Jan & John Maggs

Antiques and Art

New Year’s Eve, December 2024

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Welcome!

We're happy that you've decided to join us for this reprise of our annual New Year's Eve dinner. We celebrate the arrival of the new year by preparing a few favorite dishes and discovering or designing a few new ones.

 

This year we began our preparations on Monday, a day prior to New Year's Eve, hoping to ease the strain of cooking our six-course meal. We made the sauce for our shrimp, grated enough cheese for the courses that required it, made the brodo di carne that was the basis of our onion soup, carmelized the onions, and made our panna cotta. On the day of the feast, it struck us that, while preparing dinner was within our grasp, consuming it all in a single four-hour sitting might be a challenge. So, we decided to make the first course, this delicious charcuterie, our lunch.

 

Finocchiona Bilese

Sopressata Molinari

Coppa Italiana Veroni

 

Og Cristal Gouda

1655 Gruyère

Spring Day Blues aged blue cheese

 

Cornichons

Scallion pancakes

Red onion marmalade

Orange slices and red grapes

 

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Final preparations for each remaining course consumed much of our day. While many of the menu items were partially prepared in advance, it has been our tradition to cook each immediately before cooking. This is how it began as we sat down to dinner at 4:00.

 

 

1st Course

Seared shrimp with cocktail sauce, baby greens, and Parmigiano Reggiano 

 

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2nd Course

French onion soup with garlic toast and Gruyère

 

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3rd Course

Salad of baby greens with feta and walnuts

 

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4th Course

Sous vide beef tenderloin

Seeded mustard mashed potatoes

Maple glazed Brussels sprouts

 

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5th Course

Panna cotta with fresh strawberries and white chocolate

 

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Thanks for joining us. We wish you peace and good health in the new year.

 

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