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.
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| 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.
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| 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.
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| 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!
Joseph
13 comments:
Sounds like your party of four is in for a real treat on New Year's Eve. I love foie gras and order it as a starter whenever it's offered as part of a daily menu. Thanks for mentioning the book - it looks interesting but could be dangerous, especially if I start eating foie gras for breakfast.
I keep forgetting about NYE. Thank goodness I'm stocked with champagne...
I had foie gras for the first time (that I acutally liked) in Paris this year.
Bought some and brought it over even. You're inspiring me to maybe break it out.:)
Jason, I'm glad you're encouraged to break it out! It's a great treat for a fun night.
Mary Kay, me too! Yummy. Of course, in Paris, it's often not a terrine, but the actually liver, and sometimes even served raw--cru. That's a little challenging for me even.
Alice, you're always prepared in my book.
Your New Years party sounds like it'll be great! My vote is on the blinis - yum :), although I have to disagree with you on the Perrier. For me Perrier has the optimal bubble size, so refreshing! Happy New Year from Paris!
Sara, HA! I just checked the mineral content of Apollinaris--it has a higher mineral content than both Perrier and San Pellegrino but more delicate bubbles. Taste is unique to each of us, wouldn't you say.
In the best Russian traditions ... maybe not so much vodka though ;)
Your new follower from Hong Kong.
Happy New Year, but I am disappointed you are indulging in foie gras. It's a terribly cruel indulgence, and I'm surprised you are eating it because I know it's been banned in Chicago based on the suffering of the geese and ducks used to make foie gras. Perhaps you could stick to just caviar and champagne in the future? It would be kinder to the geese and ducks.
Caviar from California...sigh, if only I had known. I bet Whole Foods markets offers it; I am certainly going to look. I am not much on sparkling water but champagne...well thats another thing all together.
Wishing you a very Happy New Year!
Foie gras is no long banned in Chicago, restaurants or homes. The ban was lifted last year.
On the ethical nature of eating certain foods, I can only say, to each his own; and I mean no disrespect in saying that. It is not flippant. Choices are sometimes difficult , but I am thankful for the privilege to eat any and all foods, and pay respect and grace for all of it.
Yes, you have a choice, so why choose to promote unnecessary suffering and cruelty? Disappointed to hear the foie gras ban was lifted - no doubt the restauranteurs and food industry used their influence, but it's a definite step back. This goes beyond "ethics"; it's about living creatures suffering terribly for no good reason. You have a public platform so why not use it to promote kindness instead of cruelty? No disrespect intended.
to Anon., I have added a link to a story from The Village Voice which presents what I believe to be a fair account of foie gras production. I would encourage you to read it. Thank you.
Agree vm about Apollinaris and about Hildon - but also because I do believe the scotch-and-soda needs no apology, and that they are the very best for it.
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