Tuesday, December 28, 2010

New Year's Eve Recipes

We will open the book. Its pages are blank. We are going to put words on them ourselves. The book is called Opportunity and its first chapter is New Year's Day. ~Edith Lovejoy Pierce

I hope everyone had a special Christmas celebration. This year we spent a quiet Christmas with our three kids at home. It was nice because for the first time in years my husband had Christmas Eve and Christmas off from the hospital. This week is chaotic as we visit my family and his family for our holiday celebrations, then come home to have a quiet New Year's Eve.

I thought I would share some nice recipes from an old book I've had in my collection for years, entitled The Wine Cook Book by Cora, Rose and Bob Brown, published in 1960. It's a quirky little cookbook that I love because a lot of the recipes use herbs. The following recipes would work wonderfully for New Years Eve.

Mussels in White Wine

2 quarts mussels
1 onion chopped
3 garlic cloves, chopped
parsley, chopped
1 cup wine
1 tsp. butter

Wash mussels in water several times; make sure the shells are clean. Put them in a deep pot, sprinkle with parsley, onion and garlic chopped together, add butter, salt, pepper and wine. Cook for 15 minutes over a brisk fire, keeping closely covered. When mussels are open, dish out into soup plates, serving the liquor in cups into which each mussel is dipped before eating.

Shrimps a' la Marinera

18 large shrimps
2 tbsp. olive oil
1 bay leaf, minced
1 onion, chopped
1 garlic clove, minced
1 tsp. minced parsley
1 cup dry white wine

Thoroughly wash and shell the shrimps. Slowly fry the onion in olive oil, add garlic, bay leaf and parsley; add pepper and shrimps and fry for 3 minutes. Then add wine and a little salt. Cook gently for 20 minutes. The sauce may be thickened with a teaspoon of cornstarch, melted in a little water if desired.

Oysters in Champagne

3 dozen oysters
1/3 cup toasted bread crumbs
1/4 cup butter
1 tbsp. minced parsley
salt and pepper
1 pint champagne

Drain oysters well. Melt butter in a wide saucepan, lay in the oysters, baste with the butter, sprinkle with toasted crumbs, salt, pepper and parsley. Pour in the champagne and heat slowly until the oysters plump and edge crinkle. Do not boil. Serve on hot toasted bread, or in hot soup plates.

Champagne Punch

4 cups sugar
juice of 12 lemons
1 pineapple, in cubes
3 quarts ice water
1 quart strawberries or raspberries
1 quart white wine
1 quart champagne

Dissolve 3 cups sugar in lemon juice. Dredge pineapple cubes with 1 cup sugar and allow to stand. Pour ice water into punch bowl, stir in sugar and lemon, then the berries, slightly crushed, and the sugared pineapple. Stir in wine and champagne and serve cold.

What dish is served traditionally on New Years? We have recipes!

No comments:

Post a Comment

Leave us a tip, a comment or just say hi!