?

Log in

No account? Create an account
entries friends calendar profile Previous Previous Next Next
Not a drop of fat in any of it, I'm sure. - florafloraflora
florafloraflora
florafloraflora
Not a drop of fat in any of it, I'm sure.
Like house-poor people who take on too much of a mortgage and can't afford to furnish the new place, Mom says we're food-poor: we're spending so much time running around after fancy food that we have no time for our usual yoga or the facial treatment from Lush. Part of that has to do with living in the sticks and having to drive long distances to shop for stuff, but there's also a healthy dollop of pretension in the Christmas-menu mix. Here's the plan:

Christmas Eve:
  • Brazilian shrimp in coconut milk, as always
  • hearts of palm salad
  • my Brazilian grandmother's trifle
Christmas morning:
  • my mom's traditional "Italian" cheese strata (I'm sure this thing has never been eaten in Italy, but it's full of savory cheesy bread-puddingy goodness so I'm not complaining)
Christmas dinner (late afternoon, with three guests plus the five of us):
  • hot cider with Drambuie
  • tomato consommé, a schmancy clear tomato broth
  • pork loin roast
  • rice with greens
  • roast parsnips (all hail the 'snip!)
  • Brussels sprouts with bacon and thyme
  • poached pears
  • Charlotte Russe
God help us, everyone.

Tags:
Current Mood: scared overwhelmed

6 comments or Leave a comment
Comments
(Deleted comment)
florafloraflora From: florafloraflora Date: December 24th, 2006 10:51 am (UTC) (Link)
The Charlotte Russe is Mom's contribution so I'm not clear on the details, but as far as I can tell, it's just a chocolate mousse molded in a mold lined with ladyfingers.

The only thing that makes the trifle Brazilian is that I'm using guava as the fruit component the way my grandmother always did. That, and I'm substituting sweetened strawberry yogurt for the custard. I've done it before with trifle and it's worked well.
islandmomma From: islandmomma Date: December 24th, 2006 10:13 am (UTC) (Link)
My mouth is watering! Sounds divine, and, yes, it's only pretentious if you are doing it for the sake of it and not because you enjoy it!! And I am certain you will enjoy!
fsr44 From: fsr44 Date: December 24th, 2006 12:16 pm (UTC) (Link)
You have no idea how jealous I am. Seriously. I'm hosting Christmas dinner tomorrow. And you know what a foodie I am. Alas, my brother's family...not so much. If I made the sort of menu you and I would love, they wouldn't touch any of it. So I'm making the blandest, most boring meal ever (ham, frozen corn, green bean casserole etc.) I so wish I could be doing a crown roast of pork.
miketroll From: miketroll Date: December 24th, 2006 01:03 pm (UTC) (Link)
I think I could cope with your Christmas dinner quite nicely! Over here people often serve roast pork with apple "sauce" (=puree). Always good, and even better if there's plenty of Calvados in the apple sauce.

Marks & Spencer have been marketing their own parsnip product - roast parsnips in honey and mustard glaze. It sounds a great way to do it, but our parsnips have been so sweet recently that I'd skip the honey. Something with alcohol might be better...

Bacon and thyme with the sprouts sounds brilliant. I'm stealing that one!

The Charlotte Russe sounds a nice alternative to Belle Hélène-ing the pears, but for more chocolate there's no rule that says you can't do both! And maybe some alcohol would go nicely with the pears too...

Happy Kwishmas!

:)
florafloraflora From: florafloraflora Date: December 24th, 2006 03:01 pm (UTC) (Link)
Happy Kwishmas!

I'll drink to that! :D

Apple sauce sounds really good with the pork roast, especially with, mmmm, Calvados. We've got the apple component in the cider, so we'll hope the vibe carries over into the main course.

Here's the recipe for the sprouts.

Oh, and don't worry, the pears are poached in red wine and there will be plenty of wine flowing around the table.
6 comments or Leave a comment