New Year
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Picasso, Pablo
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New Year's Celebration

"May the best day of your past be
the worst day of your future."
Brian Huckabee, South Carolina
(Sláinte! Toasts, Blessings, and Sayings)

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Cognac Gautier Freres
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Cappiello,...
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New Years Eve Fireworks Over
Sydney Opera House, Sydney, Australia
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Leue, Holger
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Sur La Table
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Caprice VI
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Dupré, Karen
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L'Instant Taittinger
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New Year's Eve in Times Square
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Maloratsky, Igor
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Porto Ramos
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Vincent, René
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Caprice V
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Dupré, Karen
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Champagne Leon Chandon
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A New Year's Eve Concert
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Bar at the Folies-Bergere, 1882
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Manet, Édouard
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Recipe source:
Food & Wine’s Holiday Favorites,
1996, Food & Wine Books,
 American Express Publishing Corp.

Food & Wine - One Year Subscription 

Salmon-Caviar Toasts

"Simple yet elegant, these hors d’oeuvres make perfect
holiday cocktail-party fare. Toast the bread in the after-
noon (up to 2 1/2 hours ahead), and the last-minute
assembly will take only seconds."quot;quot;quot;quot;quot;

Makes about 4 dozen toasts

1. Heat the broiler. Cut the brioche into 3/8-inch-thick slices and
remove the crusts. Butter one side of each slice and arrange the
slices, buttered side up, in a single layer on a baking sheet.
2. Broil the bread slices until light golden brown, about 1 minute.
Cut each slice into four triangles and let cool.
3. Shortly before serving, spread about 1 teaspoon of the caviar
onto the toasted side of each bread triangle. Serve the toasts
with lemon wedges.
- Lydie Marshall

Mushroom Leek Turnovers

"Leeks and mushrooms maker a sophisticated filling
for luscious little square turnovers."

1 ounce dried porcini or other dried mushroom
1 cup boiling water
4 tablespoons butter
3 leeks, white and light-green parts only,
washed well and chopped fine
1/2 pound white mushrooms, chopped
1 tablespoon flour
2 tablespoons Cognac or other brandy
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
Pinch dried red-pepper flakes
Pinch dried thyme
1/4 cup grated Parmesan cheese
Cream-Cheese Dough (recipe follows)
1 egg

1. Put the dried porcini mushrooms in a small bowl and pour the
boiling water over them. Soak until softened, about 20 minutes.
Remove the porcini from the water and strain the liquid through
a sieve lined with a paper towel into a frying pan. Rinse the
porcini well to remove any grit and chop them.
2. Add the chopped porcini mushrooms and 1 tablespoon of the
butter to the frying pan. Bring to a boil over moderately high
heat and boil, stirring occasionally, until the liquid evaporates,
about 3 minutes. Transfer the porcini to a bowl.
3. Melt the remaining 3 tablespoons of butter in the frying pan over
moderate heat. Add the leeks and cook, stirring occasionally,
until soft, about 5 minutes. Add the white mushrooms and
cook, stirring frequently, until all their liquid evaporates, about
5 minutes.
4. Add the porcini mushrooms to the pan. Sprinkle with the flour
and cook, stirring, for about 1 minute. Stir in the Cognac and
cook until it evaporates, about 1 minute. Stir in the heavy
cream and remove the pan from the heat.
5. Add the salt, the black pepper, the red-pepper flakes, the thyme,
and the Parmesan cheese. Transfer the filling to a bowl. Let
cool to room temperature.
6. Remove half of the dough from the refrigerator and let it rest
until malleable, about 10 minutes. Butter two baking sheets.
Divide the dough in half. On a floured surface, roll out one
piece of dough to a 12 by 8-inch rectangle. Cut lengthwise
into two 4-inch-wide strips, then crosswise at 2-inch intervals
into twelve 2 by 4-inch rectangles.
7. Spoon one heaping teaspoonful of filling onto each rectangle.
Brush the edges of the pastry with water and then fold the
dough over the filling to form squares. Press around the filling
to remove any air that may be trapped inside. Crimp with a
fork to seal and put on one of the prepared baking sheets.
8. Repeat steps 6 and 7 with all the remaining dough and filling.
Refrigerate the turnovers for at least 30 minutes.
9. Heat the oven to 400 degrees F. Butter a baking sheet and
arrange the turnovers on it. In a small bowl, whisk the egg
with 1 teaspoon of cold water to make a glaze. Brush the
glaze over the turnovers. With a small knife, cut a slit in the
top of each. Bake until golden brown, about 15 minutes.
- Dorie Greenspan

One 8-ounce package cream cheese, cut into eight pieces
1/2 pound butter, cut into sixteen pieces
2 cups flour

Chicken-Liver and Apple Crescents

2 tablespoons hazelnuts
1 onion, quartered
1 clove garlic, quartered
1/2 tart apple, peeled, cored, and quartered
1/2 pound chicken livers
1 tablespoon Calvados, applejack,
or other apple brandy
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
Pinch ground allspice
Pinch ground cloves
Pinch grated nutmeg
1/2 teaspoon cinnamon
2 tablespoons heavy cream
Cream-Cheese Dough (see above)
1 egg

1. Put the hazelnuts in a food processor and pulse until chopped
fine. Transfer to a small bowl. Put the onion and garlic in the
food processor and chop.
2. In a large frying pan, melt 1 tablespoon of the butter over
moderately low heat. Add the onion and garlic and cook,
stirring occasionally, until translucent, about 5 minutes.
3. Meanwhile, chop the apple in the food processor. Add the
apple to the frying pan and cook until softened, 3 to 4
minutes longer. Scrape the mixture back into the
food processor.
4. In the same frying pan, melt the remaining 1 tablespoon butter
over moderately high heat. Add the livers and cook for 2 minutes.
Turn and cook until browned but still pink inside, about 2 minutes
longer. Add the Calvados and cook for 30 seconds. Add the salt,
pepper, allspice, cloves, nutmeg, cinnamon and cream to the food
processor. Purée. Add the hazelnuts and pulse several times just
until combined. Let cool to room temperature.
5. Remove half of the Cream-Cheese Dough from the refrigerator
and let it rest until malleable, about 10 minutes. Butter two baking
sheets. Divide the dough in half. On a floured surface, roll out one
piece of dough about 1/8 inch thick. Using a 3- or 3 1/4-inch round
cutter, cut the dough into circles. Collect the scraps, chill them
briefly, reroll them, and continue cutting. You should have about
ten circles in all.
6. Put one heaping teaspoon of filling in the center of each round.
Brush half of the edge of each round with a little water and then
fold the dough over the filling to make a crescent, Press around
the filling to remove any air that may be trapped inside. Pinch the
edges to seal them, crimp with a fork, and put the crescents on
one of the prepared baking sheets.
7. Repeat steps 5 and 6 with all the remaining dough and filling.
Refrigerate the turnovers for at least 30 minutes.
8. Heat the oven to 400 degrees F. Butter a baking sheet and
arrange the crescents on it. In a small bowl, beat the egg with
1 teaspoon of water to make a glaze. Brush the glaze over the
crescents. With a small knife, cut a slit in the top of each
crescent. Bake until golden brown, about 15 minutes.
- Dorie Greenspan

Mushroom Consommé
Serves 8

""Consommé comforts like no other soup. Its perfect simplicity
and  deep flavor contribute to the popularity of this special brew."

1. In a large pot, combine the chopped white mushrooms, the dried mushrooms, onions, carrots, tomatoes, parsley, garlic, stock,
thyme, and 1/4 teaspoon pepper. Add the water and bring to
a boil over moderate heat. Reduce the heat, cover, and simmer,
skimming occasionally, for 1 hour.
2. Strain the consommé. Press the vegetables firmly to get all the
liquid. Return the strained consommé to the pot and boil over
high heat until reduced to about 2 quarts. Season with salt
and additional pepper to taste and serve topped with the
enoki mushrooms.
- Anne Disrude

Make it ahead: Make the consommé a week before
serving and refrigerate, or even farther ahead and freeze.

Roast Duck with Port-Soaked Prunes
Serves 4

"Serve with roasted potatoes and sautéed Swiss chard."

1. Heat the oven to 500 degrees F. In a small bowl, combine the garlic,
1 teaspoon of the cinnamon, and the lemon juice. Crush the mixture
with the back of a spoon to make a rough paste. Rub the insides of
the ducks with the paste and season the outsides of the birds with
1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
2. Twist the wings behind each bird and tie the legs together. Put the
ducks, breast side up, on a rack in a large roasting pan and roast
until the skin is browned and the juices run clear when the thigh
is pierced with a fork, about 1 hour. Remove and let rest in a
warm spot for about 15 minutes.
3. Meanwhile, in a small stainless-steel saucepan, combine the prunes
with 1 cup of the Port. Bring to a simmer over moderately high
heat. Remove from the heat, cover, and let the prunes soak for
at least 30 minutes.
4. Make a cross in the root end of each of the pearl onions. In a
medium saucepan of boiling, salted water, cook the onions until
tender, 5 to 7 minutes. Drain the onions, and, when they are cool
enough to handle, peel them.
5. In a small frying pan, melt the butter over high heat. Add the
onions and sprinkle with the sugar. Cook, shaking the pan
constantly, until the onions are caramelized, about 3 minutes.
Set aside.
6. In a medium stainless-steel saucepan, combine the remaining
1 1/4 cups Port and the stock. Bring to a boil over high heat.
Boil until the liquid is reduced to 1 cup, about 10 minutes.
7. Add the orange juice, orange zest, the remaining 1/4 teaspoon
cinnamon, the prunes with their liquid, and the onions. Season
with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
Cook until hot, about 3 minutes.
8. Remove the strings from the ducks. Cut the breast meat from
the birds and slice each breast in half. Remove the legs and
separate the drumsticks and thighs. Spoon the prunes, onions
and sauce on top.
- Joyce Goldstein

Carrot and Squash Purée
Serves 8

"Carrots and butternut squash make a delicate and ever-so-slightly
sweet purée. It will complement almost any roast bird or meat, both
in flavor and texture."

1. In a large saucepan, combine the carrots, squash, and enough
salted water to cover. Cover the pan and bring the mixture to a
boil. Reduce the heat and simmer, partially covered, until the
vegetables are tender, about 20 minutes. Drain well.
2. Purée the vegetables in a food processor or blender. Transfer
the purée to a large mixing bowl and stir in the cream, butter,
1 teaspoon salt, the nutmeg, and 1/4 teaspoon pepper. Taste
and add more salt and pepper if needed.
- Martha Stewart

 Peach and Ginger Trifle
Serves 12

"Layers of gingery angel food cake, lemon cream, peaches, and whipped
cream make a delicious departure from traditional trifle. You can use other
fruit in place of the peaches, such as raspberries or strawberries."

1. In a double boiler, Combine the lemon zest, lemon juice, butter
and sugar. Cook, stirring occasionally, over simmering water
until the butter melts and the sugar dissolves, about 5 minutes.
2. In a medium bowl, beat the eggs until thoroughly combined.
Pour about one-third of the hot lemon mixture into the eggs
in a thin stream, stirring. Pour the egg mixture back into the
remaining lemon mixture in a thin stream, stirring. Continue
cooking, stirring constantly, until the lemon curd is thick and
steaming, about 3 minutes. Strain into a stainless-steel or glass
bowl and chill.
3. In a large bowl, whip 1 cup of the cream until it holds firm peaks
when the beaters are lifted. Fold the whipped cream into the curd
until thoroughly combined.
4. Using a large serrated knife, slice the cake horizontally into three
rings. Cut each ring into eight wedges. Line the bottom of a 3 1/2-
to 4-quart glass serving bowl with eight wedges. Spoon about half
of the lemon cream over the cake. Reserve about 1 1/2 cups peach
slices for the top. Put the remaining peach slices over the lemon
cream. Line the sides of the bowl with eight more wedges of cake, overlapping if necessary. Put the remaining cake wedges over the
peaches and press gently. Spoon the rest of the lemon cream over
the cake and smooth the surface. Arrange the reserved peach slices decoratively on top. Refrigerate at least 6 hours before serving so
that the cake softens and the flavors mellow.
5. In a large bowl, whip the remaining 1 cup heavy cream until it
holds firm peaks when the beaters are lifted. Using a pastry bag
fitted with a large star tip, pipe the whipped cream decoratively
on the trifle, letting the peaches show. Or simply spoon the
whipped cream over the trifle.
- Marion Cunningham

Ginger Angel Food Cake
Makes one 10-inch cake

"Fresh ginger adds a spicy kick to this light and fluffy
angel food cake. For the most ethereal results, bake the
cake on a day of low humidity."

1. Heat the oven to 350 degrees F. In a medium bowl, whisk together
the flour and 3/4 cup of the sugar.
2. In a food processor, combine the ginger and 1/4 cup of the sugar.
Process to a thick paste.
3. In a large bowl, using an electric mixer on medium speed, beat
the egg whites until foamy. Beat in the cream of tartar and salt.
Increase the speed to high and gradually beat in the remaining 1/2
cup sugar, 1 tablespoon at a time. Continue beating until the whites
hold soft peaks when the beaters are lifted, about 8 minutes.
4. Sift the dry ingredients into the egg whites in two batches,
beating on low speed until just combined. Do not overmix.
Add the ginger paste and blend on the lowest speed. Scrape the
batter into an ungreased 10-inch tube pan. With a rubber spatula,
cut through the center of the batter to eliminate air pockets.
5. Bake the cake in the middle of the oven until a toothpick stuck
in the center comes out clean, about 35 minutes. Invert the pan
until the cake is completely cool. Run a long, thin knife around
the side of the cake and unmold it onto a serving plate.
- Marion Cunningham

Chocolate Orange Truffles
Makes about 7 dozen

"Cocoa-dusted truffles make a rich and delicious petit-four,
nightcap, or late-afternoon snack. Bet you can’t eat just one."

1. Line a large baking sheet with waxed paper and sprinkle with the
cocoa powder. In a medium saucepan, bring the cream to a boil.
Cook at a gentle oil, stirring occasionally, until reduced to 1/2 cup,
about 10 minutes. Remove from the heat.
2. Add the chocolate to the hot cream and stir until melted. Stir in
the butter, orange zest, confectioner’s sugar, and liqueur. Transfer
to a bowl, cover, and refrigerate until the mixture is firm enough
to handle.
3. Shape the truffle mixture into 1-inch balls and put them on the
prepared baking sheet. Roll the truffles in the cocoa powder.
Chill for at least 20 minutes before serving. Keep the truffles,
well covered, in the refrigerator. Serve at room temperature.

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(Nigella Lawson)
  

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