New Year's eve Dinner - 12/31/2019
Appetizers
I usually rarely serve appetizers but tonight Appetizers are a must since we are going to spend at least 5-6 hours so we are talking our time to eat and drink!
Winter Caprese with roasted tomatoes, fresh tomatoes with basil, burrata, served with a pesto/balsamic/olive oil dipping sauce.
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It is now winter and tomatoes are not at their peak so the best way is to roast them to bring out enhance the sweetness and also adding more flavors. |
Home made cured anchovies with olive oil and parsley: Boquerones. |
Boquerones are really delicious!
Click HERE to see preparation
Hoa just came back from Paris and he brought back a very good canned Foie gras. It is served here with blueberries cooked with brown sugar and bit of butter.
Blueberries are a great combination with Foie gras, adding sweetness and enhancing the Foie Gras.
We also brought a bottle of Cider from Canada and it was perfect with the Foie gras.
Dinner
On the left: Hoa, Mark, Alice, Maily, Tuan
In the center: Kevin and Kristie
on the right: Phuc, Huyen, and Phuong- Note: Duy came a bit later.
Starting the meal with a Pear soup with crème fraiche and honey roasted walnut made by Maily.
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Very nice soup with a very delicate taste of pear, a hint of curry, and the richness of the crème fraiche.
The second course is also prepared by Maily: Coquille Saint Jacques
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Coquille Saint Jacques is a classic French preparation of scallops in a creamy sauce and broiled just before serving.
Excellent dish with a hint of white wine, melting cheese, and mushrooms underneath the scallops.
I made a Paella with sautéed shrimp, steamed claims in shellfish saffron broth.
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This dish was inspired by ASA Los Altos restaurant but I took the idea and added my own interpretation.
Part of the rice is burned purposely so it is crunchy and flavorful. I served it with a shellfish sauce with saffron that went very well with the seafood.
The 4th dish is a Spaghetti alla Norma.
The best Sphaghetti alla norma we has was when we went to Sicily so am recreationg here tonight. It is hearty with lots of roasted vegetables and it is simply delicious.
Sautéed assorted mushrooms, caramelized onions, and snow peas served as a side dish.
Phuc and Huyen brought so much BB ribs
Slow cooked briskets.
Desserts
Lumberjack cake made by Maily
Galette des rois (King's cake)-Puff pasty with Almond filling.
Click on LINK to see preparation
French Apple Tartlets
Click on LINK to see preparation
Bostocks with passion fruit, it is called brioche aux amandes in French.
Brioche bread are brushed with passion fruit and baked with a frangipane (almond paste). I like it a lot as it is not very sweet and it is perfect with a cup of coffee.
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Dinner is now over for a while and we are just hanging around waiting for the new year to come.
Huyen is sharing a funny video...
Champagne is served and waiting for the Count down...
Happy New Year!
2019 went by so fast.... Happy 2020!
CHEERS!
Filed under: BBQ/Thanksgiving/Holidays parties
