Luxurious New Year’s Eve Menu – Great stuff when money is no issue

This menu doesn’t care that much about the price of food. We are going for Parma ham, fresh tuna and lobster, duck liver and parmesan. Why hold back if money is not an issue. Seriously though, it is a bit on the luxurious side but it’s not crazy expensive. So check out our Luxurious New Year’s Eve Menu – what you will be serving when money is not an issue.

This menu is made up by three different small appetizers which is then followed by a starter and then a main course. The main course is originally two different tapas dishes I made awhile back but they work great together so I decided to go with them like this. The dessert is up to you. Enjoy!

Luxurious New Year’s Eve Menu

Appetizers

Duck liver paté with rosehip jam
Grilled asparagus with Parmesan cheese
Grissini with Parma ham and cream cheese

Starter

Tuna tartare with avocado & chives

Main course

Lobster tail with caper aioli
Linguine with truffles, cream and Parmesan

Foie gras paté with rosehip jam

Foie gras have been a subject of some controversy the last few years, I won’t go into that discussion, everyone gets to set their own standards on what’s ok or not. What is under no debate is that the taste is amazing so here´s a super simple recipe that still has everything it needs.

Foie gras paté with rosehip jam & bread

serves 4

100g / 3,5 oz Foie gras paté
50g / 1,7 oz Rosehip jam
8 slices bread

Well it won’t get any easier than this but who says you have to do everything yourself, simply cut and toast the bread, cut a generous piece of paté and put on each piece of bread. Top with a spoonful of rosehip jam.

If you can’t find the jam then just replace it with your favourite, other great flavors is fig, apple, pear for example. Good luck.

Grilled asparagus with Parmesan cheese

This is my absolute favorite way to eat asparagus, grilled with shaved parmigiano reggiano great olive oil salt and pepper. If done right that’s all you need, luckily this recipe is so simple you won’t be able to fail.

Grilled asparagus with Parmesan cheese

serves 4

20 fresh green asparagus
3 tbsp olive oil
50g / 1,7 oz Parmesan cheese
salt
pepper

Wash and trim of the end bits of the asparagus, add a few drops of olive oil and grill the asparagus on high heat until almost cooked through. Shave Parmesan cheese on top and a few more drops of olive oil. Season with salt and pepper. Serve immediately.

Grissini with Parma ham and cream cheese

Making your own Grissini is really simple and a good way to make use of leftover or extra dough. I usually make Grissini whenever I make regular bread, just make a bit too much dough and make some Grissini with a small amount of dough because it will make a lot of Grissinis. For this I haven’t specified the amount in the bread recipe, just use your standard bread recipe and add the olive oil.

However if you´re not into baking then just buy some Grissinis, they usually available in most food stores. Another great thing about Grissini is that they will keep for a long time so why not make a big batch while you’re at it. They are perfect for snacking or serving as a side for all sorts of stuff. Plus you can brag about them no matter what you´re serving for main course.

Grissini with Parma ham & cream cheese

serves 4

wheat flour
yeast
water
sea salt
olive oil
100g / 3,5 oz cream cheese with herbs
8 slices Parma ham

Combine wheat flour, yeast, water, sea salt and olive oil into a dough (use same proportions as you would for regular bread) and knead the dough until it’s smooth and not to sticky. Cover the dough and let it rise for about one hour.

Put the dough and a baking surface and cut it into long Grissinis, roll or twist them to make the shape a bit irregular, let them rise again and then bake in oven until golden. If the Grissinis are not crisp but are starting to brown you can remove them and lower the heat in the oven and put them in later to let them get dry enough.

Smear some cream cheese on each Grissini and then roll the Parma ham around it. Serve!

Tuna tartare with avocado & chives

Tuna tartare is a great base for a tapas or appetizer and one of the great things is that it is goes really good with lots of different flavors so you can keep it interesting and still serve it often. Make sure you get some really fresh or high quality frozen tuna, it´s worth to spend a little extra on the fish since you won’t be serving that much anyway. If it’s still over your budget then skip it and make something else.

Tuna tartare with avocado & chives

serves 4

300g / 10 oz fresh tuna
2 fresh avocados
fresh chives
olive oil
salt, pepper
lime juice

Finely dice the tuna and combine with olive oil, salt and pepper. Peel and dice the avocado and combine with a little bit of olive oil, lime juice, salt and pepper. Slice the chives as thin as you can.

If you want to serve it looking like in my photos you’ll need a round cylinder, a cookie cutter is good. If you are serving something this way to a lot of people you can buy plastic pipes at a hardware store and saw it in smaller pieces. This may sound crazy but it will cost a fraction of for example going and buying ten cookie cutters.

Lobster tail with caper aioli

For the combination I’m suggesting for the menu you won’t need to make this recipe, all you need are some lobsters to go with the linguini. However, since I already have the recipe I thought I would share it anyway in case one of you would like to try it like this. Why not serve this a dish by itself and make some high end meat as a main instead? Oh, well, let’s keep going.

When it comes to lobster there is no need to complicate things, you divide it in pieces and serve it with a good sauce. I bought my lobster cooked so all I did was to split it up, if you are serving it for a lot of people you can put some different part on each plate for example each claw on separate plates and each tail split in four pieces, that way you can serve each lobster in tasty bites to six people and have a bunch of shells that you can use for soup some other time.

Lobster tail with caper aioli

serves 4

4 cooked lobsters
2 eggs
200g / 7 oz oil (neutral tasting, I usually use canola)
2 tbsp capers
1 tbsp lemon
1 tbsp chopped chives
1 tsp mustard
2 tsp vinegar
1 clove garlic
salt, pepper

Split the lobsters in bite size pieces. Blend garlic, chives and capers into a fine paste and put in a bowl together with a little bit of mustard, egg yolks and a dash of vinegar. You’re basically making a mayonnaise with some extra flavors so use the same proportions.

Whisk the mix and add a little bit of oil at the time until it thickens. When it’s thick enough adjust the flavors with more capers and chives if necessary. Season with salt and pepper and lemon juice. When you are making a sauce with strong tasting flavors like capers and garlic then start by adding just a little bit, it’s much easier to add a little bit more than to end up with an overpowering sauce.

Linguine with truffles, cream and Parmesan

Classic, super rich and great tasting is all the description this pasta dish needs. It’s super simple to make and since it’s so rich I prefer so serve it as a small tapas or appetizer because otherwise you won’t be able to eat much else. Buy the kind of truffles that your wallet can afford, I used summer truffles that are sliced and marinated in black truffle oil that I think taste great. If you’re rich then go for fresh black or white truffles and if you’re on a budget then go for just the oil.

However try not to switch from real Italian Parmigiano-Reggiano to something cheaper because that will take loads of flavor out of the dish.

Linguine with truffles, cream and Parmesan

serves 4

300g dried linguine pasta
3 dl / 1,2 cups heavy cream
4 tbsp olive oil
1 dl grated / 0,4 cups Parmesan cheese (Parmigiano-Reggiano)
2 cloves garlic
truffles in truffle oil (or whatever truffles you choose)
salt, pepper

Boil the pasta in salted water, meanwhile peel and slice the garlic thin and cook on medium heat in olive oil without getting brown, add salt, pepper and cream and bring to a boil and let reduce for a few minutes. I usually do this in a frying pan that you can add the cooked pasta to. Add grated Parmesan to the sauce and let it melt.

Remove the pasta from it’s  water when it’s a few minutes away from being done and add the pasta to the sauce. Add truffles and combine the pasta with the sauce, check the taste and add salt, pepper and truffles if necessary. The pasta will get done from being hot in the truffle sauce within a few minutes. Serve immediately with some extra Parmesan on top.

New Year’s Menus at Ateriet

We’ve rounded up some of our favorite recipes and created a few different menus based on different themes. We’ve left out the desserts and focused on the starters and main courses. Most of the recipes are served in small bites but they are all easily scaled up to work great as main courses. You can check out all of the menus under our tag New Year’s at Ateriet.

If you recognise some of these recipes they have been posted before on my previous food website Delicious Tapas and some of them have been featured here at Ateriet before. Happy New Year!