niblet ideas for new year’s eve

As we did the rest of the holidays in this dread year 2011, we’ll be celebrating its good riddance quietly, with a few friends.  If you are in need of inspiration, however, consider the links that make up my fantasy NYE party:

  • Blini made with local buckwheat flour, with a simple topping of caviar and crème fraîche.
  • Deep-fried braised octopus exactly like the one at Izakaya Meiji, dusted with salt and Sichuan pepper.
  • Tiny kale, pecorino, and anchovy crostini (extra garlic, please).
  • Pickled salmon, using a fattier Pacific (vs. Atlantic) salmon like king, and served with the onions in a big jar.
  • Ruby red shredded raw beet and carrot salad (I’d add an apple).
  • Warm, simple lentil salad served with either ham or salmon and red sauerkraut.
  • Cracked crab done with Ryan’s method of very hot roasting after pouring a vinaigrette over the meat (I’d use champagne vinaigrette with just a tiny bit of shallots).
  • Mont-blanc chestnut squiggles with mounds of whipped cream (or perhaps more elegantly served, comme ça).
  • Supremed oranges macerated in Grand Marnier, or even better, Lapsang Souchong-smoky orange Qi liqueur.
  • Gougères or Stilton walnut crackers with glasses of port.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s