Monday 31 December
We have no real traditions of
lucky foods for new year's eve, so we use everyone else's.
One is that eating fish is a good
thing, so we extended that to seafood.
Our hors d'oeuvres, then, was a half pound of shrimp (boiled in a court
bouillon of their own shells, some celery leaves, and black peppercorns, then
cooled) to dip in a classic cocktail sauce made from ketchup mixed with lashings of
hot white horseradish.
In Italy, we learned that eating
things that looked like coins (sausage slices, lentils) was a sure path to money in the new year. So we cooked up a
batch of organic lentilles de Puy
(from Canada, via Jungle Jim's) with smoked duck stock, carrots, and onions. It made a soft bed for slices of smoked duck
breast.
At midnight, we ate Christmas
pastries in bed, drank a bottle of Pol Roger white foil reserve champagne (gift
of the nice proprietor of Cork 'n' Bottle), and watched the festivities in
Times Square on TV.
It all made for a very happy new
year.
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