What are you doing New Years, New Year’s Eve? Now put the musical notes to it and it has a pleasant ring into 2013. The question was asked at dinner with friends one night and the answers ranged from, “I’ll be snorkeling and sunning with my family in the Caribbean” to “a small dinner party at home” to “I don’t know yet”?
By now, no doubt, you have your plans and if they include a small repast at home, here are a couple of timely recipes to start the festive evening. One of my favorites would be gravlax, the piquant Swedish classic where salmon fillets are well seasoned and weighted down for a minimum of 2 to 3 days. This perfect do-ahead for the celebration is then thinly sliced and served over pumpernickel points with a dab of crème fraiche and caper berries. If you love pizza as I do, you must try Plaza Café’s colorful and savory grilled pizza topped with caramelized onions, figs, prosciutto and baby arugula.
Chef/owner Doug Gulija of Southampton, prepared this for us one night and it is memorable. You will need access to an indoor grill for this outstanding recipe, unless we have some balmy weather. The pizza dough can be purchased or prepared the day before. Give it a quick turn on the grill, then top with the savory mix of ingredients.
Champagne, of course, would be my beverage of choice and I can imagine either of these celebratory recipes with the bubbly awash in my mouth. Wishing a Happy, Healthy and a Safe New Year to all.
Gravlax with Honey-Mustard Dill Sauce
Classically, gravlax is created by weighting down a whole fillet of salmon for 2-3 days with a mixture of sugar, salt and a thick packing of herbs. This inspired version is cured with curry powder, cilantro and tequila and served with a dollop of crème fraiche.