New Year's Eve is one of my favorite times to celebrate--it's about being with your friends, those you really enjoy and having a wonderful evening. And it's a great time to luxuriate in indulgences like foie gras, caviar, champagne and chilled vodka--all my favorites.
|foie gras, caviar, champagne and vodka, ready for the stroke of midnight|
The book Foie Gras A Passion by Michael A. Ginor is the definitive work on the topic; filled with recipes from the ordinary to the extraordinary, this luscious book will inspire you to serve foie gras for breakfast even. It also provides a wonderful history of the delicacy. Did you know the ancient Romans were the first to make foie gras? Not the French after all.
Mr. Ginor is also the President of Hudson Valley Foie Gras from whence came this nice terrine of foie gras, a gift from a dear friend in NYC. The terrine is included in the spectacular Connoisseur's Basket, as are the toast points--but I plan on making my own. (Added Jan, 2, 2012: If you would like to read an account of duck farming and foie gras production at the Hudson Valley Foie Gras company, click here.)
I'll be serving the Launois champagne on Sunday night, along with super chilled Stolichnaya in the tiniest Baccarat glasses I own--just a shot (or two) will do. I wouldn't make Silver Bullets with Launois, as they are properly a mix of Stoli and Bollinger champagne.
I also like to have a selection of sparkling water on hand, and of late, Apollinaris and Hildon have been my two favorite. Their bubbles are very delicate and the mineral content is perfectly balanced for my tastes. Perrier tends to be too bubbly and San Pellegrino is too rich in minerals; I prefer the latter in summer.
|Launois Champagne, a favorite right now, and I love the old-style bottle|
I've not yet ordered caviar, and I won't be ordering 500grams of it when I do. I love caviar but 100grams will be enough for my small party of four. I may make some a la minute blinis or I may just use toast points. You may chose to accompany your caviar with chopped egg, chopped red onion, and sour cream. I sometimes just like to pile it on the vehicle of choice, naked and unadulterated. Tsar Nicoulai is a purveyor of fine caviar, all from California and produced by sustainable methods.
|my chef cousin killed over at the size of this tin of caviar|
So, you have a few days to get your party together. Use your best dishes and silver, pour your favorite libations, serve your favorite foods and ring in happiness, love and prosperity!
Best to you all, enjoy these suggestions!