Prosecco in non traditional goblets that are less formal than champagne flutes.
Here’s to the bright New Year
And a fond farewell to the old;
Here’s to the things that are yet to come
And to the memories that we hold.
With a few rare examples, life should be easy. New Year’s Eve is no exception. I envision an intimate setting with Champagne (or Prosecco as a nod to my Italian roots) and a simple set up . This food board offers taste, variety and texture and will see you and your guest (s) through until midnight without being heavy or overbearing.
Everything was store bought with the exception of the croutons (directions follow) and was assembled in less than 10 minutes:
- Rosemary ham, hand shredded and piled directly on bread board
- Candied walnuts
- Home made croutons*
- Shaved parmesan
- Baguette bread
- Dijon mustard
- Sliced green apples
- Crème Fraiche
*cubed baguette bread, tossed with olive oil to coat, salt and pepper to taste, mix in a palm full of grated parmesan cheese, baked at 325 degrees for 10-15 minutes or until browned and crispy.
If the host or hostess isn’t stressed, that seems to me a win for everyone.
I hope that 2016 brings each of you what your heart desires. May your troubles be as short as your New Year’s resolutions.;)
God’s speed and safe travels.
All the best,
Cindy
A simple set up using some rosemary sprigs throughout.
A simple raspberry garnish for the beverage.
The home made croutons stand on their own as a savory offering and provide a counterpoint to the sweet Prosecco.
Hotel silver bowls make a lovely addition to the food board.
Antique 19th century French mustard pot along with mother of pearl spreaders at an interesting visual note to the presentation.
