Tag Archives: NYE

Lemony Leek Meatballs

Posted on by October 26, 2014

Well, January is turning out to be a month of unfinished business for Dirty Laundry Kitchen. I still owe the rest of the Hot! Tamale Dinner Party that I did for Christmas this year. And these Lemony Leek Meatballs are the last dish from my New Year’s Eve Party. The good news is that even though it’s late, I think you’ll enjoy the recipe all winter long. And it would be a great Super Bowl Party snack as well. As a little background on the recipe, I’m in love with my new book, Jerusalem. In fact, you’re getting a whole Jerusalem dinner party menu sometime soon. These meatballs were tasty and tender and light in flavor and great both warm and at room temperature. I highly recommend them. I made some modifications from the original, and I think they make things a touch easier, as well as a touch healthier. I doubled the recipe and formed them into true meatballs rather than the patties Jerusalem describes, mostly because I served them at a cocktail party and wanted quantity. And while there were many Lemony Leek Meatballs, they went fast! 6 trimmed leeks (over three pounds) 1 ¼  pounds ground beef 1 … Continue reading →

Happy New Year Party

Posted on by October 26, 2014

Happy New Year! Dirty Laundry Kitchen is now about a year old. I want to take a moment to thank you all so much for reading the blog and sharing 2013 with me. There’s no place I’d rather be than in my home, cooking and sharing my passion for life with friends and family. This blog is all about that passion. You’ve all made that possible. So thanks. A new year calls for reflection and celebration. And lots and lots of sparkles. You can see how I decorated for New Year’s Eve below, and check out my Happy New Year Party. Here’s a closeup of the glittered pom poms and holly leaves next to the gold candles with silver candlesticks. I think they came out great. Here you can see that I put glue all over some of the leaves, but others I painted just the edges. This way there was lots of contrast on the leaves.  The glittered holly leaves looked amazing.Using skewers and styrofoam balls, I made the glittery pom poms. I just dipped them in glue and rolled them in glitter. It was really fun, but I totally forgot how messy glitter is! I wrapped some of … Continue reading →

Stilton Tart with Blueberry Sage Compote

Posted on by October 26, 2014

This Stilton Tart with Blueberry Sage Compote is a lovely thing to make for a New Year’s Eve cocktail party. One of the best parts about it is that since it’s made with a special stilton, it’s perfect as an hors d’oeuvres or as a savory dessert. It’s amazing with a special port or glass of champagne or wine. I’ve based my Stilton Tart with Blueberry Sage Compote on a Gourmet recipe, but it has a lot of updates. I have a 12-inch round fluted tart pan with a removable bottom, so I have it calibrated for that size. I add walnuts to the crust, and I serve it with a blueberry sage compote and my refrigerator jam. Cranberry chutney is also, lovely at Christmas, and I’ve also served it with leftover Thanksgiving cranberry relish. But there’s something about the blueberries with this Stilton Tart with Blueberry Sage Compote. Crust: ¾ cups all-purpose flour 1 cup walnuts 6 tablespoons cold unsalted butter; diced ¼ teaspoon salt 1-2 tablespoons ice water In a food processor, pulse the nuts into a flour-like texture. Add the flour and salt. Add in the butter and pulse until the mixture resembles coarse meal with pea-size clumps. Drizzle … Continue reading →

Pickled Pear Bruschetta

Posted on by October 26, 2014

The hearty cracker as the base makes for a beautiful and rustic dish with my Pickled Pear Bruschetta. The rich mascarpone shallot spread is both delicate enough in flavor to showcase the pear and creamy enough to make this nibble feel substantial. Pickled Pear Bruschetta sets a perfect winter tone and the lush gold color of the pear adds to the golden hue of the menu. Wasa Crackers (I like the thick multi-grain) Filling: 1 cup shallots 2 tablespoons butter ¼ cup white wine ¼ teaspoon five spice powder ¼ or less freshly grated nutmeg ½ teaspoon salt dash cayenne 8 ounces mascarpone Pickled Pears: 1 bosc pear (firm is important, but really any variety will do) 1 cup white vinegar 2 tablespoons salt ¼ cup sugar Mince the shallots. Sauté the shallots in butter on medium low until very soft (20-30 minutes). Add the white wine and continue to cook until the liquid has evaporated. Add the five spice, nutmeg, salt and cayenne, stir well and then cook an additional 1-2 minutes. Remove to a bowl. Stir in the mascarpone until well-distributed. Slice the pears very thin (a mandoline works best) from the bottom. The round slices will curl into … Continue reading →

Plum Sparkler

Posted on by August 31, 2016

A New Year’s Party requires a special cocktail, complete with lots of bubbles. New Year’s Eve is all about the champagne, so if you’re making a cocktail, you better make it a champagne cocktail, which is exactly what I did when I made my Plum Sparkler. If you spent your fall packing fruit into brandy, like I did, a New Year’s Party is definitely an occasion that warrants cracking open one of those extra special jars. But if you didn’t, you should be able to find plum brandy at a good liquor store; just ask for Slivovitz or Slivovitsa. Believe it or not, plum brandy made from Damson plums is very popular in Eastern Europe. Of course it won’t take exactly the same as this homemade hooch based drink, but that’s a big part of the fun in mixology in my humble opinion. This cocktail has lots of sweetness to it, but the soda and sparkling wine balance it out perfectly. Just make sure to buy a brut sparkling wine to ensure this cocktail doesn’t get too sweet. You can always adjust the sweetness up and down by adding more or less of the lillet blanc and orange liquor. The … Continue reading →