A Simple Celebration

 It's New Year's Eve and many are either celebrating solo or with just one other. Not to worry . You can create a variety of good dishes for one or for two.

i went for a vegan variation of croque monsieur. This is one of my favorites , easy to make but packed with flavor and charm.

it was simple. I also gave a nod to the classic ham and cheese on rye. It's buttering slices of rye (I bought a fresh made loaf from the Acme) and layering the sliced vegan ham from Christmas with GO Veggie American cheese slices. This worked well because the vegan cheese is exactly like the real one and the taste blended in perfectly with the ham. It was then frying in Melt plant butter . This is a fun way  to celebrate with New Year.It also works well as a weekend dinner too.

If you;re a meat eat eater then a great celebratory dish for one is a French dip sandwich. This is just a roas tbeef and sometimes Provolone topped hero dipped in au jus.. Chicken a la king on brioche toast is another indulgent meal , perfect for one , excellent for two. The chicken dish can be bought canned,You could also make turkey a la king with any Christmas leftovers and a package of peas and carrots. A fun salad which can be well stretched into the weekend is also a nice way to welcome in 2022. Add crab and shrimp to a simple package of mixed spring greens. Chopped celery and grape tomatoes finish it with crunch and color. If you want to get a jump start on healthy eating  a salad Nicoise is your way to go.Make it decadent with the addition of hard boiled eggs and seasoned bread crumbs. Go the good for you route with adding salmon, rich in omega 3's and freshly steamed green beans. A simple vinaigrette is all both variations need. Add warmed, crusty French bread and a good wine to finish it off.

Even a part of one - or two - can have a tasty New Year's Eve meal. make it. simple, elegant and delicious. It's easy and fun , a perfect way to party at home tonight.

Gravy Training

One of the most important parts of any holiday dinner is the gravy. It can be the thin au jus which lets thee meat shine or a thick, rich sauce that's perfect on slices of turkey and bread. The secret to any gravy is a good recipe and how you make it. It' not just luck. Technique and know how play important roles too.

What exactly is au jus?It's from the French and means with it's own juice.It's used primarily with beef dishes like prime rib or London Broil but it can be used with turkey too. To prepare  all home chefs have to do simply skim the fat off the meat after cooking and mixed with water .It is then heated  until bubbling an d then poured over the meat. A sandwich can be made,using the roast and typically French bread,  and it can be dunked in the gravy. This is called a French dip and is very popular in diners and some restaurant chains like Denny's and Friendly's. Soy sauce and Worcester sauce can be added to enhance the brown color along with brown sugar, garlic and onion , these last added to enhance the flavor. Turkey au jus is easy to make.It's just skimming the juices from the bottom of the pan. You can add dry white wine or butter to stretch it.You can also add a cup of chicken broth to stretch it out if you want. Au jus can be frozen for three month however be warned. Freezing and then reheating makes it lose its' flavor. It's better off eaten fresh with the meat.

Many people prefer the thicker kind of gravy. After all, it goes well with everything from slices of whte meat to mashed potatoes to stuffing.It's also good reheated, ,moistening a sandwich made with leftovers. This gravy is easy  to make. It starts with a roux, a mix of butter or fat with flour and water. Home chefs can omit the butter, because the drippings already have fat.Drain the drippings off the bird along with skimming off the fat. This last will be mixed with a 1/4 cup of flour and will be whisked into a smooth almost paste like gravy. Pour the dripping into this until thick and creamy. Constant stirring and whisking  is key here..Gravy can lump up which can ruin it. If there are any flour lumps, then break them up with a fork and then forcefully stir into the liquid.If you want a meatier version then add the giblets. These are the gizzards, neck, liver and heart of the bird and should be cooked for at least an hour or until they're tender before adding.They're then minced and added to the gravy.It's recommended to cook these before you start on the main part. Leftover gravy should be refrigerated right after using due to the fact that it's a bacteria magnet. It can be frozen for up to four months in an airtight container.

Gravy, whether it's the delicate au jus,or the hearty thick kind adds so much to  the Thanksgiving dinner. Make either one for a tasty plus that goes with both bird and stuffing . They'll not only enhance dinner but also make the leftovers special too.