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:

  1. Position rack in the upper part of oven, preheat broiler to 425°F (220°C)
  2. Heat a heavy bottom pan over medium, add butter olive oil, garlic and shallots, sauté until golden brown
  3. Add spinach to pan, season with salt and pepper, sauté until fragrant and wilted, deglaze pan with Prosecco
  4. Sauté mixture until almost dry, add bread crumbs, Parmesan and chervil, season with salt and pepper
  5. Top oysters with heaping spoon of mixture, spread evenly, arrange oysters on baking sheet
  6. Broil until golden brown and bubbling, serve with lemon wedges

Instructions - shucking oysters:

  1. Hold oyster firmly in one hand with a tea towel, and an oyster shucking or paring knife in the other
  2. Place the tip of the knife at the base of the hinge, gently twist the knife using pressure until penetrated
  3. Twist the knife it to pry the shell hinge open, slide the knife under the shell, removing the top shell
  4. 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:

  1. Position rack in the upper part of oven, preheat broiler to 425°F (220°C)
  2. Combine butter, olive oil, lemon zest and juice, parsley, chives, pepper and garlic in food processor, pulse until smooth
  3. Pierce lobster head with knife tip, splitting lobster from the head along the shell to the tail
  4. Gently remove the tomalley, the soft, green substance found in the body cavity (optional)
  5. Place the lobster upright in a heavy bottom pan, season with salt and pepper
  6. Spread herb butter evenly over the entire lobster half, top with breadcrumbs
  7. 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:

  1. Heat a heavy bottom pan over medium, heat 1tbsp olive oil, add bacon, sauté until golden brown
  2. Add fennel and shallots, sauté until fragrant and tender
  3. Check mussels, if any mussels are open, tap lightly, they should close, if they don’t, discard them
  4. Add mussels and wine to the pan, cover, steam until mussel shells are opened
  5. Check mussels, if any mussels are closed, discard them
  6. 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:

  1. Heat grill pan over high, brush bread slices with olive oil, place on grill, turning to grill/toast evenly
  2. 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:

  1. Gently heat cream in cast iron fondue pot over medium until simmer
  2. Add chocolate in batches until melted and fully incorporated, add vanilla, orange zest and juice, whisk until smooth
  3. 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:

  1. Heat water in heavy bottom saucepan over medium, add sugar, lemon peel and juice
  2. Bring mixture to simmer, remove from heat, set aside
  3. Soak gelatin leaves in bowl of cold water for 5-10 minutes or until soft, wring gently to remove excess water
  4. Add gelatin leaves to saucepan, whisk gently to incorporate, set aside to cool, remove lemon peel
  5. Cover and refrigerate until jelly is fully cooled, add passion fruit and Prosecco, fold together gently
  6. 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:

  1. Combine Prosecco, brandy, lemon juice and sugar in a bowl, whisk to dissolve
  2. Add cream to stand mixer, whisk until soft peaks form, add Prosecco mixture, whisk to incorporate, refrigerate