Friday, December 30, 2011

New Year's Eve Preparations

We are not big into New Year's Eve-ery here at the Hollow.  Not that we don't celebrate... we just don't much like going out.  I don't think we are alone in this.  I have been spending some time on and off the last few days reading some of my favorite blogs and it looks like lots of folks like to spend their evening at home, with friends, making delicious food and enjoying delicious drinks.

We are having another couple over and I couldn't be happier.  I am making one of my favorite holiday dishes, Tenderloin Chaucer.  It starts with a two-inch think beef tenderloin medalion for each person.  Yum!  (If you have priced beef tenderloin lately you know why this is a special holiday treat only!)  I am preparing the tenderloin tonight, and then it sits in the fridge overnight until it is ready to bake tomorrow night.  This makes it a perfect dish for New Year's Eve, when you want to be drinking and reminiscing, not slaving in the kitchen.  I will take pics of the prep tonight and post the whole menu and recipes tomorrow.

In addition to our wine and champagne, I am looking for a fun New Year's Eve festive cocktail.  How does this one look?  I found it on one of my all time favorite blogs, Design Sponge, which has a regular feature called Behind the Bar

Here's the recipe:

Honey-Rum Fizz
Makes 2
  • ½ bunch mint leaves
  • ½ lime cut into wedges
  • 6 ounces gold rum
  • 3 ounces honey
  • 1 ½ limes zested and juiced
  • 2 egg whites, lightly beaten
  • 1 1/2 cups of tonic water

Divide and muddle mint leaves into each glass, with a lime wedge or two, and set aside. Place rum, honey, lime zest and juice into a shaker with ice and shake together. Add the egg whites and continue to shake until the mixture becomes frothy. Pour mixture into the prepared glasses. Add the tonic. Then top each glass off with any remaining froth and serve.

I'll keep you posted...

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