New Year’s Eve at home? Yup, as we gratefully say goodbye to 2020, housebound celebrations may include restaurant meals collected at the curb. But whether you cook the meal or opt for takeout, an evening of Champagne toasts, good cheer and merriment sounds like a therapeutic idea.
Food Network star Ina Garten’s formula for a French 75 cocktail is a delectable way to get the festivities started. This delicious concoction showcases Champagne (or your favorite sparkling wine), along with an icy blend of Cognac, simple syrup and fresh lemon juice.
The tasty cocktail dates to World War I, many crediting its 1915 origin to the New York Bar in Paris, France.
To accompany those tasty drinks, one or two appetizers could make it feel like a party, offering up some la-di-da flair. Salmon Rillette is a favorite. A quick poach of a fresh salmon fillet gets the fish ready for the dish. Once cooled and flaked, it’s combined with finely chopped smoked salmon and a short cast of flavorful add-ons.
Serve it with crackers or thinly sliced baguette, or my favorite, sliced hothouse cucumber. The recipe makes a 4-cup terrine, so you can share it with the neighbors or serve it for TV watching on New Year’s Day.
A sweet taste of chocolate seems mandatory as a sweet farewell to 2020. Studies have shown that chocolate raises our serotonin levels, making us feel better. A sestet of mini milk chocolate Bundt cakes adorned with shiny chocolate glaze could be the feel-good ticket. They are made in a pan that has 6 miniature molds. Constructed like a 6-cup muffin pan, mini-Bundt pans are available in kitchenware shops or online.
Serve them with whipped cream and because milk chocolate is mild, an accompaniment of steaming cups of espresso. It will be decaf at my house. I want a calm transition into 2021.
French 75 Cocktails
Yield: 4 cocktails
INGREDIENTS
1/2 cup (4 ounces) VS or VSOP Cognac
1/2 cup (4 ounces) simple syrup, see cook’s notes
1/3 cup (3 ounces) freshly squeezed lemon juice
2 cups ice cubes
1 (750 ml) bottle chilled Champagne or sparkling wine
4 long strips of lemon zest
Cook’s notes: For simple syrup combine 1 cup water and 1 cup granulated sugar in a small saucepan. Bring to a boil and cook until sugar dissolves. Cool. Can be stored in the refrigerator well-sealed.
PROCEDURE
1. Pour Cognac, simple syrup and lemon juice into a cocktail shaker and add ice. Shake for at least 30 seconds (it’s longer than you think). Pour strained mixture into 4 Champagne flutes to fill each glass about two-thirds full. Fill glasses with Champagne, garnish each with a lemon strip and serve ice cold.
Source: Ina Garten, Food Network
Salmon Rillette
Yield: About 4 cups
INGREDIENTS
3 cups water
1 pound skinless salmon fillet
1/2 pound smoked salmon, finely chopped
1/2 cup (1 stick) softened unsalted butter, cut into 8 pieces
3/4 cup minced shallots
1/3 cup chopped fresh Italian parsley
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons drained capers
2 teaspoons brandy or B&B liqueur
2 teaspoons finely grated lemon zest
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
For serving: Toasted sliced baguette or crackers or cucumber slices
Garnish: Sprigs of Italian parsley
PROCEDURE
1. Bring 3 cups water to boil in deep, 12-inch skillet on high heat. Add fresh salmon; reduce heat and poach at bare simmer, turning once, until just cooked through, about 8 to 10 minutes. With slotted spatula, transfer salmon to bowl and cool.
2. Flake poached salmon with fork. Add smoked salmon, butter, shallots, parsley, lemon juice, mustard, capers, brandy, zest, salt and pepper. Stir until well-combined. Pack into 1-quart terrine or bowl. Refrigerate, covered, at least 4 hours. Serve with bread, crackers and/or cucumber slices. Garnish with Italian parsley. Provide a small spreading knife.
Source: Adapted from “The Gourmet Cookbook” edited by Ruth Reichl (Houghton Mifflin, $40)
Ripe Pear Wedges Wrapped in Prosciutto
Yield: About 16 wedges
INGREDIENTS
2 ripe pears, washed, dried, cored, each cut into 6 to 8 lengthwise wedges
Fresh lemon juice
About 4 to 5 ounces thinly sliced prosciutto
For serving: Toothpicks
Optional garnish: Sprouts or microgreens
PROCEDURE
1. Sprinkle pear wedges with a little lemon juice to prevent them from browning. Wrap each wedge with narrow strip of prosciutto, twisting it around middle. Secure each with toothpick.
2. Place on platter and if desired garnish with sprouts or microgreens
Milk Chocolate Mini Bundt Cakes
Yield: 6 mini Bundt cakes
INGREDIENTS
Butter for greasing pan
For the Swirl:
3/4 cup chopped walnuts or pecans
2 teaspoons unsweetened cocoa powder
2 teaspoons granulated sugar
For the Cake:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, room temperature
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup whole milk
7 ounces premium-quality milk chocolate, melted, cooled (see cook’s notes)
For the Glaze:
2 ounces bittersweet chocolate, finely chopped
2 teaspoons light corn syrup (see cook’s notes)
Cook’s notes: For this recipe, I use Trader Joe’s “Pound Plus” milk chocolate for the cake and dark chocolate for the glaze. I have found that I often need to increase the amount of light corn syrup to make the glaze the right consistency. If melting chocolate in the microwave be sure not to overheat it. Microwave in 30 second intervals, stirring well between to help the melting process. You don’t want the chocolate hot, just warm enough to melt it when stirred.
PROCEDURE
1. Adjust oven rack to middle position; preheat oven to 350 degrees. Generously butter a 6-mold mini-Bundt pan.
2. For the swirl, toss nuts, cocoa and sugar together in small bowl. Set aside.
3. For the cake, whisk flour, baking powder and salt; set aside. Using a stand mixer fitted with paddle attachment, beat butter and sugar together on medium speed until smooth, about 3 minutes, scraping down bowl as needed. Add the egg and beat for 1 minute more, then beat in vanilla. Don’t be concerned if the mixture looks curdled — it will smooth out soon. Reduce mixer speed to low and add half of the flour mixture, mixing only until incorporated. Add milk and when it is blended into the batter, add the remaining flour mixture, again mixing just to incorporate. Finally, add the melted chocolate and mix to blend.
4. Fill each mini-Bundt mold with a little batter (I found using two dinnerware teaspoons helped here — one to scoop and one to push batter off). Divide the swirl mixture among the molds and top off with remaining batter (again using the two-spoon method). Bake for 20 to 22 minutes or until a thin knife inserted into centers comes out clean. Transfer pan to a rack and allow the cakes to rest for 5 minutes, then invert them onto the rack and cool to room temperature.
5. For the glaze: Melt chocolate in heatproof bowl over a saucepan of water. Stir in corn syrup. Using a small offset metal spatula or table knife, spread the shiny glaze over the tops of the Bundts. Let glaze set at room temperature; it will take about 15 minutes.
Source: “Baking From My House to Yours” by Dorie Greenspan (Houghton Mifflin, $40)
Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail. com
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Recipes: A low-key New Year’s Eve can still be festive with these drinks and appetizers - OCRegister
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