"Bob Terwilliger" > wrote in message
b.com...
> This is what I'm planning to make:
>
> roasted vegetable dip[1] with artisanal bread
>
> white bean and cabbage soup
>
> aligot (cheesy-stretchy mashed potatoes)
> stuffed red peppers[2]
> slow-roasted onions[3]
> apple lambic
>
> Blue d'Auvergne trifle with pear relish[4]
>
> shortbread with orange marmalade
> Dolce
>
> Bob
> [1] Roasted red bell pepper, onion, garlic, and zucchini blended with
> olive oil, thyme, cream cheese, salt, and pepper
> [2] There was no pork shoulder at the farmers' market today, but there was
> some gorgeous lamb, so the stuffing will be lamb loin and bacon ground
> together with garlic and rosemary-infused red wine vinegar, seasoned with
> salt and pepper, then mixed with bread crumbs.
> [3]
> http://www.foodandwine.com/recipes/s...icorice-powder
> [4] This is adapted from _The French Laundry_. In that book, it's a
> Roquefort mousse with pear puree, a sweet/savory pear relish, and a walnut
> dacquoise (meringue cookie). I'm using Bleu d'Auvergne instead of
> Roquefort, and I'm making a pecan streusel instead of the dacquoise.

I'm doing Little Smokies in BBQ sauce for daughter and husband. I'll have a
hamburger patty. Also Tater Tots, black olives and either green beans and
baby carrots. All finger foods.

Will probably pop corn prior to the fireworks. Not sure how many there will
be this year. Some years they go on until the sun comes up.

For New Year's day, we'll have leftover meatloaf and faux pierogies.