Christmas Dinner
Dec. 29th, 2003 11:22 amThere ended up being nine people over for Christmas. I've cooked for as many as 14 and as few as 8 in Christmas Past, so it wasn't too bad, but still too busy for pictures, alas.
Appetizer:
Broiled fresh pineapple cut into hexagonal rings, topped with fried plantain, roast duck slices, and duck gravy, with an arc of avocado-slice side.
Salad:
Chilled broiled salmon, cubed, with small cubes of chilled cream cheese, diced cucumbers, with garlic dill aioli, served in chilled martini glasses.
Main:
Fillet mignon and lamb kabobs, marinated in beer (among other ingredients), with baby portabellos, grape tomatoes, and pearl onions, with a bourbon flambe.
Dessert:
Vanilla creme brulee (browned with a plumbing blowtorch) with fresh raspberries.
The theme was geometric shapes, mainly the hexagonal pineapple, the cone-shaped martini glasses, the cubed steak and lamb, and the circular brulee.
Appetizer:
Broiled fresh pineapple cut into hexagonal rings, topped with fried plantain, roast duck slices, and duck gravy, with an arc of avocado-slice side.
Salad:
Chilled broiled salmon, cubed, with small cubes of chilled cream cheese, diced cucumbers, with garlic dill aioli, served in chilled martini glasses.
Main:
Fillet mignon and lamb kabobs, marinated in beer (among other ingredients), with baby portabellos, grape tomatoes, and pearl onions, with a bourbon flambe.
Dessert:
Vanilla creme brulee (browned with a plumbing blowtorch) with fresh raspberries.
The theme was geometric shapes, mainly the hexagonal pineapple, the cone-shaped martini glasses, the cubed steak and lamb, and the circular brulee.