Tuesday, December 26, 2006

Christmas 2006 menu

To continue my tradition of posting our holiday menus, here's what we had to eat this Christmas.

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:
We also made crab dip, but won't be eating it until tomorrow.

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.

1 comment:

Radagast said...

Importing comments:

Funny you should mention that, as we just got a raclette grill for Christmas (thanks mom!). So, now we're looking forward to making traditional Raclette at home!

And, as a side note, I will say that Raclette makes great fondue!
December 30, 2006, 9:19:20 PM PST – Like – Reply

But I do hope that you know raclette is used normally for the raclette meal, yes?
December 30, 2006, 8:16:58 PM PST