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My husband Edward and I rarely go out to eat on New Year’s Eve. We prefer a romantic dinner for two and later invite family and friends over for light fare and bubbly while we wait for the Ball to drop in Times Square.
I always associate certain foods with romance. Oysters, Champagne, Cognac, lobster, chocolate and strawberries immediately spring to mind. What I like most about these is the simple preparation.
Years ago, I purchased the special knives used to open oysters and clams. (The raw varieties are among our favorites.) Shucking may come easy to some, but we had a devil of a time trying to open the shells. The solution is to have your fishmonger open them for you. Tell them to reserve the liquid in a small container.
I always associate flambéed dishes with romance. Steak Diane, which was all the rage in the ’50s and ’60s, is easy to prepare and simply delicious. Cherries Jubilee is a famous dish, but since cherries are not in season, why not substitute ripe, juicy strawberries, which can be found year-round?
A loaf of bread and a simple green salad, served after the entrée, round out an elegant dining experience.
Edward often enjoys asparagus as a separate course, especially if I spiff it with a few unexpected, but tasty, ingredients.
As for the bubbly, we especially like Comte De Bucques, a sparkling wine from the Alsace region of France, and the Italian sparkling wine Prosecco. Veuve Clicquot, Orange label, is another fine choice. These bottles are moderately priced.
Here are some romantic dishes for New Year’s Eve:
Oysters with Mignonette Sauce
Ingredients:
12 oysters of your choice, shucked
1 shallot, finely minced
2 tablespoons red wine vinegar
1 tablespoon of olive oil
Dash of dry white wine
Directions:
Crush some ice and place on two cold plates. Place six oysters in their shells in a circle on each plate.
Whisk the remaining ingredients together in a small bowl. Serve the sauce on the side
Serves two.
Asparagus with Ravigotte Sauce
Ingredients:
12 thick spears of asparagus
2 hard-boiled eggs, finely chopped
4 tablespoons butter, melted
4 tablespoons dry white wine
Kosher salt and freshly ground black pepper, to taste
Directions:
Place the asparagus in a single layer in a large skillet. Cover with cold water. Bring to a boil, then simmer, cooking for about five to 10 minutes. Drain in a colander.
While the asparagus cook, blend the remaining ingredients in a small bowl. Taste and correct for seasoning. Add a bit more wine, if desired.
Place the asparagus on warm plates. Top with the sauce and serve immediately.
Serves two.
Escalloped Potatoes
Ingredients:
4 Idaho potatoes, peeled and sliced very thin
2 cups heavy cream
1 cup whole milk
Kosher salt and freshly ground black pepper, to taste
8 ounces shredded cheddar
Directions:
Preheat the oven to 325 degrees.
Slice the potatoes by hand with a very sharp knife or in a food processor fitted with the slicing blade. The potatoes need to be paper-thin.
Place the cream and milk in a 4-quart saucepan. Bring to a boil, then add the potatoes, salt and pepper. Lower the heat to simmer and cook for 20 minutes.
Spray a 2-quart casserole dish with non-stick cooking spray. Pour the potato mixture evenly into the dish. Scatter the cheddar evenly over the top.
Bake for about 25 minutes, or until the potatoes are bubbling.
Serves two.
Steak Diane
Ingredients:
2 top-quality dry-aged boneless rib steaks or Delmonico steaks
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 teaspoon vegetable oil
1/4 cup Cognac or brandy
Directions:
Pat the steaks dry with paper towels. Sprinkle with salt and pepper.
Melt the butter with the oil over medium in a large skillet. Raise to high and add the steaks, searing a few minutes on each side for rare; a few minutes more for medium-rare. Remove the skillet from the heat.
Place the Cognac or brandy in a small saucepan and heat through. Pour over the steaks and flambé using a long match.
Serves two.
Note from Phyllis: All Cognac is brandy, but not all brandy is Cognac. Cognac is made in the Cognac region of France.
Strawberries Jubilee
Ingredients:
1 pint of strawberries
2 tablespoons unsalted butter
2 tablespoons Cognac or brandy
Top-quality vanilla or French vanilla ice cream
Directions:
Wash and slice the strawberries. Dry with paper towels.
Melt the butter in a medium-size skillet over medium. Add the strawberries and sauté for a few minutes to heat through. Take the skillet off the heat.
Place the Cognac or brandy in a small saucepan and heat over medium. As the Cognac or brandy heats, place two large scoops of ice cream into two serving dishes, with a scoop for each. Pour the warm Cognac or brandy over the strawberries. Light with a match. Pour the strawberries over the ice cream and serve.
Serves two.
