Alas, there will be no New Year’s Eve dinner for me this year. Things have been quiet in Kat’s kitchen, mainly because I’m still battling a cold and then have had a headache for four days on top of it. When I’m not feeling good I lose the desire to eat anything good for me (except, maybe soup) and gravitate to Christmas cookies and microwave popcorn. This may be a portent of things to come; I’ve heard that the sweet and salty taste buds are the last to go and that’s why elderly folk prefer sweet and salty food. It’s not a pretty thought, sigh!
Back to blogging and the dinner I wish I was cooking…actually I did cook this dinner a few years ago and it was then the culinary highlight of my cooking experience. As background, I joined a local group called Table for Six. The moderator cooked a five course meal for herself and five carefully chosen guests…but she only did this four times a year. I was blown away by the experience and offered to cook a dinner the following month. I’m flattered to say that this was the only time that her group dined outside her home. I still feel all warm and gushy when I think about it. However, after hosting a six course meal I can see why she only did this four times a year. I cooked all six courses from scratch and spent two full days in the kitchen. As a matter of fact, I was still whisking the gravy as the guests were pulling up. I also had to purchase and borrow extra dishes so that I could individually plate each course. Oh, but what a night!
In actuality if I were going to do it again, I would change a few things. Even though I spent weeks researching the perfect pairings, I’ve expanded my culinary repertoire so a few changes might be in order.
Champagne cocktail – I chose a dry champage which, ironically, tends to be slightly sweeter that Brut or Extra Brut. I dropped a raspberry in the bottom of each class for color instead of the lemon wedge.
Appetizer – Shrimp ceviche (served in martini glasses)
Soup – Cream of broccoli soup (served in Grandma’s crystal fruit cocktail bowls)
Salad – Tossed salad with artichoke-Parmesan crostini (served on salad plates)
Main course – Individual Beef Wellingtons, garlic mashed potatoes with green beans amandine to which I added a small amount of diced pimento for Christmas color (served on dinner plates) garnished with fresh rosemary sprigs
Coffee with homemade Bailey’s Irish Cream and port. I had never been a huge fan of port until I had it alongside the coffee and chocolate cake.
It was a great night. Even though I won’t be cooking this year I enjoy reminiscing. Don’t feel too sorry for me though. I am going out tonight with friends where someone else will be serving me.
I hope your New Year’s Eve is filled with good food and good friends.