, we mixed up the filling: farmer's cheese, cream cheese, sugar, and eggs.
Making the blintzes is just like making crepes (something else I've never done). You pour the batter into a hot pan, swirl it to coat the pan, and dump off the excess. By letting the excess run off, you can ensure a very thin wrapper. Jeff's mother showed me how to make the crepes and then how to wrap the filling inside. While we both tried both roles, we found that I was better at filling, and she was better at making the crepes, so worked through them that way.
We chilled the crepes overnight, and today at brunch she'll heat them on a griddle.
In between making the crepes and starting on a chocolate babka recipe, we punched down the challah dough and divided it between two bowls. After another hour and a half, we took the dough out, and working with one piece at a time, divided it into three pieces, rolled each of those pieces into a rope, and then braided them into loaves.
We re-covered these and let them rise again. Once they were ready to be baked, Jeff's mother brushed them with an egg wash and put them in the oven. They came out beautifully!
Now, I have to go get ready to head to brunch! Can't wait to try everything we made.
How did you spend the first day of the new year?
Friday, December 31, 2010
Favorite Recipes Of 2010
On this last day of 2010, I just wanted to share some of my favorite recipes from the year with you...
Hope you all have fun plans for ringing in the new year! Wishing you all the very best in 2011!
What was one of your favorite recipes or meals from this past year?
Hope you all have fun plans for ringing in the new year! Wishing you all the very best in 2011!
What was one of your favorite recipes or meals from this past year?
Friday, December 17, 2010
Where To Dine On New Year's Eve
I never seem to know where I want to go or what I want to do for New Year's Eve. Sometimes I'll make a nice dinner for two, sometimes I'll go out on the town or out to dinner, and sometimes I'll have a small group of close friends over. I think the decision always occurs right after Christmas; I can never seem to plan ahead for this occasion.
This year though, I've been receiving press releases regularly for dinners happening in and around Boston on New Year's Eve. I weeded through them and did some research of my own and thought I'd share the dinners that I would choose to go to. I will note that I've tried to share the more affordable options with you. You can certainly find dinners for $100+ at many locations around Boston... if that's what you're looking for.
I hope my list will help you narrow down your dinner options! You've only got two weeks left!
Bergamot
This is one of my favorite restaurants in the Boston area. The food is delicious and seasonal, the desserts are unique and incredible, and it doesn't hurt that I live within walking distance. Sometimes the service lags a little, but the overall atmosphere and fabulous desserts make up for that. There's also a great wine list, and last time I went, my waiter was nice enough to let me sample a few different choices when I couldn't make up my mind.
Bergamot has two dinner options for New Year's Eve. The five-course menu is available from 5:30 pm to 7:30 pm and costs $75. The seven-course menu is available from 8:00 pm to 10:30 pm and costs $95. I believe the fifth and sixth courses are the two not included in the five-course menu. I know the seventh course would be my favorite! Bergamot is located at 118 Beacon Street, Somerville, Mass.
The Menu
First Course
Nantucket Bay Scallops
Fennel, Beets, Farro, Blood Orange Vinaigrette
Second Course
Sole Goujonette
Hoppin John, Tomato Fondue-Speckled Hollandaise
Third Course
Pan-Seared Scottish Salmon
Cauliflower, Almonds, Kumquats, Fennel Pollen, Champagne Buerre Blanc
Fourth Course
Kabocha Squash Ravioli
Apple, Chanterelle Mushrooms, Kale, Miso-Vegetable Broth
Fifth Course
Grilled Quail
Chorizo, Cabbage, Chick Peas-Manchego Puree, Natural Jus
Sixth Course
Roasted Beef Tenderloin
Spinach, Diced King Oyster Mushrooms, Creole Shrimp Gravy
Seventh Course
Warm Chocolate Cake
Maraschino Cherries, Palm Sugar Ice Cream
Eastern Standard
Eastern Standard has been on my list for a very long time, but I always seem to want to go when there's a home Red Sox game, and I can't convince Jeff to go into the Fenway area at that time. So I have not personally been there, but I've heard so many great things about the restaurant that I still feel confident recommending it. Update: I had lunch here recently and loved it. The food and service were both incredible. Hoping to get a post up about it soon.
On New Year's Eve you can celebrate with ES' regular menu or take advantage of a la carte seafood options like King crab legs, sea scallop ceviche, and tuna tartare. If a la carte is not your thing, you can try the $60 “Shellfish Platter for the Next Decade.” By-the-glass champagne options, ranging from $8-$17, will be available, and deals on ES' extensive bottle selection will abound as well. Eastern Standard is locatied at 528 Commonwealth Avenue in Kenmore Square in Boston.
Foundry on Elm
I attended a grand opening party at Foundry on Elm and have been talking about getting back there for dinner ever since. On New Year's Eve, Executive Chef Sam Putnam will plate a four-course, prix-fixe menu with two seatings at 7 pm and 9 pm for $45 including a champagne toast at midnight. Following dinner at 10:30 pm, the evening continues with bubbles, spirits, and dancing for a $15 cover charge. Foundry on Elm is located at 255 Elm Street in Somerville, Mass.
The Menu
First Course
Jonah Crab Trio
Crab Spring Roll, Crab Cake, Crab Bisque
Confit Kurobuta Pork Cheeks
Candied Kumquats, Jerusalem Artichokes, Gingered Cider Gastrique
Caramelized Onion, Goat cheese, and Salsify Tart
Cranberry-endive Salad
Second Course
Roasted Beet Salad
Mizuna, Gorgonzola, Hazelnuts, Cabernet Vinaigrette
Curried Winter Squash Soup
Crème Fraiche, Pickled Shiitakes
Third Course
Nantucket Bay Scallop Risotto
Poached Pears, Fennel, Radicchio
Long Island Duck Breast
Italian Chestnuts, Pomegranate, Forbidden Rice, Tatsoi
Grilled Ribeye
20 Year Port Demi-Glace, Stilton, Cippolini Onions, Potato Croquettes
Stuffed Pork Loin
Medjool Date & Persimmon Stuffing, Grilled Acorn Squash, Garlic Whipped Potatoes
Mushroom Strudel
Leek, Mushroom & Swiss Chard Strudel, Gruyere, Porcini Cream
Dessert
Flourless Valhrona Chocolate Torte
Barbancourt Rum Anglaise
Eggnog Crème Brulee
Brown Butter Shortbread
Blood Orange Terrine
Ginger Tuile
Pineapple Mango Upside-Down Cake
Crème Chantilly
Russell House Tavern
Every time I'm at Russell House sipping on my perfectly made St.-Germain cocktail, I find myself eyeing the food the waitstaff carries by. It all looks and smells delicious, so in spite of not having tasted it myself, I again feel confident in recommending that you dine here. Executive Chef Michael Scelfo will be preparing a three-course New Year’s Eve dinner ($59/person; reservations accepted 5 pm to 10 pm). Afterwards, stick around for a two-floor party until 2 am that includes free party favors and a champagne toast at midnight. Russell House Tavern is located at 14 JFK Street in Harvard Square in Cambridge, Mass.
The Menu
First Courses
Silken Parsnip Puree
Black Truffle and Salt Cod
Warm Smoked Duck Breast Salad
Potato Aioli, Dried Fig Mustard, Walnut Toast
Lamb Cassoulet
Merguez Sausage, Slow Braised Lamb Shoulder, Hickory Smoked Lamb Belly, Slow Cooked White Beans and Tomato
Foie Gras and Laphroaig Terrine
Black Pepper, Cherry Gelee, Smoked Almonds
Main Courses
Duet of Beef
Grilled Petit NY Strip & Braised Wagyu Beef Cheek
Porcini Butter, Cauliflower/Apple Puree, Horseradish Panade
Seared Wild Carolina Wreckfish Fillet
Brussels Sprouts & Bacon, Crispy Smashed Fingerling Potatoes
Confit Saddle of Venison
Blackberry Jam, Molasses Glazed Turnips, Spicy Kettle Braised Greens
Warm House-Made Ricotta Crespelle
Artichoke and Roasted Tomato Stew, Petite Nicoise Salad
Desserts
Chocolate Hazelnut Torte
Creme Anglaise, Dark Chocolate Mousse, Toasted Hazelnuts
Orange Creamsicle Parfait
Vanilla and Orange Mousse, Creamy Caramel, Candied Orange
Ten Tables
Ever since I went to Ten Tables in Cambridge for Mystery Meet No. 1, I have wanted to go back again. I had the most incredible dinner that evening, which ended with chocolate terrine and basil ice cream -- the same dessert I tried to recreate for my last birthday. I imagine that New Year's Eve dinner will be just as tasty as my dinner there a few months ago.
Ten Tables uses tons of local ingredients, which is part of what makes the food taste so good. I highly recommend the pork, as the pork I had there is tied with Garden at the Cellar for best pork dish I've ever had. It came perfectly cooked and was incredibly moist. Dessert is a no-brainer: Get the chocolate terrine! The three-course New Year's Eve dinner runs $75 per person. Ten Tables is located at 5 Craigie Circle in Cambridge, Mass.
The Menu
Appetizer
Baby Red Oak Leaf with Crunchy Local Goat Cheese, Dried Apricots, Hazelnut & Banyuls Vinaigrette
Wellfleet Oyster Stew with Nicola Potatoes, Native Leeks & Vermouth Cream
Ten Tables Hand-cut Spaghetti with Pheasant Ragout, Sage & Winter Black Truffle
Rhode Island Fluke “Ceviche” with Winter Citrus, Pousse Pied & Shaved Watermelon Radish
Main
Winter Vegetable Pot Pie with Chanterelles, Bolero Carrots, Baby Brussels Sprouts & Hazelnut Pommes Puree
Pan Roasted Atlantic Swordfish with Farro, Roasted Native Beets & Meyer Lemon-Picholene Olive Salsa
Pork Duo: Tenderloin & Housemade Boudin Blanc with Apple Puree, Red Cabbage Aigre-Doux & Mustard Jus
All Natural Meyer Rib Eye “Rossini” with Handcut Truffle Frites, Hudson Valley Foie Gras Butter & Watercress Salad
Dessert
Chocolate Terrine with Thai Basil Ice Cream & Crumbled Peanut Brittle
Meyer Lemon Pot de Crème with Rosemary Shortbread Cookies
Banana-Hazelnut Bread Pudding with Caramel Sauce & Chai Ice Cream
Artisanal Cheese Plate
Have you made your New Year's Eve plans yet? Where are you heading? Do you seek out dancing and merrymaking? Do you prefer an elegant meal? Or would you rather curl up on the couch?
This year though, I've been receiving press releases regularly for dinners happening in and around Boston on New Year's Eve. I weeded through them and did some research of my own and thought I'd share the dinners that I would choose to go to. I will note that I've tried to share the more affordable options with you. You can certainly find dinners for $100+ at many locations around Boston... if that's what you're looking for.
I hope my list will help you narrow down your dinner options! You've only got two weeks left!
Bergamot
This is one of my favorite restaurants in the Boston area. The food is delicious and seasonal, the desserts are unique and incredible, and it doesn't hurt that I live within walking distance. Sometimes the service lags a little, but the overall atmosphere and fabulous desserts make up for that. There's also a great wine list, and last time I went, my waiter was nice enough to let me sample a few different choices when I couldn't make up my mind.
Bergamot has two dinner options for New Year's Eve. The five-course menu is available from 5:30 pm to 7:30 pm and costs $75. The seven-course menu is available from 8:00 pm to 10:30 pm and costs $95. I believe the fifth and sixth courses are the two not included in the five-course menu. I know the seventh course would be my favorite! Bergamot is located at 118 Beacon Street, Somerville, Mass.
The Menu
First Course
Nantucket Bay Scallops
Fennel, Beets, Farro, Blood Orange Vinaigrette
Second Course
Sole Goujonette
Hoppin John, Tomato Fondue-Speckled Hollandaise
Third Course
Pan-Seared Scottish Salmon
Cauliflower, Almonds, Kumquats, Fennel Pollen, Champagne Buerre Blanc
Fourth Course
Kabocha Squash Ravioli
Apple, Chanterelle Mushrooms, Kale, Miso-Vegetable Broth
Fifth Course
Grilled Quail
Chorizo, Cabbage, Chick Peas-Manchego Puree, Natural Jus
Sixth Course
Roasted Beef Tenderloin
Spinach, Diced King Oyster Mushrooms, Creole Shrimp Gravy
Seventh Course
Warm Chocolate Cake
Maraschino Cherries, Palm Sugar Ice Cream
Eastern Standard
Eastern Standard has been on my list for a very long time, but I always seem to want to go when there's a home Red Sox game, and I can't convince Jeff to go into the Fenway area at that time. So I have not personally been there, but I've heard so many great things about the restaurant that I still feel confident recommending it. Update: I had lunch here recently and loved it. The food and service were both incredible. Hoping to get a post up about it soon.
On New Year's Eve you can celebrate with ES' regular menu or take advantage of a la carte seafood options like King crab legs, sea scallop ceviche, and tuna tartare. If a la carte is not your thing, you can try the $60 “Shellfish Platter for the Next Decade.” By-the-glass champagne options, ranging from $8-$17, will be available, and deals on ES' extensive bottle selection will abound as well. Eastern Standard is locatied at 528 Commonwealth Avenue in Kenmore Square in Boston.
Foundry on Elm
I attended a grand opening party at Foundry on Elm and have been talking about getting back there for dinner ever since. On New Year's Eve, Executive Chef Sam Putnam will plate a four-course, prix-fixe menu with two seatings at 7 pm and 9 pm for $45 including a champagne toast at midnight. Following dinner at 10:30 pm, the evening continues with bubbles, spirits, and dancing for a $15 cover charge. Foundry on Elm is located at 255 Elm Street in Somerville, Mass.
The Menu
First Course
Jonah Crab Trio
Crab Spring Roll, Crab Cake, Crab Bisque
Confit Kurobuta Pork Cheeks
Candied Kumquats, Jerusalem Artichokes, Gingered Cider Gastrique
Caramelized Onion, Goat cheese, and Salsify Tart
Cranberry-endive Salad
Second Course
Roasted Beet Salad
Mizuna, Gorgonzola, Hazelnuts, Cabernet Vinaigrette
Curried Winter Squash Soup
Crème Fraiche, Pickled Shiitakes
Third Course
Nantucket Bay Scallop Risotto
Poached Pears, Fennel, Radicchio
Long Island Duck Breast
Italian Chestnuts, Pomegranate, Forbidden Rice, Tatsoi
Grilled Ribeye
20 Year Port Demi-Glace, Stilton, Cippolini Onions, Potato Croquettes
Stuffed Pork Loin
Medjool Date & Persimmon Stuffing, Grilled Acorn Squash, Garlic Whipped Potatoes
Mushroom Strudel
Leek, Mushroom & Swiss Chard Strudel, Gruyere, Porcini Cream
Dessert
Flourless Valhrona Chocolate Torte
Barbancourt Rum Anglaise
Eggnog Crème Brulee
Brown Butter Shortbread
Blood Orange Terrine
Ginger Tuile
Pineapple Mango Upside-Down Cake
Crème Chantilly
Russell House Tavern
Every time I'm at Russell House sipping on my perfectly made St.-Germain cocktail, I find myself eyeing the food the waitstaff carries by. It all looks and smells delicious, so in spite of not having tasted it myself, I again feel confident in recommending that you dine here. Executive Chef Michael Scelfo will be preparing a three-course New Year’s Eve dinner ($59/person; reservations accepted 5 pm to 10 pm). Afterwards, stick around for a two-floor party until 2 am that includes free party favors and a champagne toast at midnight. Russell House Tavern is located at 14 JFK Street in Harvard Square in Cambridge, Mass.
The Menu
First Courses
Silken Parsnip Puree
Black Truffle and Salt Cod
Warm Smoked Duck Breast Salad
Potato Aioli, Dried Fig Mustard, Walnut Toast
Lamb Cassoulet
Merguez Sausage, Slow Braised Lamb Shoulder, Hickory Smoked Lamb Belly, Slow Cooked White Beans and Tomato
Foie Gras and Laphroaig Terrine
Black Pepper, Cherry Gelee, Smoked Almonds
Main Courses
Duet of Beef
Grilled Petit NY Strip & Braised Wagyu Beef Cheek
Porcini Butter, Cauliflower/Apple Puree, Horseradish Panade
Seared Wild Carolina Wreckfish Fillet
Brussels Sprouts & Bacon, Crispy Smashed Fingerling Potatoes
Confit Saddle of Venison
Blackberry Jam, Molasses Glazed Turnips, Spicy Kettle Braised Greens
Warm House-Made Ricotta Crespelle
Artichoke and Roasted Tomato Stew, Petite Nicoise Salad
Desserts
Chocolate Hazelnut Torte
Creme Anglaise, Dark Chocolate Mousse, Toasted Hazelnuts
Orange Creamsicle Parfait
Vanilla and Orange Mousse, Creamy Caramel, Candied Orange
Ten Tables
Ever since I went to Ten Tables in Cambridge for Mystery Meet No. 1, I have wanted to go back again. I had the most incredible dinner that evening, which ended with chocolate terrine and basil ice cream -- the same dessert I tried to recreate for my last birthday. I imagine that New Year's Eve dinner will be just as tasty as my dinner there a few months ago.
Ten Tables uses tons of local ingredients, which is part of what makes the food taste so good. I highly recommend the pork, as the pork I had there is tied with Garden at the Cellar for best pork dish I've ever had. It came perfectly cooked and was incredibly moist. Dessert is a no-brainer: Get the chocolate terrine! The three-course New Year's Eve dinner runs $75 per person. Ten Tables is located at 5 Craigie Circle in Cambridge, Mass.
The Menu
Appetizer
Baby Red Oak Leaf with Crunchy Local Goat Cheese, Dried Apricots, Hazelnut & Banyuls Vinaigrette
Wellfleet Oyster Stew with Nicola Potatoes, Native Leeks & Vermouth Cream
Ten Tables Hand-cut Spaghetti with Pheasant Ragout, Sage & Winter Black Truffle
Rhode Island Fluke “Ceviche” with Winter Citrus, Pousse Pied & Shaved Watermelon Radish
Main
Winter Vegetable Pot Pie with Chanterelles, Bolero Carrots, Baby Brussels Sprouts & Hazelnut Pommes Puree
Pan Roasted Atlantic Swordfish with Farro, Roasted Native Beets & Meyer Lemon-Picholene Olive Salsa
Pork Duo: Tenderloin & Housemade Boudin Blanc with Apple Puree, Red Cabbage Aigre-Doux & Mustard Jus
All Natural Meyer Rib Eye “Rossini” with Handcut Truffle Frites, Hudson Valley Foie Gras Butter & Watercress Salad
Dessert
Chocolate Terrine with Thai Basil Ice Cream & Crumbled Peanut Brittle
Meyer Lemon Pot de Crème with Rosemary Shortbread Cookies
Banana-Hazelnut Bread Pudding with Caramel Sauce & Chai Ice Cream
Artisanal Cheese Plate
Have you made your New Year's Eve plans yet? Where are you heading? Do you seek out dancing and merrymaking? Do you prefer an elegant meal? Or would you rather curl up on the couch?
Monday, December 13, 2010
Holiday Entertaining With Whole Foods
I was invited to attend a food blogger holiday gathering at my local Whole Foods (River Street, Cambridge) last Wednesday night. The purpose: to learn about affordable holiday entertaining. I love Whole Foods, bloggers, and holiday parties, so I immediately knew I would be attending this event.
I scooped up Elizabeth, Kathy, Meghan, and Daisy on my way through Central Square. (This was actually the first time I got to meet Elizabeth and Kathy!)
We arrived to find a bunch of tables set up in the Community Room. We checked in at the first table and then saw that the rest of the tables offered different things to sample: cheese, wine and beer, hot appetizers, and dessert.
We quickly surrounded the cheese table and learned the many things you can do with a goat cheese log, such as slice it and coat in olive oil, panko, and herbs and then bake it. (This was incredible!)
Rolling a log in decadent Marcona almonds stirred with honey or in pecans is a sweeter option.
You can also mix it with other ingredients and turn it into a tasty spread. Available for us to try that night were an olive spread, a sundried/roasted tomato and basil spread, and a peppadew spread.
The peppadew spread was my favorite. I had aways assumed peppadews were hot peppers and steered clear of them. Tonight I learned that they're actually mild and sweet (and some can have a little heat) and pair perfectly with goat cheese.
I'll be making this spread for future parties for sure, especially since I can find the peppadews on the salad bar at Whole Foods and the goat cheese logs in the cheese section.
Tearing myself away from the cheese momentarily, I stopped at the wine and beer table in time to get a pour of Santa's Beered, a festive holiday beer. I really think this would make a great holiday gift for the beer lover on your list.
Next, I moved on to the hot apps table. The spread included prosciutto and pea arancini, chicken and spinach arancini, chicken satay, stuffed mushrooms, and Swedish meatballs.
I sampled some arancini and Swedish meatballs. These would definitely make for some outstanding party fare.
Any of the appetizers can be ordered by the dozen and mixed and matched. And they only cost $10 for a dozen, $18 for 2 dozen, $26 for 3 dozen, and $34 for 4 dozen. Check out the Whole Foods Web site for ordering info.
While I think it's great that you can pick up already prepared appetizers for your holiday parties, I love making my own dishes, so I was happiest learning all the things I could make with a log of goat cheese.
Would you believe I never made it to the dessert table? I think I filled up on cheese!
I went back to the beverage table and tried two wines. One was a cabernet sauvignon.
The other was an interesting Spanish red called Camino de Navaherreros. It's a biodynamic grenache, and there's a great story behind the picture on the label, so be sure to ask when you see it at Whole Foods. I loved that I could actually taste a cherry finish. Usually I can't detect and separate the different flavors in a wine.
Once we had sampled to our hearts' content, many of us headed out into the store to do some grocery shopping. I had some baking to do over the weekend, so I loaded up on butter and chocolate.
Bridget, Daisy, and I browsed the wine section for the Camino de Navaherreros but then remembered it wouldn't be out until the end of the week. Oh well... it was still a great photo op!
We left with some fun (reusable) swag bags packed with all the info on Whole Foods' holiday offerings, some coupons, an adjustable measuring spoon, chapstick, hand sanitizer, a wooden spoon, Food Should Taste Good multigrain chips, a candy cane, a pencil, some Lake Champlain chocolates, and a clementine.
I enjoyed finally meeting Brian from A Thought for Food in person and getting to catch up with Emily (A Cambridge Story), Meesh and Jacki (Just Add Cheese), Melissa (Foodies at Work), Bridget (Yogurt and Berries), Rachel (Fork it over, Boston!), Michelle (The Economical Eater), and of course the ladies who came to the event with me.
It was a great evening, filled with lots of friends and food, and I'm looking forward to the next one! Thank you to everyone at Whole Foods River Street for inviting and treating us all!
Do you make or buy appetizers for holiday parties? Have you ever tried peppadews?
I scooped up Elizabeth, Kathy, Meghan, and Daisy on my way through Central Square. (This was actually the first time I got to meet Elizabeth and Kathy!)
We arrived to find a bunch of tables set up in the Community Room. We checked in at the first table and then saw that the rest of the tables offered different things to sample: cheese, wine and beer, hot appetizers, and dessert.
We quickly surrounded the cheese table and learned the many things you can do with a goat cheese log, such as slice it and coat in olive oil, panko, and herbs and then bake it. (This was incredible!)
Rolling a log in decadent Marcona almonds stirred with honey or in pecans is a sweeter option.
You can also mix it with other ingredients and turn it into a tasty spread. Available for us to try that night were an olive spread, a sundried/roasted tomato and basil spread, and a peppadew spread.
The peppadew spread was my favorite. I had aways assumed peppadews were hot peppers and steered clear of them. Tonight I learned that they're actually mild and sweet (and some can have a little heat) and pair perfectly with goat cheese.
I'll be making this spread for future parties for sure, especially since I can find the peppadews on the salad bar at Whole Foods and the goat cheese logs in the cheese section.
Tearing myself away from the cheese momentarily, I stopped at the wine and beer table in time to get a pour of Santa's Beered, a festive holiday beer. I really think this would make a great holiday gift for the beer lover on your list.
Next, I moved on to the hot apps table. The spread included prosciutto and pea arancini, chicken and spinach arancini, chicken satay, stuffed mushrooms, and Swedish meatballs.
I sampled some arancini and Swedish meatballs. These would definitely make for some outstanding party fare.
Any of the appetizers can be ordered by the dozen and mixed and matched. And they only cost $10 for a dozen, $18 for 2 dozen, $26 for 3 dozen, and $34 for 4 dozen. Check out the Whole Foods Web site for ordering info.
While I think it's great that you can pick up already prepared appetizers for your holiday parties, I love making my own dishes, so I was happiest learning all the things I could make with a log of goat cheese.
Would you believe I never made it to the dessert table? I think I filled up on cheese!
I went back to the beverage table and tried two wines. One was a cabernet sauvignon.
The other was an interesting Spanish red called Camino de Navaherreros. It's a biodynamic grenache, and there's a great story behind the picture on the label, so be sure to ask when you see it at Whole Foods. I loved that I could actually taste a cherry finish. Usually I can't detect and separate the different flavors in a wine.
Once we had sampled to our hearts' content, many of us headed out into the store to do some grocery shopping. I had some baking to do over the weekend, so I loaded up on butter and chocolate.
Bridget, Daisy, and I browsed the wine section for the Camino de Navaherreros but then remembered it wouldn't be out until the end of the week. Oh well... it was still a great photo op!
We left with some fun (reusable) swag bags packed with all the info on Whole Foods' holiday offerings, some coupons, an adjustable measuring spoon, chapstick, hand sanitizer, a wooden spoon, Food Should Taste Good multigrain chips, a candy cane, a pencil, some Lake Champlain chocolates, and a clementine.
I enjoyed finally meeting Brian from A Thought for Food in person and getting to catch up with Emily (A Cambridge Story), Meesh and Jacki (Just Add Cheese), Melissa (Foodies at Work), Bridget (Yogurt and Berries), Rachel (Fork it over, Boston!), Michelle (The Economical Eater), and of course the ladies who came to the event with me.
It was a great evening, filled with lots of friends and food, and I'm looking forward to the next one! Thank you to everyone at Whole Foods River Street for inviting and treating us all!
Do you make or buy appetizers for holiday parties? Have you ever tried peppadews?
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