New Year’s Day

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They say what you do on New Year’s Day is a metaphor or signifier for how the rest of the year will unfold. I say what you EAT on New Year’s Day will represent the good meals and beverages coming your way in 2008. Just for you all, I am recording all the food I consume today, good or bad. Let’s hope it’s good.

Morning

  • Leftover Caramel Bread Pudding with vanilla ice cream. This is an amazing recipe from Nigella Lawson’s Nigella Express, which my sister gave me for Christmas. I read it daily and this dessert is its star recipe. Instead of crosaints, I used leftover pandoro (fruit-free panettone).
  • Decaffeinated coffee with Splenda and soy creamer
  • Fresh Mandarin, Grapefruit and Lemon Juice. I juiced grapefruit, mandarins and lemons in my mini-juicer and served over ice.

Lunch

  • Baguette Toasts with Warmed Brie and Pears. Put a huge block of brie in a hot oven. Once soft in the center, place on a plate with slices of baguette and freshly cut pears. Assemble as you go; it’s yummier that way.
  • Sausage and Gorgonzola Toasts. Inspired by a recipe in The Silver Spoon. Mix hot and sweet sausage meat (remove from sausage casing) in a bowl. Spread on baguette slices. Top with chunks of gorgonzola. Bake in oven at 400 degrees for 10-15 minutes, until sausage cooked through.
  • Pear Brandy Champagne Cocktails (2). Put sugar cube in a champagne glass. Add 1 tablespoon of Pear Brandy. Top off with champagne, or prosecco.

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Dinner

  • Cheesy Crab Grits. Cook grits according to package directions. Thin out with some milk and 4 tablespoons butter. Stir in 6 ounces grated cheddar cheese, chopped scallions and chopped parsley. And a touch of salt and one small container of fresh lump crab meat.
  • Hot Garlic Shrimp. Clean and de-vein shrimp. Over medium heat, saute chopped onions, sliced garlic, chopped scallions and 1 teaspoon red pepper flakes in butter. Add cleaned shrimp, and salt and pepper. Add 1/2 cup water. Cook 2-3 minutes and serve over Cheesy Crab Grits.
  • Nigella’s Lime Wasabi Dressing Over Greens and Snap Peas. Mix lime juice, grapeseed oil, wasabi and sea salt. Pour over fresh greens and raw snap peas.

Dessert

  • Mint Tea with Honey
  • Mandarin Oranges

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Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.

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