If you're looking to throw the ultimate New Year's Eve feast, here's a breakdown of traditional treats and how to prepare them.
Oysters Rockerfeller
Yields 8
Ingredients:
- Fresh Oysters – shucked, juices reserved in the half shell and oyster detached from shell 24pc
- Fresh Spinach – rinsed and fine slice (chiffonade) 3cups
- Shallots – peeled and fine dice 2pc
- Garlic – peeled and fine dice 2pc
- Fresh Chervil – leaves stripped and fine slice 3pc
- Lemons – quartered and seeded for garnish 2pc
- Parmigiano Reggiano Cheese – finely grated 150g
- Panko Bread Crumbs 1cup
- Prosecco or White Wine 125ml
- Unsalted Butter 3tbsp
- Extra Virgin Olive Oil 3tbsp
- Flaked Sea Salt taste
- Fresh Ground Black Pepper taste
Instructions:
- Position rack in the upper part of oven, preheat broiler to 425°F (220°C)
- Heat a heavy bottom pan over medium, add butter olive oil, garlic and shallots, sauté until golden brown
- Add spinach to pan, season with salt and pepper, sauté until fragrant and wilted, deglaze pan with Prosecco
- Sauté mixture until almost dry, add bread crumbs, Parmesan and chervil, season with salt and pepper
- Top oysters with heaping spoon of mixture, spread evenly, arrange oysters on baking sheet
- Broil until golden brown and bubbling, serve with lemon wedges
Instructions - shucking oysters:
- Hold oyster firmly in one hand with a tea towel, and an oyster shucking or paring knife in the other
- Place the tip of the knife at the base of the hinge, gently twist the knife using pressure until penetrated
- Twist the knife it to pry the shell hinge open, slide the knife under the shell, removing the top shell
- Gently slide the knife under the oyster to detach it from the shell
Iingredients– Mignonette sauce:
- Prosecco or Champagne 50ml
- Champagne Vinegar 150ml
- Shallots – peeled and fine dice 3pc
- Fresh Chervil – leaves stripped and fine slice (more for garnish) 3pc
- Lemon Zest and Juice 1pc
- Lemons – quartered and seeded for garnish 2pc
- Flaked Sea Salt pinch
- Fresh Ground Black Pepper 1tsp
Instructions:
Combine ingredients, check seasoning, refrigerate and serve raw oysters with lemon wedges
Broiled Nova Scotia lobster
Yields 4
Ingredients:
- Live Nova Scotia Lobster – split in half, tomalley-removed (optional) (450-900g/each) 4pc
- Panko Breadcrumbs 1cup
- Fresh Flat Leaf Parsley – leaves stripped and fine slice 2tbsp
- Fresh Chives – fine slice 2tbsp
- Garlic Cloves – peeled and grated 4pc
- Red Chili Pepper – sliced in half and sliced (remove seeds to reduce heat) 1pc
- Lemon Zest and Juice 1pc
- Lemon – quartered and seeded for garnish 1pc
- Unsalted Butter – room temperature 250g
- Extra Virgin Olive Oil 2tbsp
- Flaked Sea Salt taste
- Fresh Ground Black Pepper taste
Instructions:
- Position rack in the upper part of oven, preheat broiler to 425°F (220°C)
- Combine butter, olive oil, lemon zest and juice, parsley, chives, pepper and garlic in food processor, pulse until smooth
- Pierce lobster head with knife tip, splitting lobster from the head along the shell to the tail
- Gently remove the tomalley, the soft, green substance found in the body cavity (optional)
- Place the lobster upright in a heavy bottom pan, season with salt and pepper
- Spread herb butter evenly over the entire lobster half, top with breadcrumbs
- Place in oven, broil lobster until shells turn red and topping is golden brown, serve with lemon wedges
Moules marinieres
Yields 4
Ingredients:
- Mussels – scrubbed and bearded 1kg
- Strip Bacon – thin slices 125g
- Fennel Bulb – cored and fine slice 1pc
- Shallots – peeled and fine dice 4pc
- Fresh Tarragon – leaves stripped and fine slice 3pc
- Fresh Flat Leaf Parsley – leaves stripped and fine slice 3pc
- Unsalted Butter 1tbsp
- Extra Virgin Olive Oil 1tbsp
- Prosecco or White Wine 250ml
- Flaked Seas Salt taste
- Fresh Ground Black Pepper taste
Instructions:
- Heat a heavy bottom pan over medium, heat 1tbsp olive oil, add bacon, sauté until golden brown
- Add fennel and shallots, sauté until fragrant and tender
- Check mussels, if any mussels are open, tap lightly, they should close, if they don’t, discard them
- Add mussels and wine to the pan, cover, steam until mussel shells are opened
- Check mussels, if any mussels are closed, discard them
- Transfer mussels to serving bowl, reduce stock in pan, pour over finished mussels, top with tarragon and parsley
Ingredients: Garlic crostini:
- Baguette or Ciabatta Loaf – sliced on angle 1pc
- Garlic Cloves – peeled and sliced in half 3pc
- Extra Virgin Olive Oil as needed
- Flaked Sea Salt taste
- Fresh Ground Black Pepper taste
Instructions:
- Heat grill pan over high, brush bread slices with olive oil, place on grill, turning to grill/toast evenly
- To finish, rub crostini with garlic halves, season with salt and pepper
Brandied chocolate fondue
Yields 8
Ingredients:
- Milk, Semi-Sweet or Dark Lindt Chocolate 500g
- 35% Cream 500ml
- Pure Vanilla Extract 1tsp
- Orange Zest and Juice 1pc
- Fresh Mint – leaves stripped 1pc
- Brandy, Cognac or Cointreau 100ml
- Fine Sea Salt pinch
- Cherries, Pineapple, Bananas, Raspberries, Strawberries, Blackberries, Oranges, Grapefruit, Melon, Kiwi Marshmallows, Palmiers, Pound Cake, Macaroons, Shortbread, Gingerbread
Instructions:
- Gently heat cream in cast iron fondue pot over medium until simmer
- Add chocolate in batches until melted and fully incorporated, add vanilla, orange zest and juice, whisk until smooth
- Add mint leaves and Brandy, transfer fondue pot to stand and ignite the fuel underneath, garnish with salt
Prosecco syllabub with passion fruit
Yields 8
Ingredients - Jelly
- Prosecco or Sparkling Wine 500ml
- Passion Fruit – fruit harvested 2pc
- Lemon Peel and Juice – peeled not grated and juiced 1pc
- Granular White Sugar 125g
- Gelatin Leaves (1 gelatin leaf/100ml liquid) 7pc
- Cold Water 500ml
- Cold Water – for soaking gelatin leaves (discard after soaking) 15L
Instructions:
- Heat water in heavy bottom saucepan over medium, add sugar, lemon peel and juice
- Bring mixture to simmer, remove from heat, set aside
- Soak gelatin leaves in bowl of cold water for 5-10 minutes or until soft, wring gently to remove excess water
- Add gelatin leaves to saucepan, whisk gently to incorporate, set aside to cool, remove lemon peel
- Cover and refrigerate until jelly is fully cooled, add passion fruit and Prosecco, fold together gently
- Portion and cover with plastic wrap, refrigerate until firm, top with syllabub cream before serving
Ingredients – Syllabub:
- Prosecco or Sparkling Wine 50ml
- Brandy or Cognac 25ml
- Fresh Lemon Juice 1tbsp
- White Granular Sugar 25g
- 35% Heavy Cream 100ml
Instructions:
- Combine Prosecco, brandy, lemon juice and sugar in a bowl, whisk to dissolve
- Add cream to stand mixer, whisk until soft peaks form, add Prosecco mixture, whisk to incorporate, refrigerate