New Year’s Eve Dinner Menu

by Jeanne




            Blue_cheese_foam_w_port_reduction1    Meyer_lemon_pine_nut_tart2

Bacon & Eggs

Caviar & Blini

Citrus MarinatedBay Scallops w/ Herb Salad (blood orange & mango)

Tomato Sorbet with Mozzarella Soup & Tuile

Potato Ravioli with Shaved Truffle

Foie Gras with Rhubarb

Cabernet Sorbet with Shallot

Beef Tartar Spoon w/ Quail Egg on Brioche

Perail de Bribes with Frisee aux Lardon            

Blue Cheese Foam with Port Reduction

Meyer Lemon Pine Nut Tart with Mascapone Sorbet

Today’s post is more of a personal one.  A bit of a tribute to some out-of-town friends. The thing you need to know about the Carters is that they think they are foodies.  Really they are uber-foodies.  I met them, where else, on a cooking vaction to Oaxaca.  We ate grasshopers and drank beer together in the centrico. They do things I aspire to do when one is in a relationship.  No not having those deep, philosophical discussions over Italian espresso and the Sunday Times.  It’s more serious than that.  It’s to have someone in which to argue over what makes a better vacation–a cheese and wine tour of Italy or a going to Vegas to dine at six of the A-list restaurants.  She’s a trained chef with a passion for wine.  He’s a biotech marketer with Mexican mole muscle to spare.  What a combination–he breaks it down to understand, she cooks by the senses.  They have a little bit of me in both of them.  This is why we can have two hour long phone conversations on the machinations of Rick Bayless, the flaws of Flay, and the crisis taking place in home kitchens ("it’s a fundamental  breakdown in our culture that people aren’t cooking), to name a few.  I receive emails and voice mails along the lines of "ask your friend why the receipe on page 58 of the FL cookbook doesn’t work."  Yes, they actually cook from that book, who knew that the recipes were there to use. 

Last week’s conversation ran along the lines of "Don’t you think every home should have a foamer?" and "Jeanne, we bought a commercial ice cream maker. Really, it was just something that we should have done sooner. How else can you make tomato sorbet?"

In this conversation they regaled me with their New Year’s Eve dinner menu that they prepared for each other.  It was an affair that lasted all day and well into the night.  Needless to say there was a lot of wine, also.  The pictures, provided by the Carters, and the accompanying menu are from assorted cookbooks.  If you have questions regarding the menu just post them here. It’s an impressive meal from quite a pair of uber-foodies.