Countdown to 2013: New Year's Eve party Belgian-style

Brace yourself, the feasting is not over. As you rise from the Christmas table there is at least one more festive spread to conquer. In Belgium the focus of New Year’s Eve is very much on food and drink, but the key word is conviviality  as hosts prefer to spend time with guests rather than slaving away in the kitchen.

Belgian habits

Four out of five Belgians will be preparing New Year celebrations in a traditional way, according to a Delhaize survey of 2,000 Belgians between October and December. This year around 80% of consumers are opting for a traditional meal of fondue, raclette, turkey or game. For the non-traditionally inclined, world cuisine and Asian in particular, is rising in popularity. While 42% of Belgians plan on spending the evening with family and close friends, a further 12% will be enjoying the evening at home with their partners. The major trend for 2012 is that more than half (58%) would like to spend more time with their guests, so an important criteria is preparing ahead. Three quarters of respondents plan on cooking themselves and the accent is on quality, with an average budget of €35 per person. 

So if you want to join the trend here are some ideas for ringing in the New Year from the comfort of your own home. Revive the Christmas decorations by adding some spring bulbs or fresh flowers to the table and shop for streamers, confetti, paper hats and whistles to rustle up some noise on the stroke of midnight. Kick off the evening with champagne, cava  (how about a Belgian méthode traditionnelle?) or cocktails (try a local artisanal syrup) and reserve some bubbly for toasting the arrival of 2013. Classic appetizers in Belgium centre on favourites such as foie gras, smoked salmon, oysters and seafood. A lighter alternative is filling chicory leaves with your favourite herby cream cheese spread and topping with fresh grey shrimps and chopped parsley.

Recipe ideas

For the main course consider dusting off the raclette, stone grills or fondue set. All the supermarket chains offer prepackaged marinated meat  and other tempting morsels to throw onto grills or into burning vats of oil. For meat fondue, buy the best beef fillet you can afford and attempt a home-made mayonnaise which can also make the base for other sauces, such as aioli and cocktail. For a lighter version, mix the mayo with natural yoghurt and add chives or other herbs. When it comes to a stone grill, or pierrade, marinades and rubs make all the difference. For an exotic touch, try kangaroo basted in lemon, olive oil, herbs and a spicy seasoning, chicken in a tandoori yoghurt marinade, minced lamb meatballs with garlic and rosemary, cubes of pork in honey and mustard or strips of beef in soya sauce and freshly-grated ginger. On the fish front, dip squares of fresh red tuna in roasted sesame or cover fillets of white fish or whole prawns in a spicy panko crumb crust.

Sides

In many countries around the world ‘lucky’ food is served at New Year. Anything round or ring-shaped, resembling money, fits the theme, so consider salads made with lentils or dried beans. Otherwise the crunch of raw crudities will provide the right contrast to deep frying and grilling. Try a mixture of red and white cabbage with fresh herbs and a spicy seasoning or Chinese cabbage in a soy or mustard dressing.

Dessert finale

Preparing ahead is the key to finishing the evening with a flourish and precede with a cheese board made up of a choice selection of ripe Belgian specialities. After the traditional log for Christmas, it is customary to serve a New Year heart-shaped  cake, but in practice anything goes. Every patisserie around the country is heaving with sweet offerings and Belgians feel no shame in presenting a non-homemade dessert. Alternatively, prepare a platter of dried fruit, nuts, grapes, truffles, pralines, macaroons and Belgian sweets such as cuberdons. And here’s an Italian-inspired dessert that can be made days in  advance and hits the right indulgent note. 

Chocolate mousse and macaroon (or speculoos) cream confection (thanks to Val & Maria)

250g macaroons or speculoos biscuits

225g melted dark chocolate  (55-65% cocoa)

6 egg yolks 

4 egg whites 

50g butter 

4 tbsp caster sugar

250ml fresh whipping cream

Roughly crush 150g of the macaroons or speculoos and mix into the stiffly whipped fresh cream. For the mousse,  mix the melted chocolate with the egg yolks and butter, whisk egg whites until stiff and then beat in sugar until shiny and stiff. Fold the two mixtures gently together.

Line a rectangular pyrex or similar dish with cling film and fill with a thick layer of the cream mixture. Place in fridge to firm up before pouring the chocolate mousse on top. Place in freezer and remove from fridge a few hours before serving. Turn upside down on serving plate and carefully lift off cling film. Decorate with remaining macaroons or speculoos.