The New Year’s Eve Tradition around our house is a quiet evening at home with a nice meal and a movie. Osso Buco is always the star on the menu but the supporting cast may change from year to year.
After pouring through numerous cookbooks and databases below you’ll find my final selections for this year’s New Year’s Eve recipes that ended up for dinner at home.
Scallop Sandwiches for two: These are one of my favorite little appetizers to make. Just sear four sea scallops in a fry pan in olive oil until cooked through. Cut the scallops in half and build your little sandwich:
- 1 thick slice of apricot, which has been sautéed in olive oil for a few minutes each side
- 1 small slice of prosciutto
- Drizzle with a sauce of 1/4 cup Greek style whole milk yogurt, 1 1/2 teaspoons seasoned rice vinegar and salt and pepper
- Garnish with pea shoots
Salad of Tangerine and Golden Beet: This clever recipe uses sweet-tart tangerines two ways: Sections of fruit are tossed into the salad, and tangerine juice flavors the vinaigrette.
6 – 8 small to medium orange beets, roasted then peeled and quartered
2 Tbs pine nuts, toasted
1/4 cup plus 1 teaspoon vegetable oil
4 small shallots, thinly sliced
3 Tbs raspberry vinegar
Peel the tangerines and squeeze the juice from one of the tangerines in a bowl.
In another small bowl, toss the sliced shallots and raspberry vinegar with a pinch of salt and let stand for 5 minutes. Stir in the tangerine juice and the remaining 1/4 cup of vegetable oil and season the dressing with salt.
Arrange the beets and tangerine sections on plates and drizzle with the dressing. Top with the toasted pine nuts.
I love this little olive plate that my friend Kathy brought me from Italy. It’s filled with a selection of olives from the Whole Foods olive bar.
The Wine: Bob and I both agreed this is the best wine we’ve ever tasted. EVER. A gift from my boss.
Osso Buco is so creamy delicious and easy to make. Sautee chunks of carrot, celery, leeks, a sprig of rosemary and some sage leaves in some olive oil in your Dutch oven until browned. Add floured and browned veal shanks and roast for a couple of hours and you’ve got an incredibly delicious veal entree.
Green Vegetable Medley: A perfect side dish for the Osso Buco. I found this recipe years ago in Martha Stewart Magazine. Easy and delicious (not to mention healthy).
An easy and elegant braised meat recipe for your favorite special occasion.
- 1 large leek white part only
- 2 medium carrots peeled and sliced
- 2 ribs celery siced
- 1/2 preserved lemon chopped
- 1/2 cup extra virgin olive oil
- 2 sprigs fresh rosemary
- 2 leaves fresh sage or 1 teaspoon dried
- 1/2 can tomato paste
- 1 tablespoon white balsamic vinegar
- 1/2 can tomato juice small can
- 1 tablespoon ketchup
- 1 cup beef stock
- 1 cup flour
- 2 large veal shank
- salt and pepper to taste
Preheat oven to 350 degrees
Heat 1/4 cup of the oil in a large heavy pot with cover over medium heat.
Add leeks, carrots, celery, rosemary and sage and cook, stirring until vegetables are golden brown, about 10 minutes.
Stir in preserved lemon, tomato paste, broth, ketchup, vinegar.Remove from heat and set aside.
Meanwhile, generousy season veal shanks with salt and pepper, then dredge in flour until lightly coated. Shake off excess flour.
Heat remaining 1/4 cup oil in a large skillet over medium-high heat. Add veal shanks and sear, turning once, until well browned on both sides, about 5 minutes per side.
Place veal shanks in pot with vegetables, cover and transfer to oven. Cook until meat is fork tender and falling off bone, about 2 1/2 hours. Serve with risotto or plain steamed white rice or mashed potatoes.
I must say everything was quite good. This year the Osso Buco was exceptionally good and I think it was because I used homemade tomato sauce from tomatoes fresh from the garden. I still have about 5 jars left. I’ll never let a winter go by again without making my own tomato sauce.
Our New Year’s Day tradition is an invitation from our good friends and neighbors, Greg, Cauleen, Connor and Martini. Each year they have a small group of us over for Sauerkraut, Pork and Mashed Potatoes. Cauleen is from Pennsylvania and this one of her wonderful family recipes.
Roasted pork shoulder topped with drained sauerkraut. There’s also some beer and lots of brown sugar a long slow roasting time involved and it is delicious. Serve it on top of mashed potatoes and you’ve got a big creamy YUM.
Mike made and brought these crystalized orange peels dipped in chocolate. Very good job and delicious, Mike. I’ve got to try making these some time.
Cauleen’s homemade tower of cookies… Throw in a few bottles of wine and you’ve got a great little party and a great start to the New Year!
Happy New Year to everyone!