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A New Years Eve Feast 

What: New Years Eve Dinner

Where: My NYC Apartment

Glorious Croquembouche: A tower of Pastry cream-filled Puffs with Caramel

Last year for New Years Eve, I served an extravagant, 4 course classic French dinner, with a menu based on recipes from Julia Child's "Mastering the Art of French Cooking." It was a decadent and delicious meal, with a whole lot of butter, cream and foie gras. A great way to start the New Year.

This New Years Eve I decided to carry on the tradition. I turned, once again, to Julia Child, for inspiration. I created another sinful, artery-clogging menu:

Starter: Chicken Consomme with Beef Dumplings

First Course: Coquilles St. Jacques (Scallops and Mushrooms in a white-wine cream sauce)

Main Course: Goose two ways: Roast and Stuffed with Foie Gras and Prunes and Braised and Stuffed with Chestnut Foie Gras Stuffing, with Buttered Potatoes and Butter Roasted Brussels Sprouts

Dessert: Croquembouche (A tower of cream puffs held together by caramel)

The meal was wonderful. We began with a delicate and powerfully flavored Chicken Consomme. Then on to the Coquilles St. Jacques with tender disks of poached scallop and thinly sliced mushrooms, bathed in a thick cream sauce and gratined with aged swiss cheese. The main course, a Goose duo of both Roast and Braised Geese was rich and gamey with foie gras stuffing studded with chestnuts, and sweet port-soaked prunes filled with yet more foie gras and sauteed shallots. Dessert, a tower of Pastry cream-filled Profiteroles topped with caramel, was a gorgeous way to end the meal. 

I hope 2011 is filled with many more Delicious meals and experiences. Happy New Year!

Gorgeous Goose getting ready to be stuffed and roasted

Coquilles St Jacques assembled and ready for the broiler

Mouthwatering cooked goose fresh out of the oven

 Delicious plate of goose, potatoes and buttery brussels sprouts

Chicken Consomme with Beef Dumpling
Our Friends, Mickey and Erin designed this menu for the dinner. Amazing.

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