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New Year's Eve Menu Ideas For A Crowd At Home?

New Year's Eve Menu Ideas For A Crowd At Home?
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  • New Year's Eve Menu Ideas For A Crowd At Home?

    Post #1 - December 17th, 2008, 3:45 pm
    Post #1 - December 17th, 2008, 3:45 pm Post #1 - December 17th, 2008, 3:45 pm
    Greetings Forumites,
    I am planning a dinner for New Year's Eve for about 12 people and would love your collective wisdom. I tend toward make-ahead options like tagines, braises, roasts, etc, and our crowd eats chicken and fish but not red meat or pork. For example, last year I made a roast side of salmon with a brown sugar and Indian spice glaze that was delicious and complexly flavored, but super easy to actually get on the table. Any and all suggestions quite appreciated!
  • Post #2 - December 17th, 2008, 3:48 pm
    Post #2 - December 17th, 2008, 3:48 pm Post #2 - December 17th, 2008, 3:48 pm
    Cioppino? The epicurious recipe has a make-ahead option, you add the seafood at the last minute and serve.
  • Post #3 - December 19th, 2008, 3:45 pm
    Post #3 - December 19th, 2008, 3:45 pm Post #3 - December 19th, 2008, 3:45 pm
    I work for a recipe website and JUST put together a list of recipes for a New Year's Eve gathering in your home.

    Personally, I think your salmon from last year sounds fabulous. Maybe this year consider a chicken in champagne tomato sauce dish?

    Here is my menu planner: http://www.recipe4living.com/Common/Art ... x?id=65370
    Hillary
    http://chewonthatblog.com <--A Chicago Food Blog!
  • Post #4 - December 19th, 2008, 5:29 pm
    Post #4 - December 19th, 2008, 5:29 pm Post #4 - December 19th, 2008, 5:29 pm
    I used to do a yearly formal-ish New Year's dinner and we started off with a creamy crab soup, and after serving the bowls to the table, we poured a little dolop of Sherry in each.

    A delicious soup a nice little touch.

    TC
  • Post #5 - December 28th, 2017, 1:57 pm
    Post #5 - December 28th, 2017, 1:57 pm Post #5 - December 28th, 2017, 1:57 pm
    What are forumites making for dessert this NYE? Is it too 1980's to do chocolate grand mariner mousse?
  • Post #6 - December 28th, 2017, 2:23 pm
    Post #6 - December 28th, 2017, 2:23 pm Post #6 - December 28th, 2017, 2:23 pm
    I suspect that the 1980's was the heydays for many of us, so I say go for it. (Though I personally am not a big fan of orange and chocolate.)
  • Post #7 - December 28th, 2017, 3:12 pm
    Post #7 - December 28th, 2017, 3:12 pm Post #7 - December 28th, 2017, 3:12 pm
    For the last 20-odd years, we've gotten together with 3 other couples for appetizers and a sit-down surf-and-turf dinner consisting of grilled beef tenderloin and then my shrimp scampi Gambino-style from 'The Mafia Cookbook', which actually has some solid recipes, one of them here:

    http://ofbooksandwomen.blogspot.com/2009/12/shrimp-scampi-gambino-style.html

    It works best with about 25-30 ct. shrimp (bought at Heinen's frozen but peeled & deveined), laid out like little soldiers on a baking pan, and I spoon the mixture on top. Unlike the recipe, I bake them for about 15 min, then high broil until browned. They're never disappointed, mostly because there's enough butter in there to seize up a horse.

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