I love New Year's Eve so much that I started my book Friends To Lovers on it. Here's the opening:
Daphne Lovell loathed working on New Year’s Eve. Other days certainly vied for a spot near the top of her craptastic workday list. The day after a bout of food poisoning. Birthdays (which everyone ought to get off as a personal, government-sanctioned holiday). Any day when the coffee maker malfunctioned. As a wedding florist, she worked most holidays. Just gritted her teeth and focused on the hefty surcharge they levied on all Aisle Bound clients who scheduled events on holidays.
But New Year’s Eve trumped them all. Most of the time she could handle standing on the edges of a wedding, watching everyone party like crazy around her. Party jealousy never bit her in the ass, because she rarely knew any of the wedding guests. Far better to collect her vases, head home and stretch out on the couch with a pint of chocolate peanut butter ice cream.
Except that the whole world—literally—partied on New Year’s Eve. Working this night felt like a punishment. Like Fate had grounded her for bad behavior. Daphne believed there was something magical about midnight on New Year’s Eve. Her father always said you should start the year the way you meant to continue. So most people did it right. Eating fabulous party food, drinking like crazy, spending the entire night with their favorite people and then kissing a loved one at the stroke of midnight.Tonight Daphne was managing two out of four and last time she checked, fifty percent wasn’t considered a passing grade.
(Don't worry - her night gets better!)
So here's the recipe I want to share with you, from the wonderful HayDay Country Market Cookbook: Mushroom and Prosciutto Rolls (it will BLOW away everyone at the party!).
1 cup mushroom dip (recipe below)
12 large thin slices prosciutto, each cut into four 2x4 inch pieces
8 oz fresh enoki mushrooms
Spread a thin layer (1 teaspoon) of dip on each piece of prosciutto. Lay a small cluster (about 6) of enoki mushrooms crosswise so they peek out of each side. Roll up tightly.
1/4 oz dried porcini mushrooms
1/4 cup hot water
2 tbsp olive oil
1/4 cup minced shallots
8 oz cremini or baby bella mushrooms, caps & stems coarsely chopped
1 tbsp brandy
1 tsp lemon juice
8 oz cream cheese
1 tbsp minced chives
kosher salt and pepper
put mushrooms in a bowl w/hot water and set aside to soften for 10-15 minutes. Heat oil in a saucepan. Add shallots and saute about 3 minutes. Stir in cremini mushrooms and saute until very soft, about 5 minutes. Add the brandy, lemon juice and porcini mushrooms and soaking liquid. Simmer until most of the liquid has been absorbed, about 1 minute. Spoon into a food processor and pulse to finely mince.
Combine cream cheese and chives in a mixing bows and blend on high speed. Then add the mushroom mixture and season to taste with salt and pepper.
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