Christmas Dinner…

this year included our family and a new friend sharing 7 Layer Chèvre Torta, Baked Brie en  croute, mixed nuts, Cajun fried turkey, fluffy sweet potatoes with pecan streusel topping, green bean casserole from Joy of Cooking’s 75th edition, and lemon curd and berry medley triffle. The late afternoon festivities began with bellini’s and we opened a great bottle of 1999 Cape d’Estaing Kangaroo Island Shiraz for dinner.

Apricot, Cranberry, Pumpkin Seed Brie En Croute

Before the last run of the vacuum, came divvying up:

  • injecting the turkey
  • making the lemon curd, to be transformed into a trifle
  • wrapping the round of Brie to be baked

It is relaxing fun for our family to cook together. Everyone LOVES Cajun Deep Fried Turkey… and gratefully this year was so easy – only one to cook versus the four (plus Shrimp Creole and all kinds of side dishes) last year for over 80 friends. While “the bird” cooked, we layered the cake, curd, berries & whipped cream to “build” the triffle, munched the torta, nuts and brie, and reminisced about favorite family holiday traditions and meals with our new friend.

Conversations flowed easily round the dining table. Another gift – learning of similar experiences, favorite places, and talents… Truly, shared time over a tasty dinner is the best “gift exchange” ever. The links above are to the recipes we used; these solid recipes were “tweaked” to fit the combination of flavors and wine. With the bowl game season upon us, feel free to try a few. There were several more wines that could have been poured but for so few folks this first year in a new home town, we simply had the treats  missing last year, when the crowd was large and wonderful but the daughter was “across the pond” unable to enjoy beloved traditions.

Do read through the recipes and figure out which ones would work in a different setting for you. Please be sure to share which wines or other treats you enjoy round your table. Also before you settle on your New Year’s menu, visit Riondo USA’s site to read the wonderful article by one the all time favorite chefs – Chef Paul Prudhomme!

Cheers~ P2P


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