It was simply amazing!! Once again, the girls outdid themselves… and we ate a little too much for our own good. But it was all worth it and I’d do it again tonight (although tomorrow night would be wiser). Who would say no to a feast prepared with love?
Besides having a great time, what did we eat? Here’s a showcase of only but a few them. I’m hoping this might give you a few extra ideas for your Christmas dinner parties!
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| Creamy basil and garlic snails |
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| A classic: bacon wrapped olives |
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| Mushroom duxelle laid in a filo paste nest and topped with a hint of balsamic glaze |
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| Fresh tomatoes stuffed with black olive tapenade and sliced cured Copa |
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| Half a kiwi stuffed with curry and coco Tomatoe and cantaloup gazpacho in a shooter glass |
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Lemon cake served with a raspberry coulis
And as an extra, I even managed to get the recipes to two of the nights hits. |
Champagne jelly with pomegranate
Makes 10 to 12 glasses
INGREDIENTS
1 pomegranate
1 cup of small green raisins (without seeds) cut in small slices
1 bottle of sparkling wine (or real champagne, if you dare!)
2 tablespoons of neutral gelatine (2 small pouches)
½ cup of sugar
6 tablespoons of cold water
PREPARATION
Empty the sparkling wine bottle in a big bowl and set aside.
Get the pomegranate seeds and equally split them between the glasses. Do the same with the raisin slices.
In a small saucepan mix the gelatine and the cold water. Wait 5 minutes.
Over low heat, add the sugar to the gelatine and water mixture and heat for 5 to 10 minutes or until the sugar is completely dissolved.
Add the hot mix to the sparkling wine. Wait a minute or two, until there are no more bubbles. Empty in the champagne glasses.
Set aside in the fridge for about 1h30 and mix every 10 minutes for the first 50 minutes. This way the fruits will stay in suspension.
Serve chilled. Great with a cheese platter!!
Duck over carrot and ginger confit
Makes 12 portions
INGREDIENTSCarrot and ginger confit
12 grilled bread croutons
3 grated carrots
1/3 cup honey
¼ cup white wine
2 tablespoons corinth raisins
1 tablespoon grated ginger
1 tablespoon lemon juice
Duck
2 confit duck legs
1 small green onions cut in small pieces
1 tablespoon fresh parsley
PREPARATION
For the carrot and ginger confit, blend all the ingredient in a small saucepan and let sear at low heat for 30 to 45 minutes, or until the mixture is syrupy and there is no liquid left.
Serve the confit in small serving glasses and add some duck on top. Finish it off with a bread crouton.
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