New Year’s Day is one of the largest global celebration, no matter where you are in the world.
In Philippines, the most popular tradition is to celebrate it with midnight meal known as Media Noche.

As the turn of 2018 approaches, celebrations are getting underway across the world to welcome in the new year, everyone is busy preparing for something. Our family has this tradition of cooking challenge every New Year’s Eve. Actually, it’s my first time to join and I was assigned to make a dessert. We are divided into three categories; appetizer, main course and dessert.


Food really does taste better when it looks good. 99.99% TRUE :)

Let's start with..

APPETIZER :

Cheese fondue sprinkled with bacon bits side with mozzarella rolled cucumber

Overflowing goodness of cheese on oat bread complement with crunchy bacon bits and refreshing rolled cucumber
(very satisfying!)

Brie and apple tart sprinkled with shredded almonds side with tomato and mozzarella bites

Flaky puff pastry filled with brie, sweet apple and crunchy almonds
Combined with fresh cherry tomato and milky mozzarella skewers
(They would also be divine on a dessert table. Yummy!)

Cheesy bacon stuffed mini bell peppers shaped like Santa Hat

Sweet baby peppers stuffed with flavorful creamy cheese, bacon, herb and spices baked till melty and delicious
(Perfect crowd pleasing appetizer. These peppers are the yummiest! really :))

Single plating (garnished with paprika)

Santa Hats on buttered toasted bread bites

Look how appetizing these perfect finger food

MAIN COURSE:

Tender pork barbecue spareribs over roasted potatoes with buttered corn and carrots on the side.

Supremely spiced pork spareribs oozing with flavorful sauce, baked to tender perfection.
Over baby potatoes roast to beautifully crispy on the outside, soft and fluffy on the inside.

(Man! the meat literally falls off the bone and melts in your mouth. Its barbecue sauce is a tangy delight)

Ahi Poké ( Hainanese rice ball surrounded with Marinated tuna on bacon, glazed onion, mushroom, avocados, and garnished with shrimp)

Aromatic hainanese rice with Fresh tuna cubed and marinated in sesame oil over crunchy bacon, glazed onion, sautéed sliced button mushroom, sweet and creamy avocado, and fresh buttered shimp.

Dressed in a mixture of soy sauce, sesame oil, and a touch of honey to balance out the saltiness of the soy sauce.

Topped with spicy mayo, scallions, black sesame seeds, and nuts.

(Absolutely love it! and the one who made this mouthwatering dish)

DESSERT:

Fresh fruit Tart with vanilla mascarpone cream

(Stunning! Colorful looks with colorful taste. Thumbs up for this)

MY OWN CREATION:

Crème Caramel topped with Glittered Snow Vanilla Ice Cream and Santa’s Strawberry Hat, side with Deep fried custard roll.

Sounds yummy? Looks scrumptious? Admittedly, it tastes just the way you see it. (bias)

Don’t be fooled by the long name. Custard pudding is impressive yet surprisingly easy to make. It is perfect for serving with vanilla ice cream, fruits or even just on their own.
Want to try?

Here’s the recipe. :)

INGREDIENTS

For the Caramel:

• 1/2 cup (125 ml) sugar
• 2 tablespoons (30 ml) water

For the Crème :

• 1/4 cup of sugar
• 2 teaspoons of pure vanilla extract
• 3 cups of whole milk
• 6 egg yolk, lightly beaten

HOW TO MAKE

For the Caramel:

• In a saucepan, cook the sugar and water until it is a golden brown.
• Divide among six l (1 / 2 cup) capacity ramekins.
• Allow to cool.

For the Crème :

• In a medium pot, heat milk over medium until hot, but not boiling.
• In a medium bowl whisk together eggs yolks, and sugar.
• While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time.
• Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla.
• Divide custard evenly among ramekins.
• Transfer roasting pan to oven.
• Add enough boiling water to come halfway up the sides of the ramekins.
• Bake until custards are just set, about 35 minutes.
• With tongs, remove ramekins from hot water and let cool slightly.
• Cover and refrigerate until cold, at least 3 hours (or up to 3 days).
• To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.

That's it for the base :)
You can add Vanilla Ice cream and/or fruits on top :)

Hope you had a great time reading :)

Love,

JEAL