OK… So New Year’s eve always have to be fancy.. More champagne, fire power, cooler suits, bigger cigars and more food than last year… Actually, I kind of hate New Year’s Eve. People always have super crazy expectations and it never really turns out to be as crazy and awesome as everybody wished for. I always find myself drunk off my ass, running around in an unknown capital city, surrounded by an inferno of fireworks and booze, with frozen feet and a bottle of champagne (which is no longer fizzy) and a cigar, which I don’t really like anyways. Therefore I decided to do everything a bit different this new year. I celebrated the evening with a few very close friends and proposed that I would come up with a six course menu, which would be New Year’s eve worthy. I will not yet give any recipes, but will let you all see the pictures of the courses. Coming Thursday I will be on Danish TV cooking, and will show how to cook the first course. I might upload the recipe afterwards.
Enjoy the pictures and please comment!
Here are the courses:
Grilled aubergine/eggplant. Smoked cream cheese mayo. Lump fish caviar. Horseradish. Chives. Shallots. Watercress.
Scallops. Pancetta dust. Croûtons. lemon marinated bellpeppers. Bellpepper and ginger coulis. Chives.
Tiger prawns on bed of mint and peas. Mint, pea and champagne soup. Toasted pistachio and fennel seeds.
Mojito cotton candy. Mojito sphere. Mojito tea. Mojito sorbet. Mojito wine gums. Mojito dust and mojito shot.
Grilled salmon. Scallop and bacon infused pan roasted potatoes. Stir fried vegetable spaghetti. Clarified butter and lemon.
Blackberry crème anglaise (custard). Blackberry ice cream. Freeze-dried raspberries. Fresh raspberries covered with egg-less chocolate mousse in a cup of white chocolate and freeze-dried raspberries. Fresh blackberries and raspberries. Dark chocolate.