When it comes to New Years Eve I like to keep it super classic. Champagne (or other bubbly), of course. Lobster in one way or another. Nice meat. A decadent pudding. And good friends! That’s the most important ingredient of all!
Our plan is to have canapés and champagne quite early in the evening. It’s the best part of the evening (we think so at least!) and something we really treasure so I’m making our favourites. One delicious mushroom toast on butter-fried bread (requested by my best friend), another toast with lobster (yum!!) and another little dish with bleak roe because we love it so much.
Then we’re going straight for the main course; fillet of beef, crispy potatoes, nice vegetables and a creamy mushroom sauce to bring it all together.
For pudding I’m going suuuper classic with a dark chocolate fondant, homemade honeycomb and two types of (store-bought) ice cream.
I’m really happy with the menu. Sometimes I like to experiment but on New Years Eve I prefer to keep it classic and stick to tried and tested favourites. All so even the chef (aka moi) can relax and not spend too much time in the kitchen. Living abroad it’s so rare to have an evening like this with friends from home so we’re making the most of it when we can!
My key to success here is of course to prep ahead. I write a list for the day before and start to tick it off. I will even measure up ingredients for the evening so I can chat and sip champagne while I cook without thinking too much about quantities and recipes.
And as we always have homemade pizza with my parents on the 1st January I will prep that too. Just the dough and the tomato sauce but that will make the assembly so much easier that evening. I have discovered a great recipe for pizza dough I will share with you soon. You make the dough a day or two ahead of time and let it slowly rise in the fridge.