A Scottish New Year's: Hogmanay

A Scottish New Year's: Hogmanay

Difficulty:

Yield : 6-8

  

You can make almost all of the dishes in this dinner party ahead of time.

One to two days before New Year's Eve:

Make the filling for the steak pie and cook in the slow cooker.  Cool and refrigerate when done.

Make the paté and refrigerate.

Make the potato leek soup base—do not add the heavy cream or the buttermilk.  Refrigerate.

Make the shortbread cookies.  Store in an airtight container at room temperature.

Make the crostini:  Slice a baguette into 1/3-inch slices, brush both sides with olive oil, and bake in a 350°F oven until toasted.  Store in an airtight container at room temperature.

One day before New Year's Eve or the morning of:

Peel and cut the carrots; store in a plastic bag in the refrigerator.

Make and bake the tarts; store at room temperature.

One hour before guests arrive:

Put the steak filling in a pie plate, top with the crust and refrigerate.

Just before guests arrive:

Assemble the paté crostini.

Assemble the smoked salmon tarts.

Preheat the oven for the steak pie.

When guests arrive:

Put the steak pie in the oven.

Have a glass of champagne, perhaps 2.

One-half hour before dinner:

Reheat the soup base and add the cream and buttermilk.

Cook the carrots.