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Ugh. Too much food and too much drink. Party of 12 in the east village:
Lots of champagne. Several appetizers: chicken liver and hazelnut terrine, Pork rillette, ham and Roquefort loaf; scallop, red pepper, and basil mousse like bread-shaped thingie; cheese (mixed with something) on toast put in the oven (very nice grilled cheese); chopped clam and mushrooms (I think) on toast.
More champagne.
Caesar Salad, Goose, Brussel sprouts, rutabaga, cranberry sauce, bulgar rice stuffing, wine wine wine. And the most amazing home made duck sausage.
Sweet potato (homemade) pie and Pecan pie (bought) home made whipped cream, Italian cookies, home made brownies, and after dinner liqueurs, coffee.
Home and tums and lots of water.
Edited slightly in the morning...
Lots of champagne. Several appetizers: chicken liver and hazelnut terrine, Pork rillette, ham and Roquefort loaf; scallop, red pepper, and basil mousse like bread-shaped thingie; cheese (mixed with something) on toast put in the oven (very nice grilled cheese); chopped clam and mushrooms (I think) on toast.
More champagne.
Caesar Salad, Goose, Brussel sprouts, rutabaga, cranberry sauce, bulgar rice stuffing, wine wine wine. And the most amazing home made duck sausage.
Sweet potato (homemade) pie and Pecan pie (bought) home made whipped cream, Italian cookies, home made brownies, and after dinner liqueurs, coffee.
Home and tums and lots of water.
Edited slightly in the morning...
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(I know, it was a typo. But a funny one.) ;-)
M
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Merry Christmas! Eileen
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For the record, I had a lousy night's sleep....even after drinking water.
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The Family Feast: Ham, Roast Beast (AKA prime rib) broccoli casserole, homemade applesauce, rolls (my grandma's recipe), cranberry bread, potatoes, peas, Brussels sprouts with noodles and cheese, Copper Penny Carrots, green bean casserole, Asian slaw, ambrosia and several kinds of pie.
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Hoorays for summer Christmases.
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I'm afraid a summery Xmas would just feel so wrong to me.
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Hahah I'm pretty used to a summery xmas by this stage. We've done the whole big traditional feast in the past but all that stodgy food in the heat is just too much.
I love reading what other people eat on Christmas though - it all sounds so wonderfully decadent. I'm going to have to make a plan to enjoy a winter Christmas one day.
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Yes indeed. You'll have to come to the colder climes to celebrate Xmas one of these days. I agree that eating this very heavy stuff in the heat would be impossible. (it's barely possible in winter--the appetizers are always so good it's hard to not eat them)...I forgot, there was also a sardine appetizer with garlic that I wasn't particularly fond of, which is why I forgot to mention it before.
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Milk tart is a fairly bland milk custard tart with a sweet pastry and a cinnamon sprinkle topping. I dunno, i like it.
here's a recipe: http://allrecipes.com/Recipe/South-African-Melktert-Milk-Tart/Detail.aspx
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I enjoy egg custard tarts (I get them in Chinese restaurants)but am not familiar with "milk custard" --I don't think). It looks nice in the photo.
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Milktart still has eggs, just has more milk than other custard tarts, so it ends up with a very milky flavour. I guess it's Dutch or Malay in origin - I've never really thought about it.
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menu
Later we had some not-too-bad frozen/hot appetisers (potstickers, spinach puffs, etc) & B&J icecream. We try to keep the cooking & dishes to a minimum on Xmas.
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There's another brand of shortbread that I like better than Walker's, from "the Shortbread house of Edinburgh"--I buy it a few blocks away at the Chelsea Market from an English specialty store (there's another English shop around the corner from me but they don't have this brand of shortbread). It's got a different texture than Walker's--not as solid. I searched for it in the UK, thinking it would be cheaper, and not only was it not cheaper, it's only available in fancy tin boxes. And I discovered the tinned shortbread is not as fresh as in the clear cellophane, which is how I buy it here.
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http://www.shortbreadhouse.com/
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mmmm....
Yes, please! ;-) & if I get back to Surdyk's I'll pick you up a bar of Rogue. Do you like your chocolate pretty dark?
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I love your custom of an adult cocktail party for the holiday! (in the East Village no less). We're having an open house on January 3rd.
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There have been the occasional lapses. Claire once made the Brussels sprouts so bouncy you couldn't cut them and because I complained that they were TOOO UNDERDONE, didn't make them again for another year or two. This year they were perfect (but she thinks they were overdone). One person doesn't eat meat or fowl so bring his own fish to cook (at Thanksgiving, the old pyrex pan his fish was in exploded in the oven--so he was carefully picking glass out of his soon to be dinner).
The rutabaga this year did not impress me.
Claire is a wonderful cook except for pastry--she cannot make pie to save her life. Luckily she's given that up and leaves it for someone else to do (or we buy them).
But it is indeed a wonderful tradition. (sit down dinner, after munching appetizers for a couple of hours). The adult son of one of our crew now joins us, which is nice, too.
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Sounds like it was a wonderful time! Hope your New Year is great too!
Happy 2009 :)
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I'm going to Brooklyn for a New Year's eve-birthday dinner so I expect it to be lovely.
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