Tuesday, January 3, 2012
Treat of the Week: A New Year's Feast
We started the New Year's Eve festivities with some delicious homemade miniature latkes which my mother made in honor of our friend, Fran. Traditional latkes--essentially potato pancakes--are made from shredded potatoes, finely chopped onion, flour and eggs. These were served topped with sour cream, caviar and chopped hard-boiled egg and Veuve Clicquot Champagne.
The next day, 2012 Began with the popping of peacock-purple crackers. Once Bertie was convinced that the noise had subsided, we adjourned to the dining room to enjoy a roasted Tangerine and Cumin Pork Tenderloin prepared in a Latin style--rubbed with olive oil, cumin, salt and pepper, and drizzles with orange juice, tangerine marmalade and white vinegar. Adorned with chopped herbs, the roast was served with a sour cream mustard sauce, a reduction of marmalade and orange juice and apple sauce.
Accompanying this perfect pork were larger versions of the potato latkes, and, the traditional black-eyed peas and greens. The black-eyed peas were fresh peas prepared with caramelized shallots and a balsamic vinegar reduction and the greens were delicious steamed baby spinach with a little garlic; the cloves of garlic ere removed before serving. A freshly-baked cornbread added a rustic and rich touch.
The real gem in the New Year's crown was my mother's gorgeous homemade cheese cake topped with a lush chocolate ganache. Baked atop a luscious homemade cookie crust, the cake was garnished with fresh raspberries and whipped cream rosettes.
With a start like that, it's sure to be a wonderful year.