At the cabin in Nevada City we are having:
Humboldt Fog, Brillat Saverin, and a well-aged Gouda. Duck mousse and Port wine pate, cornichons, kalamata olives, and dry-cured Greek olives. Homemade pickles by Rimpletide.
Roast Primed Rib Au Poivre (modified: lacerated four times per rib and inserted a laterally sliced clove of garlic into top layer of fat) with horseradish cream accompaniment, Yorkshire Pudding (it isn’t Christmas at my house without it), Mustard-Roasted Potatoes (modified: substituted thyme for oregano), Haricots Verts with Caramelized Shallots, and *Candied Carrots.
Christmas Pudding (beautiful store-bought) and Deep Dark Chocolate Cookies.
*whole carrots, scrubbed and trimmed. Placed in a glass baking dish with drizzle of honey, cognac, and nutmeg. Roasted at 375 20 minutes.
Pictures to come.