I had a New Year's Eve party. I knew there would be 8 to 12 people coming so I wanted to make sure almost everything was done prior to the party so I could really have fun. I decided I wanted to try two recipes I had been waiting to try, and made one of my all time favorites. It turned out it was three different pastas, which is something I wouldn't normally do, but it worked because all the flavors were very different.
Here is the menu:
- Lemon Spaghetti (served on thin spaghetti -- not cappellini, just a nice thin spaghetti)
- Portabella Bolognese (served on egg fettucine)
- Artichoke Pesto (served on narrow penne with roasted chicken added for meat eaters) Salad - Butter Lettuce, Cucumber, Toasted Almonds, Shredded Parmesan, Vinegar (red wine + balsamic), olive oil, salt + pepper
- Hot Fudge Sundae Bar (several ice cream flavors and a table full of toppings -- nuts, cookies, cookie crumbs, strawberries, bananas, candies, Salted Caramel Sauce from Trader Joe's, and homemade hot fudge sauce)
- Fresh Tangerine Juice -- about 3 cups
- Pomegranate Juice-- about 3 cups
- Orange Liqueur (I used Patron Citronage) - about 1/2 cup
- Vodka -- about 1 cup
- Lambrusco - 3 bottles
Here are links to the best of the recipes for the night. I'm not posting the Portabella Bolognese because I had to totally manipulate it, and it never got to be the proper thickness. Though it was great in the end, I can't tell you how I did it, because I worked on it over two days.
Lemon Spaghetti -- I doubled the recipe, but tripled the lemon zest and added an extra half cup of lemon juice because I like it super-lemony.
Great Hot Fudge Sauce-- II've tried a lot of recipes over the years and this one has a lot of depth. I really liked it. My guests did too.
This is unbelievable. I had no idea where I got this recipe until I searched for it to give you a link. It's a Weight Watchers recipe! Wooohooo! It is unbelievably delicious. BUT, please note: I screwed it up. How? I tossed it with the pasta about an hour before the party started (and covered it well with tin foil), so about 3 hours before we ate, and it turned from a lucious light minty green color to ugly dark brown, and it turned from creamy to nearly crusty and dry. I have actually never had a sauce change texture so radically. It is stunningly good when served fresh. You can make the sauce the day ahead (which I did). You just can't toss it with the pasta until you are ready to serve. Lesson learned. But, this is one of my favorite pastas now. Ever.
As I face my new year having gained some of my weight back, I'm thrilled to know this recipe is WW friendly. Woooooooooohooooo!!!!
Buon Anno Nuovo Appetito!