sf wrote:

> No threads about NYE? It's almost here!
>
> Are you having people over and what are you serving? I'm going to
> have a very small crowd and make it a Slipper Party. Wear comfy
> clothing, put on your slippers and sit by the fire. I'll serve finger
> foods, but haven't thought much about it yet. I might do those
> sausage balls or the non meat version. Cold cuts, cheeses, breads are
> an almost positive.
>
> What are you making?

I already posted my menu, but it's taking better shape now:

Artisanal Bread -- Lin will be making this to accompany the other courses.

Caramelized Fennel on Celery-Root Puree -- This is just a small bite to get
started.

"Faux Gras" -- a chicken-liver pate which is so rich with butter and cream
that it emulates fois gras. I'm making it with cognac, searing the top of it
with a blowtorch, and serving it with a cranberry chutney.

Dungeness crab -- cooked and chilled, because the crab meat is firmer and
more pleasant to eat cold. I'm serving it with a hot beurre blanc spiked
with powdered California chiles.

Steak Tartare -- I'm slightly modifying the recipe from the _Le Halles_
cookbook.

French Onion Soup -- I made the broth about a week ago; all I need to do now
is cook the onions, make the croutons, top with cheese, and broil.

Savory cream puffs filled with butternut squash and pecans


Champagne tastes soapy to me, so we'll drink prosecco instead.

I haven't decided whether I'll be making dessert or not, but if I do I'd
want it to be something very light. Any light (and preferably seasonal)
dessert suggestions? Current seasonal fruits are Asian pears, Bearss limes,
mandarins, Meyer lemons, and kiwis. Blood oranges and pomelos are just
coming to season locally also.

I have many of the groceries for the meal, but I'll need to go shopping in
the morning. I also need to figure out what I'm making for New Year's Day. I
do like to have black-eyed peas on that day, but I haven't decided what form
they will take, or what the rest of the meal will be.

Bob