HOLIDAYS
HOLIDAYS
Elegance and New Year's Eve go hand in hand. Ring in the New Year with a fussy dinner party that's all about china, silver, and decadent recipes laced with Champagne! Welcome guests with a Champagne Tarragon Mignonette for Oysters appetizer, treat them to a Champagne Sauce over Salmon entree accompanied by Champagne Honey Carrots, and indulge in a Champagne Peach Sorbet dessert just before the stroke of midnight.
A classic dipping sauce for raw oysters on the half shell, this mignonette is spiked with Champagne for New Year's Eve.
- 1/2 cup seasoned rice wine vinegar
- 1/4 cup dry Champagne
- 1 Tablespoon minced shallot
- 1 tablespoon fresh tarragon leaves, snipped into small bits
- 1/4 teaspoon black ground pepper
- 12 raw oysters on the half shell
- Mix ingredients (expect oysters) together in a small bowl until combined. Cover and refrigerate until party time.
- Place oysters on ice in a large dish or bowl and serve with a small bowl of mignonette on the side.Makes 12 oysters
Served as an accompaniment to food abundant with cream, these Champagne-laced carrots are a nice, light side dish.
- 1 Tablespoon olive oil
- 2 tablespoons butter
- 1 small shallot, peeled, minced
- 1 pound baby carrots
- 1/2 Cup dry Champagne
- 1 Tablespoon honey
- 1/8 teaspoon each salt and pepper
- Heat oil and butter in a large skillet over medium-high heat. Add shallot and carrots and cook, stirring occasionally, until carrots are just tender, about 15 - 20 minutes. Stir in champagne and honey and cook, stirring occasionally, until liquid reduces to 1/2, about 3-5 minutes. Remove from heat and stir in salt and pepper. Transfer to a bowl and serve warm. Makes 4 servings
Recipe adapted from Sophisticated Entertaining by Jeanne Benedict. I served this decadent dish at my little brother Daniel's 30th birthday party. Being a cream sauce fanatic, I always prepare a lot of sauce. Since some guests prefer less sauce, I dress the entrée with a modest amount and then serve extra sauce on the side.
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 2 shallots, peeled. minced
- 1 Cup dry Champagne
- 1 3/4 cups heavy cream
- 3 sprigs fresh thyme, plus 4 for garnish
- 3/4 Teaspoon salt
- 1/4 Teaspoon white pepper
- 4 (6 oz.) salmon fillets, about 3/4 inches thick
- Heat oil and butter in a large skillet over high heat. Add shallot and cook 1 minute. Add Champagne and cook until liquid reduces to 1/4, about 5 minutes. Reduce heat to medium-low and stir in cream. Add 3 thyme sprigs and cook, stirring constantly, until mixture thickens, about 5 minutes. Remove from heat and discard thyme sprigs. Stir in salt and pepper and cover skillet to keep warm while cooking salmon.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add salmon, skin side down, to skillet and cook for 3-5 minutes until bottom is lightly browned. Flip fish and cook for about 5 minutes on other side until fish is just opaque in center.
- Place salmon on individual dinner plates and spoon Champagne sauce over top. Garnish each with a thyme sprig and serve warm. Pour sauce into a gravy boat or spouted vessel and serve on the side.Makes 4 servings
Recipe adapted from Sophisticated Entertaining by Jeanne Benedict. I used to work for a large catering company who always served sorbet between courses as a palate cleanser. At one very elegant party, a watermelon sorbet and a tomato soup or sauce, which had to remain frozen until serving, were both on the menu. Somehow, the two got mixed up. The guests' expressions were priceless. This refreshing sorbet is made without an ice cream maker as I've found most do not own one.
- 2 cups canned peaches, packed in syrup, drained
- 3 tablespoons granulated sugar
- 1/4 Cup Champagne
- 3 tablespoons corn syrup
- 2 tablespoons fresh lemon juice
- Mint leaves and fresh raspberries for garnish
- Place peaches into a food processor and process until pureed.
- Add peaches, sugar, Champagne, corn syrup, and lemon juice into a medium saucepan. Cook, stirring occasionally, over low heat until sugar dissolves and mixture thickens slightly, about 10 minutes. Pour mixture into an 8-inch metal baking pan and freeze until almost solid.
- Break frozen puree into small chunks and place in a food processor. Process until mixture is smooth. Spoon back into metal pan and freeze until just firm, at least 1 hour.
- Using a small scoop, spoon sorbet into small bowls or Champagne glasses. Garnish with mint leaves and raspberries and serve cold.Makes 4 servings
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- Fun New Year's Eve Party Games
So many of us have gorgeous china, silver, and table linens that stay in the cabinet year after year. Let your dinnerware have a little fun by using it in your table settings or as a centerpiece container for the party.
- Think about the china and silverware that you have on hand and consider if your service allows for the amount of guests you have invited.
- Mix and match complementary colored china patterns and silverware to have enough for each place setting.
- Consider visiting an antique consignment shop or Ebay to complete your place settings if need be. Or, borrow a few items from friends.
- Use larger china or silver bowls in unique ways, such as a vessel for floating candles or a flower arrangement.
- If your candles are too casual, go grand and rent a couple of candelabras from a party rental vendor. Also, check out their inventory to fill in the entertaining ware gaps and take your party over the top!
- Give the table a festive touch with sparkling napkin rings or fun place card holders. Be prepared -- put these items on your holiday gift list!
- Place Champagne bottles in elegant buckets on the table as a finishing touch.
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