Sunday Supper :: 12.28.14 :: by The Endless Meal

The week's Sunday Supper is the perfect New Year's Eve dinner party menu. The food is light, sexy and all grown-up. The whole menu will take you only 2 ½ hours to make from the time you start to the time your guests arrive and it will leave you with plenty of energy to ring in the new year. Make sure to follow the timeline for step by step instructions.

We're starting the evening with a roasted honey pear crostini with a matching signature cocktail. For the first course we'll set down a plate of perfectly seared scallops on a bed of ripe avocado and topped crispy daikon.

The main course features two equally gorgeous dishes: a salt baked salmon topped with herbs and citrus slices and a bright watermelon radish, orange and goat cheese salad.

To keep the evening light and festive we've opted out of a traditional heavy dessert and chose to serve some glittery champagne shooters instead.

Bon appétit and happy new year!!

Sunday Supper :: 12.28.14 :: Honey Pear Crostini

Roasted Honey Pear Crostini :: by Reluctant Entertainer :: I've always been a big fan small bites with lots of contrasting flavours and textures.  Sweet honey roasted pears, savoury thyme, crunchy crostini and creamy, tangy goat cheese make these one of my favourite appetizers.

All of this dish can be prepped ahead of time so all you'll have to do is take the pears out of the oven and pop them on the crostini before you serve them.

 

Sunday Supper :: 12.28.14 :: French Pear Martini French Pear Martini :: by Freutcake via Style Me Pretty :: This champagne topped martini is so deliciously ready for a party. Just look how sparkly and dressed up it is!

Tip: Have the rims of the glasses sugared and ready before your guests arrive.

 

Sunday Supper :: 12.28.14 :: Seared Scallops with Avocado and Daikon

Seared Scallops with Avocado and Daikon :: by Ignacio Mattos, Photograph by Christopher Baker, via Bon Appétit :: This simple dish is full of light but complex flavours and contrasting textures.

There are a few ingredients that might be new to you but can be easily found at most well stocked supermarkets and most Asian markets.

 

Sunday Supper :: 12.28.14 :: Salt Baked Salmon with Citrus and Herbs

Salt Baked Salmon with Citrus and Herbs :: by Alison Roman, Photograph by Christopher Testani, via Bon Appétit :: Cooking fish in a blanket of salt helps to keep it extra tender, and makes for wicked presentation.

 

Sunday Supper :: 12.28.14 :: Watermelon Radish, Orange and Goat Cheese Salad

Watermelon Radish, Orange and Goat Cheese Salad :: by Alexandra's Kitchen :: These beautiful watermelon radishes might be a little tough to find, depending where you live. If you aren't able to find them you can substitute regular radishes. Look for bigger ones as they'll be easier to plate.

 

Sunday Supper :: 12.28.14 :: Sparkling Jello Jigglers

Sparkling Jello Jigglers :: by Bubbly Nature Creations :: These have NYE written all over them!

The recipe calls for sparkling grape juice but you can substitute up to ½ cup of sparkling wine instead.

 

Tips for making this week’s Sunday Supper:

Throwing a party is all about having fun and, when it comes to a dinner party, the best way to make sure that YOU have fun is to be super organized.

Prepping everything that you can ahead of time means that you'll have more time to relax and spend with your guests.

Make sure that you read through all of the recipes before you get started and get your grocery shopping done either early in the day or even the day before.

Click here for a printable version of this week’s timeline.

 

Get it done on time:

The timetable is based on your guests arriving at 7pm and you sitting down to start dinner at 8pm. If you like to eat earlier or later just adjust the time to fit your schedule.

Tonight’s menu will take you 2 ½ hours to prepare, plus 5 minutes of your time in the morning, from start to finish, if you work at a decent pace. If you feel more comfortable taking your time in the kitchen feel free to start a little earlier.

Make sure to have all your grocery shopping done earlier in the day, or a day in advance.

During the day make sure you set the table, tidy your house, pull out any serving dishes and utensils you’ll be using and set up a bar station. You’ll feel a lot more relaxed this way!

 

 Pro Tip

Wash and dry all the dishes and wipe down your counters after each hourly section in the timeline. This will help keep the mess to a minimum and make your work more efficient.

 

NOTE: As soon as you wake up in the morning (or even the night before) you will want to make the sparkling jello jigglers to give them time to set.

4:30pm

  • Cut out the jello jigglers and top them with sprinkles. Set them on the platter you will serve them on, cover, then leave them in your fridge.
  • Toast the crostini. Once it has cooled you can store it in a sealed plastic bag.
  • Prep the pears by slicing them, laying them on the baking sheet, drizzling them with the honey, salt, pepper and thyme then set them aside on your counter.
  • Rim the martini glasses with sugar.
  • Prep the martini. Fill a couple of shakers (or a couple of 1-liter mason jars) with St. Germaine and Pear Vodka. Count on 2 servings per martini shaker. DO NOT add the ice or champagne. Set them on the bar next to the glasses.

5:30pm

  • Prep the fish up to the point where you would put it in the oven. Cover it tightly with plastic wrap and put it in your fridge.
  • Make the buerre blanc (for the fish) and leave it in the pan on your stove-top, but NOT on low heat as the recipe says.
  • Prepare all the components for the salad but leave them separate. Slice the radishes and arrange them on a platter then cover the platter with plastic wrap. Prepare the shallots, slice the orange and toast the walnuts then place each in a separate small bowl on your counter.
  • Slice the daikon and toss it with the vinegar and yuzu.
  • Rinse the scallops and dry them well. Set them between a few layers of paper towel and put them back in your fridge on a plate.

6:45pm

  • Preheat your oven to 200 degrees.
  • Spread the goat cheese on the crostini and place them on your serving platter.
  • Put the pears in the oven to roast.
  • Slice the pears for the martini garnish and skewer them with a pretty spear.

7:00pm

  • Your guests arrive! Add some ice to the cocktails shakers and shake up some martinis.
  • Pull the pears out of the oven and top the prepared crostini with them.

7:40pm

  • Preheat your oven to 400 degrees, pull the salmon out of the fridge and remove the plastic wrap.
  • Slice the avocado and arrange it on plates, drizzle with the lemon juice.
  • Preheat your skillet for the scallops. You want it very hot.
  • Sear the scallops then finish plating the first course.
  • Pop the salmon into the oven.

8:00pm

  • Serve the seared scallops.

8:20pm

  • Pull the salmon out of the oven.
  • Warm the buerre blanc.
  • Arrange the remaining salad ingredients on the radishes.
  • Serve the second course.

Dessert:

Serve the sparkling jello shooters either at the table or once everyone is up and mingling again.