and then the rest
The New Year has come and I won't lie: 2010 was tough in many ways. But we sent it out in style:
First course: REAL eggnog (bourbon, rum, raw eggs, fresh grated nutmeg, cream, sugar, milk, more cream) Thanks to Mara for lending us the punch bowl. Do I have to give it back?
Next: Tom & Sue made smoked trout mousse on brown bread and also brought garlicky olives. I'm sorry. I forgot to photograph it...too busy eating.
Michael grilled his green chile/cilantro/lime shrimp outdoors, but we got to eat them inside, along with Scott & Fred's homemade bread. The loaf had the perfect consistency: hard and crusty with a spongy, airy interior. It was made with beer and vinegar!
Lauren & Vic couldn't make it this year, but we still made Lauren's spinach salad with toasted pecans, golden raisins, and grated onion dressing. It wouldn't be New Year's without it.
Homemade wild mushroom ravioli (puffballs, chickens, oysters, & honeys) in sage butter. My first time making this and it's a keeper.
Notice how the pictures are getting worse as the alcohol consumption increases? Ann brought a sparkling shiraz for the ravioli: Uncle Dick's. I kid you not. I'm in love with Uncle Dick. Sorry Michael.
Mark braised local beef short ribs, steamed asparagus, and whipped up some garlic aioli.
Then gianduja mousse cake. No pictures at all. Not even thinking about them at this point. Too much rich chocolate, creme fraiche and chopped hazlenuts being consumed. All focus on food. Oh, and the ridonculous Barros lagrima white port that Ann brought which is so much the perfect accompaniment for gianduja mousse cake that now I must have it every year.
The luminarias lit the driveway to show the way home as the last guest staggered out the door sometime after 1 am. Happy New Year to all. I'm feeling very optimistic.