Very nice! Nothing as elaborate as your menu but we will be carrying on the NYE cheese fondue tradition of my childhood which I have now introduced to bf and others. Traditional recipe with Gruyère, Emmentaler, kirsch, etc. People love it and I choose not to tell them we’re eating about half a pound of cheese each…
I made 2 Vasilopitas, flavoured with cardamom and cinnamon. The texture isn’t right, not sure if I will turn them into something else, use for toast, or eventually toss. LOL
I’ve got sourdough resting in the fridge to be baked tomorrow morning (the shaping went moderately awry, and I’ll be trying a new baking technique, so wish me luck), will be opening the can of abalone that I’ve had for like 4 yrs (!!!) w/ partner and friend in the early evening and then heading to a NYE’s party at the home of long-time friends who have a charming home in Hollywood and lots of lovely film/TV-adoring other friends to nosh on TJ’s appetizers.
Doubt we’ll be staying until midnight b/c I’ve been middle-aged for a few yrs and am tired… from life in general (and really tired from the past 2 yrs). ::sigh::
I’ve been trying to convince partner we should go to Sun Nong Dan Sawtelle near midnight, but I don’t think I’ve quite sealed the deal.
