For one reason and another, it’s been a good long while since we had a proper New Year’s Eve celebration with lots of friends and family.
We almost didn’t make it to this one. It’s been a not-so-awesome week off with illness, daylight deprivation, and some disappointing news on the new home construction front. I just barely persuaded Shane—who has bronchitis at the least, and more likely pneumonia—to make a brief appearance with some of his Gratin Dauphinois.
Shane’s poor health excepted, it was a perfect evening. Warm, cozy and relaxed, with favorite people and excellent food… and only one significant temper tantrum from Sid.
On the menu: prime rib roast from Adams Farm, Gratin Dauphinois (aka potato gratin), roasted carrots and beets from an organic farm in western Mass, Jenya’s mom Carole’s popovers, my grandma Lillian’s Company Carrots, delicious green salad, and New Year’s Eve Cake (aka Baked Alaska) for dessert.
Highlights included Chris’ idea to fill his popover with potato gratin (an idea akin in it’s brilliance to the cake ‘n cone). The baked Alaska wasn’t as good as usual, maybe due to hectic circumstances at home, or maybe because we forgot the penguins, but if you follow this recipe, it usually works every time.
I can’t imagine a nicer way to end 2016 and since I’m a post-apocalyptic fiction junkie, I’m completely prepared for 2017.
Happy New Year!