2013: The more things change...

In preparation for our 35th annual New Year's celebration,  Linda took a look back at previous years' memories, as best they can be chronicled, by way of this blog.

She discovered the following:

1. We always talk about planning our menu ahead, and every year "ahead" means about 24 hours before. At best. 
2. We always say we'll do something simple. Sometimes we mean it.
3. We always say we get too full on appetizers and next year will prepare fewer of them. We never mean that. 
4. It's been five years since we first gave Julia Child's Gratin Jurassien a try. Who knew how good a few simple (cholesterol-laden) ingredients could be? The menu has been built around this heavenly dish every year since. You don't mess with fabulous. 
5. The faces may change, but the tv view of people in Times Square -- the revelers and the hosts/guests of the rockin' eve extravaganzas -- consistently offer an interesting anthropological study.
6. We routinely discuss doing the next New Year's Eve on a cruise. And yet, here we are.... 

One year long ago, while watching Linda Ronstadt sing in a strapless sequined gown on a tv special, Vonnie and Linda pledged to similarly outfit themselves on a cruise for the 25th anniversary. It is a blessing to the cosmos that the 25th anniversary came and went sans strapless sequined gowns.  We're still talking about the cruise, and can only hope the strapless sequined gowns remain an unrealized aspiration.

You might call this being stuck in a rut.  We prefer to call it honoring tradition. And a beautiful tradition it is:

Our 2013-to-2014 table. Gratin Jurassien potatoes front and center, where they unquestionably belong. It was good to have Vonnie's mom, Doris, join us.

Last year's menu was a success, so we repeated most of it this year: Cotes de Porc Poelees (Julia Child's pork chops), fresh green beans and salad.  Preceded by cheese, salami, crackers and lavosh, stuffed mushrooms and bacon-wrapped water chestnuts, then topped off with coffee kahlua, pre-prepared creme brulee, and a champagne toast at midnight. 

Tom wields the blow-torch to carmelize the creme brulee topping.

Waddling to the family room we tuned in the televised Times Square festivities, catching a glimpse of Jenny McCarthy in a giant lips-and-tongue costume and a large photograph of Kim Kardasihan's needle-studded face promoting the joys of acupuncture.  That was enough of that, and as the clocked ticked toward midnight we opted for a re-run of Doc Martin on PBS instead. We'll leave the anthropological study to someone else. 

The New Year's Day breakfast was straightforward and delicious. Scrambled eggs, bacon, ham, toast, leftover potatoes and mimosas.  On Vonnie's mom's pretty Christmas plates. 

You'll just have to imagine the hot cinnamon rolls that were inhaled before we could get the cell phone cameras out.

No new recipes to share this year, but here's a look at 35 years of source material: 

Someday, Linda will add a few of the tasty finds in these favorite tomes. Just not today. 

Truth be told, 2013 was no picnic, and we're all glad to put it behind us. We can't know what lies ahead but we'll hope and plan for the best.  A new grandbaby for the Clarkes, yes.  Possibly a reconfigured kitchen as well. That New Year's Eve cruise? Maybe. Strapless sequined gowns? Probably not.  New trials and new joys? Most likely. 

But whatever else 2014 brings, we will hold dear the bonds of life-long friendship that withstand change over time and help us greet each new year with fresh expectations. 

And full bellies. 

2012: Hog Heaven

Every year we commit to confirming our New Year's Eve menu in advance.  Every year we find ourselves further and further from that goal, and this year we pushed it to the limit.

Like elected leaders in Washington approaching the "fiscal cliff" deadline without a plan, we, too, hurtled toward the New Year's Eve grocery shopping deadline with no resolution to our menu quandary.  We discussed Steak Diane, but when Vonnie returned from an advance run to Costco with news that the requisite beef would set us back $80, thus over a fiscal cliff of our own, we changed direction.

In the end, we found a solution close to both home (big fat pork chops in Tom and Linda's freezer) and heart (our trusty Julia Child cookbook, with "bien!" pencilled in the margin by the book's original owner, Tom's deceased brother Don).

With a snow-and-ice forecast for the end-of-year eve, the minimal extra shopping required was a blessing. And as we ushered in 2013, we proclaimed this year's feast as one of our finest ever, with less complication and far less cost.

Guess we're not like elected leaders in Washington after all.

As always, we began with appetizers, and changed it up just a bit, foregoing the cream cheese with raspberry jalapeno sauce and Tom's favorite shrimp dip in favor of stuffed mushrooms and artichoke squares.

Then on to the Julia-and-Donny-inspired main course: Cotes de Porc Poelees, or Casserole-Sauteed Pork Chops.  We paired the pork with two past favorites, a Spinach Pecan Salad and Julia's heart-stopping (literally)  Gratin Jurassian (Unbelievably Wonderful Scalloped Potatoes) and fresh green beans.

We repaired to the Clarkes' family room to sit by their new gas-log fire with kahula-laced coffee and a light chocolate mousse, and caught up on DVRd episodes of X Factor and Doc Martin.

When the clock struck 12, warm and toasty inside as the snow fell softly beyond, we toasted the new year and each other with midnight mimosas and agreed that the evening had been... well... bien.

Tres bien, in fact.

Artichoke Squares

#2 can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup Parmesan cheese
1 loaf thin white bread (like Pepperidge Farm)

Remove crusts and cut bread in four 1-inch squares.  Mix other ingredients and place on squares.  Freeze. Then bake at 375 degrees for 10-12 minutes.

Cotes de Porc Poelees

Preheat oven to 325 degrees.

6 pork chops, cut 1 inch thick
3-4 Tablespoons rendered pork fat or cooing oil
2 Tablespoons of butter
Optional: 2 halved cloves garlic (we forgot to bring the garlic)
1/2 cup dry white wine, vermouth or beef stock


Marinade (per pound of pork) 
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 teaspoon ground thyme or sage (we used thyme)
1/8 teaspoon ground bay leaf
Pinch of allspice
1/2 clove garlic, mashed

Rub marinade on both sides of pork chops, marinate for at least 2 hours (6-12 hours is better). Turn them periodically.

Dry the pork chops on paper towels. In a heavy 10-12 inch fireproof casserole heat the fat or oil in the casserole until it is almost smoking, then brown the chops, 2 or 3 at a time, on each side for 3-4 minutes. As they are browned, transfer them to a side dish.

Add butter to the casserole and the optional garlic. Return shops, baste with the butter. Cover and heat until the meat is sizzling, then set in lower third of preheated oven for 25-30 minutes (we did 28 minutes and thought they were slightly overcooked). Turn and baste the chops once or twice. They are done when the meat juices run a clear yellow with no trace of rose.  Put chops on heated platter.

The chops will have rendered about 1/2 cup juices during their cooking. Add the 1/2 cup liquid (wine or stock) and boil rapidly until you have about 1/2 cup concentrated sauce. Pour over the chops and serve.

2011: Cholesterolized

In our 33 previous New Year's Eve dinners, we've always lamented preparing SO much food. So this year we tried something a little different -- soup as the main dish. But with plenty of hors d'oeuvres, just in case. And a killer (literally) chocolate dessert. And enough cream, butter and eggs to negate any lightening-up we intended to accomplish. Oh well.

Becky and Justin were in town and joined us for appetizers and sharing of a bottle of Chocolate Ale, my Christmas gift from my Boulevard Brewery boy Rob. The girls in particular were enthusiastic about chocolate-flavored beer and it gave us a toast-worthy start to a filling evening.

In addition to annual favorite shrimp dip, little smokie hot dogs in crescent rolls and olives rolled in cheese dough, Vonnie tried something new: parmesan cheese straws. They were a hit, with potential to not just be an appetizer, but also the bread for a meal:

Parmesan Cheese Straws

1 sheet Pepperidge Farm frozen puff pastry, thawed

1 large egg + 1 Tablespoon water, mixed together for "egg wash"

1/2 cup shredded parmesan cheese

1/2 tsp Italian seasoning

1 Tblsp white sesame seeds

Preheat oven to 425. On lightly floured surface roll out 1 sheet of puff pastry into 12 x 14" rectangle. Brush off excess flour, then brush entire surface with egg wash. Cut in half to create 2 pieces that measure 7x12". In a small bowl, mix together parmesan & Italian seasonings. Sprinkle evenly over 1 piece of dough. Top with the other piece of puff pastry, egg wash side down. Press firmly to make sure the layers will adhere to one bother. Then using the rolling pin, lightly roll the whole length of the dough to make sure that all the air pockets have been removed. Brush the top with egg wash and sprinkle with sesame seeds. Using a pizza cutter or sharp knife, cut pastry into 14 strips. Twist strips three times to make a spiral and place on ungreased cookie sheet. press ends down firmly so that the straws remain twisted during baking. Refrigerate until ready to bake. Bake on middle rack for 10-12 minutes or until golden brown. Remove from oven and let cool.

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I'll be honest: the lobster bisque wasn't my favorite NYE entree. But since I'm not much on seafood, that's probably more about me than it is about the dish, the recipe for which follows. Plus, Tom took care of the entire process while the rest of us watched. That was okay too:

Lobster Bisque

2 small cooked lobsters, about 1 lb each

8 Tblsp butter, divided

1 large onion, chopped

1 medium carrot, chopped

1 bay leaf

1/2 tsp dried thyme

1/3 cup dry white wine

1 1/2 cups water

6 Tblsp floour

3 cups milk, heated

1/4 cup cream

1 Tblsp sherry

1/4 tsp paprika

fresh thyme

Remove meat from lobsters and chop fine. Reserve shells. Heat 2 T butter in a heavy kettle. Add 1/2 of the chopped onion and the chopped carrot. Saute over medium heat until softened, 10-15 min. Add lobster shells and bodies, increase heat to medium-high and sauté 4-5 min. Add bay leaf, thumb, wine, water and any collected lobster liquid. Bring to a boil, reduce heat and simmer 15 minutes. Pour through a strainer into a clean bowl. Discard shells and vegetables. Measure out 2 cups broth. In a soup pot melt remaining 6 T butter over medium heat. Add flour and whisk 2-3 min. until golden. Add hot milk all at once, stirring with whisk until smooth. Stir in lobster broth. Simmer & stir over medium heat until soup thickens. Stir in lobster meat, cream and sherry, paprika, warm through and garnish with thyme.

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The strawberry spinach salad, on the other hand, was a winner, and with a really pretty Christmas vibe due to the deep red of the strawberries and deep green of the spinach. Look for this one to turn up in the future:

Spinach Strawberry Salad

2 Tblsp sesame seeds

1 Tblsp poppy seeds

1/2 cup white sugar

1/2 cup olive oil

1/4 cup white vinegar

1/4 tsp paprika

1/4 tsp Worchestershire sauce

1 Tblsp minced onion

10 oz fresh spinach - rinsed, dried, torn into bite size pieces

1 quart strawberries, sliced

1/4 cup almonds, blanched and slivered

Whisk together seeds, sugar, olive oil, vinegar, paprika, Worchestershire and onion. Cover and chill for 1 hour. Combine spinach, strawberries and almonds. Pour dressing over salad and toss. Refrigerate 10-15 min. before serving.

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"A Taste of Decadence" is what the headline read over this recipe saved from a recent Star Magazine. Decadence indeed. As I was pouring this stuff into four small dessert cups, I hoped everyone wouldn't feel cheated by the tiny portion of dessert. But about 3 spoonfuls into eating it, I wondered if I could possibly finish it.

Which of course I did. In fact, we all finished our whole servings, even George, who usually declines anything this rich. Maybe it was Mariah Carey's tv outfit, which we discussed at length, that made all that artery-clogging goodness go down so smoothly.

Chocolate Pot au Creme

Place 5 oz. finely chopped dark chocolate in a double boiler or non-reactive metal bowl placed over a simmering saucepan. Stir until just melted. Add 3 Tblsp sugar and 1 cup cream. Whisk until smooth and remove from heat.

Lightly beat 3 egg yolks in a medium-sized bowl. Slowly add small amounts of chocolate while whisking - too much too fast will scramble the eggs. Place the combined mixture on the double boiler on a gentle simmer. Whisk 5 minutes more or until thickened. Remove from heat and whisk in 1 Tblsp brandy or Grand Marnier and a pinch of salt. Pour into small coffee or dessert cups and chill until firm. Garnish with fresh berries and whipped cream. Serves 4-6.

Hair of the dog

We haven't spent much time talking about morning-after breakfast, but there always is one. This dates back to the days when Odells spent the night, when there weren't teenage children to be sure came home or dogs to be let out for the evening. Toast from the previous evening's leftover bread, skillet fried potatoes, bacon and/or sausage, pineapple and some version of eggs, with Mimosa chasers, are the staples of the first meal of the new year. This year Becky and Justin and Megan and her boys (always a treat!) were home for breakfast, and the whole crew enjoyed the egg casserole Vonnie had made the day before:

Egg Casserole

1 lb bulk sausage, browned and drained

6 slices white bread, crust removed

2 cups milk

4 beaten eggs

1 tsp dry mustard

1 tsp salt

1/4 lb grated sharp cheddar cheese

Lay slices of bread in baking disk, mix remaining ingredients and pour over bread. Refrigerate overnight or for at least 12 hours. Cover with foil, bake at 355 degrees for 1 hour. Remove foil and bake for 1-15 minutes more before cutting.

- - - - - -

So now, it's back to reality. Who would have guessed, when this tradition began back in 1978-to-1979, that we'd still be breaking bread (and a large portion of fat!) together in 2011-to-2012? Yet here we are. And with any luck, and maybe some Lipitor and a diet of whole grains and carrots the rest of the year, we'll be back for more.

2010 Recipes: Something Old, Something New

We can't confirm it, as specifics of what we've done which year are unreliable, but we think this was the fourth time up to bat for Steak Diane. We did ponder where the name came from -- who is Diane, and why is a steak named after her? Never mind, she must have been a lovely person, because we do enjoy her namesake dish.

Steak Diane

Four 4-6 ounce beef tenderloin steaks
2 Tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 Tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
2 cups thinly sliced mushrooms (or more, you can never have too many mushrooms in a sauce)
2 Tablespoons minced shallots or onions
1/4 cup brandy
1/2 cup beef boullion or broth

Pound steaks between two pieces of waxed paper until 1/4 inch thick. Dredge in flour mixed with salt and pepper. In large skillet, melt 1 tablespoon of the butter. Add steaks. Brown about 1 minute on each side. Remove steaks to a platter. Spread both sides with mustard and sprinkle with 1 teaspoon Worcestershire sauce. In same skillet, melt remaining 3 tablespoons of butter (or a little more, if you used more mushrooms....) and add mushrooms and shallots. Saute for 2 minutes. Add brandy and flame. Stir in boullion and remaining Worchestershire sauce. Cook and stir until hot. Return steaks to skillet and reheat for 2 minutes. Sprinkle with parsely if desired. Serves 4.

Spinach-Pecan Salad

1 tablespoon butter or margarine
1/2 cup pecan halves
1 tablespoon brown sugar
1 6-oz package of fresh baby spinach
1 large Granny Smith apple, thinly sliced
1/2 cup crumbled blue cheese
2 tablespoons olive oil
2 tablespoons white vinegar

Melt butter in small skillet over low heat. Add prcans and brown.sugar. Cook, stirring constantly, 2 or 3 minutes, until carmelized. Cool on waxed paper. Place spinach in large serving bowl. Toss in pecans, apple slices and blue cheese. Add oil and vinegar and toss gently to coat. 4 servings.

Shrimp Dip

1 can broken shrimp
1/2 cup celery
1/2 cup chopped onion
1 8-ounce cream cheese, softened
1 Tablespoon mustard
1 Tablespoon catsup
1 Tablespoon mayonnaise

Mix. chill and serve.

2010: Maybe Next Year

It's always the same. We think we'll do something different and fabulous for our New Year's Eve cook-fest. We start discussing it when the weather turns brisk in the fall, and agree to settle on something soon.

Then it's Thanksgiving and we're too busy to think about it. Then it's Christmas, and we're even more too busy to think about it. Then it's after-Christmas and one or more of us has a cold or the flu... and the day before New Year's Eve, we decide we'll stick to something simple this year.

"Something simple" usually turns out to be just fine. As it was for New Year's Eve 2010.

It was Vonnie's turn to be sick this year, but fortified with antibiotics, she pressed forward, and together we devised a menu of past favorites and one new dish.

Shrimp dip with crackers and stuffed mushrooms for appetizers (which, as usual filled us up). Steak Diane, a favorite from past years. An encore of Julia Childs' fabulously fatty scalloped potatoes. The new recipe - spinach pecan salad, from a Southern Living cookbook - was a definite winner. This one I'd give a Probably Next Year.

As always, after the great gorge we waddled with Kahula and coffee to the family room to catch Dick Clark's New Year's Rockin' Eve on the tv. There was serious kissing among the Times Square crowd, much like what we witnessed in our very first New Year's Eve together. Except this time it seemed more sponsored than spontaneous (if equally alcoholic) as partners wearing silly blue hats emblazoned with the Nivea logo kissed on command for the cameras.

Then, as stroke-striken Dick Clark stumbled through the countdown, and a tone-deaf woman of indecipherable name sporting a very short skirt and blue lipstick joined Ryan Seacrest on the stage, the Waterford crystal ball dropped and 2011 arrived. Feeling pretty much the same as 2010.

We talked about Tom's lobster bisque or Vonnie's brother's meatballs, as entrees of the future. We talked about a New Year's Eve cruise, where we don't have to cook anything, just spend money.

Maybe we'll do one of those things. Or maybe not.

For this year, we were happy to share the meal we shared and be just where we were with just the people we were with.

Happy 2011 to all.

Chinese Extravaganza

When our kids were little, spending a Saturday chopping, wrapping, frying and (most importantly) eating a multi-course Chinese meal was high entertainment for our families. We did a Chinese New Year's Eve one year, too, although none of us remembers quite when.

But as I type this today, the youngest member of our combined clans is about to be married and put a wok on her wedding registry list. Given our history, that HAD to be our gift to her and her sweetie.

So for old time's sake -- and to give Becky a place to find a few tried and true recipes -- I have dug out the few Chinese extravaganza recipes I could still find, and present them here.

Becky, I hope you find friends as true to you as your folks have been to us and perhaps enjoy a few Chinese cooking extravaganzas, too.

Egg Rolls

2 T vegegable oil
2 c shredded raw cabbage
1 large stalk celery, minced
1 c shredded cooked pork
1 c raw shrimp, peeled, deveined, chopped
2 minced scallions or 1T minced onion
1 1/2 t salt
1/8 t black pepper
2 1/2 t sugar
8-10 egg roll wrappers
1 egg, slightly beaten
3 c. oil

Prepare and measure ingredients and set by stove. Set wok over high heat, swirl in oil, count to 20, add celery and cabbage, stir fry for 2 min. Turn off heat. Add to the wok pork, shrimp, scallions, salt, pepper, sugar and toss well. Put in colander to drain liquid. Fill egg roll wrappers, seal edges with egg and roll/seal. Place on oiled wax paper and let rest 1 hour.

Set wok over high heat for 30 seconds, add the 3 c oil and heat to 375 degrees or until a day old bread cube browns. Place 2-3 of the egg rolls in the oil, cook 4-5 min or until golden brown, turning often. Drain and keep warm until ready to serve.

Egg Drop Soup

4-5 c chicken stock/broth (save out 3 T to mix with cornstarch)
1 T cornstarch
1/2 t soy sauce
1/2 t salt
2 eggs
1 minced scallion

Heat chicken stock to simmer. Mix cornstarch and the 3 T stock, soy sauce and salt and pour into summering soup, stirring until thick and clear. Set aside until ready to serve, then reheat to simmer. Break eggs into small bowl, stir lightly, and pour in a thin slow stream into the soup. Turn off heat, stir once. Divide scallions among soup plates and ladle soup into the bowls. Serves 4-6.

Beef with Snow Peas

4 T oil
1 clove garlic, peeled, smashed
1/2 lb bottom round steak
1 T dry sherry
1 T soy sauce
2 T cornstarch
2 T oil
1 pkg frozen snow peas, thawed
2 T soy sauce
1/2 t sugar

Cut beef into slices 2 inches long by 1 inch wide by 1/4 inch thick. Sprinkle with sherry and 1 T soy sauce and mix with cornstarch. Measure 2 T oil. Dry snow peas. Measure 2 T soy sauce, sugar, set by stove. Set wok over high heat for 30 seconds, swirl with 2 T oil, count to 20, add garlic, stir once or twice. Add beef and stir fry until color has changed. Remove to a bowl. Add 2 T more oil, count to 5, add snow peas and stir fry 1-2 minutes until tender but still crisp. Return beef to the wok, sprinkle with 2 T soy sauce and sugar, stir fry 1 minute more. Serves 4, more if other dishes are also served.

Almond Cookies

2 3/4 c sifted flour
1 c sugar
1/2 t baking soda
1 c butter
2 eggs
2 t almond extract
1/2 c whole almonds
1/2 t salt

Sift flour, sugar, soda, salt. Add butter and cut in. Add eggs and extract and mix. Shape into 1" balls. Place on ungreased cookie sheet, put almond on top and press. Bake 325 degrees for 15-18 minutes.

2009 Recipes: Chest-Clutching Good

These are both from Mastering the Art of French Cooking, the book by Julia Child, Louisette Bertholle and Simone Beck that introduced us (and millions of others) to French cooking. They are easy to make but not for the faint of heart to eat. Click here for the account of the New Year's Eve these recipes relate to.

Bifteck Saute Bearnaise
Serves 4-6

Important notes from Julia: You must dry the steak thoroughly on paper towels - it will not brown otherwise. Also, the steaks must lie flat in one layer, which might mean you need more than one skillet. We did.

1 1/2 T. butter
1 1/2 T. vegetable oil
2 - 2 1/2 lbs. boneless club, rib eye, sirloin etc. steaks, 3/4-1" thick, patted dry
1/2 c. beef stock
3/4 c. Bearnaise sauce

Put 1 1/2 T. each butter and oil in heavy skillet(s) over moderately high heat until butter foaming begins to subside. Saute steak on one side for 3-4 minutes, regulating heat so fat is always very hot but not burning. Turn and saute the other side for 3-4 minutes (we actually did 4 1/2 minutes on each side for what we thought was perfect medium rare). The steak is done to medium-rare the moment you see pearling of red juice begin to ooze at the surface of the steak. Or, press steak with your finger - it is medium rare when it just begins to resist. Remove steaks to hot platter and season quickly with salt and pepper. Add the beef stock to the skillet, boil it down rapidly and beat by droplets into bearnaise sauce. Serve sauce in a warmed bowl with the steak.

Gratin Jurassien
Serves 4-6

Important notes from Julia: the baking dish (and thus, the layers of potatoes) should be shallow, no more than 2 inches high; do not let the cream come quite to a simmer during baking, to prevent curdling.

Additional note from Linda: these are heavenly, and if you have cholesterol issues, I mean that quite literally - a few bites of these may send you there earlier than anticipated. But trust me, you'd die happy.

4 T butter
2 lbs. red potatoes, peeled and sliced 1/8" thick (6-7 cups) and patted dry
1 t. salt
1/8 t. pepper
1 c. grated Swiss cheese (I think I cheated and used more like 1 1/4 c.)
1 1/4 c. whipping cream

Preheat oven to 300 degrees. Smear 1T of the butter in a 10-inch fireproof baking dish, no more than 2" deep.

Arrange layers of of potatoes (I did 3 layers) seasoning each with salt, pepper, cheese and dots of butter. End with a sprinkling of cheese and butter dots. Pour on the cream and heat on top of stove, almost to simmar (I put it in the microwave for a few minutes). Place on the middle rack of the oven and bake for 1 to 1 1/4 hours. The gratin is done when the potatoes are tender and have absorbed the cream, and the top is lightly browned.