Subscribe

Subscribe to The Search Enter Your Email

Twitter

Links

LISTEN TO MY MUSIC!

What's Your Delicious?

I want to know what you think is Delicious! Send me an email and tell me what amazing food experience I'm missing out on.

CLICK HERE TO EMAIL CHEF ELISABETH

Search
« Magically Mind Blowing Tuna Bolognese at Esca | Main | The Gourmet Side of Corsica and Some Amazing Corsican Beverages »
Thursday
Jan062011

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.

PrintView Printer Friendly Version

EmailEmail Article to Friend

References (18)

References allow you to track sources for this article, as well as articles that were written in response to this article.

Reader Comments (2)

I know you probably get a lot of comments like this <a href="http://www.theuniuni.com/weddings-events/wedding-dresses.html" title="cheap wedding dresses">cheap wedding dresses</a>, but just wanted to let you know that I really appreciate the work you have put into the blog. I was wondering if I could put a link on my blog because I am sure my followers would love to read it <a href="http://www.theuniuni.com/weddings-events/wedding-party-dresses.html" title="wedding party dresses">wedding party dresses</a>. Let me know.
December 14, 2011 | Unregistered Commentercheap wedding dresses

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
All HTML will be escaped. Hyperlinks will be created for URLs automatically.