Restaurant at Home NYE, Homestyle brunch New Year's Day

December 27, 2021

Dear Friends, Family & Neighbors,


It's hard to plan for New Year's Eve when you're knee-deep in Christmas, and the decision of whether it's a good idea to go out keeps changing minute-to-minute. We've got your back: check out our ideas for making sure your night is special and your morning a treat.


We have a special schedule this week to accommodate the holidays: we will be delivering Brookline, Cambridge, Newton, and Metrowest customers on Thursday, and the South Shore on Friday, so that you can have everything in time.


Dinner New Year's Eve: at my house, we are debating whether we want to start with some local oysters, ice-cold with a spritz of lemon, or if we want to go the raw tuna route. If we go with tuna, we're going to be dressing it with Suehiro Ponzu Sauce, diced avocado, and Crispy Shallot Furikake. I'm campaigning for a Prime Ribeye Steak for Two topped with Blue Cheese & Garlic Chive Butter, some charred broccoli, and a baked potato with Kerrygold butter. But my wife has been asking for salmon, so we may go with Pistachio-crusted Norwegian Salmon Fillet instead. If I do that, I'll probably just put it over some steamed Haricots Verts, aka French Green Beans, and do some olive-oil crushed new potatoes. Either way, I know what I'm having for dessert: Chocolate Pot de Creme with Candied Kumquats and Sea Salt.


On New Year's Day, I want brunch. And when I want brunch, I want it all: something savory, something sweet, and at least three beverages in front of me. For something sweet, you could do no wrong ordering our Pain Perdue Foster with Almond Streusel. Basically, a banana bread pudding that we've gently spiced with vanilla and nutmeg, topped with a crunchy slivered almond and brown sugar topping. Two tips. No, three tips: heat it gently- at like 300, covered, for about 30 minutes (gentle heat = custardy inside); warm up your maple syrup before pouring (easily accomplished in 15-second intervals in the microwave), and try our maple syrup! It's from Quebec, and despite my passion for local, and my partial family roots in Vermont, I've moved on to this one. It really stood out to us. Okay, savory: great products = great food on your table, and our farm-fresh free-range eggs, Shelburne Farms cheddar, Nueske bacon, Catsmo smoked salmon, and of course, bread from Alecco bakery will make your brunch shine. Beverages? We have locally-roasted coffee (I'm really digging the Speedwell "Ethiopia Sidama Natural" Coffee), Natalie's OJ, and fresh dairy from Thatcher Farm. I'm also going to grab some Satsuma mandarins, "sweetest batch" blackberries, organic blueberries, and maybe blood oranges to put out, along with yogurt and some Cherry, Almond & Pepita Granola with Coconut.


And I'm not cooking again after that- I'm just opening up a Peggotty Grazing Box at some point after 4 pm and letting everyone have at it. Maybe I'll lightly dress some greens from Holly Hill farm, and call it a day. We hope this provides some inspiration for your own upcoming weekend, and we especially hope you get to relax!

Alison Hearn

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