Local food tour, round 2
Back to Shuck's for lunch again; it's everyone's favorite restaurant in town. This time I had my usual charbroiled oysters, with the pepper cane sauce and a little blue cheese.
I find myself in charge of NYE supper once again. I'm unsure how, but at some point it just became a given that it was my thing. I decided to do fondue again, I don't make it every year but maybe every 2 or 3. It's an easy crockpot fondue with cream cheese and parmesan, I got pretzel rods, Granny Smith apples, and cherry tomatoes for dipping.
I'm also making some chili lime roasted chickpeas, and almond-stuffed dates wrapped in proscuitto (and a few in turkey bacon for my sister)--normally I stuff them with goat cheese, but decided we probably don't need more cheese--and I bought some olives I'm going to warm in the oven with some nuts. Mostly simple stuff, I don't want to be on my feet all night.
Dessert I for once decided to buy. Rouse's has started carrying doberge cakes in the bakery and they had the half chocolate/half lemon ones. I decided that would be a fun New Orleans thing for everyone to have, but baking one myself would take all day--two days, probably. I may feel ambitious enough one day to try making one myself, but tomorrow is not that day.
(Not my photo)
I find myself in charge of NYE supper once again. I'm unsure how, but at some point it just became a given that it was my thing. I decided to do fondue again, I don't make it every year but maybe every 2 or 3. It's an easy crockpot fondue with cream cheese and parmesan, I got pretzel rods, Granny Smith apples, and cherry tomatoes for dipping.
I'm also making some chili lime roasted chickpeas, and almond-stuffed dates wrapped in proscuitto (and a few in turkey bacon for my sister)--normally I stuff them with goat cheese, but decided we probably don't need more cheese--and I bought some olives I'm going to warm in the oven with some nuts. Mostly simple stuff, I don't want to be on my feet all night.
Dessert I for once decided to buy. Rouse's has started carrying doberge cakes in the bakery and they had the half chocolate/half lemon ones. I decided that would be a fun New Orleans thing for everyone to have, but baking one myself would take all day--two days, probably. I may feel ambitious enough one day to try making one myself, but tomorrow is not that day.
(Not my photo)