NYE Dinner

Happy New Year everyone! New Year's Eve is always such a big ordeal trying to figure out how to ring in the New Year. After looking at a bunch of overpriced parties that promise unlimited drinks, no lines, and food (and very subpar food at that), we thought maybe going to a nice restaurant for a 4 course meal would be nice. We looked through a bunch of different menus and still couldn't decide. Then we had an AHHHHHH moment...I can make a fabulous 4 course dinner for 2 for about 1/3 of what we could spend at a restaurant...AND we don't have to deal with drunk annoying people. So I consulted my new wonderful Flying Pans cookbook from Chefs Bernard and Ron at the Marine Room for something special. Here is the menu I came up with:

Appetizer

Risotto Cakes with Pulled Pork

Salad

Mixed Greens with Figs, Gorgonzola and Vanilla Fig Vinaigrette

Intermezzo

Lemon Ginger Sorbet

Entree

Pistachio Crusted Rack of Lamb with Roasted Vegetables

Dessert

Individual Chocolate Heart Cakes

Of course, we didn't take pictures because we were too excited to eat...but I can assure you it looked delicious. Risotto cakes are soooo good and a great way to use up left over risotto. You can top them with anything and I decided on the Pulled Pork because I had that left over as well. I have found that if you spread the risotto out in an even layer on a sheet pan in the fridge overnight, the next day you can use a round cutter to get perfect little cakes. This helps the cakes stay together a little better than packing the risotto into balls and flattening them. Once you have the cakes formed just pan-fry them in some veg oil. They turn out so nice and crispy and golden brown.

The sorbet was just a ginger simple syrup lemon zest and juice.

I pretty much followed the recipe in Flying Pans for the lamb except in the sauce I used dried figs instead of sun dried huckleberries. I have no clue where you would find the huckleberries. In any event the figs worked out just fine.

For the chocolate cakes I made chocolate cake and then used a heart shaped cuter and cut each (2) heart in half horizontally. Then mixed a little raspberry jam with some Chambord and spread on the cut sides of each heart. Then you make a chocolate mousse and spread it on top of the jam on the bottom hearts and then the top jam side down. As if that wasn't enough the whole cake is then enrobed in a chai tea infused chocolate ganache!

So that was it! It was really a great meal and not difficult at all...and I used up leftovers! Talk about fabulously delicious fine dining right in your own home! The best part was it was all really easy too! This was also a really great idea because it got me to actually stay awake until midnight! Happy eatings to you all in the New Year!