We’ve never really minded staying home on New Year’s Eve, but this year there clearly was no other option. So, we made the best of it and planned a dinner party for two.
The first course was soup. I used a tried and true recipe – Manischewitz Matzo Ball soup. It was a box mix, but was actually simple to make and the broth was pretty good.
Next was salad. It was a simple mixed greens with halved heirloom tomatoes, feta cheese, and home made Raspberry Vinaigrette.
Carol’s Vinaigrette Dressing
1 cup canola oil
1/2 cup Raspberry Vinegar
1/2 cup granulated sugar
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. celery seed
Combine all dressing ingredients and whisk until emulsified. Toss with lettuce or spinach of your choice. May use nuts, avocados, mandarin oranges, strawberries, or blueberries or any combination that appeals to you.
The main course was a recipe I saw in the December Food Network magazine. I’ve never roasted such a Flintstone cut of meat! It weighed about 4 lbs. before cooking. It was so moist and flavorful.
For side dishes we had the chilled Cranberry Sauce Cerise I made two nights ago and baked acorn squash. The squash was simply cut in half and seeded. I put about 1 tablespoon of butter and 2 tablespoons of light brown sugar in each cavity, placed them on a baking sheet and baked at 350 F for 1 hour.
For dessert, it was individual Lemon Meringue Custards in cocottes.
Lemon Meringue Custards
Custard
3 medium eggs, separated
1 1/2 cups milk
1/3 cup sugar
1/4 cup all-purpose flour
1/4 stick butter, melted
zest of 2 lemons
juice of 2 lemons
Meringue
3 (more) egg whites
3/4 cup powdered sugar
2 pinches salt
Preheat the oven to 375 degrees F. Lightly butter 4 mini cocottes. Gently heat the milk to boiling point, but do not boil. Remove from heat and cool for a few minutes. Separate the eggs, placing the yolks in one bowl and the whites in a stand mixer bowl. Put the egg whites aside. Whisk the yolks vigorously with the sugar, flour, melted butter, lemon zest, and the lemon juice. Add the cooled milk, a little at a time, whisking consantly. Whisk the egg whites with a pinch of salt, until peaks form. Fold the egg whites into the lemon mixture. Place the mini cocottes on a baking sheet and fill each one 2/3 full. Bake for 32 to 35 minutes, uncovered, until the top is a golden brown. To prepare the meringue topping, whisk the 3 egg whites with a pinch of salt until they form soft peaks (either by hand, or the easy way – with a whisk attachment and stand mixer). Add the powdered sugar a little at a time. Fill a piping bag 1/2 full and pipe the topping onto each cocotte. Reduce the oven temperature to 350 degrees F. and bake for an additional 10-15 minutes or until golden brown. Serve immediately.
Tomorrow we start 2021. For the new year I have set a goal to do more weekly meal planning and blog more often. It’s still going to be months before conditions allow us to eat in a restaurant, Here’s wishing everyone a healthy and happy new year!
Some Enchanted Eating 