Wednesday, January 1, 2014

New Year's Eve Menu for Four

Our tradition is King Crab legs for New Year's Eve and this year was no exception.

We wrap them in aluminum foil and warm in the oven, which is nice, because they are not full of water and messy like they are when they are heated up in boiling water.
In spite of the weather, Kim was a good sport and agreed to grill the filets mignon. 
They were grilled to perfection!
We served a warm spinach salad on the side - this is the dressing as we were reducing it down.  
 Fry 4 slices of bacon crisp then set aside.  Add one finely chopped apple and one finely chopped shallot to the bacon drippings and saute briefly.  Add 1.5 cups of apple cider, 2 tablespoons of apple cider vinegar, 3 tablespoons of Dijon mustard, 1 tablespoon of extra-virgin olive oil and reduce down until the apples are cooked through and the dressing is thick.  Add in the bacon slices after chopping them finely.  Just prior to serving, toss raw spinach leaves with the dressing and place on plates.
Dressing that has been properly reduced down.

Portobello mushrooms sauteed in butter and a splash of red wine.

Warm Spinach Salad
Espresso Creme Brulee for dessert.  Mmmmm.

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