Xmas dinner

[ellen_datlow]

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...

Comments

[ellen-datlow.livejournal.com]

Melktert? Is that "milk tart" in US English? (I'm assuming your spelling is Africaaner?) What kind of tart is it? Mmmm Watermelon.

I'm afraid a summery Xmas would just feel so wrong to me.

[cathellisen.livejournal.com]

Sorry yeah milktart.

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.

[ellen-datlow.livejournal.com]

No no no--but what IS a milk tart? (even in US English I don't know)...

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.

[cathellisen.livejournal.com]

Ew sardine appetizer. I think I'll pass.

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

[ellen-datlow.livejournal.com]

I like sardines on a sandwich when they're boneless, but picking out little bones while eating is not my idea of fun :-)

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.

[cathellisen.livejournal.com]

Sardines are just too fishy for me.

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.