HAPPY NEW YEAR!!
I’m sorry it has taken me so long to post this but I wanted to share our New Year’s Day menu with you. 2019 has started out crazy busy for us but now that everyone is back to school/work things are starting to go back to “normal.”
Usually we have basically the same menu for each holiday but this year I thought we would shake it up a bit! You can click on the title of each recipe to go to the source where I found the recipe and get the printable version.
I wanted to splurge a little on the shake up so we bought these lovelies!
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Ingredients
- 1 tbsp cornstarch
- 3/4 cup reduced sodium chicken broth
- 1/4 cup Chinese rice wine or dry sherry
- 3 tbsp soy sauce
- 1 tsp sugar
- 1/4 tsp black pepper
- 2 live lobsters 1½-lb
- 2 tbsp vegetable oil
- 2 tbsp Chinese fermented black beans rinsed and finely chopped
- 2 tsp finely chopped garlic
- 2 tsp finely chopped peeled fresh ginger
- 4 stalks scallions trimmed and cut into 1½pieces
- 2 large eggs lightly beaten
- 1/4 lb ground fatty pork
- 2 tsp Asian sesame oil
Ingredients
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Instructions
- Because our lobsters were frozen and not live (we really wanted live lobster but our neighborhood Asian supermarket was all out), we placed the lobsters in the fridge the night before to thaw.
- The next day, the LOML prepared the lobster by cutting off the tail and claws (including joints). Cut body in half lengthwise through shell with a cleaver, then remove and discard the sand sacs from inside the head. Cut body in half again crosswise. Halve tail lengthwise through shell with a cleaver or large heavy knife, then cut each half crosswise into 4 pieces. Cut off claws from joints. Crack joints with a mallet or back of a large heavy knife. Chop claws in half lengthwise between pincers with a cleaver. Transfer lobster pieces to a bowl, keeping meat in shells.
- Meanwhile, stir together cornstarch, broth, rice wine, soy sauce, sugar, and pepper in a small bowl until sugar is dissolved.
- Heat wok over high heat until a drop of water evaporates instantly. Pour 1 Tbsp vegetable oil down side of wok, then tilt wok to swirl oil, coating side. When oil begins to smoke, add pieces of lobster and stir fry just until meat starts to turn opaque, about 1½ minutes. Transfer cooked lobster with a slotted spoon to a large bowl.
- Add remaining tablespoon vegetable oil to wok, swirling to coat, then add beans, garlic, ginger, scallions, and pork and stir fry until pork is no longer pink, about 1 minute.
- Stir cornstarch mixture, then add to pork in wok and bring to a boil. Add lobster and stir to coat, then reduce heat and simmer, covered, 2 minutes just until eggs begin to set, 1-2 minutes. Drizzle with sesame oil, then gently toss. Serve immediately.
(Dummy me forgot to get a picture of our yummy deviled eggs….they were eaten too fast!!)
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Ingredients
- 6 large eggs
- 2 tbsp mayonnaise
- 1 1/2 tbsp sweet pickle relish
- 1 tsp prepared mustard
- 1/8 tsp Salt
- Dash of pepper
- Garnish paprika
Ingredients
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Instructions
- Place eggs in a single layer in a saucepan. Add water to depth of 3 inches. Bring to a boil. Cover, remove from heat, and let stand 15 minutes.
- Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
- Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper. Stir well. Spoon yolk mixture into egg whites. Garnish if desired.
- Chill for at least 4 hours before serving
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Ingredients
- 6 small red potatoes quartered
- 2 tbsp butter
- 2 cloves garlic minced
- 1 tbsp fresh rosemary chopped
- sea salt and ground black pepper to taste
- 1 cup fresh spinach leaves
Ingredients
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Instructions
- Preheat the oven to 400° F.
- Place the potatoes in a single layer in a ceramic casserole dish.
- Melt the butter in a skillet over medium heat. Add garlic and cook until golden. Stir in the rosemary and cook just until fragrant.
- Pour over the potatoes in the dish. Season with sea salt and pepper.
- Roast uncovered for 30 minutes in the preheated oven until the potatoes are fork tender
- Remove from the oven and add spinach leaves.
- Return to the oven for 1-2 minutes, until the spinach has wilted.
Along with these recipes, we also had grilled steaks marinated in honey teriyaki sauce. Son #1 did a great job grilling.
For our vegetables we had green beans stir fried with onions, and spinach, onion and bacon stir fried.
And for dessert……..
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Ingredients
- Crust
- 1 1/2 cups graham cracker crumbs (9-10 whole graham crackers crushed)
- 1/4 cup confectioners' sugar
- 1/3 cup melted butter
- 1/8 teaspoon Salt
- Filling
- 2 cups cream cheese at room temperature
- 2 large eggs
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
Ingredients
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Instructions
- Select a pie pan whose inside top dimension is at least 9" and whose height is at least 1¼. Preheat the oven to 350°F.
- Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.
- Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
- Make the filling by mixing together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.
- Set the pie pan onto a baking sheet, if desired. This makes it easier to transport in and out of the over and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust.
- Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes. A digital thermometer inserted into the crust 1" from the edge should read between 165°F and 170°F. The filling won't look entirely set in the center.
- Remove the cheesecake from the oven and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until you're ready to serve it.
- Serve cheesecake in wedges, with fresh fruit if desired. Store any leftovers in the refrigerator for several days; freeze for longer storage.
Some more fun pictures from our meal……..
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And thanks for coming to my blog!
Hope your 2019 is starting off wonderfully!!
Love y’all,
Linda
