Happy Holidays everyone!!
I had quite a menu planned...
-Fresh homemade Egg Nog
-Holiday Spice coffee (by melita)
-Sweet cheese filled crepes with raspberry fruit coulis and creme anglaise
-Cheese board. Sharp cheedar, Merlot cheese ball covered in nuts, Brie, one of the creamiest chevre's Ive ever had and a very tangy danish blue(not my first choice, but it worked well)
-Pizza Rolls. My sister made these, breadsticks with mozzarella rolled inside, with marinara for dipping, quite tasty.
-I also put out a french and a whole grain baguette, some brioche and assorted crackers.
-We had some cool dips, spreads and pestos to go with the cheese and bread. I put together a quick lemon herb butter spread as well.
-And of course, Mini Hotdogs with sweet mustard dip. Its a famiily tradition.
-We served a Pink Prosecco Raboso, and a Spanish Tempranillo with that course.
...Then it was into the kitchen...
-Beef wellingtons. I was able to find a beautiful prime tenderloin, which I broke down myself and sliced into filets. I also dry aged it in my fridge for 3 days(I saw alton brown do and thought id try it out, I thought it came out great) We used Parma Ham instead of a foie gras pate, but still used a duxelles. They were awesome.
-Lighty sauteed asparagus with shallots and rendered proscuitto.
-"Tuscan cauliflower"- cauliflower baked with cream, lots of parm cheese and breadcrumbs.
-Baked acorn squash,with white wine, chicken stock and molasses, then mashed with, butter, craisins and toasted pecans.
-Baked sweet potatoe and banana mash, then baked with a brown sugar and walnut stuesal on top.
-Cold broccolini Salad.-blanched and chilled, tossed with lemon, salt and garlic.
I served a merlot type gravy with the wellingtons. Using the same pan I seared the filets in, I threw in some garlic and shallots, deglazed with a pat of butter and a healthy splash of merlot, some chicken and beef stocks, salt and pepper, let it cook down for a while, very slowly, then thickened with a little cornstarch slurry.
We served my favorite Pinot Noir, "Etude", with this course, which went awesomely with it.
Then it was time for dessert...
Spiced sherry poached pear, fanned out and served over creme anglaise, and a drizzle of the reduced sherry. MMMMMMMMMMMMM!!! This was awesome, We served some more homemade eggnog with this.
By this time, we were all stuffed and completly dead. I was in the kitchen with my father for about ten hours. But to be honest, I loved every minute of it, and had so much fun. Everyone had a great day, and we all loved the food.
All in all, probably one of my favorite christmas' to date. Good food, Good wine, Good times. Thats all you need.
Happy holidays everyone!!:D