New Year’s Eve, that last little bit of recklessness before the new year takes hold and we start to feel all responsible and such. Whether I am sitting around in sweatpants with friends or dressed to the nines, I love the feeling of being carefree and not thinking about what looms (back to work, resolutions) after the first.
The Eve itself is such a weird dichotomy. On one hand, I think it is overrated and amateur night. On the other hand, I love permission to indulge in the decadence of food, drink and of course getting all glammed up.
Decadence takes many forms and it is up to you to decide what that means for you. Maybe you want to have a pajama party and have breakfast for dinner. Maybe for you, it means eating all the rich, fatty foods you plan to give up the next morning and getting all dressed up. Or maybe it means, wearing your favorite jeans, not seeing a ton of people and having a good old-fashioned burger and fries and bathing in multiple glasses of La Marca Prosecco. It’s all up to you to decide.
Of all the New Year’s celebrations, I’ve been a part of, the one thing that has been pretty consistent is the menu. It usually includes some kind of steak, cheesy potatoes and lobster. And ALWAYS a lot of champagne. I spent many a year with close friends dining on that exact menu. It makes me smile each time I think of those nights.
So let’s think about that champagne and lobster and how we can make it extra special for 2017-2018. You do not need me to tell you how to make a steak. Everybody has their own trade secret and potatoes are pretty simple (HINT: these days you can even buy great Scalloped Potatoes at Trader Joe’s). That leaves me with Lobster and Champagne. How should we cook them? How about lobster poached in champagne and served over linguine? Fabulous! This dish is going to be the epitome of simple elegance. Some ingredients do all the work for you.
The first rule is never to cook with champagne or wine that you wouldn’t drink. Second is it’s ok to use champagne, sparkling wine or prosecco. They all work. And its’s okay to sample as you cook!