florisandy
Well-known member
"- - - most likely have some leftover bubbly" - we'll see about that, my sweetie! Lol
What's on your menu for New Year's Day dinner? Was going to make traditional pork and sauerkraut
- Thread starter pat-nocal
- Start date
No-I'm working a double shift tomorrow so I will make something easy like
crab-stuffed Ahi or Shrimp Scampi with Fettucini Alfredo. I have Julia's French Onion Soup in the freezer, may decide on that instead.
By the way, I served that wonderful dried cranberry and pecan salad for Christmas dinner- it is always a winner. I managed to find a real hunk of prime standing rib roast (amazing on this island- thanks, Costco) and the salad was a fabulous compliment to the beef.
crab-stuffed Ahi or Shrimp Scampi with Fettucini Alfredo. I have Julia's French Onion Soup in the freezer, may decide on that instead.
By the way, I served that wonderful dried cranberry and pecan salad for Christmas dinner- it is always a winner. I managed to find a real hunk of prime standing rib roast (amazing on this island- thanks, Costco) and the salad was a fabulous compliment to the beef.
Leftover crepes from New Year's Eve. A dozen friends are gatherng tonight,
and each of us are doing a small plate. I've seen the compiled menu and it's scary--way too rich.
I've made Julia's Gatueau des Crepes which is a stack of crepes with spinach and mushroom/cream cheese layers in between, then baked. It's from "Mastering I," but I used the sauce and crepe recipes from "The Way to Cook." We'll see, my mushroom mixture was kind of runny and I hope it stays together after baking and slicing.
and each of us are doing a small plate. I've seen the compiled menu and it's scary--way too rich.
I've made Julia's Gatueau des Crepes which is a stack of crepes with spinach and mushroom/cream cheese layers in between, then baked. It's from "Mastering I," but I used the sauce and crepe recipes from "The Way to Cook." We'll see, my mushroom mixture was kind of runny and I hope it stays together after baking and slicing.
)DH really wanted pork so I ended up making Forever Roasted Pork (thank you
Charlie for the suggestion) then added some sauerkraut towards the end. First time making this roasted pork recipe...was glad I didn't let it go the full 8 hours, pulled it from the oven around 6-1/2 and it was done. Moist and juicy from the long slow cooking and kept with our traditional pork and sauerkraut for new year's dinner. ;o)
http://www.foodnetwork.com/recipes/michael-chiarello/forever-roasted-pork-recipe/index.html
Charlie for the suggestion) then added some sauerkraut towards the end. First time making this roasted pork recipe...was glad I didn't let it go the full 8 hours, pulled it from the oven around 6-1/2 and it was done. Moist and juicy from the long slow cooking and kept with our traditional pork and sauerkraut for new year's dinner. ;o)
http://www.foodnetwork.com/recipes/michael-chiarello/forever-roasted-pork-recipe/index.html