Each year I host a New Year's Day brunch, I love to make it as elegant as possible, with my best dishes, crystal stemware, silverware, linen tablecloth & napkins, candles, the works. I like to keep the menu simple, and then I can have fun on New Year’s Eve & during the brunch on New Year’s Day. I also prepare as much of the food the day before, set the table etc. On the day of the brunch, all I need to do is put the dishes into the oven to cook, assemble the Hors d'Oeuvres, pour the drinks and enjoy my company. I have little gift/favours for each place setting, along with individual copies of the menu. This is one of the tables, I took the photo before I put the flowers on the table, then forgot to take another one; anyway you get the idea. The flowers picked up the green & cranberry colour on the small side plate.
This is one of the tables, I took the photo before I put the flowers on the table, then forgot to take another one; anyway you get the idea. The flowers picked up the green & cranberry colour on the small side plate.
On the menu this year:
New Year's Day Brunch 2004
Wasabi Shrimp Bites
Cheese & Green Onion Biscuits
Orange Juice, Egg Nog ~ Brandy, Champagne
Strata ~ Sun-dried Tomatoes & Italian Sausage
Sautéed Grape Tomatoes
Brown Sugar Glazed Bacon
Passion Fruit Sorbet & Shortbread
Tea, Coffee, or Pepsi (for my brother it is all he will drink...)
Best Wishes for a wonderful New Year, from the East Coast.