Saturday, January 1, 2011

New Years Eve Dinner


 My family and I usually go out for dinner on New Years Eve (often includes lots of foie gras and lots of champagne), but this year we decided we wanted to cook at home.  My mom wanted to try out an authentic Hyderabad biryani and stuffed mushrooms.  I wanted to try making some kind of citrus dessert and some kind of champagne dessert, as citrus is in season now, and, well, champagne is always in season. 

So on the menu for New Years Eve, we started with some gruyere, bread crumbs, and black truffle stuffed mushrooms, Hyderabad biriyani, citrus ice cream and a champagne bread pudding.  And in all honesty, I think it beat most, if not all, of the New Years Eve dinners I have had.  Now, if only we could transport my kitchen to a dock in Moorea and New Years would be complete.

Juicing the oranges



My sister's home made brioche.  home. effing. made.  


My mom's stuffed mushrooms


Bubbs!


Mom's biriyani


Champagne and Strawberries...


Bread pudding with citrus ice cream


My sister enjoying her bread pudding 


Citrus Ice Cream, recipe adapted from here

Makes approximately 1 quart

Ingredients
  • Juice of 3 lemons
  • Juice of 3 oranges
  • 1 3/4 cup sugar
  • 1/2 pint heavy whipping cream (this is 1 cup)
  • 2 cups whole milk
In a large bowl, combine all ingredients and mix together.  Chill in the fridge anywhere from 4 hours to over night.

Once chilled, prepare in your ice cream maker, churning for about 45 minutes.

Champagne Bread Pudding, recipe adapted from the winning recipe from the Office of Champagne

Serves 6-8, depending on the size of your ramekin

Ingredients
  • 1 loaf of brioche, cubed (my sister made homemade brioche, but you can buy this at most grocery stores)
  • 1 tbsp. melted butter
  • 1 cup rose, divided (I used Mumm Napa)
  • 2 cups heavy cream
  • 6 egg yolks
  • 1 cup sugar
  • A handful of strawberries
Preheat the oven to 350 degrees. In a large bowl,  combine the cubed brioche, butter, and 1/2 cup of the rose and mix.  Spread the brioche onto a baking sheet and toast in the oven for about 5-10 minutes and put back into the bowl.

Meanwhile, whisk together the sugar and the egg yolks.  In a large saucepan, mix together the sugar/eggs, the heavy cream and 1/4 cup of the rose to warm (do NOT boil!).  Pour over the brioche and let it soak for about 20-25 minutes.

Divide the mixture into your souffle pans.  Bake for 25-30 minutes, until golden brown.  Allow to cool.

While cooling, prepare the strawberry topping.  Finely slice strawberries and combine with the remaining rose.

To serve, spoon some of the strawberry mixture onto a plate.  Cut out the bread pudding and serve on top.  Serve with the citrus ice cream.

Ending Note: So...GOOD!  The citrus ice cream was a great complement to the champagne bread pudding! And my mom's biriyani was the most amazing dish I have ever had.  The lamb was tender and falling off the bone (nommmm) and extremely flavorful (cinnamon, cardamom, etc).  What a great way to ring in the new year!

3 comments :

Lavina said...

yummmy bread pudding! stuffed mushrooms! i wonder if hyderbad biryani is the same as sindhi biryani bc of hyderabad-sindh?

blackbookkitchendiaries said...

the hyderbad briyani sounds amazing:)what a gorgeous spread of food... thanks for sharing this.

Becca said...

"champagne is always in season" looooove