The New Year celebrations are over and we had a calm and nice New Year’s Eve with close family! The focus was on good food and fixing decorations at home. It was the same over Christmas and it has really been the most stress-free holidays I have ever had. Really nice and relaxing – maybe this should be done every year !? There have also been a lot of watching TV-series and movies and here are two really good tips I can recommend:
- Queen’s Gambit – a miniseries in 7 parts about an orphaned girl who grows up in an orphanage in the 50’s and learns to play chess. She also develops a severe pill addiction that she needs to deal with as her chess career takes off.
- Contagion – an American thriller film about a virus that is even more contagious and deadly than Corona. The film was made as early as 2011 but has been given new life in 2020 in connection with the Corona virus starting to spread around the world.
Because I had so much time over the holidays, I put a little extra focus on the New Year’s table setting this year. In recent years, I have really started to appreciate our older tableware, which we have previously inherited from relatives, but which mostly just stood in the cupboards and collected dust.
This year’s table setting includes cornflowers – a tableware that I have collected since I was a teenager, telemark silver from Norway and beautiful old glasses that have been inherited for several generations.
In the middle of the table there are table decorations such as eucalyptus, white roses, and candlesticks.
We prepared the food all day and had several dishes you could make in advance, such as artichoke soup and dessert – classic panna cotta with lime and raspberries. We could also prepare the other dishes by chopping everything up so that it could easily be prepared à la minute.
Here is our entire New Year’s menu:
Pickled food : fried giant prawns, cheese balls and kale. A sweet and sour sauce was served with the prawns and cheese balls.
Starter : Artichoke soup
Main course : Veal roast with cooked and fried vegetables, red wine sauce and risotto with chanterelles
Dessert : Panna cotta with lime and raspberries
Fried batter for the giant prawns – about 4 servings:
- 2 dl wheat flour
- 1.5 dl light beer
- 1 egg white
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Artichoke soup, 4 servings:
- 500 g artichokes
- 3 carrots
- 2 cloves of garlic
- 1, 5 dl white wine
- 0.5 l of water
- 2 vegetable bouillon cubes
- 3 dl whipping cream
- salt and pepper
Peel the artichokes and carrots. Cut into pieces. Finely chop the onion and garlic. Fry the ingredients with butter in a thick-bottomed saucepan.
- Turn the oven to 100 degrees, salt and pepper the meat and fry in thyme and garlic.
- Grill the roast in the oven until it reaches 62 degrees.
- Take out the steak and wrap it in foil paper. Let it reheat until it reaches 65 degrees.
- Raise the oven temperature to 225 degrees.
- Finally, add the garlic butter and let it fry in the oven for between 5-10 minutes at 225 degrees.
- Fry 1 yellow onion and 2 garlic cloves
- Pour on 3 dl red wine
- Add bay leaves and thyme
- Reduce to half
- Strain the onion and then put in a click of butter and reduce
- Add 6 dl veal broth and reduce to half
Cooked and fried vegetables
- Cut carrots into smaller sticks and fry it with a little salt until soft
- Fry Haricots verts in soy until soft
Feel free to decorate with the vegetables around the veal steak.
Risotto (recommend Saltå Kvarn)
- 7 dl vegetable broth
- 1 shallot
- 4 dl arborioris
- 1-2 tablespoons olive oil
- 3 dl white wine
- 1 dl grated parmesan cheese
- salt and pepper
Heat broth in a saucepan. Fry onion and rice in olive oil for 2-3 minutes. Pour on the wine and let it boil. Pour in 1/3 of the broth and let it boil slightly while stirring. Dilute with a little broth at a time while stirring until the rice has a pleasant chewing resistance (a little al dente is usually best). This process usually takes about 20-25 minutes. When ready, remove from the heat and pour in the cheese and season with black pepper and salt. Serve immediately.
Classic panna cotta with lime and raspberries – 4 servings
- 1 gelatin sheet
- 3 dl whipping cream
- 4 tablespoons powdered sugar
- 1 vanilla bean
- lime and raspberries
- Soak the gelatin leaf, meanwhile boil the cream, add the whole vanilla bean and sugar.
- Let this boil for a few minutes. Pull the pan off the plate.
- Remove the vanilla bean and wipe it dry. Divide it in half and scrape out all the black little seeds. Put the seeds back in the cream and toss the vanilla bean.
- Squeeze the water out of the gelatin leaf and let it melt into the warm vanilla cream.
- Pour into portion forms and let set in the fridge for about 3 hours.
- Garnish with lime wedges and raspberries.
Feel free to make raspberry sauce with it: boil raspberries and a little powdered sugar, add a little lime.
A new year has begun and it has been welcome! Finally, the year 2020 is behind us and we can look ahead. We can only hope that the vaccination goes fast and that we soon can start meeting normally again.
Wish you all a healthy and happy 2021!