merlinofchaos (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
merlinofchaos) wrote2004-01-01 01:58 am
merlinofchaos) wrote2004-01-01 01:58 am
New Year's Eve Report
For me it began quite early today, as there was a ridiculous amount of prep work to do.
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senatorhatty decided we should throw a fondue party. But 'we' he meant me, because he was due to arrive at 8:15 this evening returning from his vacation. But it seemed like a really good idea to me, so I volunteered to go through with it. esmerel, wildpaletz, jendavis77, redhound, and strider attended.
So as I occasionally do, I decided to completely overdo it.
I was a little quiet about it because a fondue party cannot really support a large number of people--we invited a total of 10 and ended up with 7. I had as much as I could prepped ahead of time so I could spend time eating as opposed to cooking and serving, so by the time we got to the party only the fondue needed to be put together in a pot and made ready, and then the same with the chocolate.
We got started at 9:15 when the 'host' arrived and even though I had everything as much pre-prepped as possible, we didn't finish the last course until about 1am.
But it was lavish, extravagant and oh-my-god good. I may be willing to do this again next year. As long as I have plenty of kitchen assistance. It's a ton of work.
senatorhatty decided we should throw a fondue party. But 'we' he meant me, because he was due to arrive at 8:15 this evening returning from his vacation. But it seemed like a really good idea to me, so I volunteered to go through with it. esmerel, wildpaletz, jendavis77, redhound, and strider attended.So as I occasionally do, I decided to completely overdo it.
I was a little quiet about it because a fondue party cannot really support a large number of people--we invited a total of 10 and ended up with 7. I had as much as I could prepped ahead of time so I could spend time eating as opposed to cooking and serving, so by the time we got to the party only the fondue needed to be put together in a pot and made ready, and then the same with the chocolate.
- Course #1
- Each guest got a choice of spinach or spring mix salad. Each salad came equipped with shredded mozarella, shredded carrot, cucumber sticks, half of a hard-boiled egg (sliced), brocolli florets, 2 little chef rolls (roast beef, turkey, ham and swiss rolled together). Several dressings, of course, though I failed to have Italian available.
- Course #2
- 3 different cheese fondues. Basic 3 cheese swiss fondue, black forest mushroom fondue, and french gruyere with onion. Dipping choices: 3 kinds of bread, carrots, brocolli, apples, tomatoes and little dill pickles.
- Course #3
- The piece d'resistance. An electric griddle (which is cheaper and more effective than a swiss grill) and 4 kinds of meat: alligator tail, ostrich fan, wild boar shoulder and filet mignon. Sauces: K.C. BBQ, pesto mayonnaise, chipotle mayonnaise, asian style orange, spicy peanut, hot sweet mustard, ginger-soy, sour cream-horseradish. All hand-crafted, thankyouverymuch.
- Course #4
- Chocolate fondue, of course. Semi-sweet and dark. Dippers: apples, strawberries, cream cheese balls (rolled in cinnamon + nutmeg), rice krispie balls, little cookies, ladyfingers, marshmallows and poundcake.
- Course #5
- Veuve Cliquot Brut Champagne. Because New Year's deserved it.
We got started at 9:15 when the 'host' arrived and even though I had everything as much pre-prepped as possible, we didn't finish the last course until about 1am.
But it was lavish, extravagant and oh-my-god good. I may be willing to do this again next year. As long as I have plenty of kitchen assistance. It's a ton of work.