New Year’s Eve Feast
Hubby and I stayed in this New Year’s Eve, and made a fabulous feast for just the two of us.
We munched on spinach-artichoke dip first (I used a tried-and-true recipe, but tricked it up a bit by serving it in a bread bowl), and then moved on to the salad course - artichoke, fennel and crispy proscuitto salad, courtesy of this month’s Bon Appetit. The main course was blue cheese-crusted filet mignon with red wine sauce, followed by chocolate crème brulee (carmelized with my brand-new torch, hurrah!). We drank sparkling shiraz with the salad and main, and moved on to a delicious 2001 J vintage brut with dessert (and for the midnight toast, of course).
Spinach-artichoke dip
Artichoke, fennel and crispy proscuitto salad
The ingredients…
Assembling and tossing…
…and the finished product!
Some lovely sparkling shiraz to go with…
This was my first foray into the world of sparkling reds (it just felt right to have a couple of bubblies on New Year’s Eve), and it was good, if a little weird!
Blue cheese-crusted filet mignon with red wine sauce
Prepping…
Sauteeing…
Making the sauce…
Adding the red wine sauce after broiling the steaks briefly with a blue cheese-panko topping…
The finished product…
Chocolate crème brulee
Yay, fire!
The finished product…
Champagne (well, okay, sparkling wine) to be enjoyed with dessert…
Of course, the rest was drunk fireside while waiting for the ball to drop…
It was a lovely feast!
Happy New Year to all!
x-posted with recipes in myrecipebox
We munched on spinach-artichoke dip first (I used a tried-and-true recipe, but tricked it up a bit by serving it in a bread bowl), and then moved on to the salad course - artichoke, fennel and crispy proscuitto salad, courtesy of this month’s Bon Appetit. The main course was blue cheese-crusted filet mignon with red wine sauce, followed by chocolate crème brulee (carmelized with my brand-new torch, hurrah!). We drank sparkling shiraz with the salad and main, and moved on to a delicious 2001 J vintage brut with dessert (and for the midnight toast, of course).
Spinach-artichoke dip
Artichoke, fennel and crispy proscuitto salad
The ingredients…
Assembling and tossing…
…and the finished product!
Some lovely sparkling shiraz to go with…
This was my first foray into the world of sparkling reds (it just felt right to have a couple of bubblies on New Year’s Eve), and it was good, if a little weird!
Blue cheese-crusted filet mignon with red wine sauce
Prepping…
Sauteeing…
Making the sauce…
Adding the red wine sauce after broiling the steaks briefly with a blue cheese-panko topping…
The finished product…
Chocolate crème brulee
Yay, fire!
The finished product…
Champagne (well, okay, sparkling wine) to be enjoyed with dessert…
Of course, the rest was drunk fireside while waiting for the ball to drop…
It was a lovely feast!
Happy New Year to all!
x-posted with recipes in myrecipebox