Rick's Ramblings

Friday, December 19, 2008

Christmas Dinner

I’m in charge of Christmas dinner, and thought it would be fun to document the process over the next week as I plan and prepare.

I’ve already purchased some Champagne. And, we have a bottle of 1982 Tignanello that I have been dying to drink. That along with eggnog that Lynne will make and a good stock of coffee, and I think we are set on drinks.

Here is what I think the menu will be:

Foie Gras Chaude (a nice salad of sauteed duck foie gras on a bed of apples and endives)
Roasted duck breast with a classic orange sauce
A vegetable terrine, maybe with some kind of chutney-like topping
A mushroom tarte
Dessert will be a Buche Noel cake followed by some home-made Camembert cheese

So, with that as a probable menu, the next step is to get a list of ingredients. We’ll do some shopping this weekend, weather permitting, because some things can be made a few days ahead of time. But, most shopping will come early next week with Wednesday and Thursday as the main cooking days. I’ll keep you informed and share the recipes and experience.

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