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Stylish New Year's Dinner

With roots Down Under, Annette English knows how to push the New Year into action

Written and produced by Krissa Rossbund
  • Michael Garland

    Menu and recipes start here

    By the time the crystal ball drops to announce the new year in the United States, the champagne bubbles and flicker of fireworks have dissipated in almost every other part of the world. But for designer Annette English, who hails from Australia but is now based in Los Angeles, living near the tail end of the International Date Line is no reason to make the party less special.  On New Year’s Eve, her guests are treated to an elegant environment that takes a look at the recent past and toasts what’s to come.   

    “I grew up celebrating the new year in the middle of summer,” says Annette. “So the festivities were big and lasted for days near the water. New Year’s Eve is one of my favorite holidays and when I like to entertain friends with something that’s memorable.”

    Photography: Michael Garland and Peter Krumhardt

  • Michael Garland

    Stylish, Subdued Table

    Content to let her guests’ high spirits provide the spark for the party, she intentionally keeps her table subdued and without the usual novelties. A hushed scheme of gray and brown glows with luxurious gold accents.

    Decadent flavors fill the menu: bruschetta topped with goat cheese and cherries and sprinkled with thyme, a festive caviar-laced pasta with shrimp, Osso Buco, fennel and winter-citrus salad, and layers of white/ dark chocolate mousse with raspberries. 

  • Michael Garland

    New Year's Dinner

    The “Disc” chandelier by Property Furniture descends over the organic edge of the acacia-wood slab table by Dao Design and custom dining chairs with hair-on-hide seats. The “Giacomo” buffet is from Scala Luxury, and the “Abo Savanne” silk rug is from Mansour Modern. Gold metal saucers and gold flatware are from TableArt. Gift boxes and paper are from Paper Source. 

  • Michael Garland

    Silver Bells

    A nod to the new year without overwhelming (and expected) confetti and noisemakers, silver bells with tags suggest a midnight ring. The placemat is made from Christopher Hyland’s “Hermes” fabric in Silver-Grey.

  • Michael Garland

    Class of Brass

    Topped with white taper candles and white roses, an assortment of mismatched brass candlesticks from Dish Wish casts a flickering glow down the center of the holiday table.

  • Michael Garland

    Casually Formal

    Napkins made from Christopher Hyland’s “Diapason” fabric are casually secured by a hammered TableArt napkin ring and rest on Kelly Wearstler’s gold-and-white “Hillcrest” plates and gold-rimmed charger for Pickard.

  • Michael Garland

    Cut Classics

    Modern-day wine tasting oftentimes happens in crystal glasses without any decorative frills, but on New Year’s Eve when extra twinkle is required, stemware from Baccarat’s “Diamant” collection fills the bill.

  • Michael Garland

    Winter Whites

    As softly colored as snow, an arrangement of spider mums, hydrangeas, and anemones by The Enchanted Florist dazzles in a ribbed container that was painted gold for the festive event.

  • Michael Garland

    Cheese Whiz

    An impressive wedge of creamy Roquefort enhances a fennel, orange, and grapefruit salad. Only blue cheese aged in limestone caverns in the French town of Roquefort can carry the title “King of Cheeses.”

  • Peter Krumhardt

    Get the Look - Silver and Opal

    We assembled variations on the table scheme to give you options that are equally stylish.

    Napkin in gray, “Basketweave” napkin ring, and white/silver “Basketweave” placemat, all from Chilewich. “Opal” dinner plate and “Trellis Opal” salad and bread plates by Kim Seybert through DeVine Corporation. 

  • Peter Krumhardt

    Get the Look - Black and Gold

    Napkin in black, “Basketweave” napkin ring, black “Tuxedo Stripe” placemat and fringed “Imprint” placemat, all from Chilewich. “Swirl Gold” salad plate and “Hammersmith Gold” dinner plate, both from Mikasa. 

  • Peter Krumhardt

    Get the Look - Bronze and Cream

    Napkin in flax, “Basketweave” napkin ring in white, both from Chilewich. “Alligator” service plate, dinner plate, and rimmed soup plate and crystal-edged “Silk Collection” placemat in bronze, all from Prouna.

  • Michael Garland

    Annette English’s New Year’s Eve menu celebrates its tony setting with an equally elegant and luxurious menu that includes champagne, shrimp, caviar, Roquefort, and of course—two types of chocolate. Recipes are by Los Angeles chef Mary Payne Moran of Hail Mary Food of Grace.


    Champagne with Star Fruit

    Goat Cheese and Cherry Bruschetta

    Creamy Angel Hair Pasta with Shrimp and Caviar

    Osso Buco with White Wine and Port Sauce

    Baby Greens with Fennel, Winter Citrus, and Roquefort

    White and Dark Chocolate Mousse with Raspberries

    Hazelnut Tuile Cookies

    Shopping List

    We’ve organized a shopping list to make shopping for this party menu easier for you. Package sizes are included so you have enough for duplicated recipe ingredients. You might want to preorder the pork shank cross cuts for the Osso Buco (see special ordering note with recipe).

    Check your pantry for these necessary items before shopping:

    • Bay leaves (need 2)
    • Olive oil (need 4 tablespoons + 1/3 cup)
    • Unsalted butter [need 1/4 cup + 2 tablespoons (+1/3 cup for tuile cookies)]
    • 2 eggs for tuile cookies
    • Honey (need 3 tablespoons)
    • Hot sauce
    • Red wine vinegar (need 3 tablespoons)
    • Salt (1/2 teaspoon + to taste + for sprinkling)
    • Freshly ground black pepper (need about 1/2 teaspoon + to taste)
    • Granulated sugar (need 2/3 cup for tuile cookies)
    • All-purpose flour (need 1/3 cup for tuile cookies)
    • Non-stick cooking spray

    Specialty grocery store

    • 1 (3- to 4-ounce) container good quality black caviar, such as Beluga or Osetra, or American caviar such as hackleback or paddlefish (need 8 teaspoons)
    • About 1/2 pound hazelnuts (need 2/3 cup) (from fresh nut dispensers)


    • 1 or 2 star fruit (carambola)
    • 1-1/2 pounds oranges (about 4)
    • 2 pounds grapefruit (about 4)
    • 2 (6-ounce) containers raspberries (need 2 cups)
    • 1 medium fennel bulb
    • 3 medium yellow onions
    • 8 medium carrots
    • 16 baby carrots with tops
    • 2 (5-ounce) packages fresh baby spinach
    • 1 (5-ounce) package baby salad greens
    • 3 medium endive
    • 1 large bunch fresh thyme
    • 1 bunch fresh parsley


    • 1 (14.5-ounce) can tart red cherries
    • 1 (12-ounce) package dried angel hair pasta
    • 1 (8-ounce) jar chicken stock base (such as Better than Bouillon)
    • 1 (10-ounce) jar raspberry jam

    Baking aisle

    • 8 ounces semisweet chocolate baking squares
    • 8 ounces white chocolate baking squares

    Fish and Meat counter

    • 8 large fresh or frozen shrimp
    • 8 (6- to 8-ounce) bone-in fresh pork shank cross cuts

    Bakery aisle

    • 1 French baguette

    Cheese and deli counter

    • 1 (4-ounce) package good quality goat cheese (chèvre)
    • 1 wedge Parmesan cheese (need 1/2 cup grated)
    • 1 large wedge Roquefort cheese


    • 2 quarts whipping cream (need 2/3 cup + 1/2 cup + 8 cups whipped cream)
    • 1 carton pasteurized eggs, such as Safest Choice, for pasta recipe


    • 2 bottles good quality Brut champagne
    • 1 (750-ml) bottle dry white wine
    • 1 (325-ml) bottle ruby port
  • Peter Krumhardt

    Champagne with Star Fruit

    Star fruit (or carambola) is a festive garnish for a New Year’s Eve champagne toast. Whole star fruit is identifiable by its glossy yellow color and five ribs that run equidistantly along its length. Star fruit has has an exotic tropical flavor that ranges from sweet to tart. Choose firm fruit that has an even color. There may be some browning along the rib line, but avoid fruit that is discolored in spots. Star fruit is available from September through late winter. It does not need to be peeled before eating.

    • 6- to 8-ounces champagne per person
    • 1 to 2 ripe star fruit, sliced

    Pour champagne into flutes. Garnish champagne flutes with one slice star fruit.

  • Peter Krumhardt

    Goat Cheese and Cherry Bruschetta

    This recipe is simple to pull together—and will be equally as good in the summer when fresh cherries are in season.

    • 16 (1/2-inch-thick) diagonally-cut French baguette slices
    • 2 tablespoons olive oil
    • Salt
    • 4 ounces good-quality goat cheese (chèvre)
    • 16 to 24 canned black sweet cherries, drained, rinsed, and halved; or pitted fresh cherries, halved
    • 3 tablespoons honey
    • 1 tablespoon fresh thyme leaves

    Preheat large grill pan over medium-high heat. Brush bread slices with olive oil; sprinkle with salt. Grill bread, oil side down, 3 to 5 minutes or until grill marks form and edges are slightly charred.

    Transfer grilled bread to plate. Spread bread with goat cheese; top with 2 to 3 halved cherries. Drizzle with honey. Sprinkle with thyme leaves. Makes 8 servings.

    Recipe from chef Mary Payne Moran

  • Peter Krumhardt

    Creamy Angel Hair Pasta with Shrimp and Caviar

    • 6 ounces dried angel hair pasta
    • 1/4 cup unsalted butter
    • 8 fresh or frozen peeled, deveined large shrimp
    • 1/3 cup chopped yellow onion
    • 2/3 cup whipping cream
    • 4 pasteurized egg yolks, lightly beaten
    • 1/2 cup freshly grated Parmesan cheese
    • 1/4 cup finely chopped fresh parsley
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 8 teaspoons black caviar

    Cook pasta according to package directions. Drain; set aside.

    Meanwhile, in large nonstick pan over medium heat melt 1 tablespoon butter over medium-high heat. Add shrimp; cook 2 minutes per side. Remove shrimp from pan; set aside.

    Add remaining butter to pan. Add onion; cook until soft andtranslucent, about 5 minutes. Add cooked pasta and 2/3 cup whipping cream to pan; toss together. Remove pan from heat. Add beaten yolks to cream mixture on one side of pasta by slightly tilting pan. Quickly toss mixture into pasta. Toss pasta with Parmesan cheese, parsley, salt, and pepper. Toss with additional cream to reach desired consistency, if necessary.

    To serve, nest about 1/3 cup serving of pasta on each plate. Top with one shrimp and 1 teaspoon caviar. Serve immediately. Makes 8 servings.

    Note: We suggest using pasteurized eggs for this recipe to reduce the risk of foodborne illness that may come from consuming raw eggs. Safest Choice pasteurized eggs are available in most grocery stores. 

    Recipe from chef Mary Payne Moran

  • Peter Krumhardt

    Osso Buco with White Wine and Port Sauce

    Wilted spinach with a dash of heat is an appropriate complement to the velvety sauce that dresses the osso buco.

    We ordered our pork shank cross cuts from Premier Meat Company in Los Angeles. Premier Meat is a primary source for local chefs, but delivers fresh cuts nationwide. The service and the quality of the product we received were both impressive.

    • 8 (6- to 8-ounce) bone-in fresh pork shank cross cuts
    • Salt and ground black pepper
    • 2 tablespoons olive oil
    • 2 tablespoons butter
    • 2 onions, chopped (1 cup)
    • 8 medium carrots, peeled and cut in 2-inch pieces
    • 1 cup dry white wine
    • 2 cups ruby port
    • 4 cups water
    • 2 tablespoons chicken stock base (such as Better than Bouillon)
    • 8 sprigs fresh thyme
    • 2 bay leaves
    • 16 baby carrots with tops, partially stemmed, peeled and halved
    • lengthwise if large
    • Wilted Spinach (recipe follows)

    Preheat oven to 325°F. Sprinkle shanks with salt and pepper. Heat oil in 8-quart Dutch oven over medium heat. Sear pork, half at a time, to golden brown on all sides. Remove shanks from Dutch oven.

    Add butter to Dutch oven. Add onion and cut up carrots; cook 8 minutes or until lightly brown. Carefully add white wine and 1 cup of port. Bring to boil. Reduce heat and simmer, uncovered, 12 minutes or until liquid is reduced by one-third.

    Add pork shanks back to Dutch oven. Add 4 cups water, chicken stock base, thyme, and bay leaves. Bring to boil; cover Dutch oven. Place pot in oven in oven; braise 1-1/2 hours. Add baby carrots with tops. Cover; cook 30 minutes more or until carrots and pork are tender. Remove baby carrots, pork, thyme sprigs, and bay leaves from Dutch oven. Keep carrots and pork warm. Discard thyme and bay leaves.

    Skim fat from cooking juices. In blender, purée vegetables and juices half at a time. Return mixture to Dutch oven. Add remaining 1 cup port. Bring to boiling. Reduce heat and simmer, uncovered, 15 minutes or until sauce is thickened and is reduced by half.

    To serve, spoon sauce onto plates. Top with shank and serve with Wilted Spinach and baby carrots. Makes 8 servings.

    Wilted Spinach: Add 1/2 cup water to very large skillet. When water is steaming, add 2 (5-ounce) packages fresh baby spinach, half at a time; cook 3 to 4 minutes or until wilted. Drain spinach; toss with 10 drops hot sauce (or to taste) and salt.

    Recipe from Chef Mary Payne Moran

  • Peter Krumhardt

    Baby Greens with Fennel, Winter Citrus, and Roquefort

    Serve a large wedge of luscious, creamy Roquefort on the side to allow guests to cut their own portions. Or sprinkle the crumbled cheese over top of the salad.

    • 1-1/2 pounds oranges (about 4)
    • 2 pounds grapefruit (about 4)
    • 1 medium fennel bulb, cored and thinly sliced
    • 3 cups baby salad greens
    • 3 cups coarsely chopped endive
    • 1/3 cup olive oil
    • 1/3 cup juice from orange and grapefruit
    • 3 tablespoons red wine vinegar
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • Crumbled Roquefort cheese

    Remove peel from oranges and grapefruit. Cut supremes (instructions follow) from oranges and grapefruit over large bowl, reserving juices. Squeeze juice from pith (inner white rind of peel) of fruits into bowl.

    In salad bowl gently toss together fruit supremes, fennel, baby greens and endive. Set aside.

    In bowl combine citrus juice, red wine vinegar, olive oil, salt, and pepper. Mix well. Add just enough dressing to coat lettuce mixture; gently toss to coat. Pass any remaining dressing, if desired. Top each salad with crumbled Roquefort cheese. Makes 8 servings.

    Recipe from Chef Mary Payne Moran

  • Peter Krumhardt

    How to supreme citrus fruit:

    To make citrus fruit supremes, use a serrated knife to remove peel by cutting peel and white rind from whole fruit from stem end to bottom of fruit. Holding fruit over bowl to catch juices, cut between one section and membrane, slicing to fruit’s center. Turn knife and slide it up other side of section alongside membrane. Place section in second bowl, allowing juices to accumulate. Repeat with remaining sections. Combine juices from both bowls to make vinaigrette. If you have extra juice, reserve for another use.

    Tip: Use a mandolin to achieve nicely shaved fennel.

  • Peter Krumhardt

    White and Dark Chocolate Mousse with Raspberries

    Serve this rich layering of two mousses, fresh fruit, and jam with pencil-thin Hazelnut Tuile Cookies.

    Dark Chocolate Mousse:

    • 8 ounces good-quality semisweet chocolate, chopped
    • 1/4 cup whipping cream
    • 4 cups whipped cream

    White Chocolate Mousse:

    • 8 ounces good-quality white chocolate, chopped
    • 1/4 cup whipping cream
    • 4 cups whipped cream
    • For serving:
    • 1 cup raspberry jam
    • 2 cups fresh raspberries plus additional garnish
    • 8 Hazelnut Tuile Cookies (recipe follows or use purchased cookies)

    For Dark Chocolate Mousse, Place semisweet chocolate in top of double boiler over pot of simmering water. Melt chocolate completely. Slowly add whipping cream to chocolate, mixing well with spatula. (Chocolate will take various consistencies but ultimately become smooth.) Transfer melted chocolate to large bowl. Add whipped cream into chocolate mixture in small batches; gently fold in until all of whipped cream has been incorporated. Cover; chill mousse 1 hour.

    For White Chocolate Mousse, follow instructions for chocolate mousse, substituting white chocolate for semisweet.

    To assemble dessert, place 2 tablespoons raspberry jam in bottom of each serving glass. Top with 1/2 cup Dark Chocolate Mousse. Top with 1/4 cup fresh raspberries. Top raspberries with 1/2 cup White Chocolate Mousse. Garnish with additional fresh raspberries. Serve with Hazelnut Tuile Cookies. Makes 8 servings.

    Hazelnut Tuile Cookies

    To get pencil-thin tuiles, wrap the just-baked cookies around a greased chopstick.

    • Nonstick cooking spray
    • 2/3 cup sugar
    • 1/3 cup butter, softened
    • 2 egg whites
    • 2/3 cup finely chopped hazelnuts
    • 1/3 cup all-purpose flour
    • Pinch salt

    Preheat oven to 325°F. Line cookie sheets with parchment paper or silicone baking mat (Silpat). Coat parchment or Silpat with cooking spray. In large mixing bowl combine sugar and butter; beat with electric mixer on medium speed until creamy. Slowly add egg whites, beating until just combined. Stir in chopped hazelnuts, flour, and salt.

    Working in batches (about 4 cookies per baking sheet), evenly space 1 tablespoon portions of cookie dough on baking sheet. Using an offset spatula coated with nonstick cooking spray, spread batter into large circles. Bake cookies 10 to 12 minutes or until edges are golden brown.

    Remove cookies from oven. Cool 1 to 2 minutes on baking sheet. Remove with offset spatula; roll cookies around greased end of a chopstick. When cookie is set, transfer to wire rack and let cool. Makes about 20 cookies.

    Recipe from chef Mary Payne Moran

  • Luca Trovato