From our Blog
Easy desserts make it easier to stay in on New Year's Eve
I almost never go out on the town for New Year’s Eve. Frankly, I’m afraid of getting mowed down by Miami’s crazy drivers – particularly the motorcyclists who, judging from their speed, have a death wish. 
So I’ll stay home with the hubby, watch The Ball drop and pretend like this is some wonderful event. Sitting around amounts to figuring out those last-minute resolutions and feeling slightly sad that another year has slipped by. Not your most festive occasion.
This year it’s gonna be different. 2009 was nothing to write home about, so I’m going to shift the attitude to being thrilled that we bid farewell to 365 days of real estate troubles, bank failures, pay cuts, layoffs and the like. Good-bye and good riddance!
And to make sure I feel happy about it, I’m gonna eat cake. Well maybe not cake, per se, but definitely a dessert that’s guaranteed to live up to the task of mood alteration. But it’s gotta be simple so I don’t have to stress out. Here are some nominees. Tell me which one you think I should fix:
A champagne “float” (a big wine glass of lemon sorbet floating in bubbly)
Chocolate fondue with fruit
Ice cream sundae (topped with our Hot Fudge Sauce, click here)
Chocolate Bread Pudding (click here) with Rich Caramel Sauce (click here)
So what are you doing New Year's Eve? Staying in or going out?
Related Recipes
Chocolate Bread Pudding
A friend once said our Chocolate Bread Pudding is "about as close to heaven as you can get while you're still alive." Very well said -- and perhaps even true. You decide!
Read full recipe.
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Comments
I nominate sending this rocky year sailing away with the champagne float ... —Betsy
New Year’s menu: Shrimp with homemade cocktail sauce, ham, baked potatoes, black-eyed peas, cabbage, but no collard greens, maybe cream puffs. New Year’s Eve: 12 grapes for lucky 2010 and Grand Asti Spumanti.
From Greg M., via Facebook
We’re starting with a smoked trout, avocado and grapefruit salad (January 2010 Food & Wine) , then roast beef with wild mushroom sauce and caramelized shallot mashed potatoes (Bon Appetit, March 2008). Dessert is a Fallen Chocolate Souffle Cake (from Staff Meals, the cookbook from the wonderful restaurant Chanterelle, which is sadly gone with 2009). I think you just have to chocolate on New Year’s Eve so vote very strongly for the bread pudding.
Welp, we’ve settled on Beer Can Chicken (kids’ favorite), smashed red potatoes, corn, salad and sauteed squash. Dessert could very well end up being leftover Christmas cookies with a leftover fudge topper!