New Year’s Eve 2015

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Herring caviar and cream

 

Koen and I use New Year’s Eve and Day as an excuse to eat very luxuriously and indulgently. Every year we try to top the year before.

I love our New Year’s Eve ritual. We start in the early afternoon, preparing one course at a time. Once the dish is ready, we enjoy it together, then start on the next. To accompany all of the delicious food, we had plenty of Champagne and Burgundy wines!

 

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Foie gras with raspberry onion jam

 

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Next course: Scallops prepared 3 ways; raw in lemon juice

 

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Scallops prepared 3 ways: wrapped and pan fried in pancetta, raw topped with lemon sauce, and pan fried with curry

 

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Koen’s tartare in 2 ways: Salmon and Tuna on homemade sour dough bread

 

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Lobster!

 

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Lobster Bisque

 

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Bone Marrow Fudge from my new Rene Redzepi cookbook

 

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New Year’s Day lunch: Steak tartare topped with a slow poached egg and waterkers

 

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Wagyuburgers for dinner!

 

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Homemade buns ready to go into the oven

 

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Perfect!

 

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Wagyu burgers topped with jalapenos and gruyere

 

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New Year’s Day dinner: Wagyu burgers with gruyere, jalapenos, tomatoes and raspberry onion jam served with roasted rosemary potato wedges

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