Planning a New Year’s Dinner

via food52–When it comes to silky-smooth squares of chocolate ganache, these Japanese truffles are the ideal. Dusted with a blizzard of cocoa powder, they’re minimalist & bold, and contributor @jun.and.tonic hasn’t had a better truffle to date.

I wrote about last year’s New Year’s Eve tasting menu banquet, In A World Of Food Life And Tasting Meals, and after a conversation recently with Coffeeman, I started thinking about how I would plan a tasting menu, with the little I know. Okay, I know more than I think I do, but well, sometimes I don’t feel like I know a lot. However, there is a passenger driver to my cooking life, and thank gosh he is still there driving and directing along, as I try to not feel overwhelmed.

Being first and foremost a lover of all things sweet, I am right there on desserts.  I’m sort of working backwards, and creating as I write. What can I say, I gravitate towards the sweeter things in life.I was immediately drawn to these truffles when I popped across them via Food 52 on Instagram. I would make these, serve three on a plate and they would be topped with a crushed honeycomb candy dust, a red chili dust, and lastly, cocoa powder.  I am a sucker for chocolate. I will always want to end a meal with a nice piece of chocolate.

via inagarten
Sparkling Grapefruit Granita with rosé Champagne! recipe available on barefootcontessa.com!

An interlude between courses would be a lovely grapefruit granita with a sparkling rose, served in a coupe glass. Or as Ina Garten does it. I mean, the woman has gorgeous class.  And on that note, what about a gorgeous champagne, ivory, and gold color scheme for a New Years? Maybe a bit of silver glitter as well!

The main course would be monk fish. Known as the “poor man’s lobster”, I was able to enjoy it this late spring when I was off to a cabaret play. I fell in love with it’s meaty sweetness and just oh so good. Do I know how to cook monk fish? No. But that’s besides the point. I’m just creating here. Work with me here, people!  Served with an elegant creamy risotto .

Caramelized shallots, for that crispy, caramel y goodness.Something green…. um, well, I might have to come back to that. I’m seriously not sure what vegetable I would put with it. I love kale, but I love it just sautéd with butter, garlic and a little lemon. I mean, that isn’t fancy. I was thinking beets, but, maybe only a beet puree that you set something on…. Eh, I’ll come back to it.

Second course…. Salad. Easy. Radicchio, Belgian endive, sliced red onion, preferably Bermuda red onions (nearly impossible to find these days), sliced orange, black olives and this coriander vinaigrette that comes from a recipe  my mother has had for years. It is spectacular.

Like this, but a bit of green and black. Don’t forget the olives!

Layer the radicchio, endive, orange, onion and three black olives in a layered strip. Not much, just simple and mouthwatering. It marries, my mother’s recipe, with a Ina Garten one. And oh so pretty with the bright magenta and minty lime leaves, orange and black. Trust me. Gorgeous and fresh.

The amuse bouche, or appetizer round always gets me. Maybe a nice mushroom pate… Personally, I would do like a mini charcutarie board. A couple slices of mixed cheese, a crumble of Stilton, a little bit of pomegranate seeds, or maybe slices of fuyu persimmon. Toasted almonds. A couple slices of homemade crackers. Simple, but something to wet the palate. I love cheese boards. I think they are rustic and elegant at the same time. I get stuck on them on Instagram. So much fun.

Photo by Jez Timms on Unsplash

Anyways, I doubt I’ll get the luxury or stress of planning a meal like this, but wouldn’t it be fun? I love thinking of food items and menus. I have been doing it for years with character scenes in books. What would Mia and Rafe have for tea? (He’s Scottish or Irish)  Would Luke and Regina have a fancy meal brought to his office at the hotel he owns? and what would it be?  I float around food. I wrote about food in books with woman in the post titled, And The Meal Was. . .  See, I still think food!

Anyways, there’s the start to an elegant new years meal. What do you think? Anything you would add, or take away? I’d love thoughts. Who knows, somewhere down the line I might find myself planning something like this.

Cheerio!

Kate

In A World Of Food Life And Tasting Meals

New Year’s Eve brought me to another banquet, though this was more of a very nice tasting menu. I have done several party type meals with this restaurant, and all usually involved yelling, crying, and broken glass. From someone, though I was usually the one crying. Yeah, so when I knew this was coming up, I was excited albeit, a bit aprehensive. I don’t do well under mad pressure. Meaning mad as in crazy and mad as in pissed off.

This was the farthest thing from that. This was amazing. This was exciting. This was a step towards a brighter future and opportunities that I have only had a glimmer of seeing with online postings from chefs. This was new. Apropos since it was leading into the new year.

The menu was in my opinion, ambitious. I can’t say what Coffeeman thought, though he did say something in regards to New Year’s meals and whatnot.

I was in charge of the desserts. Ta da! Of course I was, though due to a very busy week I was never able to actually make the triple flavored mousses that filled the cannoli shells. I was semi bummed about that, but since my cranberry sauce was used for the appetizer, I can’t complain. Chef could easily make it his way. But he has kept it with my recipe. Thank you. I am honored. It’s pretty cool to say that your lemon bars and cranberry sauce are that; yours. (on a side note, right before calling in sick, I made bourbon caramel sauce and a beer cheese sauce that were perfect in my opinion. Ok, I couldn’t taste them, but everyone else said they tasted good…. I think I am starting to get the hang of this cooking thing where I don’t jump at my shadow and I just make)

The New Year’s Bash went off as a hit, which included a round of applause from a very nice group of people. Several Instagram worthy shots and a closer connection with some of my coworkers. I went home on a high that lasted all that night until the next day when gosh darn it, I felt a virus hit at the tail end of getting rid of another one. Thank goodness it came on a slow week.

Below are some lovely shots of some of the items we served for the meal. And head over to my Instagram account if you want to keep updated on other food related items, or dachshund love.  Kate’s IG  https://www.instagram.com/katielynbranson/

Anyways, Coffeeman has no clue how much I actually wanted to cry because it was so amazing. The last banquet/dinner I had to do involved 60 cakes in 3 hours with no prep and a boss that I am possitive to this day, wanted to break me. He didn’t. He didn’t win. I succeeded and goshdarnnit! I will keep succeeding. Like all things in life, you have to fight for what you want, even when sometimes you don’t know what it is you want. You just keep fighting. And good things will happen.  Well, this is a very good thing.

Two posts in one day. Wow, well, being sick leads to ideas. I have been writing some fiction but I have lost a little zing of that since the last fiasco, which is a bit depressing. I have too much inspiration in my daily life and I want to write about it, but now I sit there wondering where or when I should share it. Le sigh. Such is life.

But this might all be the cold/flu talking and being tired and loss of perspective. Let me just go back to hela good banquet.

Kate