Our News Year’s Eve Feast was sublime! 🙂
If you have been hanging around Garden, Cook, Eat, Repeat for awhile now, you are probably aware that we’ve been doing this at least since 2010 into 2011. Mr. Gordon and I take turns planning a NYE Feast menu and cooking for one another.
For the first three years we did sushi rolls (huge spreads); then a year or two of surf and turf; followed by some wonderful chicken (it was supposed to be rabbit but we couldn’t find one at the last minute); roast quail; fish-stuffed bread loaf; roast duck; and now the Beef Wellington from last night. (See below.)
The Menu
- First Course: Butternut Squash Soup (squash grown in our own garden)
- Second Course: Cheese Platter – Gorgonzola Dolce Blue Cheese (Italian), Tome Fleur Verte Chevre (France), and 6-Year Aged Balderson Cheddar (Canada)
- Third Course / Main Course: Beef Wellington (filet mignon wrapped in Mousse de Canard au Foie Gras, Prosciutto di Parma, and puff pastry) – served with Bacon Brussels Sprouts and Fondant Potatoes
- Fourth Course: Ginger Poached Pears
- Digestif: Noilly Prat Vermouth Rogue
- Sparkling Wine (we did a change up this year): Dr. Frank’s Celebre / Riesling
Thinking, Thinking…
Next year it’s my turn to pick out the menu. It will be hard to top the amazing meal we had last night! (I’d better start now…) 😉
Pop on by these December 2020 posts!
- The Topic of Conversation
- This is what’s been keeping me busy.
- I still love my chickens.
- The harvest was not good. (Or, we’d starve this winter if we didn’t have a grocery store.)
- Leave 2020 Behind, But Remember the Lessons
- Inside Christmastime (Photo Post)
- Chickens in December (Photo & Video Post)
- Misfits Market – Quick! Take Advantage by Jan. 3rd!
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I love your NYE food celebrations! The Mister was just looking over my shoulder and thought the wellington looked good too! He also mentioned the brussel sprouts with bacon. He’s been cooking most of our green veg with bacon lately. I guess that’s the compromise for when he does the cooking. He smoked our brussel sprouts for our Christmas dinner. They were yummy with that nice smoky flavor added in!
You reminded me that I should mention our yummy food that we’ve had for NYE. I’ll work it into a blog post this week.
Looking forward to a day of blog reading/commenting catch up today! We got 6 inches of snow last night so we’re not going any where for a few hours. hehe.
Hi Kristin! Happy New Year!
I think you are getting more snow that we are this year. We’ve had some, but if I compare, you are definitely getting more in PA.
Smoked Brussels Sprouts you say? Intriguing. I don’t think I’ve ever had any smoked veggies. I can see where the sprouts would be a good choice with their flavor.
I love learning about people’s New Year’s food choices, especially New Year’s Day “good luck” foods. I think you mentioned somewhere black eyed peas for luck? My mother was from “down PA” and so we always had (and I still cook) pork, kielbasa, and sauer kraut for New Year’s Day dinner. This year was no exception.
Here’s to a year of good eating! (And good everything!) Thanks for coming by and commenting on the recent posts!