On Christmas eve we had our traditional dinner of cold cuts and cheese with good bread. This year we had two kinds of salami, ham, two kinds of liverwurst, and many cheeses (Basque shepherd's cheese, Havarti, chevre, and pepperjack).
On Christmas day we had a brunch of two kinds of fondue: raclette and English coastal cheddar. Christmas dinner was our usual spread:
- Cran-raspberry-pineapple gelatin conglomeration
- Baked sweet potatoes with marshmallows and brown sugar (without the marshmallows, sadly)
- Mashed yam
- Mashed potatoes with buttermilk and wasabi
- Radagast's SO's creamed snow peas with onions and garlic
- Homemade cranberry jelly (leftover from Thanksgiving, fortunately in a sealed jar)
- Roasted turkey with apple-cinnamon gravy (made following Alton Brown's high-heat, no-basting turkey recipe1).
Our house smells so good right now.
1 We skipped Alton's brining step (since our turkey came pre-injected with saline solution); to make the apple-cinnamon gravy we used the leftover water from heating the turkey filling (onion, garlic, carrots, apple, and cinnamon) to make stock from the neck and giblets, and then used that stock to make our gravy.