The idea of going out for New Year’s Eve doesn’t thrill me. I’d rather stay home, enjoy a great meal and drinks, and not worry about crazy drunk people driving in my vicinity.
In the “old days”, we would have family (penny) poker night with lots of shrimp cocktail, chips, and Tanqueray and Tonics (extra lime, please). Those are some of my fondest NYE memories.
Now it’s time to make some new memories. I think having a fancy dinner to end the year is a fabulous idea. Best of all, it doesn’t have to be complicated! A fresh salad with citrus dressing, shrimp scampi (Rao’s recipe is excellent), and this incredible dessert will knock everyone’s socks off and you won’t be a slave to the kitchen.
Crepes Suzette
From The Joy of Cooking
4 T unsalted butter
1/2 c fresh orange juice
1/3 c sugar
1 t fresh lemon juice
zest of orange
2 T Grand Marnier
2 T Cognac
12 8″-10″ crepes (recipe in comments or https://thefarmgirlcooks.com/springtime-dessert-perfection-crepes-paloma/)
1/2 c grand marnier
Combine the first 5 ingredients in a large skillet over medium heat (do not use non-stick). Boil until slightly thickened, about 2-3 minutes. Stir in liqueurs, return to boil for 30 seconds.
Begin adding crepes to skillet one at a time, turning to coat in sauce, then folding in half, then in thirds to make a triangle. Move the coated, folded crepes to a dish while you fold the remaining crepes.
REMOVE THE PAN FROM THE HEAT, add in 1/2 c grand marnier and return the pan to heat. Let the crepes heat up for a few minutes, then, using a long-handled match carefully ignite. If you are using a gas burner, you can simply tip the pan carefully and the alcohol will flame.
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