We always host people at our house for New Years Eve. What once was a wild night of revelry has been replaced by more sedate and family friendly affairs. What hasn't changed is our tradition of cheese fondue. Over the years I've switched up the cheeses, done a beer base or white wine but cheese fondue is always a constant.
This year I decided to go with the classic Swiss fondue with Gruyere, Emmental and a splash of kirsch. In addition to several different breads for dipping we had sliced apple, blanched asparagus, cherry tomatoes and fresh snap peas. Of course we also had several hot hors d'ourves, a selection of sushi, assorted charcuterie, salty snacks, fruit, an amazing cheese ball and several other spreads and dips.
We also made fantastic champagne cocktail called a French 75 made from gin, Champagne, lemon juice, and sugar that I read about over on Shutterbean. Wikipedia tells us the drink was created in 1915 at the New York Bar in Paris---by bartender Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun (I thought my Dad would approve!) They were very delicious, you'd never know how much alcohol was in them. I can also attest that the next day I felt like I'd been to war. Thank goodness for the movie channel and a Hubs who covered all the dog walks that day!
Of course there were so many leftovers. My fears of our guests going hungry were unfounded. In fact everyone was so stuffed I didn't even get around to putting out the sweet things! But those leftovers were a lovely treat the next day when I was hungover. After a steady diet of soda water and reheated hors d'ourves all day I finally felt well enough to deal with some of the excess last night. Remember when I wrote just a few days ago about the famous "Wifesaver Breakfast Casserole"? Well I had a ton of our cubed breads (olive and red pepper fougasse, sourdough baguette and some pumpernickel) cheeses (gruyere, emmental, cheddar), asparagus, tomatoes and prosciutto leftover so I heaved them all in. Check out my little helper desperate for me to drop something - I might have fed her the cheese rinds shhhh.
I beat up 8 eggs, a couple of cups of skim milk and a heaping tablespoon of the lovely pesto one of our guests had brought and poured it over. I covered it and popped it into the fridge overnight.
The next day I baked it covered for about 40 minutes and then uncovered for another 10 before letting it rest for 15 minutes before serving.
Wow - how delicious. But unless the stars align and we happen to have all these wonderful components available in the house at the same time it's likely never to be repeated. But we'll sure have fun trying to duplicate it.
How did you spend New Years? Did you need intensive recovery time on New Years Day? Let me know in the comments below.
