Although I really like Christmas it is always a bit hectic to get everything done, so I just love that when it’s time for New Year’s Eve I have more time to plan and prepare for it. I’ve almost decided on a menu I will share with you, but there is also plenty to choose from in the archives; dinner parties are my forte.
After meeting up with a friend for some shopping and fika I started prepping for Wednesday’s dinner. I’ve made the jus, the ice cream batter, the gougéres and the biscuits for the pudding. I will prep some more tomorrow too so I only have the last minute cooking to do on the day so I have more time to hang out with my friends.
New Year’s Eve menu 2014
Gougéres
Swedish vendace caviar with butter-fried bread, creme fraiche and red onions
Pol Roger Brut Réserve
Lobster with garlic butter
Les Sétilles, Bourgogne 2012
Fillet of beef, potato nests and red wine jus
Brolio , Chianti Classico 2012
A take on baked Alaska with oat crisps and berries
