The Cook's Book

Menus

New Year's Eve

Serves
6
Dishes
5

A celebratory menu for six that keeps the host out of the kitchen at midnight: crisp ham croquetas with drinks, seared scallops, rack of lamb with a rich potato gratin, and crème brûlée torched at the table. The croquetas, gratin and custards are all done the day before.

New Year's Eve: A celebratory menu for six that keeps the host out of the kitchen at midnight: crisp ham croquetas with drinks, seared scallops, rack of lamb with a rich potato gratin, and crème brûlée torched at the table.

On the menu

  1. Ham Croquetas: Crisp shells around a molten, creamy béchamel with jamónWith drinksHam Croquetas

    About 30, shaped and breaded the day before; fried as guests arrive.

  2. Seared Scallops with Brown Butter: A deep caramel crust and a just-warm, translucent center in four minutesStarterSeared Scallops with Brown ButterMake ×1.5

    Two or three per person.

  3. MainHerb-Crusted Rack of LambMake ×1.5

    Three racks of 7–8 bones, seared and crusted in the afternoon.

  4. Gratin Dauphinois: Thin potatoes baked slowly in garlic-infused cream until tender and goldenSideGratin Dauphinois

    Baked the day before and reheated.

  5. Crème Brûlée: Silky vanilla custard under a glass-thin sheet of caramelDessertCrème Brûlée

    Torched just before serving.

To drink

Cava or another dry sparkling wine with the croquetas and scallops. Non-alcoholic: pomegranate and rosemary spritz (pomegranate juice, rosemary syrup and soda water) for the midnight toast.

The day before

  • Two days ahead: make the croqueta béchamel and chill it overnight.
  • Day before: shape and bread the croquetas; keep them on a tray in the fridge (or freeze them weeks ahead).
  • Make the crème brûlée custards and chill them; they keep 3 days.
  • Bake the gratin; cool and refrigerate.
  • Up to 4 hours ahead: sear the lamb racks, brush with mustard, press on the herb crumbs and refrigerate them on a sheet pan.

Game plan

Counted back from the moment you serve.

  1. 1 h 40 min before serving

    Gratin out of the fridge. Heat the frying oil to 180°C (355°F).

  2. 1 h 25 min before serving

    Fry the croquetas 5–6 at a time, 2–3 minutes per batch, and serve them with drinks.

  3. 1 h 15 min before serving

    Heat the oven to 170°C (340°F).

  4. 1 h 10 min before serving

    Reheat the gratin, covered with foil, for 30 minutes, uncovering it for the last 10.

  5. 45 min before serving

    Lay the scallops on paper towel, cover and refrigerate 15 minutes.

  6. 40 min before serving

    Gratin out; keep it covered. Raise the oven to 220°C (425°F).

  7. 28 min before serving

    Lamb racks into the oven, crumb side up, 15–20 minutes from the fridge, to 52–54°C (126–129°F) in the center.

  8. 25 min before serving

    Meanwhile sear the scallops in three batches of 6 and serve the starter.

  9. 10 min before serving

    Lamb out to rest 8–10 minutes (it rises to 55–57°C (131–135°F) for medium-rare). Slip the gratin back into the turned-off oven to warm.

  10. Serve

    Slice the racks into cutlets and serve with the gratin.

  11. 50 min after serving

    Sugar and torch the crème brûlées; serve after 2 minutes.

Shopping list

Produce

  • 1 onion
  • 1 head garlic (5 cloves)
  • 1.25 kg floury potatoes (such as Maris Piper, Russet or Yukon Gold)
  • 3 lemons
  • 1 bunch flat-leaf parsley (about 18 g)
  • 1 small bunch chives
  • 1 bunch thyme (8 sprigs)
  • 1 bunch rosemary (5 sprigs)

Meat & fish

  • 150 g jamón serrano
  • 18 large dry sea scallops
  • 3 racks of lamb, 7–8 ribs each, French-trimmed (about 700 g each)

Dairy & eggs

  • 8 large eggs (6 of them for yolks only)
  • 200 g unsalted butter
  • 1.25 liters whole milk
  • 1 liter heavy (whipping) cream

Bakery

  • 80 g fresh breadcrumbs (or panko)

Pantry

  • 150 g fine dry breadcrumbs or panko
  • 200 g all-purpose flour
  • 80 g superfine sugar
  • 50 g demerara or coarse sugar
  • 1 vanilla pod
  • Dijon mustard (3 tbsp)
  • 1.75 liters neutral oil (sunflower or rapeseed) (most is for frying)
  • Pantry check: olive oil, fine sea salt, black pepper

Spices

  • nutmeg