We do hope you had a terrific start into the new year, I did some math yesterday, a challenge after so little sleep and so much Champaign: I had officially more New Years with the love of my life than without! I cannot imagine it any other way! Each year we dance the Danube Waltz and party just a little and I would not want it differently. I love being in the mountains for New Years, there is something about the atmosphere when the stars are closer and brighter and the air is fresh and cold. The benefit is all so real when your Champaign can sit there until you have danced a while and is still crisp and cold!
We had New Years as well in Bermuda and it might sound fun to you but I prefer the mountains by far. How about you? Where is the destination of your choice?
Isn't this evening a bit weird anyways, and a challenge to get going when there is so much pressure on a single evening to be fun?
Jimmy Cannon wrote 1951 for the NY Post in a dark and humorous way :
Nothing will help you...
You'll get drunk and regret it with a belligerent pride.
You'll go for more money than you should.
You'll tip the captain of waiters a day's pay to sit down close to the floor show
which you'll never see because they'll have you out in the men's room
putting ice on your forehead when it goes on.
You'll tell the guys down at the shop
about the hole the blonde's cigarette burned in your tux.
You'll swear you'll never do it again.
It's a pledge you'll fracture in a year.
Champaign is my choice in sight of a big celebration and ours was in a way that we accomplished our move to Switzerland this past year. We celebrated with good friends and family and cooked together this time. Our menu was 5 courses including 5 different small bites prior to dinner. We made small crackers of Parmesan topped with goat cheese, fish 'n chips with smoked salmon, tuna tartar, toasted brioche with Noix Gras (a fake foie gras made of cashews) and these roasted nuts you can see here in this post. I am always open to new ideas for nibbles and if you have any please write a comment below!
This cocktail is made with Ron Zaccapa 23 years old, Ginger ale, Angostura, a twist of an orange peel and ice.
The recipe for these roasted almonds, pistachios and pecans is simple and keeps well stored in an airtight container /glass. So they are easy to make even three days ahead of your occasion.
Preheat the oven to 160°C
200g almonds
4tbsp. sunflower seeds
80g pecans
1 tbsp. crushed nigella seeds or chia seeds
4 tbsp. dark honey
120 ml sweet and sour chili sauce
1 tbsp. Sambal Oelek
3 pitted dates
1 tsp. salt
In a high container mix the chili sauce, dates, Sambal Oelek and honey with a handheld blender until the dates are smooth and integrated. Add all the nuts and stir until they are all covered evenly with the sauce. Pour the mix onto a baking sheet lined with parchment paper, season with salt and bake for 30-35 minutes stirring occasionally. when ready remove from the oven and transfer the nuts on a fresh piece of parchment to let cool. In the beginning, try to separate the nuts, they will cluster and stick together as they cool and could only be broken from each other later on.
