2010年新年除夕晚餐 2010 New Year Eve Dinner

We didn't have white Christmas in 2009. But snow did visit us after the Christmas. Surprisely, lots of people could deal with the sudden change weather. Road was messy with stopping cars. In stead of going out, we decided to avoid the possible dangerous and stay at home celebrate the last day of 2009.

2009 New Year Eve Menu is very simple: 簡單的除夕夜晚餐
First Course: Spinach and Fig Salad (菠菜無花果色拉)
Appetizer 1: Bacon Wrap Dates (培根包果脯)
Appetizer 2: Cocktail Shrimp (雞尾蝦)
Main Course: Ribeye Steak and Prawns (牛排和大蝦)
Bread: Homemade Crusty Cheesy Baguette  (酥脆芝士法國麵包片)
Desert: Homemade Ice Cream Sundae (家做的冰激淩Sundae)



First Course: Spinach and Fig Salad (菠菜無花果色拉)
The ingredients are what I found in our fridge: spinach, tomoato, radish, cucummber and figs. Didn't add onion because I didn't like the taste of raw onion. The dressing was homemade yogurt dresshing: 1 cup of homemade Greek yogurt with pinch sea salt and fresh grounded pepper, add 1 tsp of fresh lemon juice. Mix well. Nice and healthy.
 色拉菜是我在家裏冰箱裏搜出來的: 菠菜,西紅柿,水蘿卜,黃瓜和無花果果脯. 不喜歡生洋蔥的味道,所以沒加,色拉醬是我用自己做的希臘式酸奶做的,
1杯自己做的希臘式酸奶
一點海鹽
一點碎胡椒粉
1小勺新鮮寧檬汁
以上東西攪拌均勻就好了,好吃又健康.


Appetizer 1: Bacon Wrap Dates (培根包果脯)
I learned this one from a local French resturaunt. The ingredients are bacon and dates. All I have is thick cut bacon. I think thin cut bacon works the best. It is easy to wrap and less fat. Also, I've tried dates, figs and prunes. I like prunes and dates the best. Figs tends to chewy after baked in the oven. But they were good as well.
這道是我從一家法國餐廳學來的, 主要原料是培根和果脯,就這麽簡單,我家隻有厚的培根, 我任為薄的培根比較好包,肥油相對來說比厚的少些.另外,我用了無花果,果脯李子,和伊拉克棗. 我個人喜歡果脯李子和伊拉克棗, 無花果烤後會有點失去水分變得有點硬,不過還是很好吃的. 請看操作規程:


This is the final product. 做好後是這樣的:


Take a close look. They are so yummy. 近看看:


Appetizer 2: Cocktail Shrimp  (雞尾蝦)
I made this last year. We liked it very much. Someone in our family demanded to have it again. So, here it is. I used fresh horseradish this time. Here is how to.
去年這一天我也做了這一道. 自己做的雞尾汁很好吃, 我家有人專點這一道, 所以又做了這個,這次我用的是新鮮辣根, 看下圖:


If you like to see the detail of the cocktail shrimp, follow this link: Cocktail Shrimp. Here is the final product:


Take a look closer again.


Main Course: Ribeye Steak and Prawns (牛排和大蝦) and Homemade Crusty Cheesy Baguette (酥脆芝士法國麵包片)
All we wanted this time was the steak and shrimp. It happened we had ribeye steak and large prawns (16/20 per lb) at home. Easy to make and we loved it.
今年的除夕晚餐牛排和大蝦很和胃口.正好家裏有牛眼肉排和16/20號的大蝦,好做有好吃, 人人愛.


Dinner is ready. Here is the salad and bacon wrapped dates:
晚餐好了,這是色拉和培根包果脯


Next, let's have some cocktail shrimps:
這到是雞尾大蝦.


Here comes steak and prawns:
牛排和大蝦來了.


Desert: Homemade Ice Cream Sundae (家做的冰激淩Sundae)
I made peach ice cream couple days ago. It was really good. Nothing you can compare the homemade ice cream. So, I did a little twist to make the ice cream sundae.
1 pint homemade peach ice cream
1 home grown Kiwi, peeled and sliced
4 homemade Pin wheel cookies
2 square dark chocolate (melt with 1 tsp butter)
2 oz halzelnuts, toasted and chopped
Assemble everything together as below pictures:
之前兩天我在家做了桃子冰激淩, 好好吃哦,自己家做的就是比買的好吃, 講起甜點,我就用它做原料加些零碎做個冰激淩Sundae.
1 罐自己家做的冰激淩
1 隻家裏種的迷猴桃, 去皮, 切片
4 塊自己做的車輪餅幹, 做發看這裏: 自己做的車輪餅幹
2 塊黑巧克力, 用1小勺奶油化開
2 盎司的榛子果仁,烤香,切碎

組裝起來看下圖:


Take a close look: 近一點看看:


I heard something like this: "Could I have another one, please? If I may..." ha ha ha!
Happy New Year!!!