Some years we scroll through the televised offerings, usually populated by Hot Young Headliners we have never heard of and wouldn't mind never seeing again. This year, however, we explored Pandora playlists based on back-in-the-day favorites like Janis Ian or James Taylor. From there we moved to YouTube videos of young 'uns recommended by Tom, ranging from Holly Williams, daughter of Hank Jr., who we liked; ZZ-Somebody, who we found acceptable; and PJ Harvey, who is utterly awful despite what Tom thinks.
This all led to conversation topics including the size of Tom's ear holes, which are insufficient to allow him to listen to music from a mobile device (too small, apparently); why Leonard Cohen's "Hallelujah" speaks of being tied to a kitchen chair (we have no answer to that); and whether the lyrics to Randy Newman's "Short People" refers to "popsicle toes" (no, per Google that honor belongs to someone named Michael Franks....)
Not exactly thoughtful discussion about the state of civilization… but comfortable conversation among long-time friends, interspersed with a showing of the latest photos of Colton and Sophia Graece, the grandchildren who joined the Clarke clan in 2014.
Plus, judging from what we see televised from Times Square and friends' status updates on Facebook, we may be among the classiest folks out there.
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| Tom and Vonnie toast our 36th annual New Year's Eve dinner together. |
Julia Child's Beef Stroganoff
1/2 lb. sliced mushrooms
2 Tbsp. butter and 1 Tbsp. cooking oil
3 Tbsp. minced shallots
1/4 tsp salt and pinch of pepper
2 1/2 lbs. filet of beef (which might be too much!) sliced 2" across and 1/2" thick
1/4 cup Madeira or dry white vermouth
3/4 cup brown stock or broth
1 cup whipping cream
2 tsp. cornstarch blended with 1 Tbsp of the cream
Saute mushrooms for 4-5 minutes to brown lightly. Stir in shallots and cook a minute longer, add salt and pepper and set aside. Dry beef. Saute a few pieces at a time for 2-3 minutes per side, to brown the exterior but keep inside rosy red. Set aside & discard sautéing fat. Pour wine and stock into skillet and boil down until liquid is reduced to about 1/3 cup. Beat in cream, then cornstarch mixture, simmer 1 minute. Add mushrooms, sauté 1 minute more. Season beef with salt and pepper and return to the skillet along with any juices that have escaped. Transfer everything to a serving casserole.
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| Julia recommends peas with her stroganoff, but we opted for green beans, to avoid cries of anguish from the pea-hating boys. |
Linda's Grandma's Apple Crisp
4 cups sliced tart apples
1 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. salt
1/4 cup water
3/4 cup (or less) flour
1 cup sugar - granulated or brown
1/3 cup butter
Place apples in a buttered 10x6x2 baking dish. Sprinkle with cinnamon, nutmeat, salt and water. Rub together flour, sugar and butter. Drop mixture over the apples. Bake 350 degrees for 40 minutes. Serves 6.
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| Apple crisp may be the poor cousin of pie, but it's a lot easier. And really, really good. |
5 large eggs + 2 egg yolks (or 6 eggs)
2 1/2 cup whole milk
1/2 cup cream
3 Tbsp. dark rum
2 tsp. vanilla
3/4 tsp. nutmeg
1/4 tsp. kosher salt
1 loaf challah (we used brioche) bread, in 1" slices
1 cup packed light brown sugar
8 Tbsp. unsalted butter, melted
Whisk eggs, milk, cream, rum, vanilla, nutmeg and salt. Spread bread in one layer on 11x17 (or so) rimmed pan. Pour custard mixture over bread and soak at least 4 hours, overnight if possible. Turn once halfway through. Heat oven to 375 degrees. Whisk sugar and melted butter. Pour into another rimmed baking sheet. Spread an even layer. Place soaked bread onto sugared baking sheet, on top of the sugar layer. Bake 25 minutes or until tops are golden and sugar is bubbling. Serve immediately.
And don't forget to renew your prescription for cholesterol medicine…
