No shortage of New Years Eve dining options this year!

Hopefully your luck is better than mine this year, and you are not working for New Years Eve. Should you have it off, there is a plethora of dining specials happening around the state. Luckily for us, the Hartford Courant was nice enough to compile a list which you can view here: http://www.courant.com/entertainment/restaurants/a-la-carte/ctn-new-years-eve-dining-20111220,0,5658729.column

Some highlights for Hartford are:
At Black-Eyed Sally’s, 350 Asylum St., Hartford, it's $50 plus tax and tip per person for a three-course dinner and entertainment and dancing by Paul Gabriel Blues Band. Menu choices include Maryland crab cake, Sally’s Jambalaya Royale, Sally’s Famous Ribs and pecan pie.

Dish Bar & Grill, 900 Main Street, Hartford, serves a $39 three-course prix-fixe in addition to its regular menu. Options include market salad, butternut squash bisque and jumbo lump-crab pasta for starters; and entrees like red-wine braised short rib, Fisherman's Wharf stew with shellfish, octopus pasta, heirloom tomato pie and grilled veal rib chop (a $6 upcharge.) For dessert, there's slow-cooked chocolate fondant and citrus panna cotta with winter berries and champagne sabayon.

Firebox, 539 Broad Street, Hartford, remains true to its locally-focused cuisine while serving up decadent New Year's a la carte options like oysters, foie gras and prime rib. Dinner seatings start at 5:30 p.m., and grower-champagne specials will be offered throughout the night. Firebox also begins its new Tavern Brunch on New Year's Day, served from 11 a.m. to 4 p.m. The a la carte menu focuses on farm-fresh eggs, meats and available produce

At J Restaurant/Bar, 297 Washington St., Hartford, enjoy First Night fireworks from the patio where there will be a bonfire, as well as a dropping ball at midnight. The regular menu will be served, and diners can take advantage of the seasonal trolley that makes stops at the restaurant and downtown Hartford.

Zula, 901 Main Street, Hartford, celebrates New Year's Eve and its first anniversary with a four-course prix-fixe menu and a complimentary midnight champagne toast. The dinner, priced at $95 per couple, comes with a bottle of house red or white wine. Seatings are available every half hour from 4 p.m. to 9:30 p.m. Reservations are required.

Caribbean Holiday Drinks: Sorrel and Coquito

Because my parents eloped on St. John, I spent an early part of my childhood growing up in the Virgin Islands. After moving to Hartford, we still visited the islands for nearly all of our family vacations. As an adult I have met friends from Jamaica, Haiti, Peru, Panama, Puerto Rico, Dominican Republic and the Barbados. As such, my life has always had a tropical flair to it and I have developed a love affair with Caribbean foods and drinks. My mother retains a wonderful collection of old island cookbooks and I love flipping through the pages for inspiration. Since it is so cold outside, and I am dreaming of warmer days, I thought it would be nice to honor all these friends and memories with two traditional holiday drinks, coquito and sorrel.

Coquito is a coconut beverage that is the Puerto Rican version of eggnog. This version that I have written up however is missing the eggs and focuses more on the coconut. Just my preference. If you would like a recipe using eggs, I would be happy to provide.

Ingredients:
•2 15-ounce cans cream of coconut
•2 14-ounce cans condensed milk
•6 ounces white rum (I suggest Jamaican Wray and Nephew)
•1/4 teaspoon ground cinnamon
•1/4 teaspoon ground cloves
•1/8 teaspoon ground nutmeg
•1 teaspoon coconut (or vanilla) extract

Preparation:
1. Mix all ingredients in a blender.
2. Refrigerate for about an hour before serving. Serve cold.
Serves: This recipe makes about 36 ounces.

Sorrel is non-alcoholic, spiced Carribean drink, although I am sure it would taste quite good with some rum added as well.

Ingredients:
2 cups dried sorrel
8 cups water
1 teaspoon grated ginger
1 stick cinnamon
1 cup sugar
4 cloves

Preparation:
Bring the water to a boil in a large pot, then add all the ingredients to the pot. Bring back to a boil and reduce the heat to a rolling boil. Allow this to boil for about 5 minutes, then turn off the heat, cover the pot and allow this to steep for at least 4 hours (overnight would be best). Next up, strain the contents into a juice jug and add more sugar as needed. You can store this in the fridge for about a week

"Chestnuts Roasting on an Open Fire" and all that...

How many stories or songs have we listened to when we hear mention of chestnuts being roasted? And yet, I was wondering...how many people have actually indulged in this holiday treat? Let alone, know how to roast a chestnut. So, I decided to do the research and post my findings for you. Turns out that chestnut roasting is not as difficult as actually finding the nuts! I am guessing that your best bet for locating these gems is probably your local Whole Foods, or a farm stand.

1st step: You can cook your chestnuts over 3 different heat sources. The traditional of course, is the fireplace. However, I completely understand that in 2011, that is not an option for everyone. As such, you can also cook them on a grill or campfire, or at home in your oven (preheated to 400 degrees).

2nd step: Score the nuts. This means using a sharp, pointy knife and cutting a X into the flat side of each nut. This is a crucial step as it allows the steam to escape. I trust that you don't want an oven of exploded chestnuts. 

3rd step: Place the nuts on a baking sheet with a rim (if you are putting in the oven), or put directly on the grill, with the X side facing up (if you like them crispier, place the X facing down). Sprinkle lightly with water. If you are using a fireplace, or campfire, you will need a wire basket, or a pan with a long handle and a cover.

4th step: Roast for 15 to 20 minutes, or until they are tender and the shell can easily be removed

5th step: Wrap chestnuts in a towel and squeeze to crush the skin. Leave in the towel for 5 minutes and then peel the shells away and ENJOY!

For those who prefer visual instructions, check out this video:

Cheers! to Holiday drink recipes

Mmmm, one of my favorite drinks of the holiday season, without a doubt is eggnog. This season, I thought it might be fun to try making my own batch of the stuff, mixed of course with some spiced Jamaican rum. Here is the recipe incase you would like to be adventurous this holiday season too. From what I read, if it's properly stored, it can last up to a few months (transfered to a bottle and kept in the fridge). If you have any left over after serving this punch, it could be bottled and made into an excellent gift for those hard to shop for people!

"Baltimore Eggnog"
Contributed by Derek Brown
INGREDIENTS:
2 dozen Eggs, separated
1 (750-mL) bottle VS cognac or other brandy
16 oz Jamaican rum
2 lb Powdered sugar
3 qt (96 oz) Whole milk
1 qt (32 oz) Heavy cream
1 tsp Salt
.75 tsp Grated nutmeg
Glass: Punch

PREPARATION:
In a large bowl, beat the egg yolks until light and lemon-colored. While continuing to beat, add the brandy, rum, sugar, milk, heavy cream and salt. In a separate bowl, beat the egg whites and nutmeg until they form stiff peaks. Fold the whites into the yolk mixture. Serve in punch cups. (This recipe serves 25 people.)