Hosting a New Year’s Eve party, after enduring more than six weeks of Thanksgiving through Christmas merry-making, can be formal or casual, and a great way to bring in 2017 with friends and family.
The best part is bubbly: Champagne, sparkling wine, Cava, Prosecco … the possibilities are endless and the pairings are surprisingly simple. In fact, sparkling alcoholic beverages are the most versatile and easy to pair with food.
The first choice is whether you want a formal sit-down for a few close friends, a less formal “family style” buffet where you could assign appetizers, sides, salads and desserts, or a finger food free-for-all designed to allow guests to nibble well past the dropping of the ball in Times Square.
If you have the time to plan and the resources to do it up, dust off the fine china and crystal and invite three to four couples or mixed company to sit at your formal dining room table. A festive roast crown of lamb, accompanied by brussels sprouts with lemon and pistachios, and finished with a tangy lemon-blueberry tart, will make the dinner table groan and guests swoon. These recipes are a bit time intensive, but worth the toil if your mission is to impress.
Considering the time, money and smaller party venue, this is the ideal setting to showcase a ‘Blanc de Blanc’ Champagne from France. Blanc de Blanc translates as ‘white from white,’ or white wine from white grapes, aka chardonnay.
Given the richness of the lamb it would best be served with a richer style of Champagne that was barrel aged. The rich butterscotch style of these Champagnes will offer the needed weight to stand up to the roast, and will be acidic enough to match the zip of the lemon and pistachio brussels sprouts. Voilla!
For dessert, a Champagne rosé would add just enough red fruit to play with the blueberries, apricot jam and lemon tart. Remember, just because rosés are pink does not imply they are sweet. Prices begin at $40.
For a festive buffet style meal for 10 to 15 guests, paella, a traditional dish of Spain, is always a crowd pleaser. Its name comes from paellera, the flat, round pan in which it is cooked. A seafood and sausage paella features a colorful mixture of sausage, shrimp, fish, mussels and saffron-flavored rice. A full-on Spanish-themed New Year’s Eve fest can be fun, allowing for dress-to-occasion opportunities that will make it memorable. Building around the paella as the main course, start with a Spanish Omelet, or Tortilla Espanola, which is super simple to prepare. Pair the paella with a colorful ensalada mixta (just fancy language for mixed green salad), and a flan de café for dessert, and you’ll be able to envision Flamenco dancers around the table.
When serving Spanish meals, why not pour a stylistic Cava from Spain? This is an ideal match for the classic Cava’s made from a blend of grapes that are tongue twisters for most: xarello, macabeo and paralleda.
But let’s forego attempting to enunciate these obscure varieties in rapid succession and focus on the delight of these affordable dry wines. Always crisp, always fresh and always dry. Notes of these wines include green apple, pear, bread dough and always offer a nice mineral finish. Prices begin at $10.
Not sure if there could be better dish for Cava rosé than seafood and sausage paella. The spice and color of the linquisa and chorizo are well suited to the glorious rosés. Again, these wines are dry, but offer a fruitier note that will blend well with the spicy character of these Spanish sausages, paprika, turmeric and saffron. Prices begin at $10.
For the classic flan, keep in mind that desserts are always best with dessert wines or lightly sweet wines. To keep with the Bubbles theme, we should look at our limited options of lightly sweet or off-dry sparkling wines. The interesting concept of sweet desserts and sweet wines together is an anomaly. While it seems that adding a sweet wine to pair with a sweet dessert is only going to make the experience more sweet, that is actually not the case. The fascinating part is that sweet actually cancels sweet and therefore a slightly sweet prosecco from Italy will be the ideal choice for flan. Prices begin at $10
The best way to satisfy a large group with something besides chips and dip is an eclectic cheese assortment. Many mainstream supermarkets have become hip to sophisticated consumer tastes and improved their cheese offerings. (See sidebar for cheese recommendations.)
For the affordable crowd pleaser to accommodate the array of cheeses, we have numerous choices: sparklers from California, Washington or New Mexico.
Sparkling wines from California will fetch prices in the $20-$40 range, are certainly clean, crisp, dry and refreshing. For a less expensive option there are outstanding sparkling wines from New Mexico in the $15-$25 range.
If budget is of the most importance, Washington state has excellent value-driven sparklers beginning at $10.
Round out the cheese with some festive add-ons such as smoked salmon, capers and cream cheese, or a selection of poultry and pork sausage, and no one will go hungry.
Finally, for a memorable touch (and if you really love your friends!) nothing says “this is a special occasion” like caviar. At $50-$75 an ounce, it’s not for deep dipping. But for a small group where everyone gets one little nibble, consider it a rare treat.
And, here’s an interesting factoid: while one tends to consider fine Champagne as a pairing only suited for the most upscale menu and palates, oddly, one of the best foods to pair with ‘true’ Champagne? Plain old potato chips. The fat and salt are balanced just so to bring out the true flavor of this finest bubbly.
Cheers!
COMPANY CROWN ROAST OF LAMB TOTAL TIME: 1 hr 15 minPrep: 45 min
Cook: 30 min
Yield: 6 to 8 servings, 2 chops per person
INGREDIENTS:
2 racks lamb, 6 to 8 ribs each, approximately 1 1/2 to 2-pounds each
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cloves garlic, minced
4 teaspoons fresh thyme, chopped
1 1/2 teaspoons ground coriander
1 to 1 1/2 tablespoons sherry vinegar
1/2 to 1 teaspoon Dijon mustard
1/2 to 1 teaspoon chopped fresh rosemary leaves
METHOD:
Preheat the oven to 375 degrees F.
To french the racks of lamb:
Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones.
Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone.
Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown.
Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast.
Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound. Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes. While the meat is resting add the sherry vinegar, mustard and rosemary to the juices that accumulated in the Bundt pan while cooking. Stir to combine. Taste and adjust seasoning, as needed. Cut the string away from the roast and place cooked stuffing, rice or barley in the center if desired. Serve the warm sauce with the roast.
SOURCE: Alton Brown, 2008
BRUSSELLS SPROUTS WITH LEMON AND PISTACHIOS
YIELD: Makes 4 to 6 servings
INGREDIENTS:
3 tablespoons grapeseed oil
1 tablespoon minced shallot
12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded
3/4 cup shelled unsalted natural pistachios
2 tablespoons fresh lemon juice
METHOD:
Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.
SOURCE: Epicurious.com
Add a simple spinach salad, lightly tossed with spicy olive oil and honey vinegar and salt and pepper, if dinner isn’t complete without some greens.
Desserts made with fresh fruit and berries are complementary dishes to lamb dinners. Due to the tart and zesty flavor of lemons, they work well with the earthiness of the lamb. An example of a fruit dessert that pairs well with lamb is a lemon and berry tart, which is a pastry made with eggs, sugar, cream and lemons. Berries, such as blueberries and raspberries, are mixed with sugar, vinegar and mint leaves for the filling. Any fruit tart pairs with lamb; the fruits used can be adapted to what is seasonal.
LEMON-BLUEBERRY TART RECIPE
Yield: 8 servings
Ingredients:
6 Lemons2 C granulated sugarSuperfine sugar for coatingAll purpose flour for dusting pan1 C. crème fraiche2 T. confectioner’s sugar1 c. blueberries, washed and picked over2 T. apricot jam
Method:
Make the candied lemon zest: Using a vegetable peeler, remove zest from lemons in vertical strips. Use a knife to remove any white pith; cut zest into thin strips as thinly as possible. Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water. In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Drain zest and let cool on a wire rack. Place superfine sugar in a small bowl, add zest, and toss to coat. Using a fork, shake to remove any excess sugar. Store in an airtight container for up to several weeks.
Lightly flour a clean work surface. Roll out pate sucree to a 13-inch round and fit dough into the bottom and 2 inches up the sides of an 8-inch springform pan. Trim excess dough around the perimeter with a paring knife. Freeze until firm, about 40 minutes.
Preheat oven to 425 degrees. Place pan on a baking sheet. Carefully line pastry with parchment paper, pressing it into the corners and edges, and weight with beans, rice, or pie weights. Bake about 20 minutes. Remove the paper and weights and continue baking until crust is light golden-brown, about 15 minutes more. Transfer to a cooling rack. Reduce oven temperature to 375 degrees. Spread lemon curd in tart shell and return to oven until curd is bubbling, 30 to 40 minutes. Transfer to a cooling rack and let cool to room temperature. Chill until firm, about 6 hours.
Whisk together creme fraiche and confectioners’ sugar in a medium bowl until stiff peaks form. Dollop mixture onto cooled tart.
Place blueberries in a small bowl. In a small saucepan, warm apricot jam over medium-low heat, 3 to 4 minutes. Using a fine sieve, strain jam directly over blueberries. Toss blueberries until coated with jam. Pile blueberries on top of tart. Garnish with 1 tablespoon candied lemon zest (reserve remaining for another use) and serve.
SOURCE: marthastewart.com
TORTILLA ESPAÑOLA
UTENSILS NEEDED:
1 large frying pan
1 medium frying pan
Potato peeler
2 mixing bowls – 1 large, 1 small
PREPARATION TIME: 10 minutes
COOKING TIME: 20 to 25 minutes
YIELD: Serves four people for dinner; serves six to eight people as an appetizer
INGREDIENTS:
6 to 7 medium potatoes, peeled and grated
1 whole yellow onion, chopped
5 to 6 large eggs, beaten
2 to 3 TBSP of olive oil for pan frying
Salt to taste
METHOD:
Saute onions in olive oil until translucent
Add grated potatoes and stir until well combined
Add eggs to cover mixture, turn burner to low, cover until eggs set, about 5 minutes, checking to be sure the temperature is low enough not to burn.
Keep warm until serving.
When ready to serve, slice into pie slices or squares depending on number of people.
SOURCE: Myrecipes.Com
SIMPLE SEAFOOD AND SAUSAGE PAELLA
INGREDIENTS:
12 ounces linguisa (Portuguese), firm chorizo, or other cooked sausages
1 tablespoon olive oil
1 onion (8 oz.), peeled and chopped
1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and diced (1/4 in.)
2 tablespoons minced garlic
2 cups arborio or other short-grain white rice
1 cup dry white wine
1 quart fat-skimmed chicken broth
1/2 teaspoon paprika
1/4 teaspoon ground dried turmeric
1/4 teaspoon saffron threads, crumbled
Salt and pepper
8 ounces boned, skinned firm white-fleshed fish, such as halibut
1 pound shelled, deveined shrimp (26 to 30 per lb.), tails left on
8 ounces mussels in shells
1/4 cup slivered green onions (including green tops)
Lemon wedges
METHOD:
1. In a 15-inch paella pan or 12-inch frying pan (with at least 2 1/4-in.-tall sides) over high heat, turn sausages occasionally until browned on both sides, 3 to 5 minutes total. With tongs, transfer to a board.
2. Reduce heat to medium-high and add olive oil to pan; when hot, add onion, bell pepper, and garlic and stir often until onion is limp, 4 to 5 minutes. Add rice and stir until it begins to turn opaque, 2 to 3 minutes. Stir in wine, chicken broth, paprika, turmeric, and saffron. Bring to a boil over high heat, then reduce heat and simmer, uncovered, stirring once or twice, until rice is almost tender to bite, 15 to 18 minutes. Add salt and pepper to taste.
3. Meanwhile, rinse and drain fish and shrimp; cut fish into 1-inch pieces. Pull beards off mussels and scrub mussels; discard any gaping ones that don’t close when you tap their shells. Cut sausages diagonally into 1/2-inch-thick slices.
4. Gently stir fish, shrimp, and sausages into rice mixture; arrange mussels on top. Cover pan with foil or lid and cook until rice is tender to bite, fish and shrimp are opaque but still moist-looking in center of thickest part (cut to test), and mussel shells have popped open, 7 to 8 minutes.
5. Sprinkle evenly with green onions. Garnish with lemon wedges. Serve from pan, adding juice from lemon wedges and more salt and pepper to taste.
FLAN DE CAFÉ
INGREDIENTS:
1/2 cup sugar
3/4 cup whipping cream
3/4 cup low-fat milk
1/2 cup espresso coffee
1 tsp vanilla extract
3 eggs
1/4 cup sugar
20 whole coffee beans
Recipe makes 6 servings - yields 6 individual servings in ramekins. Double or triple according to guest count.
METHOD:
Wipe out the ramekins to ensure that there is no dust in them. Set in a large glass baking dish (9-inch x 13-inch).
Heat 4-5 cups of water in a pot for the water bath.
Put a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2 cup sugar. With the back of a wooden spoon, keep sugar moving constantly until sugar is completely melted, and of a rich medium brown color (caramelized).
Carefully spoon caramelized sugar into each of the 6 ramekins or large dish.
Pre-heat oven to 325F (162C) degree
Scald milk and cream in a saucepan. (Keep a close eye on the pan, so it does not boil over.) Remove immediately and stir in the coffee.
Meanwhile in a mixing bowl,beat slightly 3 eggs. Mix in 1/4 cup sugar.
Stirring constantly, gradually add hot cream mixture to egg yolk mixture. Stir until the sugar is dissolved. Blend in vanilla extract. Ladle mixture into ramekins.
Carefully remove 1-2 ramekins to provide some room to pour. Pour in hot water until there is about 1/2-inch of water in the 9” x 13” baking dish for boiling water bath. Replace ramekins. (If using one large open baking dish, be sure that the dish is tall enough to accommodate the water necessary.)
If the water level does not reach 3/4 of the way up the sides of the ramekins, carefully pour more water in. Bake uncovered water bath for 50-60 minutes, or until a knife comes out clean when inserted half way between center and the edge of dish.
NOTE: To ensure the custard does not over-cook, check doneness after 45 minutes, then every 3-5 minutes.
Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill thoroughly in refrigerator. This usually takes at least 1 hour.
When ready to serve, un-mold by running a knife around the inside edge of baking dish. Place a small dessert plate on the top of the ramekin. With one hand under the ramekin and the other on top of the place, turn over. Tap the ramekin and the flan should drop onto the plate. If it does not, carefully “prod” the flan out of the ramekin with a small paring knife. It should slide out of the ramekin onto the plate.
Garnish with the whole coffee beans and serve.
