Decadent Gluten-Free New Years Eve
December 26, 2022 12:18 PM Subscribe
I’m making New Years Eve dinner for 8 people and my theme is “decadent”. Complication: 3 of the diners have Celiac and can’t eat gluten. Fancy chefs of MeFi please help me plan a menu!
The specs:
- 8 adults
- I’d like to make an appetizer, meat/protein main, maybe 2 sides, and dessert
- Must be totally gluten free
- I have access to regular grocery stores and also Costco
- I would love to make as much ahead as possible so I can socialize as much as possible during the party
- I’m a fairly competent cook but would prefer dishes that are not too complex or fussy
- I don’t really have a budget, but something like lobster tails or crab legs are prohibitively expensive in my region right now (which makes me sad because I LOVE them)
- I’m open to all cuisines but am most comfortable in maybe the French/Italian wheelhouse
- “Decadent” to me means very delicious, maybe rich food, elevated, something you would treat yourself to on a special occasion but not have every day
Thank you!
The specs:
- 8 adults
- I’d like to make an appetizer, meat/protein main, maybe 2 sides, and dessert
- Must be totally gluten free
- I have access to regular grocery stores and also Costco
- I would love to make as much ahead as possible so I can socialize as much as possible during the party
- I’m a fairly competent cook but would prefer dishes that are not too complex or fussy
- I don’t really have a budget, but something like lobster tails or crab legs are prohibitively expensive in my region right now (which makes me sad because I LOVE them)
- I’m open to all cuisines but am most comfortable in maybe the French/Italian wheelhouse
- “Decadent” to me means very delicious, maybe rich food, elevated, something you would treat yourself to on a special occasion but not have every day
Thank you!
In my opinion Mushroom bourguignon is the most luscious, decadent, New Years Eve festive, make-ahead food, and in your French wheelhouse. I have had this with quickly browned "impossible meat" added to it -- no reason you couldn't just add some boef. Of course, do n't serve it with the noodles shown here, but it's equally delicious with mashed potatoes or rice.
For dessert I'd serve some kind of pot au creme.
posted by ojocaliente at 12:40 PM on December 26, 2022 [4 favorites]
For dessert I'd serve some kind of pot au creme.
posted by ojocaliente at 12:40 PM on December 26, 2022 [4 favorites]
Prawn cocktail and braised short ribs both can/should be made in advance, freeing you up during the party.
Creamed spinach would go well with short ribs, and that recipe has make-ahead tips.
I'd recommend not trying to make something with gluten free flour for dessert, particularly if you're not already familiar with gluten free baking. Something like banana foster might work (needs to be made right before serving, but I don't think it takes long). Or a flourless chocolate cake, which is usually made ahead.
Ok, that ended up with a steakhouse theme, but maybe that's fitting for decadent?
Seconding the advice to be careful about hidden gluten, and ask your guests if in doubt.
posted by loop at 12:43 PM on December 26, 2022 [4 favorites]
Creamed spinach would go well with short ribs, and that recipe has make-ahead tips.
I'd recommend not trying to make something with gluten free flour for dessert, particularly if you're not already familiar with gluten free baking. Something like banana foster might work (needs to be made right before serving, but I don't think it takes long). Or a flourless chocolate cake, which is usually made ahead.
Ok, that ended up with a steakhouse theme, but maybe that's fitting for decadent?
Seconding the advice to be careful about hidden gluten, and ask your guests if in doubt.
posted by loop at 12:43 PM on December 26, 2022 [4 favorites]
Response by poster: Please keep the excellent suggestions coming! One extra note for context: one of the Celiac diners is a member of my household, so I’m used to gluten free protocols and well versed in how lacklustre gf baking can be.
posted by rodneyaug at 12:50 PM on December 26, 2022 [1 favorite]
posted by rodneyaug at 12:50 PM on December 26, 2022 [1 favorite]
I think chocolate mousse would fit the bill! It’s actually pretty easy to make in my opinion, and as long as the chocolate is gluten free, it’s a naturally gluten free recipe anyway!
posted by raccoon409 at 1:06 PM on December 26, 2022 [10 favorites]
posted by raccoon409 at 1:06 PM on December 26, 2022 [10 favorites]
I would go for either a decadently fidget flourless chocolate cake or a chocolate mousse for a delightful, naturally gluten-free dessert.
posted by A Blue Moon at 1:08 PM on December 26, 2022 [3 favorites]
posted by A Blue Moon at 1:08 PM on December 26, 2022 [3 favorites]
Best answer: Smoked Salmon Mousse, piped onto cucumber or honestly any vegetable that will hold still for it, and if you really want to splash out you can sprinkle it with red caviar, masago, or even IKEA's vegetarian caviar substitute. Also any or all of the above in/on deviled eggs. If you want a sit-down appetizer (or entree, entrance, in French), you could do crustless mini-quiches (to take the place of the usual bread base) with a similar dip/spread or something like salmon terrine.
Kenji makes the case for cassoulet being a decadent-feeling dish and offers options to make it more or less fancy. And it's a slow cook with only occasional intervention from you. He recommends only a green salad given the richness of the dish, but I might suggest a spinach salad with hot bacon dressing. You could, if you want to be very French about it, serve that as a course of its own.
Going with a simple one-dish meal buys you some room for a simpler dessert - the flourless chocolate cake, for example, with some fruit - and a cheese course.
All gluten-free without any trick ingredients, though you may need to offer a fancy dish of Lactaid depending on how cheese-forward you end up going.
posted by Lyn Never at 1:08 PM on December 26, 2022 [4 favorites]
Kenji makes the case for cassoulet being a decadent-feeling dish and offers options to make it more or less fancy. And it's a slow cook with only occasional intervention from you. He recommends only a green salad given the richness of the dish, but I might suggest a spinach salad with hot bacon dressing. You could, if you want to be very French about it, serve that as a course of its own.
Going with a simple one-dish meal buys you some room for a simpler dessert - the flourless chocolate cake, for example, with some fruit - and a cheese course.
All gluten-free without any trick ingredients, though you may need to offer a fancy dish of Lactaid depending on how cheese-forward you end up going.
posted by Lyn Never at 1:08 PM on December 26, 2022 [4 favorites]
If you don't want to give up on Italian, the best gluten free pasta I've ever had is by Taste Republic. It's found in the fresh pasta section and is absolutely indistinguishable from fresh pasta made with gluten. Here's a store locator to see if you can find it locally. They usually do have it at Costco!
My husband has Celiac and we just did a wonderful mushroom lasagna with Taste Republic pasta sheets for Christmas lunch. It's pricy, but super good.
posted by merriment at 1:10 PM on December 26, 2022 [3 favorites]
My husband has Celiac and we just did a wonderful mushroom lasagna with Taste Republic pasta sheets for Christmas lunch. It's pricy, but super good.
posted by merriment at 1:10 PM on December 26, 2022 [3 favorites]
Best answer: Creme brulee or a homemade sorbet of some sort for the dessert?
If your diners are all omni- or carnivores and you are willing to splurge a bit on the main course, a 5-6 pound beef tenderloin, roasted to medium rare, is actually very simple to prepare, presents well, and tastes pretty decadent. It's sometimes discounted this time of year, and a 5-6 pound tenderloin is easy to prepare and will generously serve your 8 adults plus leave some nice rare roast beef leftovers great for sandwiches for you in the days following the party. (As a bonus, because the tenderloin tapers, if you shoot for medium rare overall, you will have some rarer meat on the thick end and some more done meat on the thin end and will be able to accomodate, to a degree at least, differing preferences for doneness in a single roast.)
posted by Nerd of the North at 1:14 PM on December 26, 2022 [4 favorites]
If your diners are all omni- or carnivores and you are willing to splurge a bit on the main course, a 5-6 pound beef tenderloin, roasted to medium rare, is actually very simple to prepare, presents well, and tastes pretty decadent. It's sometimes discounted this time of year, and a 5-6 pound tenderloin is easy to prepare and will generously serve your 8 adults plus leave some nice rare roast beef leftovers great for sandwiches for you in the days following the party. (As a bonus, because the tenderloin tapers, if you shoot for medium rare overall, you will have some rarer meat on the thick end and some more done meat on the thin end and will be able to accomodate, to a degree at least, differing preferences for doneness in a single roast.)
posted by Nerd of the North at 1:14 PM on December 26, 2022 [4 favorites]
Best answer: There’s a gluten free cranberry tart that has made the internet rounds the last few years and it’s amazing.
For the meal itself, I’d go classic, prime rib roast (if you like beef), with green beans and potatoes and a mushroom gravy. Sub for roast duck if that’s more your style. (Roast Duck is always decadent to me). Keep your sides as your usual standards, you want some dishes to be very easy to pull together/give you confidence if you are trying a few new things.
If you want a fancier salad consider an endive based one with walnuts, pears and fancy blue cheese. Bitter but when well made, a delightful counterpart to the rich mains.
posted by larthegreat at 1:29 PM on December 26, 2022 [2 favorites]
For the meal itself, I’d go classic, prime rib roast (if you like beef), with green beans and potatoes and a mushroom gravy. Sub for roast duck if that’s more your style. (Roast Duck is always decadent to me). Keep your sides as your usual standards, you want some dishes to be very easy to pull together/give you confidence if you are trying a few new things.
If you want a fancier salad consider an endive based one with walnuts, pears and fancy blue cheese. Bitter but when well made, a delightful counterpart to the rich mains.
posted by larthegreat at 1:29 PM on December 26, 2022 [2 favorites]
Dessert is served!
French option, Oeufs a la Neige
Italian option, Affogato
Australian option, Passionfruit Pavolva
posted by jennstra at 1:29 PM on December 26, 2022 [1 favorite]
French option, Oeufs a la Neige
Italian option, Affogato
Australian option, Passionfruit Pavolva
posted by jennstra at 1:29 PM on December 26, 2022 [1 favorite]
I just made this chocolate mousse for christmas dinner, and it is indeed very decadent. Especially with pomegranate seeds and cream. It's also diary free!
posted by EllaEm at 1:30 PM on December 26, 2022 [2 favorites]
posted by EllaEm at 1:30 PM on December 26, 2022 [2 favorites]
Best answer: These slow-cooked beef short ribs are pretty decadent. I recommend cooking some whole shallots along with them. Great with some mashed Yukon Gold potatoes or duchess potatoes.
posted by neushoorn at 1:37 PM on December 26, 2022 [3 favorites]
posted by neushoorn at 1:37 PM on December 26, 2022 [3 favorites]
Appetizer: pate. The one I linked should be made the night before and can be served with both regular and gluten free crackers. I personally don't like pate in general but I've made that recipe several times and it's a big hit for those who do. I might do pate and shrimp cocktail for appetizers, and seconding mousse or creme brulee for dessert.
posted by true at 1:55 PM on December 26, 2022 [2 favorites]
posted by true at 1:55 PM on December 26, 2022 [2 favorites]
Best answer: For dinner, a traditional roast is delicious and requires no gluten at all. Depending on your table's preferences, a rack of lamb, rib roast, turkey, duck, or ham could be wonderful. Veggies of choice prepared au gratin would be a decadent pairing. A fennel-orange-arugula salad is one of my favorites for meals like this, with enough bite and brightness to set off heavier foods to perfection.
You've got lots of great, naturally GF options for dessert. Pavlova is a showstopper and can be made with any fruit you like. Custardy desserts like creme brulee, chocolate mousse, and zabaglione are decadent and elegant with no gluten required. Individual servings of chocolate mousse or zabaglione, served in little chilled champagne coupes, are delightfully fancy! Either can easily be made ahead. Creme brulee can also be made ahead, but you'd want to wait until the last moment to add the sugar and run a torch over it.
posted by ourobouros at 2:05 PM on December 26, 2022 [5 favorites]
You've got lots of great, naturally GF options for dessert. Pavlova is a showstopper and can be made with any fruit you like. Custardy desserts like creme brulee, chocolate mousse, and zabaglione are decadent and elegant with no gluten required. Individual servings of chocolate mousse or zabaglione, served in little chilled champagne coupes, are delightfully fancy! Either can easily be made ahead. Creme brulee can also be made ahead, but you'd want to wait until the last moment to add the sugar and run a torch over it.
posted by ourobouros at 2:05 PM on December 26, 2022 [5 favorites]
Key Lime pie is refreshing and delightful at the end of a meal. GF Graham Crackers exist and if you've never made this pie from scratch, it is dead simple. The only effort is juicing the limes.
posted by mmascolino at 2:06 PM on December 26, 2022 [2 favorites]
posted by mmascolino at 2:06 PM on December 26, 2022 [2 favorites]
Pate is a great appetizer, served with gluten-free crackers. Hummus with vegetables. Also caviar topped with minced hard boiled egg. Serve alongside tiny narrow boat-leaves of endive, which can also be used as a scoop.
Also the most luxurious, wonderful New Year dish is fresh oysters on the halfshell. If shucking oysters is too daunting (I can't do it well) you can buy fresh shucked oysters and ask for the shells, which you can rinse of sand and reassemble with oysters on plates at home. A bed of ice or rock salt is traditional to seat the halfshells, but crushed ice helps keep the oysters very cold, which is essential. You can add other luxurious seafood on a platter, like peeled shrimp or chunks of lobster. I personally am not fond of raw shucked clams, but there are plenty of people who love them, so that's a possibility, too.
For dessert you might consider Pavlova, which is baked meringue shells topped with berries soaked in simple syrup just before serving. Creme brulee is also a much-loved indulgent dessert.
posted by citygirl at 2:08 PM on December 26, 2022 [2 favorites]
Also the most luxurious, wonderful New Year dish is fresh oysters on the halfshell. If shucking oysters is too daunting (I can't do it well) you can buy fresh shucked oysters and ask for the shells, which you can rinse of sand and reassemble with oysters on plates at home. A bed of ice or rock salt is traditional to seat the halfshells, but crushed ice helps keep the oysters very cold, which is essential. You can add other luxurious seafood on a platter, like peeled shrimp or chunks of lobster. I personally am not fond of raw shucked clams, but there are plenty of people who love them, so that's a possibility, too.
For dessert you might consider Pavlova, which is baked meringue shells topped with berries soaked in simple syrup just before serving. Creme brulee is also a much-loved indulgent dessert.
posted by citygirl at 2:08 PM on December 26, 2022 [2 favorites]
One of our fave holiday nibbles is decadent and fun: smoked trout caviar served with potato chips and chive creme fraiche. The trout caviar is more affordable but still has the impact. Let folks assemble the bites themselves - just put out the bowls and let them have at it.
Due to the saltiness of the caviar, unsalted or lightly salted chips are best. The only prep is to cut up some chives and stir them into the creme fraiche (maybe add some lemon zest and a bit of pepper if you want).
posted by jenquat at 2:20 PM on December 26, 2022 [1 favorite]
Due to the saltiness of the caviar, unsalted or lightly salted chips are best. The only prep is to cut up some chives and stir them into the creme fraiche (maybe add some lemon zest and a bit of pepper if you want).
posted by jenquat at 2:20 PM on December 26, 2022 [1 favorite]
Kirkland signature almond flour is labelled gluten free. Almond flour baked goods feel very decadent to me.
I'd make something like this: https://www.recipetineats.com/flourless-orange-cake/
Could serve with a slightly booze infused whipped cream.
posted by kinddieserzeit at 2:21 PM on December 26, 2022 [1 favorite]
I'd make something like this: https://www.recipetineats.com/flourless-orange-cake/
Could serve with a slightly booze infused whipped cream.
posted by kinddieserzeit at 2:21 PM on December 26, 2022 [1 favorite]
For desserts that are traditionally GF:
-dacquoise is a meringue with nut flour, which you can stack into a layer-cake shape with whatever chocolate, mousse, cream, curd, pastry cream filling(s) you please. It makes a particular good base for a mousse cake (many of which only have wheat in a skip label outer ring of cake… you can omit and everything will be fine and it will be stunt baking impressive.
-Mochi cakes and marzipan cakes generally don’t use any wheat (Mochi rice flour in the former, almond meal in the latter).
- Posset is ridiculously rich bang for the effort buck. It’s cream simmered with sugar and then curdled with lime or lemon juice, portioned and chilled to the texture of Greek yogurt. It is basically no work except keeping the cream from bubbling over (use a bigger saucepan than you think) and you can do it a day or two ahead. Add an elegant garnish and you’re set.
posted by janell at 2:36 PM on December 26, 2022 [2 favorites]
-dacquoise is a meringue with nut flour, which you can stack into a layer-cake shape with whatever chocolate, mousse, cream, curd, pastry cream filling(s) you please. It makes a particular good base for a mousse cake (many of which only have wheat in a skip label outer ring of cake… you can omit and everything will be fine and it will be stunt baking impressive.
-Mochi cakes and marzipan cakes generally don’t use any wheat (Mochi rice flour in the former, almond meal in the latter).
- Posset is ridiculously rich bang for the effort buck. It’s cream simmered with sugar and then curdled with lime or lemon juice, portioned and chilled to the texture of Greek yogurt. It is basically no work except keeping the cream from bubbling over (use a bigger saucepan than you think) and you can do it a day or two ahead. Add an elegant garnish and you’re set.
posted by janell at 2:36 PM on December 26, 2022 [2 favorites]
I had this recently. Truly decadent
https://healthylivingjames.co.uk/vegan-chocolate-tart/
posted by Ftsqg at 3:12 PM on December 26, 2022 [2 favorites]
https://healthylivingjames.co.uk/vegan-chocolate-tart/
posted by Ftsqg at 3:12 PM on December 26, 2022 [2 favorites]
Olive oil polenta cake with a citrus soak or glaze is an amazing alternative to chocolate heavy dessert options. There are tons of recipes for it, some of which are strictly GF, some of which are not, but the best ones I’ve had have been GF while incorporating other often restricted foods like eggs and dairy. It’s usually a combination of polenta and almond flour, and a really delicious olive oil works with those to make a truly complimentary flavor unlike most flour and butter based cakes.
What about shrimp cocktail for an appetizer? It’s super classic and make ahead. Lots of variations. It feels very special for everyone to have their own little composed dish. You can do a combination of big indulgent prawns and those little tender salad shrimp - mix the salad shrimp with a lemony tangy dressing, bitter and tender leafy greens, and other lovely crispy vegetables like cucumber and celery, heap in the center of a small dish; spoon cocktail sauce around the sides and arrange large prawns on the edges for dipping with extra lemon wedges. Or you can do salad shrimp tossed with cocktail sauce and minced crispy veg spooned into endive cups. Or big prawns on ice with little cups of different homemade dipping sauces - a chili tomato cocktail sauce, a mustardy tartar sauce, and a lemon dressing. The possibilities abound.
posted by Mizu at 3:25 PM on December 26, 2022 [3 favorites]
What about shrimp cocktail for an appetizer? It’s super classic and make ahead. Lots of variations. It feels very special for everyone to have their own little composed dish. You can do a combination of big indulgent prawns and those little tender salad shrimp - mix the salad shrimp with a lemony tangy dressing, bitter and tender leafy greens, and other lovely crispy vegetables like cucumber and celery, heap in the center of a small dish; spoon cocktail sauce around the sides and arrange large prawns on the edges for dipping with extra lemon wedges. Or you can do salad shrimp tossed with cocktail sauce and minced crispy veg spooned into endive cups. Or big prawns on ice with little cups of different homemade dipping sauces - a chili tomato cocktail sauce, a mustardy tartar sauce, and a lemon dressing. The possibilities abound.
posted by Mizu at 3:25 PM on December 26, 2022 [3 favorites]
Prosciutto-wrapped asparagus and maybe shrimp cocktail for starters? And a nice cocktail or a dry sherry.
Guests can bring their drink to the table to have with a simple salad of arugula and spinach lightly tossed with sherry vinaigrette and topped with sesame seeds, maybe a few croutons, while you do any last-minute tasks in the kitchen.
Beef Bourguinon or Stroganoff. I like either on noodles, but mashed potatoes are pretty great. Beef Wellington is delicious and decadent; you'd need to manage a gluten-free crust.
I used to make carrots roasted in olive oil & chicken broth; now I roast carrots in olive oil, miso broth, salt and pepper, about 1/3 inch, and do not undercook them. Sweet/ salty/ savory.
or Asparagus with Hollandaise, which feels very decadent.
Dinner wine can be paired with the main dish.
Chocolate mousse and prosecco.
Brandy and a cheese plate.
posted by theora55 at 3:30 PM on December 26, 2022 [2 favorites]
Guests can bring their drink to the table to have with a simple salad of arugula and spinach lightly tossed with sherry vinaigrette and topped with sesame seeds, maybe a few croutons, while you do any last-minute tasks in the kitchen.
Beef Bourguinon or Stroganoff. I like either on noodles, but mashed potatoes are pretty great. Beef Wellington is delicious and decadent; you'd need to manage a gluten-free crust.
I used to make carrots roasted in olive oil & chicken broth; now I roast carrots in olive oil, miso broth, salt and pepper, about 1/3 inch, and do not undercook them. Sweet/ salty/ savory.
or Asparagus with Hollandaise, which feels very decadent.
Dinner wine can be paired with the main dish.
Chocolate mousse and prosecco.
Brandy and a cheese plate.
posted by theora55 at 3:30 PM on December 26, 2022 [2 favorites]
Schaum torte. My husband makes this one every year and we love it. Cherry Berries on a Cloud
posted by notjustthefish at 3:52 PM on December 26, 2022 [1 favorite]
posted by notjustthefish at 3:52 PM on December 26, 2022 [1 favorite]
I made this recently and it was delicious:
Gluten free raspberry and lemon swiss roll
posted by pepper bird at 7:16 PM on December 26, 2022
Gluten free raspberry and lemon swiss roll
posted by pepper bird at 7:16 PM on December 26, 2022
Best answer: I have been GF a long time. If I wanted to make a nice dinner that didn't involve a lot of subs and was rich but mostly make ahead (you can assemble the shrimp and the lasagne ahead and then just have to bake at the time; make the salad dressing ahead and assemble right before serving, everything else makes ahead), I might make:
bacon wrapped shrimp and caprese salad
spinach and mushroom salad (trust me, this is as rich as it gets) (I like Barilla's no boil GF lasagne sheets, but I'm sure you have a preferred brand) [this has a lot of moving parts, but you can make it ahead]
make this caesar, skip the eggs salmon and croutons, you'll never make caesar any other way again and you'll make it constantly
flourless chocolate cake
I might also think about
charcuterie board
Mexican Grilled Sea Bass With Avocado Crema and Mango Salsa (do you have an air fryer? that makes the fish so easy)
mashed potatoes
roasted asparagus or whatever other green veg you want
as mentioned, key lime pie, mine is super easy, I like Midel's crust
I can do this all day... :)
posted by joycehealy at 6:18 AM on December 27, 2022 [2 favorites]
bacon wrapped shrimp and caprese salad
spinach and mushroom salad (trust me, this is as rich as it gets) (I like Barilla's no boil GF lasagne sheets, but I'm sure you have a preferred brand) [this has a lot of moving parts, but you can make it ahead]
make this caesar, skip the eggs salmon and croutons, you'll never make caesar any other way again and you'll make it constantly
flourless chocolate cake
I might also think about
charcuterie board
Mexican Grilled Sea Bass With Avocado Crema and Mango Salsa (do you have an air fryer? that makes the fish so easy)
mashed potatoes
roasted asparagus or whatever other green veg you want
as mentioned, key lime pie, mine is super easy, I like Midel's crust
I can do this all day... :)
posted by joycehealy at 6:18 AM on December 27, 2022 [2 favorites]
Response by poster: Wow thank you all so much for these decadent responses! I marked a few best answers that have inspired the menu but really everything looks delicious and I’ll be revisiting this thread again and again to try these out.
The menu is going to be:
- Lyn Never’s smoked salmon mousse on cucumbers and gf crackers
- seafood bisque (I have some homemade seafood stock in the deep freeze and found some nice frozen shrimp. Might add mussels if I can find them)
- tenderloin roast
- classic Caesar salad inspired by the salad linked by joycehealey
- duchess potatoes suggested by neushoorn
- crème brûlée suggested by a number of you
Thank you all and happy new year!
posted by rodneyaug at 8:14 AM on December 27, 2022 [7 favorites]
The menu is going to be:
- Lyn Never’s smoked salmon mousse on cucumbers and gf crackers
- seafood bisque (I have some homemade seafood stock in the deep freeze and found some nice frozen shrimp. Might add mussels if I can find them)
- tenderloin roast
- classic Caesar salad inspired by the salad linked by joycehealey
- duchess potatoes suggested by neushoorn
- crème brûlée suggested by a number of you
Thank you all and happy new year!
posted by rodneyaug at 8:14 AM on December 27, 2022 [7 favorites]
For future visitors of the thread, that should in spinach and mushroom LASAGNE, not salad. I was pre coffee this morning. :-)
posted by joycehealy at 8:28 AM on December 27, 2022 [1 favorite]
posted by joycehealy at 8:28 AM on December 27, 2022 [1 favorite]
Another vote for chocolate mousse. I like the egg-based dairy free versions better than those with cream, in small individual servings rather than a big bowl. Find a recipe with tons of dark chocolate. With a glass of port, if you drink alcohol.
If you drink coffee or tea after dinner, you could make or buy an assortment of macarons to go with them.
For appetizers, I think blinis made the original Russian way with buckwheat flour and yeast is festive and special. You can make them ahead and reheat them before serving (or just bring to room temp). Serve them with sour cream or creme fraiche and smoked salmon/ lox and fish roe -- it doesn't have to be caviar, just what you can get that looks good. Serve with both champagne and vodka for a feeling of over the top decadence.
(Here, I might insert a second appetizer: a very good consommé, either plain or with one big shrimp or bite of mushroom, or a heart shaped crouton. It seems extremely luxurious to have something so simple and so extra. The consommé should be special in some way -- colored with red beets, or flavored with champagne or sherry. Because that is what I have in the pantry, I'm going to make a red beet one based on goose stock, and with some fancy dried mushrooms for interest).
For the main course, I agree that some form of roast or stew fits best with your vision of making ahead and being able to be a good host as well as serving a delicious dinner. After all, the roast needs to rest, and doesn't need to be very hot anyway, so you can time it to be taken out of the oven just before the guests arrive. A stew can be made the day ahead and can be put into the oven at low heat before the guests arrive, and be ready after the drinks and appetizers, and even better than when it was first made.
My personal favorite, that always wows my guests if they are omnivores, is the leg of lamb a la boulangère. It is perhaps a bit rustic to look at, but it tastes amazing, and since the potatoes are already part of it, you just need a simple salad for a side. Fennel and orange salad will provide some color and elegance.
The other option is some nice cut of beef roasted, and many people feel that is low effort. I don't think so. You don't want to just sit there with beef, baked potatoes and greens, you want a sauce or jus of some sort, and that is where you need to get busy. Bernaise needs to be made just before serving to be optimal, and even though it is quite easy with the blender method, it would stress most people out a bit. Instead, you could make something like this red wine sauce ahead (the recipe uses flour for thickening, I'm sure you are used to using corn or potato flour instead and how to do that). For sides, haricot verts is my favorite with beef, along with the best roast potatoes. I'd probably also make a simple salad of lettuce with a feisty dijon mustard vinaigrette, as a contrast to the round flavors of the other elements. Prepare ahead and toss the salad just before serving, or even at the table.
At New Years, many people have had a lot of poultry during the holidays, so I wouldn't serve any of that (except maybe game), and to me, pork is decadent is a different way than you envision. I may be wrong. I love fish, and will probably have fish for my main on New Years eve (where I am alone). But it is not an option that lets you relax at the table with your guests. We had poached salmon with spinach and sauce mousseline for Boxing Day, and it was absolutely decadent and delicious, but my daughter and I were in the kitchen till the last second before serving. As with beef, it's not the poaching of the fish that is the issue, but the sauce situation.
For a stew, Osso Buco with a Risotto alla Milanese beats everything else in terms of decadence. I have been told you can make a very good risotto in an instant pot, but I don't own one, so the risotto needs my attention in the kitchen. (This site has a recipe for making it ahead) Osso Buco is fine with polenta, too.
posted by mumimor at 8:32 AM on December 27, 2022 [1 favorite]
If you drink coffee or tea after dinner, you could make or buy an assortment of macarons to go with them.
For appetizers, I think blinis made the original Russian way with buckwheat flour and yeast is festive and special. You can make them ahead and reheat them before serving (or just bring to room temp). Serve them with sour cream or creme fraiche and smoked salmon/ lox and fish roe -- it doesn't have to be caviar, just what you can get that looks good. Serve with both champagne and vodka for a feeling of over the top decadence.
(Here, I might insert a second appetizer: a very good consommé, either plain or with one big shrimp or bite of mushroom, or a heart shaped crouton. It seems extremely luxurious to have something so simple and so extra. The consommé should be special in some way -- colored with red beets, or flavored with champagne or sherry. Because that is what I have in the pantry, I'm going to make a red beet one based on goose stock, and with some fancy dried mushrooms for interest).
For the main course, I agree that some form of roast or stew fits best with your vision of making ahead and being able to be a good host as well as serving a delicious dinner. After all, the roast needs to rest, and doesn't need to be very hot anyway, so you can time it to be taken out of the oven just before the guests arrive. A stew can be made the day ahead and can be put into the oven at low heat before the guests arrive, and be ready after the drinks and appetizers, and even better than when it was first made.
My personal favorite, that always wows my guests if they are omnivores, is the leg of lamb a la boulangère. It is perhaps a bit rustic to look at, but it tastes amazing, and since the potatoes are already part of it, you just need a simple salad for a side. Fennel and orange salad will provide some color and elegance.
The other option is some nice cut of beef roasted, and many people feel that is low effort. I don't think so. You don't want to just sit there with beef, baked potatoes and greens, you want a sauce or jus of some sort, and that is where you need to get busy. Bernaise needs to be made just before serving to be optimal, and even though it is quite easy with the blender method, it would stress most people out a bit. Instead, you could make something like this red wine sauce ahead (the recipe uses flour for thickening, I'm sure you are used to using corn or potato flour instead and how to do that). For sides, haricot verts is my favorite with beef, along with the best roast potatoes. I'd probably also make a simple salad of lettuce with a feisty dijon mustard vinaigrette, as a contrast to the round flavors of the other elements. Prepare ahead and toss the salad just before serving, or even at the table.
At New Years, many people have had a lot of poultry during the holidays, so I wouldn't serve any of that (except maybe game), and to me, pork is decadent is a different way than you envision. I may be wrong. I love fish, and will probably have fish for my main on New Years eve (where I am alone). But it is not an option that lets you relax at the table with your guests. We had poached salmon with spinach and sauce mousseline for Boxing Day, and it was absolutely decadent and delicious, but my daughter and I were in the kitchen till the last second before serving. As with beef, it's not the poaching of the fish that is the issue, but the sauce situation.
For a stew, Osso Buco with a Risotto alla Milanese beats everything else in terms of decadence. I have been told you can make a very good risotto in an instant pot, but I don't own one, so the risotto needs my attention in the kitchen. (This site has a recipe for making it ahead) Osso Buco is fine with polenta, too.
posted by mumimor at 8:32 AM on December 27, 2022 [1 favorite]
Sounds yummy! For future reference, Torta Caprese is one of the tastiest cakes on the planet, and it's naturally gluten-free, not some sort of substitute.
posted by cyndigo at 2:23 PM on December 27, 2022 [1 favorite]
posted by cyndigo at 2:23 PM on December 27, 2022 [1 favorite]
I just discovered Paste di Mandorla which are deliciously rich little cookies (almond flour, sugar, egg whites) that came together really quickly.
Bonus is that it'll use up the egg whites left over from the Creme brulees.
posted by platypus of the universe at 3:00 PM on December 27, 2022 [1 favorite]
Bonus is that it'll use up the egg whites left over from the Creme brulees.
posted by platypus of the universe at 3:00 PM on December 27, 2022 [1 favorite]
Best answer: My dream GF menu:
Scallops w/ chorizo & pea purée on side
Steak frites with green beans
Pears poached in wine with vanilla ice cream & hot chocolate sauce
posted by melisande at 2:14 PM on December 28, 2022 [1 favorite]
Scallops w/ chorizo & pea purée on side
Steak frites with green beans
Pears poached in wine with vanilla ice cream & hot chocolate sauce
posted by melisande at 2:14 PM on December 28, 2022 [1 favorite]
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GF baking is more of a PITA, so steer clear of any dishes that might involve it. Also, lots of prepared foods and ingredients (sauces, etc) can have gluten when you wouldn't expect it, so be especially on guard for that.
posted by adamrice at 12:33 PM on December 26, 2022 [1 favorite]