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A Proper Grown Up Dinner Party

Someone blinked and 2017 is pretty much over.  


Not that many of us dare brave the New Year's Eve crowd (amateur night as it is known in the family) anymore.  



I prefer to stay close to home and entertain a handful culinary savvy friends to ring in the New Year.

Historically I have thrown a New Year's Day party that includes hair of the dog, 



a huge vat of white bean and turkey chili, a poker game and of course watching the Rose Bowl Parade... 


...and College Bowl games but I thought that 2018 needed something a little special.  




"A Proper, Grown Up Dinner Party".




The key is to start earlier so guests can make their way safely home before the ball drops.  






Here's my menu and timeline (by no means is it an exact science or following any Miss Manners list!) I hope you find it helpful!


 December 31st 2017

 5PM - Cocktails, hors'derves

 6PM - 1st Course (salad)

 6:30PM - 2nd Course (fish)

 7PM - Main Course (I'm doing Sal's fettuccine alfredo from Patsy's in NYC)

 7:45PM - Cheese Course (keep it simple... three cheeses max)

 8PM - Sorbet/Prosecco 

 8:30PM - Dessert/Coffee (or more than likely more wine)

 9:30PM - Call Lyft or Uber and get home!

 A Few Recipes To Get You Started:

 Hors'dorves
Tequila - Poached Shrimp with Lime Crema
(24 pieces)
SHRIMP
1/2 cup silver tequila
1/2 lime
1/4 teaspoon kosher salt
8 black peppercorns
24 jumbo shrimp (about 1 lb. total), unpeeled
CREMA
3/4 cup sour cream
2 teaspoons finely grated lime zest
1 tablespoon fresh lime juice
1 teaspoon honey
Kosher salt

Lime wedges, for garnish, optional

Make shrimp: In a straight-sided sauté pan, combine 4 cups water, tequila, lime, salt and
peppercorns; bring to a boil. Reduce heat to medium-low and cover; simmer for 10 minutes. Reduce heat to barest simmer and add shrimp. Cook until just pink, about 3 minutes. 
Turn off heat; let shrimp sit in pan for 2 minutes. Transfer to a paper towel–lined baking sheet and let cool. 
Peel shrimp, leaving tails on. Cover and refrigerate for at least 2 hours or up to overnight.
Make crema: In a small bowl, combine sour cream, lime zest and juice and honey; season generously with salt.

Arrange shrimp on a platter (or I use the cool spoons in the photo), with crema for dipping. Garnish with lime wedges, if desired.
Mushroom - Goat Cheese Crostini
(24 pieces)

 3 tbsp extra virgin olive oil
1 X 10 oz packages cremini mushrooms
(brushed, cleaned and sliced)
4 cloves garlic, minced
2 tsp chopped fresh thyme
salt and pepper 
1/4 cup dry sherry (I like sweet vermouth actually)
2 tsp unsalted butter
24 X 1/4 inch baguette slices
4 oz soft goat cheese

 Preheat oven to 400ºF. In a 12-inch nonstick skillet, heat 2 Tbsp. oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until they release their liquid and begin to turn golden, about 10 minutes. Add garlic and thyme; sauté for 1 minute. Season generously with salt and pepper. Add sherry or vermouth; cook, stirring, until almost evaporated. Remove from heat and swirl in butter. (You can make mushrooms 1 day ahead; do not add butter. When ready to serve, reheat mushrooms in a skillet, then swirl in butter.)

 While mushrooms are cooking, brush baguette slices with remaining 1 Tbsp. oil; arrange on a baking sheet. Bake until beginning to crisp, about 6 minutes. Let cool.
Spread goat cheese on toasts; top with mushroom mixture and serve.


 Have fun! Be safe! Most of all, eat, drink and be merry!  A new year full of adventure awaits!

All my love from,
The Sunflower
xoxo


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