2023 New Year's Eve and New Year's Day Menu

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msmofet

Chef Extraordinaire
Joined
Apr 5, 2009
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This is a tentative menu which may change.

I make small amounts of each dish. We have this for both days and several days after.

New Year's Eve and New Year's Day Menu:

Shrimp Cocktail (Jumbo) and Cocktail Sauce
Clams Casino

Sandwiches:

Roast Turkey Breast
Stuffing
Cranberry Sauce
Provolone Cheese
Lettuce
Bread/Rolls
Turkey Gravy

Salads/Dips:

Kidney & Cannellini Bean Salad
Olive salad
Onion dip
Blue cheese dip
Salsa (uncooked)
Macaroni Salad
Potato Salad
Cream Cheese Stuffed Dates
Cranberry Brie Bites
Green Olive Tapenade
Marinated Mushrooms
Chili Con Queso

Assorted Chips:

LAYS Plain
SOUR CREAM & ONION
DORITOS
TORTILLA CHIPS

Dessert:

Mini Cheesecake (6 inch) with Cherry topping
Pumpkin Pie
Fruit Cobbler
Trader Joe's Vanilla Ice Cream

Beverage:

Soda
Sparkling Cranberry Apple cider
White Zinfandel
Asti
 
Very simple given that I still have mild Covid symptoms. But I am doing something, just easy for me.

Savory:
Olives & dips with bread
Potato salad with smoked sausage
Devilled eggs
Red onion & feta quiche

Sweet:
Oliebollen with currants (Dutch traditional New year's dougnuts)
Apple beignets
And a Banketstaaf (filo dough filled with almond marzipan) for my husband because he doesn't like oliebollen due to having to overeat them because nobody else touched them yet they were always bought when he grew up

Drinks:
Apple cider & dark beer.
Champagne at 12
 
Again, sharing the kids over the weekend, so we will be have a Raclette Saturday night. They got a Raclette device for Christmas so this will be its first use.

I'll slice thin beef to cook on the grill itself.
Raclette cheese, gruyere, and another cheese (forget which I got).
Mushrooms, little potatoes, sweet peppers will be done ahead and some greens - maybe broccoli?

Dessert? Haven't even thought about it. Possibly just fruit - maybe some of taxy's instant micro chocolate sauce?
 
Again, sharing the kids over the weekend, so we will be have a Raclette Saturday night. They got a Raclette device for Christmas so this will be its first use.

I'll slice thin beef to cook on the grill itself.
Raclette cheese, gruyere, and another cheese (forget which I got).
Mushrooms, little potatoes, sweet peppers will be done ahead and some greens - maybe broccoli?

Dessert? Haven't even thought about it. Possibly just fruit - maybe some of taxy's instant micro chocolate sauce?
As recompense for me being sick over Christmas I intend to do a table grill session somewhere next week or the week after too. Sounds lovely!
 
I need to make a Walmart run with a stop at Wegman’s tomorrow so things could change.

New Year’s Eve will most likely be shrimp cocktail, kielbasa coins, chips, crudités and dip.

New Year’s Day is looking like ham chips from the freezer, baked sweet potato, and Brussels sprouts.

I’ve been thinking about making a half batch of Andy’s apple cake for dessert.🤔
 
Have no idea what to have - certainly don't feel like cooking. Maybe go upstairs and see if there is any dressing leftover.
 
Here's pics of what I made:
20231231_125020.jpg

Potato salad and smoked sausage
20231231_181453.jpg

Red onion and feta tart
20231231_182701.jpg

Devilled eggs
20231231_182933.jpg

Potato salad, olives, aioli
20231231_182928.jpg

Fuet sausages & sharing bread
20231229_132443.jpg

Oliebol ( Dutch new years doughnut)
 
We're having a pot of black eyed peas and the layered casserole of stuffing/sweet potatoes/mashed potatoes w/gravy and cranberry jelled.
The pot of black eyed peas from here with directions for IP and the stove. https://1840farm.com/2017/12/black-eyed-peas/
  • 16 ounces dried black-eyed peas
  • 6 cups water
  • 1 Tablespoon olive oil
  • 1 large onion , chopped finely
  • 1 red bell pepper , seeded and chopped finely
  • 4 cloves garlic , minced
  • 1 chipotle pepper in adobo sauce , minced
  • 8 ounces frozen sweet corn kernels
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 2-4 cups bone broth or stock
  • salt and pepper to taste
And home baked whole wheat bread. Black bean brownies with chocolate chips and dried cherries.
 
I just made hummus using this recipe:

It's just as good as the last time I made it using that recipe.

Next is the tzatziki.


Hubby has a boneless leg of lamb on the smoker. We are going to pull it and make pita sandwiches with lamb, tzatziki, feta cheese, diced tomato and lettuce.
 
Last edited:
Tonight's dinner will be a selection of appetizers:
- shrimp cocktail
- spinach and artichoke dip with crackers
- Parmesan crisps with sumac, za'atar and dried cherries
- grapes
- Brownie bites

Tomorrow we will have:
- roasted pork shoulder
- roasted new potatoes
- sauerkraut
- cucumber salad
- mini chocolate Bundt cakes
 
We will be having roast, spatchcocked chicken. I have done some of the prep. I just have to regain some energy. I need to get the seasoning "marinade" ready and prep the veggies, which will be roasted under the chicken.
Chicken and veg are in the oven and approaching the temperature where I will pull them out of the oven. I'm getting hungry.
 
Tonight's dinner will be a selection of appetizers:
- shrimp cocktail
- spinach and artichoke dip with crackers
- Parmesan crisps with sumac, za'atar and dried cherries
- grapes
- Brownie bites

Tomorrow we will have:
- roasted pork shoulder
- roasted new potatoes
- sauerkraut
- cucumber salad
- mini chocolate Bundt cakes
Takes notes - I might do something similar tomorrow. But, no shrimp cocktail for DH. He doesn't like shrimp. o_O
 
I'm not going over to a friend's house tonight, because someone there got sick, so I'll be staying home! And no, I won't be eating that whole chocolate banana loaf myself! :ROFLMAO:

I was getting a craving for something Italian, after seeing those basil plants growing so well in the hydroponics! So I took out some Italian sausage flavored venison from the freezer, and soaked about 2 lbs equivalent of dried eggplant, and soaked about 2 lbs worth of dried tomatoes, and used the oldest can of tomatoes from my pantry (the last one from 1-21). I also "brined" a cup of whole mung beans, in hot water with salt in it. And before I cooked anything else, I cooked 1½ c of brown basmati rice, and set that aside (used about 2/3 of it). And while that was cooking, I cut up an onion, a generous amount of garlic, some fresh marjoram, and got 4 fresh bay leaves ready. I blended the tomatoes not totally smooth, then the soaked, dried tomatoes I blended smoother, and poured them into the same bowl, then rinsed the VM out with a little more water, and poured that in with the tomatoes.

The thawed (almost) 1½ lbs venison I put in a sauté pan, in the flat layer, from the vacuum bag, and put about 1/2 c of water in, and steamed it, on medium heat, making a solid layer, then I poured the liquid into a bowl, added a little olive oil, and browned the two pieces - my method for browning this very low fat meat. After that first side browned, I flip it, and it breaks some, but stays together enough that I get a good number of chunks, browned on one or two sides. I set this aside, until later.

This went fairly quickly, once I had everything together! I drained the mung beans and eggplant to have them ready. I heated up a few tb of olive oil in the Instant Pot on sauté, and cooked the chopped onion about 3 or 4 minutes. Then I added the garlic, and about 2 tsp crushed hot peppers, cooked about a minute, then added the marjoram and bay leaves, and cooked another 30 sec, then poured in the tomatoes and the meat juice. I let it start boiling, then stirred in the mung beans and eggplant, and tasted for salt, and hit OFF, then set MANUAL 12 minutes (soaking the beans would make this enough for them), and put the top on. I let the pressure release naturally, so it was about 27 minutes total. While that was cooking, I chopped up a generous 3 c of bok choy greens, plus the rest of the basil, and about ¼ c parsley. When the sauce was done, I turned it off, then stirred in the meat, about 2/3 of the rice, the greens, and the herbs, then set to sauté, to bring it back to a boil. Then I hit off, and set it to slow cook, high, and cooked it about 7 or 8 minutes, while getting everything else cleaned up. I dug out the bay leaves, and tasted for seasoning. It could have used a little more salt, but since I knew I was topping it with grated cheese, I knew that would be enough. Got about 3½ extra quarts of the stuff, so I'm glad it turned out good!

This probably takes more time to post, than the actual work time to do it! :LOL:
Two Thai basil leaves, and some of the other two plants, from the hydroponics. by pepperhead212, on Flickr

The tomatoe sauce, cooked 12 minutes with the soaked eggplant and mung beans, before adding the venison, cooked rice, and the bok choy. by pepperhead212, on Flickr

About 3 c of chopped bok choy greens, to stir into the dish, along with the chopped basil and parsley, to simmer about 8 minutes. by pepperhead212, on Flickr

The venison, cooked brown rice, greens, and basils, stirred in, ready to simmer. by pepperhead212, on Flickr

Finished dish, ready to serve, and top with some cheese. by pepperhead212, on Flickr

Finished dish, topped with some grated Asiago. by pepperhead212, on Flickr
 
I finally found that half a bag of black eyed peas I was talking about in another thread and inventoried my food stuffs to ascertain if I had the makings for another Hoppin' John, and I do. I will make a mess of it tomorrow morning and share it wtih some of my neighbors, just like last year.
 
I'm not going over to a friend's house tonight, because someone there got sick, so I'll be staying home! And no, I won't be eating that whole chocolate banana loaf myself! :ROFLMAO:

I was getting a craving for something Italian, after seeing those basil plants growing so well in the hydroponics! So I took out some Italian sausage flavored venison from the freezer, and soaked about 2 lbs equivalent of dried eggplant, and soaked about 2 lbs worth of dried tomatoes, and used the oldest can of tomatoes from my pantry (the last one from 1-21). I also "brined" a cup of whole mung beans, in hot water with salt in it. And before I cooked anything else, I cooked 1½ c of brown basmati rice, and set that aside (used about 2/3 of it). And while that was cooking, I cut up an onion, a generous amount of garlic, some fresh marjoram, and got 4 fresh bay leaves ready. I blended the tomatoes not totally smooth, then the soaked, dried tomatoes I blended smoother, and poured them into the same bowl, then rinsed the VM out with a little more water, and poured that in with the tomatoes.

The thawed (almost) 1½ lbs venison I put in a sauté pan, in the flat layer, from the vacuum bag, and put about 1/2 c of water in, and steamed it, on medium heat, making a solid layer, then I poured the liquid into a bowl, added a little olive oil, and browned the two pieces - my method for browning this very low fat meat. After that first side browned, I flip it, and it breaks some, but stays together enough that I get a good number of chunks, browned on one or two sides. I set this aside, until later.

This went fairly quickly, once I had everything together! I drained the mung beans and eggplant to have them ready. I heated up a few tb of olive oil in the Instant Pot on sauté, and cooked the chopped onion about 3 or 4 minutes. Then I added the garlic, and about 2 tsp crushed hot peppers, cooked about a minute, then added the marjoram and bay leaves, and cooked another 30 sec, then poured in the tomatoes and the meat juice. I let it start boiling, then stirred in the mung beans and eggplant, and tasted for salt, and hit OFF, then set MANUAL 12 minutes (soaking the beans would make this enough for them), and put the top on. I let the pressure release naturally, so it was about 27 minutes total. While that was cooking, I chopped up a generous 3 c of bok choy greens, plus the rest of the basil, and about ¼ c parsley. When the sauce was done, I turned it off, then stirred in the meat, about 2/3 of the rice, the greens, and the herbs, then set to sauté, to bring it back to a boil. Then I hit off, and set it to slow cook, high, and cooked it about 7 or 8 minutes, while getting everything else cleaned up. I dug out the bay leaves, and tasted for seasoning. It could have used a little more salt, but since I knew I was topping it with grated cheese, I knew that would be enough. Got about 3½ extra quarts of the stuff, so I'm glad it turned out good!

This probably takes more time to post, than the actual work time to do it! :LOL:
Two Thai basil leaves, and some of the other two plants, from the hydroponics. by pepperhead212, on Flickr

The tomatoe sauce, cooked 12 minutes with the soaked eggplant and mung beans, before adding the venison, cooked rice, and the bok choy. by pepperhead212, on Flickr

About 3 c of chopped bok choy greens, to stir into the dish, along with the chopped basil and parsley, to simmer about 8 minutes. by pepperhead212, on Flickr

The venison, cooked brown rice, greens, and basils, stirred in, ready to simmer. by pepperhead212, on Flickr

Finished dish, ready to serve, and top with some cheese. by pepperhead212, on Flickr

Finished dish, topped with some grated Asiago. by pepperhead212, on Flickr
looks like a good cassoulet and asiago is a good addition, it has a nice flavor to it.
its even better the next day.
 
Had a large serving of the dressing I had made to go with the Christmas Goose. (that recipe will need a lot of tweaking before making it again) But that was a late lunch.

Snacked while watching TV on Olive Melts, 10 minutes in a 400 oven. Very tasty and satisfying.

no idea what will be on the menu today.
 

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