This year most of us get the Monday following New Year’s Day off. Giving us the chance to have a final holiday hurrah on New Year’s Day and still rest and relax Monday before hitting the grind for 2012.
But who wants to spend New Year’s morning in the kitchen? If you went out the night before, well, we won’t go there. Even if you didn’t go out, staying up after midnight is not what it used to be. Rest assured you can pull off a brunch that rings in 2012 without much fuss.
To enjoy the first day of the New Year, surround yourself with family and friends that will make the day memorable. Keep your guest list between 12 and 15. Smaller groups make prep and clean-up time easier plus you’ll have more time to spend reminiscing the old year with your guests.
Prep your brunch items the day before. For example, cut potatoes into cubes for your frittata and refrigerate in a re-sealable bag. Whip eggs, tomato chunks and chopped onion together and store in an air-tight container. New Year’s Day cook up the potatoes until soft then pour egg mixture into pan and, voila, a frittata. Serve a variety of cheeses, fruits and cured meats. And let guests bring something to share.
Serve a variety of wines that suit the occasion and the assortment of foods.
A cool, fruity glass of Chateau Ste. Michelle 2010 Columbia Valley Gewurztraminer is a nice way to start a mid-morning brunch. This “Gewurz” has a crispy finish that balances the floral, fruity aromas and flavors. Perfect for Pepper Jack cheese, any oysters, shrimp or crab cakes on the menu or just a nice wine to refresh the palate and enjoy with good conversation.
For a wine that will go with practically anything that is served at the table, open a bottle of Villa Antinori Toscana IGT 2008. This wine is versatile because it’s a blend of Sangiovese, Cabernet Sauvignon, Merlot and a smidge of Syrah. The velvety texture of the wine allows food flavors to really come through. You can pair with almost any brunch item.
As the morning wears on and guests find the stash of chocolates Santa left in your stocking, serve the Smoking Loon Old Vine 2009 California Zinfandel. A warming red, this Zinfandel is layered with berry and spice flavors, like a cherry/blackberry pie. Pair with pecorino or sharp English cheddar cheese. Also good with chocolate; I prefer dark but have fun and try with milk chocolate as well as flavored chocolates. It’s New Year’s Day after all.