New Year’s Eve Menu

This December 31st end the year on a gourmet note, by preparing a meal that is worthy of 5-stars with no reservation required. Whether you are hosting family and friends or planning a quiet evening at home, our New Year’s Eve Menu is the perfect way to end 2014 and begin 2015. 


Asian Pork Canapes

  • Thai Sweet Chili Sauce and Chinese five spice combine to create a wonderfully authentic Asian appetizer.

Thai Sweet Chili Asian Pork Canapes


2 lb. Pork chuck roast, boneless
1 1/2 tsp. Chinese five spice
1 tsp. Kosher salt
1/2 tsp. Pepper, freshly ground
1 cup Chicken stock
Olive oil
1 cup Robert Rothschild Farm Thai Sweet Chili Sauce
1 bunch Scallions, fresh & finely sliced
1 pkg. Japanese rice crackers


Trim pork roast of excess fat. Combine Chinese five spice, salt and pepper and rub mixture over pork. Heat 1-2 Tbsp. olive oil over high heat in a skillet. When oil is hot, sear meat on all sides, 2 – 3 minutes. Pour stock in a slow cooker. Place seared meat on top. Cook on low 6 – 8 hours or on high for 4 hours. Drain stock. Shred the roast. Place a small amount of roast on each rice cracker, drizzle with Thai Sweet Chili Sauce and sprinkle with scallions. Optional: Garnish with black or toasted sesame seeds. Serve immediately.


Blueberry and Pear Spinach Salad

  • Our Blueberry Balsamic Organic Sauce is used as a dressing in this delicious pear and walnut salad that could not be any simpler to prepare.

Pear & Walnut Spring Salad


16 oz. Baby spinach
1/2 cup Almonds, toasted, sliced
1/4 cup Feta cheese, crumbled
1/2 cup Pears, sliced
1/2 cup Robert Rothschild Farm Blueberry Balsamic Sauce


Mix all of the ingredients together in a large bowl and top with Blueberry Balsamic Organic Sauce, toss and serve.

Side Dish

 Mushroom Marsala Potatoes

  • Mushroom Marsala Sauce is a savory addition to mashed potatoes.

Mushroom Marsala Potatoes


2 lbs. Yukon gold potatoes, peeled, boiled and drained
1 cup Robert Rothschild Farm Mushroom Marsala Sauce
1 tsp. Sea salt
2 oz. Parmesan cheese, shredded
1/2 cup Milk
2 Tbsp. Butter


Run potatoes through a potato ricer. Add all remaining ingredients. Mix well.


Onion Blossom Stuffed Flank Steak 

  • The flavors of your favorite steakhouse appetizer become the star of your main course. Horseradish, French fried onions and spinach are rolled into perfectly cooked flank steak to create an ideal dinner for two.

Onion Blossom Stuffed Flank Steak 6_MM


1 lb. Flank steak, cut against the grain in 2 strips
2 Tbsp. Robert Rothschild Farm Onion Blossom Horseradish Dip
1/4 cup Baby spinach
1/4 cup French fried onions
2 tsp. Olive oil


Preheat oven to 350 degrees F. Pound strips of steak until 1/2-inch thick. Season both sides with salt and pepper. Spread 1 tablespoon of Robert Rothschild Farm Onion Blossom Horseradish Dip on each strip of steak. Layer half of spinach leaves on each strip of steak and top with half of the French fried onions. Roll each piece of steak tightly and tie securely with kitchen twine. In an oven-safe skillet, heat olive oil over medium-high heat. Sear steaks on each side until browned. Continue cooking by baking steaks for 15 minutes in the oven. Remove from oven and tent with aluminum foil for 15 minutes to finish cooking. Garnish with additional French fried onions, if desired.
Recipe created by Melanie Bauer,


Chocolate Caramel Sea Salt Macaroons

  • A delicate and rich treat that is perfect for special occasions.

Chocolate Caramel Sea Salt Macaroons 832


3 Egg whites
1/4 cup Granulated sugar
2 cups Powdered sugar
1 cup Almond flour
4 Tbsp. Cocoa powder
Pinch of sea salt
1/4 tsp. Vanilla
1/2 cup Butter, softened
1/2 cup Robert Rothschild Farm Chocolate Caramel & Sea Salt Sauce
1 tsp. Vanilla extract
1/8 tsp. Salt
1 1/3 cups Powdered sugar


Preheat oven to 300 degrees F. Start by beating egg whites, granulated sugar on medium/high in a stand mixer. Beat for about 8 minutes to get stiff peaks. While egg whites are mixing; sift together almond flour, powdered sugar and cocoa powder. Discard any pieces that do not go through the strainer. Slowly fold in dry ingredients to egg whites mixture. Fold until mixture is not lumpy, but all dry ingredients are worked in. Do not over mix. Batter will be runny if over mixed. Transfer into a pastry bag fitted with a large open tip. On a cookie sheet lined with parchment, pipe out small rounds of macaroon batter about 1 – 1 1/2-inches in diameter. Once sheet is full tap on counter to bring any air bubbles to the surface. Allow macaroons to sit out for 30 minutes to develop a tacky surface. Once tacky, sprinkle a little sea salt on top of every other macaroon. Bake for 20 minutes. If macaroons are not done they will not peel away cleanly from parchment. Remove from oven and cool completely.

Beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended and smooth.

Once macaroons are cooled, arrange in 2 rows; those with sea salt facing up and the others facing down. To assemble use a spoon or a pastry bag and place a quarter-size amount of buttercream on the macaroons facing down. Then take one of the tops and slowly, twisting and pressing together, bring the two halves together. Macaroons can be served immediately or refrigerated for several days.


How will you be ringing in the New Year? Wishing you all a safe and very Happy New Year! We can’t wait to share even more delicious recipes, holiday menus, and DIY ideas with you in 2015.

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About Robert Rothschild Farm

Quality foods really do look, feel, and taste different. At Robert Rothschild Farm, we’ve spent over 30 years studying, refining, and perfecting the way we make our fresh, insanely flavorful, truly exceptional products. Each one is made from scratch and guaranteed to make even the everyday taste like gourmet.
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