What is a perfect dinner menu for New Years day, be detailed plese?!
What is a perfect dinner menu for New Years day, be detailed plese?
I AM PREPARING A NEW YEARS DINNER AND I WANT TO KNOW WHAT IS THE PERFECT NEW YEARS DINNER MENU FOR THIS OCCASION. NOTE:THIS IS A VERY BIG DEAL. FIRST ONE TO GET A DETAILED AND GOOD MENU GETS 10 POINTS!
Answers:
sparkling cider and scones, and some eclares, and absoultely do not forget the moon pies!!!
Well traditional would be Ham, Black Eyed Peas for good luck, and something green for money like collards. Although personally I am going to be having sushi!
Prime rib of beef, yorkshire pudding, roast potatoes, corn, beans, horseradish, and cheesecake covered in chocolate for dessert. Red wine, coffee, tea.
I do not have any recipes for you but if this is going to be a party with alcohol you may want to consider keeping it a bland meal. I made the mistake of eating Lasagna one year and the carpet was forever stained the next day!
Tired of the same ol traditional ham/turkey? I tried this 2 years ago and couldn't get enough compliments.
German Beef Roulade, garlic mashed potatoes, w/ buttered baby carrots, ceaser salad. For beverage bloody mary's virgin or other made with v-8.
For beef Roulade, Flank steak pounded flat about 1/4 inch thick. Little salt & pepper (optional) Brush steak with spicy brown mustard. Brown & crumble 4-6 slices of bacon sprinkle over top of steak, (save bacon grease) Sprinkle shopped diced pickles over that. sounds weird but the blend of ingredients taste exceptional. Start rolling & tye off. Make gravy with bacon grease, corn starch or flower and pour over rolled up flank steak & bake for about an hour at 350. Tender and wonderful.
Need something quicker? cant go wrong with porkchops and apple sauce
new years eve meal
Salmon Toasts This is a simple great tasting way to start a meal.
Serves: 4 to 6
4 oz. Smoked salmon fillet
4 slices of bread Unsalted butter
Instructions:
1. Toast the bread and cut away the crusts.
2. Cut each slice of bread into four square pieces.
3. Butter lightly and add a piece of smoked salmon fillet.
4. Refrigerate until you are ready to serve.
Notes: This will make 16 small appetizers.
Gnocchi alla romana Roman style gnocchi This is my grandma's recipes. When my sister and I were little we used to help her cutting the semolina mixture into disks. We were eating half of it raw while we were cutting it.
Serves: 6
1-1/2 cups + 3 Tbsp. Finely ground semolina
7 cups milk
1/2 tsp. Nutmeg
2 tsp. Salt
2 egg yolks
3/4 cup freshly grated Italian parmesan
6 Tbsp. Unsalted butter
For the topping:
1/2 cup parmesan
2 Tbsp. Butter
Instructions:
1. In a nonstick pan put the milk and the nutmeg. Warm it up at a medium temperature until it starts to simmer.
2. Pour the semolina a little bit at the time using a wire whisk When the semolina is well combined with the milk substitute the whisk with a wooden spoon and stir constantly for 10 min. The batter will thicken and it will be hard to mix it so you have to be careful not to burn it.
3. Remove the pan from the stove add the egg yolks, the butter and the parmesan.
4. Wet a smooth surface with water and pour the mixture over it. Using a plastic rolling pin or even a glass to flatten the batter to 1/2 inch thickness. Let it cool.
5. Once cooled, cut the semolina mixture into round pieces using a glass about 1 1/2 inches wide Dip it first into a little bowl of water to avoid the gnocchi stick to the glass. As you cut it you'll have some pieces left, you roll them out again and until you use all the mixture. Makes about 60 gnocchi.
6. Preheat the oven to 400°.
7. In the mean time grease a baking dish with a generous amount of butter. Place the gnocchi on the sheet on rows slightly overlapping each other.
8. Dot each disk with a little bit of butter and bake for approximately 15 - 20 minutes.
9. Remove the dish from the oven and sprinkle the gnocchi with the grated parmesan.
10. Cook under a grill (broiler) until the gnocchi starts to turn golden brown on top.
11. Serve immediately
Notes: This dish can be prepared hours ahead. Just place the un-baked gnocchi on a cooking sheet, cover them with plastic wrap and refrigerate.
Italian Meat Loaf
We make meat loaf on the stove rather than in the oven. If you like meat loaf recipes this one will be a pleasant surprise.
Serves: 8
Ingredients:
10 oz. Lean ground beef
10 oz. Ground pork
1/2 small white onion
1/3 cup fresh grated Italian parmesan
1 egg
2 Tbsp butter
2 Tbsp extra virgin olive oil A good pinch of fresh ground pepper
1 tsp. Salt Whole milk
Instructions:
1. In a 9 or 10 inch fry pan heat the butter and oil. Add the onion cut in big pieces and cook at a low heat, mixing occasionally.
2. Meanwhile combine the meat, parmesan, egg, pepper and salt in a bowl.
3. After the onions have been on for about 5 or 10 minutes remove them leaving the oil and butter in the pan.
4. Add the meat mixture to the pan and press it down well with a spoon.
5. Cook at a medium heat until golden brown then turn and brown the other side. I put a plate over the pan and then flip it so the meat loaf goes on the plate. Then use an other plate over the meat loaf and flip it again. Then I just slide it back into the pan. Just be careful so you don't burn yourself!.
6. Once the second side has been browned add milk until the meat is completely covered.
7. Reduce the heat to a minimum, cover and simmer for about 1 hour. Remove the lid and if there is too much liquid let it simmer uncovered for 15 minutes or as necessary.
Notes: When it is done slide it onto a serving dish and serve it with mashed potatoes.
It is really important to get the salt right before adding the meat to the pan. I suggest a teaspoon here in the recipe, but use your best judgment especially if you have altered the quantities of meat. If you taste the meat loaf shortly before it is done and find it lacking in salt, then salt it lightly and Spoon some of its juices over it.
Mashed Potatoes
A simple recipe for mash potatoes that is much like the one you probably already make at home.
Serves: 4
Ingredients:
2 lbs. Potatoes
1-1/2 cups milk
2 Tbsp butter
1/4 cup freshly ground parmesan (optional) Salt to taste
Instructions:
1. Clean and boil them whole in salted water until done.
2. Peel the potatoes and pass them through a potato ricer.
3. Heat the potatoes in a pan over a low heat.
4. Add the butter and some of the milk, mix well.
5. Keep adding milk and mixing until the potatoes reach the desired consistency. Usually we make our mashed potatoes pretty thin though not soupy.
6. Salt to taste and mix in the parmesan if you choose to use it.
Notes: Serve hot.
Spinach
Here's a simple way to give spinach a new twist.
Serves: 6
Ingredients:
1 lb. Frozen spinach
2 garlic cloves
3 Tbsp. Extra virgin olive oil Salt to taste
Instructions:
1. Bring the spinach to a boil to thaw it and simmer for a few minutes, remove from heat drain and let cool.
2. Once cool squeeze out the excess water and then chop the spinach thinly.
3. In a skillet heat the olive oil and garlic cloves. Once hot add the spinach and cook at a medium heat for about 5 minutes mixing frequently. Add the salt and combine well.
Notes: Serve hot as a side dish.
It just isn't Christmas in Italy without a Pandoro or Panettone Christams cake.
Christmas in Italy is rich in traditions. In most houses you can find a Christmas tree and a nativity set. People are frenetically running everywhere to buy presents, but also to buy the right groceries for Christmas dinner. Streets and monuments are decorated with lights and the atmosphere is one of a fairy tail. Every region of Italy has different traditions and dishes regarding the Christmas, but there are few products that are used from the North to the South of Italy like the Pandoro and Panettone, which is made with candied fruit and raisins. I particularly love Pandoro because its origin can be traced to my home town, Verona. We are particularly proud to have created such a good cake like this which is always made with genuine ingredients.
The name, "Pandoro," comes from the word "pan de oro" that means, "bread of gold." It was given this name for its gold color due to the eggs. Its origins goes back to the 18th century, but it's thought that it is even older.
The exact origins of Pandoro are not totally clear, but it likely comes from a combination of a local Christmas cake called Nadalin and the, "Kugelhupf" from Vienna. The levitation process resembles that of the Kugelhupf and the form is taken from the Nadalin, the shape of a star. The birth of the Pandoro as we know it came after the unification of Italy at the end of the 19th century.
In the early days pandoro was prepared at home which resulted in a shorter cake, which was the case even if it was prepared in the pastry shops. Now industrial production has all but completely replaced the homemade Pandoro. The industrial cake is taller than the homemade one and the quality of the cake is every bit as good, because the industrial cake is prepared just as the homemade cake. Actually it is even better. Making Pandoro is an art in itself. It would be difficult to make pandoro at home and get the same results. The process from start to finish takes 50-60 hours!
Pandoro is served in many ways. In our family we prefer the classical way, just simple with a sprinkle of vanilla flavored powder sugar that comes with the cake in the box. Pandoro is so good and so soft that there's no need to add anything else. It is even better if you warm up the slices before eating it.
However, if you really want to go all out you can serve it with Zabaione or Mascarpone cream. It's superb, when you eat it you feel like you are in heaven. It is difficult to describe. You'll just have to try it.
The Pandoro is usually sliced from top to bottom as seen in the picture here. Another way to slice pandoro is to cut it horizontally in approximately 1 ? inch thick slices. Turn the pieces slightly to offset the points and the Pandoro will resemble a Christmas tree. It is up to you to decorate it and then you simply give one star to each of you guests maybe even half of it.
Pandoro is one of the symbols of Christmas in Italy. Christmas is not the same without it.
food tv network is a prefect website for your party and food ideas for NEW YEAR, they spen millions of dollars to show people how in many different styles.
If your meal is for 12-31-06 night, pick a complete menu. Appetizer or raw veggies, soup, main meat course, salad, hot starch veg like rice or potatoes. A sit down dinner is most formal and best if you want to impress.
If you are entertaining more that 8 people or if your meal is for 1-1-07, set up a buffet table. Try "baked potato bar"served in wide bowls, or "mashed potato bar" served in martini glasses or stemmed water goblets (with all the fixings including diced ham or chicken, cheese, gravy, onions, cooked broccoli).
DO USE REAL PLATES and FLATWARE--not plastic nor paper. Make sure to put everything out in little bowls, saucers, serving bowls, etc. DO NOT put jars, cans, bottles or bags of cheese, gravy, etc out. The simplest fare becomes special with your presentation.
pastsa
You didn't say how many people you're cooking for, but you can easily adjust this to suit your needs.
Roast Prime Rib...the best quality you can buy.
I would allow 1b per person to be sure of having enough...any left overs are delicious.
Here is an absolutely delicious recipe for this.
Cut small slits all over the roast, and insert slivers of fresh garlic in each.
Completely pack the roast in Kosher salt, and then wrap it in wet cheesecloth.
Place on a rack with some water in the bottom of the pan.
Bake at 350 deg. for 30 min. to the lb for med-rare.
It's best to use a meat thermometer to be sure it's cooked the way you like.
Serve with Au Jus, and horseradish sauce.
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Sweet and Sour Greenbeans:
Serves 8-10
4 bacon strips
1/2 cup chopped onion
2 tbs flour
2/4 cup water
1/3 cup cider vinegar
2 tbs sugar
6-8 cups green beans, cooked, and drained
Cook bacon until crisp;, drain and save 2 tbs of the drippings.
Crumble bacon and set aside.
Saute the onions in the drippings until tender. Stir in the flour until thoroughly combined.
Add water, vinegar, and sugar. Cook and stir, until thickened and bubbly, cook and stir 2 min. more.
Gently stir in the beans and heat through. Sprinle with the bacon crumbles and serve immediately.
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Potatoes Au Gratin
Serves 8
Pre-heat oven to 325 deg.
8 Russet potatoes, peeled and sliced into rounds
1 Can of Cream of Chicken soup
16 oz box of Sour Cream
1 Stick of Butter, melted
1 Cup of grated Cheddar Cheese
1-2 green onions, chopped
In an average size baking dish, place the potato rounds in layers.
In a mixing bowl, mix together the soup, sour cream, and melted butter. It will be thick like cake frosting.
Pour it over the potatoes, and top it all with the grated cheese and chopped onions.
Bake for 1 hour.
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I like to offer a second vegetable choice, so here's another.
Glazed Garlic Carrots:
Serves 8
2 lbs fresh carrots, peeled
12-15 cloves of fresh garlic, sliced lengthwise
8-10 tbs butter
Salt and Pepper to taste.
Fresh parsley
1. Slice the peeled carrots on the diagonal, into 1 inch lengths.
2. Put into a medium saucepan with barely enough water to cover them. Add butter and pepper.
3. Cover and cook over medium heat until tender.
4. Remove lid and cook on high heat until water has evaporated, and carrots are glazed with the butter (approx. 5 min.). Salt to taste. Garnish with fresh parsley.
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Salad:
Begin with small individual tossed green salads, with only grated carrot, tomato and cucumber in it, and a light dressing. This is so your guests don't fill up too much before the main course.
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Dessert:
I'd go to the best bakery that specializes in cheese cakes, and get a fruit flavored one, like strawberry or pineapple. I think chocolate is too heavy after a full meal. My advice is to wait half an hour, to an hour, until your guest's dinners have settled, and offer it with fresh coffee.
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Bread:
At the same great bakery where you get your cheesecake, select dinner rolls of your choice, and serve them hot, at the same time you serve the main course.
start out with something small like a salad or some rolls, then make like a turkey or something, then if you like to serve something that you can start on fire serve flambe or baked alaska for dessert