What's for Dinner on New Year's Eve?

[Moonglow]

I season mine when jaring so I don't have to when I cook it later...

Yeap - she pickled some things like beets and seasoned others like the green beans & tomatoes.
It's quite an art - watched her do it one Fall. They had a huge shelf case in the basement that was always full!

My grandparents did but my Ma wouldn't play that sod busting game she was too cosmopolitan...

 

[Disir]

Deviled eggs and potato skins for appetizers. I am making a ham, sweet potato casserole, a corn casserole thing, a 3 bean salad and some rolls. Then this thing:Caramel Apple Box Trifle Recipe

'Cept I want to make it tonight and I want to put it into a trifle dish. I am afraid that the caramel will harden or something crazy though.

Also, I want a real vegetable. Something green.

 

[Unkotare]

Toshikoshi-soba

 

[fncceo]

Subway!

 

[Wyatt earp]

New years Eve ?

May as well share our greatest moments on new years Eve..

Mine was when I was in my 20's and I took my girl out to the crown plaza in Rosemont Illinois $500 dollar suit..

I had it all planned before hand , I put the heart shape necklace in the flowers.on the table over looking ohare airport..

Ran and got her , she was wearing such a cute dress..
Took her to the hotel suite ..I ordered room service..

It took her a while to notice the necklace in the flowers..

But she did

After I put it on her and we finished dinner we went down to the lobby and danced ...to the sounds of frank Sinatra...and old jazz music..


I will always remember that new years in 1999

 

[playtime]

homemade mac & cheese!!!! my #1 comfort food 'cause it's damn cold here in CT & since the days of going out on the roads are long gone...

Got a recipe on the mac you could share? The closest I've come to a homemade mac would be boiling up the elbow mac al dente - draining - adding shredded cheddar a dash of milk - a few bacon bits and then baking in a casserole dish.

sure do. now mind you i use fat free 1/2 & 1/2 (cream), skim milk, & fat free shredded chedder & 'smart balance' spread for a 'healther' version, but you could go full indulgence with the same recipe. i also like to make the cheese sauce a couple hrs b4 boiling the elbows so it really thickens up.

1 (16oz) box of elbows
somewhere around 1/3 c butter
a heaping 1/3 c flour
2 c 1/2 & 1/2
2 c milk
2 (8oz) pkgs cheddar cheese ( the sharper, the better)
salt & pepper
bread crumbs on top if you want.

in saucepan, over med heat, melt butter. gradually stir in flour a bit at a time, stir to get it thick & clumpy.
gradually stir in 1/2 & 1/2 but don't let it burm & continue to grad stir in milk.
cook & stir until thickened, & bubbly. add salt & pepper.
stir in cheese a handful at a time, until all melty & set aside for an hr or 2.

then boil elbow pasta, drain- don't rinse. start oven & preheat to 375 degrees. spray a 9x13 in casserole dish with PAM. fold in & mix the drained elbows into the cheese sauce in saucepan & then pour it all (after mixing) into the casserole pan, spread out evenly & sprinkle some bread crumbs over the top.

bake uncovered about 30 minutes & let stand about 5 minutes before spooning up all that goodness.

 

[DrLove]

homemade mac & cheese!!!! my #1 comfort food 'cause it's damn cold here in CT & since the days of going out on the roads are long gone...

Got a recipe on the mac you could share? The closest I've come to a homemade mac would be boiling up the elbow mac al dente - draining - adding shredded cheddar a dash of milk - a few bacon bits and then baking in a casserole dish.

sure do. now mind you i use fat free 1/2 & 1/2 (cream), skim milk, & fat free shredded chedder & 'smart balance' spread for a 'healther' version, but you could go full indulgence with the same recipe. i also like to make the cheese sauce a couple hrs b4 boiling the elbows so it really thickens up.

1 (16oz) box of elbows
somewhere around 1/3 c butter
a heaping 1/3 c flour
2 c 1/2 & 1/2
2 c milk
2 (8oz) pkgs cheddar cheese ( the sharper, the better)
salt & pepper
bread crumbs on top if you want.

in saucepan, over med heat, melt butter. gradually stir in flour a bit at a time, stir to get it thick & clumpy.
gradually stir in 1/2 & 1/2 but don't let it burm & continue to grad stir in milk.
cook & stir until thickened, & bubbly. add salt & pepper.
stir in cheese a handful at a time, until all melty & set aside for an hr or 2.

then boil elbow pasta, drain- don't rinse. start oven & preheat to 375 degrees. spray a 9x13 in casserole dish with PAM. fold in & mix the drained elbows into the cheese sauce in saucepan & then pour it after mixing all into the casserole pan, spread out evenly & sprinkle some bread crumbs over the top.

bake uncovered about 30 minutes & let stand about 5 minutes before spooning up all that goodness.

Thanks this looks AWESOME and I've printed for use in next couple of weeks! I'd probably go with a medium cheese as opposed to sharp but the rest of it looks spot-on. Even the Smart Balance - that's my go-to though I do keep a cube or two of butter around for certain types of cooking.

Nothing like comfort food when it's cold. I've been making a lot of soups - when no time or not in the mood to cook from scratch .. Bear Creek is pretty good - Just add boiling water and voila!

Don't think they distribute nationwide - kind of a northwest thing (based in Utah I believe) but you can buy off their website and from Amazon. I usually doctor it up just a bit with beef or chicken and some fresh garlic.

Where To Buy | Bear Creek Country Kitchens ®
https://www.amazon.com/s/?tag=usmb-20

 

[playtime]

homemade mac & cheese!!!! my #1 comfort food 'cause it's damn cold here in CT & since the days of going out on the roads are long gone...

Got a recipe on the mac you could share? The closest I've come to a homemade mac would be boiling up the elbow mac al dente - draining - adding shredded cheddar a dash of milk - a few bacon bits and then baking in a casserole dish.

sure do. now mind you i use fat free 1/2 & 1/2 (cream), skim milk, & fat free shredded chedder & 'smart balance' spread for a 'healther' version, but you could go full indulgence with the same recipe. i also like to make the cheese sauce a couple hrs b4 boiling the elbows so it really thickens up.

1 (16oz) box of elbows
somewhere around 1/3 c butter
a heaping 1/3 c flour
2 c 1/2 & 1/2
2 c milk
2 (8oz) pkgs cheddar cheese ( the sharper, the better)
salt & pepper
bread crumbs on top if you want.

in saucepan, over med heat, melt butter. gradually stir in flour a bit at a time, stir to get it thick & clumpy.
gradually stir in 1/2 & 1/2 but don't let it burm & continue to grad stir in milk.
cook & stir until thickened, & bubbly. add salt & pepper.
stir in cheese a handful at a time, until all melty & set aside for an hr or 2.

then boil elbow pasta, drain- don't rinse. start oven & preheat to 375 degrees. spray a 9x13 in casserole dish with PAM. fold in & mix the drained elbows into the cheese sauce in saucepan & then pour it after mixing all into the casserole pan, spread out evenly & sprinkle some bread crumbs over the top.

bake uncovered about 30 minutes & let stand about 5 minutes before spooning up all that goodness.

Thanks this looks AWESOME and I've printed for use in next couple of weeks! I'd probably go with a medium cheese as opposed to sharp but the rest of it looks spot-on. Even the Smart Balance - that's my go-to though I do keep a cube or two of butter around for certain types of cooking.

Nothing like comfort food when it's cold. I've been making a lot of soups - when no time or not in the mood to cook from scratch .. Bear Creek is pretty good - Just add boiling water and voila!

Don't think they distribute nationwide - kind of a northwest thing (based in Utah I believe) but you can buy off their website and from Amazon. I usually doctor it up just a bit with beef or chicken and some fresh garlic.

Where To Buy | Bear Creek Country Kitchens ®
https://www.amazon.com/s/?tag=usmb-20

it's a lot of food - makes 4 - 6 good size portions & is good heated up a second time in the microwave. just add a tad of milk to help soften it, mix & it's good to go.

 

[DrLove]

it's a lot of food - makes 4 - 6 good size portions & is good heated up a second time in the microwave. just add a tad of milk to help soften it, mix & it's good to go.

Yeah that looks like a lot but a good mac and cheese reheats nice. And with the right kind of tupperware you could also freeze it I'd think.

 

[playtime]

it's a lot of food - makes 4 - 6 good size portions & is good heated up a second time in the microwave. just add a tad of milk to help soften it, mix & it's good to go.

Yeah that looks like a lot but a good mac and cheese reheats nice. And with the right kind of tupperware you could also freeze it I'd think.

i've never had to freeze it - but you can cut the recipe in 1/2 for a smaller version. a 2-3 qt glass pan will work, & get at least 2 really good portions.

 

[SeaGal]

I'll be going with a few really good fiends to Chandler's in Downtown Boise. They recently remodeled and I haven't been in since - nothing but rave reviews. They really put on the Ritz on Christmas and New Years and to get in, we made the reservation a month ago.
Chandlers®

Believe I will select the following from this menu:
https://www.chandlersboise.com/menus/Chandlers-Menu-New-Years-2018.pdf
Prix Fixe: $100 per person

APPETIZER: SEAFOOD TRILOGY
Maryland crabcake, shrimp scampi, and an oyster Rockefeller

SOUP or SALAD: LIMOUSINE SALAD
Crisp butter leaf lettuce, dressed with genuine Roquefort bleu cheese, spiced cashews, shaved crispy shallots, and garlic croutons with Roquefort vinaigrette

MAIN: SURF + TURF
Oven broiled, aged beef tenderloin served medium to medium rare with peppercorn sauce accompanied by a broiled Australian lobster tail, asparagus Hollandaise and potatoes au gratin

DESERT: CHOCOLATE SOUFFLÉ
Double Belgian chocolate with Grand Marnier cream and chocolate sauce

And then the following morning - DrLove begins a one month near starvation diet

Sounds Yum! How was it?

We celebrate New Years eve at home these days - and I serve mostly finger foods, cheese plates, wings, fruit (and the obligatory black-eye peas with rice and forks) - but New Years day our traditional feast...

with non clarified butter.

 

[DrLove]

I'll be going with a few really good fiends to Chandler's in Downtown Boise. They recently remodeled and I haven't been in since - nothing but rave reviews. They really put on the Ritz on Christmas and New Years and to get in, we made the reservation a month ago.
Chandlers®

Believe I will select the following from this menu:
https://www.chandlersboise.com/menus/Chandlers-Menu-New-Years-2018.pdf
Prix Fixe: $100 per person

APPETIZER: SEAFOOD TRILOGY
Maryland crabcake, shrimp scampi, and an oyster Rockefeller

SOUP or SALAD: LIMOUSINE SALAD
Crisp butter leaf lettuce, dressed with genuine Roquefort bleu cheese, spiced cashews, shaved crispy shallots, and garlic croutons with Roquefort vinaigrette

MAIN: SURF + TURF
Oven broiled, aged beef tenderloin served medium to medium rare with peppercorn sauce accompanied by a broiled Australian lobster tail, asparagus Hollandaise and potatoes au gratin

DESERT: CHOCOLATE SOUFFLÉ
Double Belgian chocolate with Grand Marnier cream and chocolate sauce

And then the following morning - DrLove begins a one month near starvation diet

Sounds Yum! How was it?

We celebrate New Years eve at home these days - and I serve mostly finger foods, cheese plates, wings, fruit (and the obligatory black-eye peas with rice and forks) - but New Years day our traditional feast...
View attachment 170528 View attachment 170529
with non clarified butter.

It went solidly into the top 3 of best meals I've ever had. The service was amazing, presentation first rate, setting spectacular and the food AMAZING.
Damn me - I always hesitate to take pictures of food but love looking at them when others post or share with me so I should have taken a few.
You're New Years feast looks AMAZING -

 

[martybegan]

I'll be going with a few really good fiends to Chandler's in Downtown Boise. They recently remodeled and I haven't been in since - nothing but rave reviews. They really put on the Ritz on Christmas and New Years and to get in, we made the reservation a month ago.
Chandlers®

Believe I will select the following from this menu:
https://www.chandlersboise.com/menus/Chandlers-Menu-New-Years-2018.pdf
Prix Fixe: $100 per person

APPETIZER: SEAFOOD TRILOGY
Maryland crabcake, shrimp scampi, and an oyster Rockefeller

SOUP or SALAD: LIMOUSINE SALAD
Crisp butter leaf lettuce, dressed with genuine Roquefort bleu cheese, spiced cashews, shaved crispy shallots, and garlic croutons with Roquefort vinaigrette

MAIN: SURF + TURF
Oven broiled, aged beef tenderloin served medium to medium rare with peppercorn sauce accompanied by a broiled Australian lobster tail, asparagus Hollandaise and potatoes au gratin

DESERT: CHOCOLATE SOUFFLÉ
Double Belgian chocolate with Grand Marnier cream and chocolate sauce

And then the following morning - DrLove begins a one month near starvation diet

New Years eve has always been about the booze.

New Years day, on the other hand has always been a family meal and my grandparent's house.

This year was whole beef tenderloin, medium rare, whipped potatoes with sour cream, cream cheese and butter, and home made creamed spinach.