Help with New year's eve party!?!
Answers: Ok.....I'm having a theme for New Year's Eve party of Chinese and Japanese New year..Can someone give me some cool recipes, decorations, drinks, or anything you have that would make the pary cool.....It doesn't have to be fancy and out there b/c it's just a family and one or two friends party! So thanks for the all the help?
Heres A Dessert Cookie From Japan
Japanese Cookies
Dough:
180 gr (12 tbsp) unsalted butter, room temperature
1 3/4 cup flour
1/2 tsp salt
1/4 cup sugar
2 egg yolks
Filling:
2 egg yolks
4 tbsp sugar
1/2 tsp vanilla
1 tbsp corn starch
1 tbsp flour
300 ml milk, warm
1 egg white
Garnish:
1 1/3 cup icing sugar
1 tsp lemon juice
3 1/2 tbsp luke warm water
This recipe makes 14-15 cookies.
First prepare the cream filling. You can also use this filling with fruit cakes.
Filling:
Whisk the egg in a small pot, then add sugar. Continue to whisk until creamy. Slowly add vanilla, corn starch and flour, stir. Slowly add 1/4 cup warm milk into the mixture. Put on the stove over medium heat. Add the rest of the milk slowly, whisk constantly until the mixture is thick. Take the pot from heat, put aside. Whisk the egg white in a small bowl, until thick. Add the mixture into the egg white slowly, whisk. Pour back the mixture into the pot. Put on the stove again, stir and cook for about 2 more minutes. Turn the heat off. Cover the top with paper towel and put lid on. Put aside.
Dough:
First mix the flour, salt and sugar in a bowl. Make a hole in the middle and add the butter and egg yolks. Slowly knead them together. Make a ball, cover it with plastic wrap. Leave in the fridge for 30 minutes.
Preheat the oven to 375 F (190 C). Sprinkle some flour on the counter. Make 0.5 cm thick dough with the roller. Cut the dough with 5 cm wide cookie cutter. Put parchment paper on the oven tray. Place the cookies on it. Bake about 12-14 minutes. Leave them until they are cold. Spread the filling on half of the cookies, then stack them with the remaining half.
Garnish:
Slowly add lemon juice and water into the icing sugar and whisk. Use two teaspoons to put some on top of each cookie. Put pieces of fruit from the jam in the center at the top. I used fig and orange jam.
Store the cookies in the fridge because of the cream filling. They are more delicious when they are cold:) Don't forget to cover them!
go to chinatown and look for ideas. or go on the internet
CHINESE MEATBALL SOUP
MEATBALLS:
1 pound ground beef, chuck or sirloin, lean
3/4 cup oatmeal or bread crumbs
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
1 1/2 teaspoons fresh ginger, minced finely
1/2 teaspoon black pepper
1/4 cup chicken broth
1 egg
SOUP:
2 large cans (14 ounce) chicken broth
1 cup water
1 package (6 ounce) frozen snow pea pods
1/2 pound baby carrots, cut in half
1 1/2 cups fresh or canned bean sprouts
1/2 cup green onions, thinly sliced
1 1/2" cube fresh ginger, finely grated
1 clove garlic, finely minced
peanut or olive oil for roasting
Combine soup ingredients in large saucepan over low heat to simmer (reserve snow pea pods and carrots for broiling or stir frying).
Prepare meatballs: stir ingredients together, shape into 1 1/4" meatballs and place on lightly oiled broiler pan. Spray lightly with an olive oil spray if you used very lean meat. Broil until nicely browned or bake at 400° 15 minutes.
To roast the baby carrots, cut carrots in half, lengthwise. Rub in one or 2 tablespoons of olive or peanut oil, and sprinkle between the meatballs on the broiler pan. Do the same with the thawed snow peas.
Check while broiling, and remove carrots, snow peas, and meatballs as they begin to brown. Drain on paper towels briefly and add to soup. If you wish to skip this step, you may alternatively brown the meatballs, snow peas, and carrots in a wok.
With all ingredients now in soup, simmer over low heat 15 to 20 minutes and season to taste with salt, pepper, a pinch of Chinese Red Pepper, if desired, and a dash of soy sauce.
SHAO PU K'U (CHINESE SPARE RIBS)
1/4 cup soy sauce
1/2 cup dark brown sugar
2 tablespoons molasses
1/2 cup ketchup
1/4 teaspoon cayenne pepper
1/4 cup Chinese black bean sauce
4 cloves garlic, minced
salt and pepper, to taste
1 4-5 lb baby back ribs strip
Ask your butcher to separate ribs, cutting each in half, or obtain short ribs.
Put first 8 ingredients into a large bowl and combine well. Add ribs, turning to coat well. Cover bowl with plastic wrap and marinate, refrigerated for 1-2 hours.
Rub grates of grill with oil and bring temperature to 350F.
Barbecue ribs for about 40 minutes (or until tender), turning over once, and basting once or twice with marinade. (Do not baste during the last 15 minutes of cooking.)
