New Year’s Eve/Day menu

karadekoolaid said:
New Year's Eve is a big thing here. Why? Because Venezuelans just love a party.
Last year, NY eve was a dreadful affair. We went to a friend's house ; there were 7 of us. Our friend's sister thinks she knows how to cook and made the most appalling salad with cantaloupe melon, onion and something else. Her boyfriend got kissed as a poot by 10.30. The year before, 2021-22, I was 35,000 ft above sea level, flying over to the UK. At least I had a glass of champagne at 12 midnight.
Soooo... this year, we're doing a New Year's Eve party.
Menu is:
Smoked salmon with cucumber jelly and curry mayonnaise.
Crespelle lasagna - ie. lasagna made with crepes instead of pasta
Grilled courgette/zucchini salad, with marinated bocconcini and Parma ham (thank you, Emeril Lagasse!)
Green salad with nuts and raisins and a passion fruit dressing
Tiramisú
Apple olive oil cake

And plenty of Scotch whisky!
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Cucumber jelly! 👍 (Another bookmark...)
 
We were supposed to have a New Zealand rack of lamb, but I don't know if we will. Haven't really felt like cooking that much and what little I've done has been mainly to use up produce so it doesn't have to be thrown away. We'll see.
 
It's going to be Asian snack fusion on New years eve.

Savory:
Vegetable soup w chilli oil
Gyoza ( chicken & vegetarian)
Spicy crab bao
Vegetable spring rolls
Chicken satay & peanut sauce
Spicy meatballs
Devilled eggs ( because my husband loves them)

Sweet:
Custard bao
Pisang goreng ( fried banana) instead of Oliebollen ( Dutch new years doughnuts).
Alcohol free sparkling white wine.
 
SandwichShortOfAPicnic said:
I do trust your palate but jelly and mayo? 😬
If you have time put your mayo concoction on here so I can give it a fair crack of the whip.
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I can see that working. Tomato jelly works well in a prawn cocktail (which contains mayonnaise). The fresh taste offsets the creamy taste of the mayonnaise.
 
Morning Glory said:
I can see that working. Tomato jelly works well in a prawn cocktail (which contains mayonnaise). The fresh taste offsets the creamy taste of the mayonnaise.
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I remain open to the idea but not entirely convinced.
But as a kid I did like jelly and double cream at the same time so maybe 🤷‍♀️
I have you marked up as someone who doesn’t like mayo though so I don’t entirely trust your judgment on that one 😂
 
SandwichShortOfAPicnic said:
I remain open to the idea but not entirely convinced.
But as a kid I did like jelly and double cream at the same time so maybe 🤷‍♀️
I have you marked up as someone who doesn’t like mayo though so I don’t entirely trust your judgment on that one 😂
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It's not that I don't like it. I have a mild allergy/ intolerance of it (although I do think it is overused in sandwiches). It makes me feel slightly sick after eating it. But I can and do appreciate it's appeal. James Martin (chef) has the same issue.
 
Morning Glory said:
It's not that I don't like it. I have a mild allergy/ intolerance of it (although I do think it is overused in sandwiches). It makes me feel slightly sick after eating it. But I can and do appreciate it's appeal. James Martin (chef) has the same issue.
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Whats the allergy to?
Or is it a fat digestion issue. I had a friend that would upchuck if the fat content was too high. That included her own birthday cake! 😮
 
I’ve finally tested negative, so assuming that trend continues, we’ve tentatively decided to go to a small party that some friends of ours are throwing for NYE. I think there will just be a bunch of vegetarian snacky things there (since there will be a lot of vegetarians in attendance), which should be nice. We’ll take a couple bottles of bubbly over.

For new years day, I suggested latkes, since we haven’t had them in a while. I like to divide the grated potatoes into 3 bowls, and then I add grated zucchini, rutabaga, and beets to them - you get really pretty red, green, and gold latkes that way.

Husband also bought some of those heat-and-eat appetizers that we’ll probably snack on throughout the day.
 
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