I wanted to share a very special menu that I have served for many years first on Chrismas Eve (that year a repeat for New Year’s Eve!) and now for New Year’s Eve or very special occasions.  The original recipe appealed to me in a magnificent cookbook Glorious Food by Christopher Idone published by Stewart Tabori & Chang in 1982. If you can find a copy grab it immediately, the entire book, for it’s exquisite photography alone, is one you will want in your cookbook library.


Serves 2


6 to 8 ounces fresh fettuccine (be sure it is fresh not dried makes all the difference)

4 ounces clarified butter (must be clarified!)

Grated zest of one lemon

7 ounces of fresh Sevruga caviar

Cook the pasta in unsalted water until it reaches the desired doneness

Drain in a colander and return to pot.  Toss with butter and zest.


Turn the pasta out onto a warm plate, I am using some of my vintage green transferware in this photo along with vintage crystal and my best sterling flatware, and top with as much caviar as you like in the center. Each person will mix their caviar into their pasta.

imageServe with a vintage champagne, it is New Year’s Eve after all!

This is very rich, I don’t serve anything before and do a light salad after the entree using a mixture of greens tossed with drained mandarin oranges, slivered almonds and a light vinegarette.

imageThe salad waiting for its accoutrements.

I always do a lavish dessert, sometimes a pot au chocolate  (I’ll give you that recipe another time) or Strawberries Romanoff!  All, of course, with more champagne!


1 pint fresh ripe strawberries

Powdered Sugar

Orange Liquor

Fresh whipped cream

Wash, hull, and slice, in half, the strawberries place in a bowl with a lid or a bowl you can tightly cover, coat liberally (you aren’t sweetening the whipped cream) with powdered sugar, add as much orange liquor as you like (I like!), probably a couple tablespoons, but don’t over do, taste to see if you have enough you can always add more.  This mixture needs to be refrigerated for at least a couple of hours, more if you have the time, the more it marinates the better the flavor. Toss every so often. When you put the berry mixture into the refrigerator put your bowl and beaters in the freezer to chill.  Stiffly whip the cream just before serving, and fold into the strawberries. Serve immediately.  I like to serve in coupe glasses.

imageThe strawberries in their liquor bath!

Enjoy your New Year’s Eve celebration from the Ivon kitchen to yours!


  1. Tom Hawley December 28, 2016 / 1:58 pm

    I didn’t get any of the pasta, but I did get the Strawberry Romanoff leftover and it is delicious! Happy New Year!

    • nenasnotes December 28, 2016 / 2:02 pm

      I’ll make the pasta just for you in 2017!!! It is really, really yummy!!! Happy New Year to you. Can’t wait to share it with my Toms!!!

  2. Michael December 29, 2016 / 1:06 am

    Sounds delicious can’t wait to try these recipes!

    • nenasnotes December 29, 2016 / 1:08 am

      They are really, really good. Share how you liked them.

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