It’s almost New Year’s Eve but don’t panic if you haven’t sorted out the menu yet; have a look here for inspiration. I’m the type of person who loves New Year’s Eve and likes to go all out with Champagne, a nice dress and lobster. This year is no exception although it will be far more low-key than usual. There’s four of us celebrating together, starting with watching an ice hockey game (World Junior Ice Hockey Championships) in the afternoon and then dinner in the evening, cooked by moi.
- Let me introduce the NYE 2013 menu:
Swedish caviar (löjrom), créme fraiche, red onion and dill on buttery toast (Palmer & Co Brut Reserve, Champagne)
Garlic gratinéed lobster with puff pastry sticks (Hunter’s Sauvignon Blanc, Marlborough)
Fillet of beef, mushroom créme, Hasselback potatoes, creamy red wine jus, tenderstem broccoli and caramelised shallots (Tommasi Graticcio Appassionato, Italien)
A repeat from last year: iced chocolate nougat parfait with honeycomb and butterscotch sauce (Moscatel de Setubal, Portugal)
Wishing all my dear readers a Happy New Year!