A New Year’s Eve Supper to Remember

Can you believe it? We are but 48-hours away from 2020. It sounds so futuristic. Yet I’m still waiting for my George Jetson flying car. Even without the flying car, 2020 is a big deal. I think the New Year should be rung in with as much style as possible. What about you?

In case you haven’t noticed, I love putting together menus for just about every occasion known to man. I believe life is too precious not to make the most out of every moment.

Just wait till you see the menu I have created especially for this auspicious changing of the decade. After all, 2020 is not just a New Year, it is the beginning of another decade. Wow. That deserves a celebration.

We have a beautiful appetizer to set the tone, a wonderful roast supper with all the trimmings, a crisp salad and a desert fitting for a Midnight presentation. This is decade worthy indeed.

It is my hope that whatever you do, you can make this New Year’s Eve an extra special one in whatever way makes it grand to you.

Appetizer
Classic Poached Shrimp Cocktail

01 Classic Shrimp Cocktail

Main Entrée
Pancetta-Stuffed Beef Tenderloin with Port Mushrooms
Garlic Roasted Parmesan Potato Medallions
Sautéed Mushrooms and Zucchini in a Pesto Sauce

Salad
Simple Caesar Salad

05 Caesar Salad

Dessert
Midnight Chocolate Cake with Frangelico Mousse

06 midnight sin chocolate cake3


The Appetizer

Classic Shrimp Cocktail
Poached Shrimp
Ice Bath
4 qt. water
1 Lemon
1 tablespoon Black Peppercorns
2 Bay Leaves
2 teaspoons Kosher Salt
2 lbs unpeeled, large Raw Shrimp (26-30 count)

Fill a large bowl halfway with ice and water and have at the ready.

Pour 4 quarts of water into a Dutch oven; cut lemon in half, squeeze juice from lemon into Dutch oven. Place the lemon halves, black peppercorns, bay leaves, and salt into the water; bring to a boil over medium-high heat.

Remove from heat; add shrimp. Cover and let stand 5 minutes or just until shrimp turn pink. Stir shrimp into ice water; let stand 10 minutes. Peel and devein shrimp, leaving tail attached. Chill until ready to serve.

Classic Sauce
1/2 cup Ketchup
1/2 cup Chili Sauce
2 teaspoons prepared Horseradish or to taste
1 teaspoon Worcestershire Sauce
Lemon Wedges as needed for garnish

In small bowl, combine ketchup, chili sauce, horseradish and Worcestershire sauce. Mix well; chill until ready to serve.

To Assemble: Rinse shrimp under cold water briefly. Divide cocktail sauce among Champagne Coupe Glasses or Martini Glasses. Arrange the shrimp around rim of each glass, tails over edge.

Note: the number of glasses and the number of shrimp will determine how many pieces of shrimp per glass. 

Place glasses on dessert plates, garnish with lemon wedges and serve.


The Main Entrée

Pancetta-Stuffed Beef Tenderloin with Port Mushrooms
2 cups Breadcrumbs (from 1 baguette)
1 1/4 cups finely chopped parsley
3 tablespoons fresh thyme leaves
1 1/2 pounds mixed mushrooms (shiitake and cremini), sliced
2 (6 oz) packages sliced Pancetta,
6 1/2 lbs Beef Tenderloin
3 tablespoons Olive Oil, divided
Kosher Salt to taste
Black Pepper to taste
1 (6 oz) package Panchetta chopped
4 tablespoons Butter
1/3 cup Tawny or Ruby Port Wine

Position a rack in the center of the oven and heat to 425 degrees.

Coarsely ground bread crumbs from the baguette. Set aside. Finely chop parsley and thyme, set aside. Clean the mushrooms, slice and set aside.

In an extra-large skillet, cook half of the pancetta slices, undisturbed, over medium heat for 3 minutes. Transfer to a plate and repeat with the remaining pancetta slices.

Heat 2 tablespoons olive oil in the same skillet over medium heat. Slice tenderloin in half cross-wise. Season the tenderloin halves with salt and pepper, add to the skillet and cook, turning, until browned, 6 to 8 minutes. Transfer to a work surface and let cool.

In the same skillet, cook the chopped pancetta in the remaining 1 tablespoon olive oil, stirring, until golden, 5 minutes. Add the butter to melt and transfer to a medium bowl. Add 1/4 cup water to the skillet and cook, scraping up any browned bits; pour into the bowl along with the breadcrumbs, parsley, thyme and 1/2 teaspoon each salt and pepper. Reserve the skillet.

Arrange four 12-inch-long pieces of kitchen twine 2 inches apart on a cutting board, parallel to the front edge; place 1 tenderloin half in the center, perpendicular to the strings. Slice the tenderloin lengthwise, three-quarters of the way through. Open the meat like a book; working from the center out, slice each half of the book lengthwise again, three-quarters of the way through, opening outward, so the split tenderloin has 4 attached panels. Spread half of the breadcrumb stuffing across the meat, leaving a 1-inch border. Starting at a short end, roll up the meat; overlap half of the reserved pancetta slices on top, then secure with the twine. Transfer the meat to a large roasting pan. Repeat with the remaining tenderloin half, stuffing and pancetta.

Roast the tenderloins until they register 120 degrees on an instant-read thermometer for medium-rare, 25 minutes. Transfer to a work surface and tent with foil. Pour the pan juices into the reserved skillet, add the mushrooms, season with salt and pepper and cook over medium-high heat until browned, 10 minutes. Stir in the port for 1 minute.

Slice the roasts and spoon the mushroom sauce on top.


Garlic Roasted Parmesan Potato Medallions
4 large Baking Potatoes
4 Garlic Cloves
6 tablespoons Butter
2/3 cup Parmesan Cheese, divided
Salt to taste
Italian Parsley for garnish if desired

Heat oven to 400 degrees. Lightly grease a shallow casserole dish and set aside.

Peel potatoes, cut in half lengthwise; then slice 1/4-inch thick medallions. Rinse medallions under cold water; drain thoroughly on paper towels.

Peel garlic, set aside.

Melt butter in a small saucepan; press garlic directly into the melted butter and cook on medium heat for 1 minute. Place dried potatoes in large bowl; add butter-garlic mixture, half of the cheese and salt to taste. Stir until potatoes are well-coated; pour into greased shallow dish. Top with remaining cheese; bake in the heated oven, uncovered, until golden brown, about 30 minutes. Do not stir or turn during baking. While the potatoes roast, finely mince the parsley.

Just before serving, sprinkle the potato medallions with a little parsley for color. Serve hot and enjoy.


Sautéed Mushrooms and Zucchini in a Pesto Sauce
1/2 lb Button Mushrooms
1 small White Onion, chopped
2 medium Zucchini, cut into 1/4 inch slices
2 teaspoons Olive Oil
3 tablespoons prepared Pesto
1/4 teaspoon Lemon-Pepper Seasoning

Clean and slice mushrooms, set aside. Peel and dice onion, set aside. Cut zucchini into 1/4-inch rounds, set aside.

In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir for 2 minutes. Add zucchini; cook and stir until vegetables just tender, about 5 or 6 minutes.

Reduce heat to low. Stir in pesto and lemon-pepper seasoning. Transfer to a serving bowl and enjoy.


The Salad

Simple Caesar Salad
1 head Romaine Lettuce
Favorite Creamy Caesar Salad Dressing
Parmesan Cheese, shaved
Caesar Garlic Croutons as needed
Fresh Pepper as desired

Tear lettuce leaves into large bite-size pieces. Place in a bowl and add a small amount of Caesar Dressing on lettuce leaves, just enough to lightly coat leaves, toss to blend.

Plate the salad on chilled salad plates, top with a shaved Parmesan Cheese and croutons. Add fresh black pepper, if desired. Serve immediately.


The Dessert

Midnight Chocolate Cake with Frangelico Mousse
The Cake
2-3/4 cups Sugar
3/4 teaspoon Salt
3/4 cup Dutch Processed Cocoa Powder
1 teaspoon Baking Soda
1 cup boiling Water
1 cup Canola Oil
2 teaspoons Vanilla Extract
2 teaspoons Instant Espresso Powder
1 3/4 cups Cake Flour, spooned and leveled
4 large Egg Yolks
2 large Whole Eggs
1/4 cup Buttermilk
non-stick spray

Place the rack in the lower third of the oven. If you have a baking stone, place that on the rack. Heat oven to 350 degrees. Spray either two 9-inch or two 8-inch round cake pans with non-stick spray. Line the pans with parchment paper including sides and bottom. Spray paper with non-stick spray and set aside.

In a medium sauce pan, combine the sugar, dutch processed cocoa, salt and baking soda. Stir with a whisk until combined and then slowly add the boiling water while whisking. This will bubble up a bit while the baking soda reacts with any remaining acidity in the dutch processed cocoa. Once thoroughly mixed, place the sauce pan over medium-high heat and bring back to a boil. Then remove from heat and allow to stand for a minimum of 10 minutes. This step makes the dutch processed cocoa even more alkaline, so our cake will be nearly black.

While waiting for the cocoa mixture to process, measure out the flour,  buttermilk, and separate the eggs. Add the oil and vanilla to the bowl of your stand mixer with the paddle attachment.

When the chocolate mixture is ready, stir in the instant espresso powder. Add the chocolate mixture to the stand mixer and mix on low speed for about 20 seconds. Add the flour and continue to mix on low until combined. With a minimum amount of beating, add the egg yolks, whole eggs, vanilla and buttermilk. The batter will be very thin.

Divide the batter between your two pans.  Place pans directly on the baking stone, if you are using, or on the rack. Bake 9-inch cakes for for 25-30 minutes, 8-inch cakes for 30 to 32 minutes or until the center of the cake springs back when you touch it.

Allow the cake to cool for 10 minutes on a wire rack while still in the pans. Run a thin knife around the edge of the cake to loosen and invert onto a flat dish lined with parchment.

Let the cakes cool completely then wrap the rounds individually in plastic and place in the refrigerator to chill before assembling.

Note: If the cakes were baked on a stone, there should be no crown. If the cakes have domed, slice the tops to level the cakes before assembling.

Dark Frangelico Mousse
5 large egg yolks
1/2 cup granulated sugar
1/3 cup Frangelico Hazelnut liqueur
8 ounces bittersweet chocolate (preferably 66% cacao), finely chopped
1 cup heavy cream, chilled

In a heat safe bowl, beat the eggs and sugar together until the mixture is uniform and light in color. Place over a double boiler and whisk until slightly thickened. A ribbon of the egg sugar mixture should flow back into the bowl when the whisk is lifted and the sugar should just be beginning to dissolve. Add the Frangelico, continue to whisk over the simmering water until the mixture reaches roughly 160 degrees. It should coat the back of a spoon.

Remove from heat and add the finely chopped chocolate. Stir until the mixture becomes cool to the touch, about 10 minutes.

Set the chocolate aside.

In a chilled bowl with chilled beaters, beat the heavy cream to soft peaks. Fold the cream into the chocolate. Cover and chill for 4 hours.

To assemble the cake: Place bottom layer of the cake on a serving platter or cake plate. Reserve 3/4 cup of the mousse as a garnish, keep refrigerated.

Spread remaining mousse over the top of the bottom cake layer, smooth out the mousse with a spatula. Top with remaining cake. Touch up as needed with an off-set spatula. Place the cake in refrigerator to chill while the ganache is made.

Ganache
1 cup Bitter-Sweet Chocolate Chips, chopped
1/3 cup Heavy Cream
1 tablespoon Salted Butter

Coarsely chop the chocolate chips and place in a bowl.

In a saucepan, bring the heavy cream and butter to a low boil over medium-high heat. Once heated, pour the cream mixture over the chocolate. Give the bowl a good shake to submerge all the chips. Allow to stand for 5 minutes without stirring for the chocolate to naturally melt.

Once melted, gently stir the ganache until smooth. Carefully pour the ganache onto the center of the cake, smoothing over the top with an offset spatula.  Return the cake to the refrigerator and chill so the ganache will set.

Finishing Touches: Once the ganache has set, place the reserved mousse into a pastry bag fitted with a star tip. Pipe 6 to 8 Mousse Stars around the top edge of the cake. If desired, place a chocolate covered espresso bean on top of the star or chocolate shavings or other candy decorations.


Dream Big. Dream Small. It doesn’t matter the scope of your dreams, so long as you dream with all your heart. 

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

21 thoughts on “A New Year’s Eve Supper to Remember”

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