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December 31, 2004
New Year's Eve
I've been mired in preparation for entertaining over the next two nights. Yesterday I hunted and gathered and returned home to bake Chocolate Espresso Cookies and make the custard for the cardamom/coffee ice cream that we will make tonight and I also made the apple and cranberry chutney for Saturday night. This morning I was up bright and early and have already baked a Cranberry Egg Nog tart with bourbon, made the salmon and cucumber rolls and after I shower in a few minutes it's back into the kitchen to prep the Cauliflower, leek and gruyere gratin, get the Yorkshire pudding ingredients to room temperature and prepare the monster of a prime rib. Bread and Circus now dry ages beef , at least the one on Washington Street in Newton does, and if you have never had dry aged beef I urge you to give it a try sometime. It will taste just like the meat in a fine steakhouse and melt like butter in your mouth.
The playlist for the ipod has been created and downloaded and we need to select some wines.
I'm looking forward to spending some time with friends and family over the next couple of days.
And I'm quite pleased that without advance reading of Chris' Western PA superstition we will be having Pork Roast tomorrow. A lovely Pork Loin Roast with Rind-On that I had flown in from Williams in North Carolina, cause I'm nuts like that. In the states pork is so stripped of it's fat and bred so lean that it no longer tastes like, well, pork. The best pork roast that I ever had was in England. That is because they keep the rind on the roast and the pigs have not been bred and raised to be so lean. Don't scowl. It's only once a year people. And let me tell you, it will be good.
Over the next couple of days I will be putting all of the recipes up over at Amuse Bouche.
I'm also not a person who toots her own horn, but I am really excited to report that Amuse Bouche is one of the finalists in the Best of Blog (BOB) competition for the best Cooking/Recipe Blog category. Voting starts January 1st if anyone would like to add a little tick next to my name. I'll make you dinner...lol.
We shall see if I make it to midnight tonight after all of this. If I don't, I'd like to wish all and sundry a happy, safe and prosperous New Year.
December 31, 2004 | Permalink
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Andreas details his resolutions, including more trips to the gym and stopping smoking. Ryan also lists his resolutions - also including no more butts. Jeff looks back at his 2004 resolutions - including the ones he didn't do - before... [Read More]
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Comments
May we come over? The menu sounds fabulous. A very happy and safe new year to you, yours and the pooper.
Can't wait for the recipes!
Posted by: Melissa | Dec 31, 2004 5:24:55 PM
Sweet!
Doug said to me when I couldn't find any sauerkraut at the supermarket "See! I told you it wasn't just a Western PA thing!"
I'm glad you're rockin' with the pork roast. I got a 7 bone in roast. We'll see what mr. dry rub can make with it. he rules.
by the way, it is 1am EST. Happy freakin 2005 to you baby, glad to meet you this year and so wish you love and joy in this coming year!
Posted by: christine | Jan 1, 2005 1:11:21 AM
Happy, happy new year to you; many blessings to you and yours for 2005 :)
Posted by: Lynn | Jan 1, 2005 8:21:42 AM
Happy New Year!!!!!
Posted by: Birdie | Jan 1, 2005 10:04:30 AM
How can people even consider roast pork without crackling ? the fat bastes the meat and makes it tender and tasty, and then the crumchy crackling is just wonderful.
Posted by: Yorkshiresoul | Jan 1, 2005 5:18:15 PM
transatlantic great minds think alike, I think. Guess what we had for New Year? Roast loin of pork with extra crackling and massive Yorkshire puddings (note the plural). And I made trifle...
Happy New Year from
Brother-in-law
Posted by: Keith | Jan 1, 2005 7:10:58 PM
Congratulations on your nomination. Before the taste of pork made me queasy (over 25 years ago now), I recall the best thing about it was crackling. It was yum and the gravy from roast pork was fabulous. I do miss it.
Posted by: mrs mcmuffin | Jan 2, 2005 7:27:17 AM
I gained a good 5 pounds reading the entry...
Where is your house?
Posted by: Rick | Jan 2, 2005 11:14:46 PM
Happy New Year!
Posted by: thesoulofhope | Jan 3, 2005 4:15:59 PM
I voted for ya. When's dinner?
Posted by: Diana | Jan 3, 2005 5:15:23 PM
Hi there!
I'm trying to visit all the sites that have me blogmarked on BE. I wasn't familiar with this site, but I am fond of Amuse Bouche and voted for it already for the BoB awards. Somehow, I'm a finalist in the mommy blog category even though I don't really write all that much about motherhood :).
That pork sounds sooo good to me. It's annoying that I'll only be able to fantasize about it now since I live in the states.
Posted by: Anita | Jan 4, 2005 6:43:01 AM
