As my husband and I celebrate this evening with our 6th annual New Years Eve party, the coming year will hopefully bring about the most significant change in our lives: a little baby Kohen. Of course, we'll see what happens, but we're now at least open to the thought. In addition, building on the success of my first year in business and becoming one of the 'go-to' caterer in Metrowest Boston.
While guests are bring appetizers and desserts, I couldn't let them have all the fun. With the sparkling reaction to my bacon mac n'cheese meal, I'm going to make it again, but this time in individual cheese cups to make them more finger food friendly. And to ring in the new year, a delicate addition of truffle oil will raise the level of richness and create a true sense of occasion.
In addition, I'm going to make crab cakes with a horseradish aioli. Shallots, parsley, crab, salt, pepper, mayo, dijon, and panko. That's it. A quick sear and they are perfect bite size presents that are wonderful hot, as well as room temperature.
So break open those champagne flutes, groggers, and silly '2009' glasses and let's celebrate not only the beginning of a new year, but the end of one as well.
Happy New Year!