Sunday, December 25, 2016

Christmas dinner 2016

Terrine de Saumon Fumé à Avocat Crème

Grilled Filet Mignon de Daim
Haricots Verts in Walnut Oil
Mushroom and Pea Orzo Risotto

ChantetBlanet St Emilion 2014

Raspberry Bûche de Noël

Not the cheeriest of holiday seasons, of course, but any excuse for a nice meal. Ed gathered green things from the neighborhood for the flower arrangement. (Look, he found holly berries. When I looked on Wednesday, I went to the bottom of our property and turned right. None to be found. He turned left, and there they were. Oh well.)

Smoked salmon is very much a French tradition for the holiday season. With nothing particular in mind, I found a package of two slices of smoked wild salmon. I lined two little dishes with the salmon, then made a filling of avocado, cream cheese, crème fraîche, dried dill (being too lazy to chop the stuff in the freezer), and frozen chives (potted chives being much past their prime). Chilled those overnight. Served with some avocado slices. Very tasty.

Originally I intended to do a Time-Life Italian dish for our main course, but at the marché de Noël last weekend, we found some filet mignon de daim (fallow deer). This corresponds to the filet mignon de porc (varkenshaas in Dutch, pork loin in English?). I marinated this for a couple of hours in my usual, easy meat marinade, and wrapped the pieces in bacon slices before cooking on a hot cast iron skillet after reading in Larousse that the filet mignon should be larded. Very tender and very tasty. Served with Haricots Verts in Walnut Oil (Lunch, p216), which I've made many times. And then there was, loosely, a half recipe of Mushroom and Pea Orzo Risotto (web), made with shiitakes rather than white button mushroom and chicken stock rather than vegetable broth. Also good.

For dessert there was Raspberry Bûche de Noël (web). This was very tasty, but not the easier jelly-roll sort of thing to make. There seemed to be not quite enough cake batter and it was quite fussy with the spreading. Tasty enough, but not pretty. The filling (fromage blanc and marscapone) was scrumptious. The whole thing was very good, if not very pretty.

Altogether a nice dinner.

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