Entertaining

New Year’s Eve Dinner For Four (Plus A Shopping List)

Apple-y Pork Medallions with Portobello Mushrooms (pictured above with mixed mushrooms)

Brussels Sprouts with Pancetta

Ask your butcher for a slice of pancetta about 2″ thick, with the rind and fat trimmed. Dice the pancetta and saute in a roasting pan until crispy. Remove pancetta from pan and add trimmed, halved brussels sprouts (20 good-sized sprouts should be enough for 4 people) to the pan. Toss them around in the juices and roast in a 425F oven for about 30 minutes, or until tender. Return pancetta to pan and toss with salt, pepper, and a little lemon juice.

Homemade Biscuits

Salted Caramel Pears with vanilla bean ice cream

Shopping list after the jump.

2-3 pork medallions per person, depending on thickness

8-12 shallots

3/4 stick butter

4-6 large portobello mushroom caps, stemmed, cleaned, and thinly sliced (shittake mushrooms work well too, but they’re a bit more expensive)

3 tbsp olive oil

Rosemary sprigs

1 cup apple cider

3/4 cup chicken stock

2 tbsp Dijon mustard (I like the kind with the coarse grains)

2 cloves garlic, finely chopped

1 cinnamon stick

20-25 good-sized Brussels sprouts

2″ thick slice of pancetta, fat trimmed

Lemon juice (optional)

2 cups flour

4 tbsp shortening

4 tsp baking powder

1/2 tsp salt

A little less than 1 cup milk

2 ripe pears

1 bag good-quality caramels

Good-quality Fleur de Sel

1 container vanilla bean ice cream

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