Christmas Feast Menu

At the cabin in Nevada City we are having:

Hors d’ouevres:

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.  

Feast:

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.

Dessert:

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.

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3 Comments

Filed under Gastronomia, Lifestyle, Travel

3 responses to “Christmas Feast Menu

  1. Ben the Elf

    Uh! Ah! Oh! Wa!

    This meal was the *most memorable gustatory experience of my Christmas career*.

    Post pictures, I beseech! Tho they can’t compete with the experience of putting it in yr mouth, they will give some idea to yr farflung readership what A Very Saddleshoos Christmas Feast is all about.

    Mwah!

  2. begonia

    This menu is just what celebrating with food should be about….great recipes…great flavours…need to make it as soon as possible,I’m always on the look for a good roast dish,thank you……Dear Ben the Elf would you share your pickle recipe?

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