I hope your New Year’s Eve was fabulous. Mine was spent with good friends drinking champagne, eating delicious food and dancing in the living room (per usual).
A fantastic way to end 2012.
To keep the party going, I hosted a casual New Year’s Day brunch for a few friends at my house. This was just an excuse to share photos from the night before and lounge around together. Fun!
1 Louisiana Crunch Coffee Cake (bakery-bought)
1 Marzipan Stollen (bakery-bought by a friend)
1/2 gal. Orange Juice
Winter Citrus: 1 bag of Clementines, 2 oranges, 3 limes (for drinks)
3 (4oz) packages of Nova Smoked Lox
2 bags of Thomas’ Mini Whole Wheat Bagels
16oz Herbed Cream Cheese (my standard, delicious recipe, doubled)
-1 seedless cucumber
-1 red onion
-1 small jar (3oz) of capers, drained
Scrambled Eggs with Herbs (recipe below)
Baked bacon and rosemary ham (recipe below)
Hydration is key after any big night out; and I thought it would be fun to put together a little station of all the day-after beverage essentials:
Cold Drinks: Diet Coke, Spicy V8, Seltzer Water, Mimosas (hair of the dog)
Hot Drinks: COFFEE, Dark Chocolate Hot Cocoa, Tea Assortment
I put out a bunch of mix-ins so people could doctor up their hot drinks:
–Coconut Cream Pie Alcohol-Infused Whipped Cream, (this one was a hit!)
-Trader Joe’s “Sugar, Chocolate, Coffee Bean Grinder”
I also put out a mini-frother for blending drinks and bendy straws because bendy straws are fun!
We spent the day rehashing the night before and nibbling on brunch treats. A boozy coffee or two was had as well.
A fabulous way to ring in 2013!
Scrambled Eggs with Herbs (serves 4-6)
1 dozen (organic) eggs
1/4c. half & half
1 bunch scallions (green parts only)
1/2 bunch (or 2 oz) pkg chives
1/2 bunch dill
Sea Salt, Cracked Pepper
2 tbs butter
Note: These are the same herbs used in the Herbed Cream Cheese.
Crack eggs in a large bowl and add half and half, beat well. Using kitchen shears, snip the herbs into the eggs. Note: kitchen shears cut the herbs cleanly and create a uniform dice – invest in a pair! Add a few generous dashes of both salt and pepper. Whip together so egg mixture is slightly frothy. In a deep skillet, melt butter. Slowly pour egg mixture into pan. Using a wooden spoon, gently agitate the eggs every minute or so; until the curds come together. When eggs are still a bit glossy (not runny), transfer them off the heat and onto the plate. Note: scrambled eggs continue to cook off the heat, so if you wait until they’re completely
dry-looking in the skillet; they’ll be overdone on the plate.
Baked Bacon and Rosemary Ham (serves 4-6)
1 lb bacon
8 oz Rosemary Ham (found in the deli case)
Pre-heat oven to 350. Line a large cookie sheet completely with tin foil.
Lay bacon in strips, be sure not to overlap. You can be a bit messier with the ham; either lay in strips or cut in pieces. Bake for 15 minutes, flipping once. Transfer each slice to a paper towel-lined platter. Blot extra grease with additional paper towels. Note: I prefer baking to skillet cooking because you can bake and leave it – essential when you’re
multi-tasking! Also clean-up is a snap. Just roll up the cooled tin-foil and toss. Easy!