For the most part, we’ve been spending New Year’s in the mountains since childhood, and it’s a sublime tradition. Snow-capped Rocky mountains, fresh air and anticipation of the future — it’s hard to beat.
But this year, we are thinking of ringing in the New Year by staying home in our new digs.
Perhaps a formal pajama night: diamonds and lipstick and jimjams. Pa-JAM.
After popping some bubbles, we’re thinking of nibbling on warm cocktail nuts and chewing on some good baguette slathered in this luscious goat cheese with herbed olive oil.
For dinner, the Mister will surely love sirloin topped with shrimp and lobster butter sauce.
I read that if you steam/poach lobster tails, remove meat, and add pulverized shells in a food processor with some butter, you can scrape the coral contents into a sauce pot, and simmer with one cup of butter (total) with water and a splash of wine. Simmer for 40 minutes. Strain butter into a container and refrigerate. The orangey lobster butter fat separates from the water and you can add it to bearnaise sauce. Woot!
GOAT CHEESE WITH HERBED OLIVE OIL
from Gourmet Magazine, January 1994
1 small bay leaf
4 garlic cloves, cut into thin slivers
1 tbsp. fresh rosemary leaves
¼ tsp. coriander seeds, crushed lightly
¼ tsp. fennel seeds, crushed lightly
10 whole black peppercorns
1/4 teaspoon dried thyme leaves, crumbled
¼ cup extra-virgin olive oil
½ pound (250g) log of soft mild goat cheese, such as Montrachet, cut into 8 pieces.
In a small saucepan simmer bay leaf, garlic, rosemary, coriander seeds, fennel seeds and peppercorns in oil for 5 minutes. Arrange goat cheese slices on a platter and spoon oil mixture over. Serve goat cheese with bread.