Five star celebration
Photography by Kevin Hewitt
Lobster and lamb. Chocolate and champagne. Toast this New Year’s Eve with a spectacular menu for eight created exclusively by Barbara Gordon and Bob Bermann, owners of the award-winning restaurant Boba.
Countdown Work plan
3 Days Before
Make and refrigerate orange caramel sauce for dessert.
1 Day Before
Prepare and refrigerate vegetables for broth.
Prepare and refrigerate mustard sauce for lamb.
2 to 4 Hours Before
Cook and refrigerate corn cakes.
Assemble panade up to point of adding stock and baking.
Assemble and refrigerate dessert (ready for baking).
Prepare dressing and lobster mixture for lobster cocktail.
Just Before Serving
Garnish corn cakes.
Bake panade.
Assemble lobster cocktail.
Soak porcini mushrooms for broth during appetizer course.
Prepare soup.
Roast lamb and reheat sauce.
Bake dessert and reheat sauce.
Recipes
-
Corn Cakes with Smoked Salmon Rosettes
Welcome guests with the tiniest pancakes — a golden, corn-studded Canadian version of traditional Russian blini — and a glass of win... -
Wild Mushroom Broth
A bowl of broth invites you to slow down and savour every moment of the evening. A very fine julienne of vegetables adds texture and freshness to the ... -
Rack of Lamb with Mustard Sauce
Lamb is perfect for a dinner party, it has a classy cachet, and it is so easy to cook at home following the Boba method. -
Hot Chocolate Mousse in Crispy Wrappers
Barbara Gordon is the queen of pastry creativity at Boba and she designed this delectably molten mousse especially for Canadian Living readers. -
Lobster Cocktail with Ginger Vinaigrette
"There has to be lobster," agreed Bob and Barbara when planning the menu. And what a delicious way to savour it: in a fragrant, light dressing... -
Tomato Onion Panade
Panade is a savoury bread pudding layered with basil and tomatoes and slow-baked to mellow and condense the tomato essence.
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