Tiny New York Kitchen Wishes You & Your Family A New Year Filled With Prosperity, Joy, And Contentment. Wishing You A New Year Rich With The Blessings Of Love, Joy, Warmth, And Laughter. Wishing You Good Health, Happiness, And Success In The Coming Year And Always. Wishing You A Very Happy 2018!
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Everyone who’s cooking for the holidays wonders what he or she should make for the holidays. I like to keep it simple and typically follow the “don’t experiment on your guests” rule.
Hors D’oeuvres
Mini Crab Cakes With Remoulade Sauce
Cold Seafood Platter (Lobster Tails, Jumbo Shrimp, Jumbo Lump Crab Meat)
Stuffed Mushrooms (Crab, Sausage, Cheese Stuffing)
Chicken Tenders With Honey Mustard Sauce
Chicken & Beef Satay With Asian Dipping Sauces
Jumbo Shrimp Cocktail Platter With Cocktail Sauce
Grilled Shrimp With Aioli
Mini Southwest Chicken Quesadillas With Salsa
Beef Franks In a Blanket With Whole Grain Mustard Sauce
Antipasto Platter With Imported Meats, Cheese, Peppers, And Olives
Assorted Mini Quiche
Bacon Wrapped Sea Scallops
Grilled Citrus Shrimp With Mango Aioli
Tenderloin Of Beef On Crostini With Horseradish Sauce
Salads
Mesclun Salad With Goat Cheese, Maple Candied Walnuts, Dried Cranberries And Balsamic Vinaigrette
Traditional Caesar Salad With Croutons & Shaved Parmesan Cheese
Traditional Caesar Salad With Shrimp Or Chicken
Dinner
Chicken Or Veal Marsala (Sautéed With Fresh Mushrooms & Red Roasted Peppers With Marsala Wine)
Chicken Or Veal Francese (Bathed In Light Egg Batter & Sautéed With White Wine & Lemon Sauce)
Chicken Or Veal Picata (Sautéed With Artichoke Hearts With Lemon Caper & White Wine Sauce)
Chicken Or Veal Parmigiana (Breaded & Sautéed Crispy, Topped With Marinara Sauce, Mozzarella & Parmesan Cheese)
Poached Salmon With Dijon Dill Sauce
Stuffed Filet Of Sole (Stuffed With Crabmeat & Baked With Lemon, Butter & White Wine)
Roasted Tenderloin Of Beef (Serve With Mushroom Sauce Or Creamy Horseradish Sauce & Oven Roasted Potatoes)
Roasted Turkey Breast (Serve With Traditional Stuffing, Gravy & Mashed Potatoes)
Smoked Country Ham (Serve With Roasted Sweet Potatoes & Whole Grain Mustard)
Cheese Ravioli With Marinara Or Bolognese Sauce
Manicotti Stuffed With Ricotta Cheese, Spices & Parmesan Cheese (Topped With Marinara Or Bolognese Sauce)
Stuffed Shells With Ricotta & Parmesan Cheese (Topped With Marinara Or Bolognese Sauce)
Baked Rigatoni With Herb Ricotta & Topped With Mozzarella Cheese
Classic Meat Lasagna
Vegetarian Lasagna
Flour Cheese Lasagna (Ricotta, Parmesan, Romano & Mozzarella)
Eggplant Parmigiana
Eggplant Rollatini
Sausage & Peppers In Tomato Sauce
Sausage & Broccoli Rabe Sautéed In Olive Oil & Garlic
Tuscan Sausage Cook With Broccoli Rabe & Cannelloni Beans In Creamy Tomato Sauce
Desserts
Pies
Cakes
Cookies
Zabaglione
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“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
New Year’s Eve is about celebration, which most definitely calls for caviar and champagne. If you’re having a party or small get-together here are a few important tips about caviar.
Keep it simple! When serving caviar, keep it simple. You certainly don’t want to spring for something so speak jut to cover up the flavor with a lot of overkill. Caviar is intensely flavorful, and it goes well with crème fraiche or sour cream and blini. Try it with small boiled potatoes, seafood, soft or hard boiled eggs, or buttered pasta. Caviar can be used almost like a precious garnish, which can also be a great way to stretch out a small amount of it.
Keep it cool! When you bring caviar home, place in the refrigerator immediately in its tin. Place in the coldest part of your fridge, which is usually in the back of the deli drawer. If you’re making hors d’oeuvres, make sure to work quickly and serve immediately or place the completed snacks back in the fridge so that the eggs are sitting out on the table or counter. If you plan on serving the caviar straight up, place the tin or place in another bowl over crushed ice. The caviar doesn’t need to be freezing cold, but should be kept cool so the eggs hold their shape and freshness.
No metal please! Probably the most important rule with caviar is making sure it doesn’t come into contact with reactive metal. You certainly don’t want your precious caviar tasking like metal. This also goes for that beautiful tiny metal spoon you’ve been dying to use. Traditionally, a mother-of-pearl spoon is used to serve caviar. If you don’t have a mother-of-pearl spoon then don’t fret. Wood, ceramic, and glass utensils all work. Just make sure whatever non-metal spoon you use is a dainty little thing.
Leftovers you say? Holy moly, if you’re lucky enough to have leftover caviar please don’t throw it out or freeze it. Eat some more the next day and go out and buy yourself a lottery ticket. Leftover caviar is like seeing a unicorn. There are a number of ways to enjoy it by tossing it with buttered pasta or top your scrambled eggs with it. The good news is that your leftover caviar should last in your refrigerator for about a week.
Happy New Year’s Eve!
"Work With What You Got!"
© Victoria Hart Glavin Tiny New York Kitchen
