Christmas Dinner 2011

As we had guests from Singapore and the United States this year, we celebrated our main Christmas Dinner on the 24th – Christmas Eve – like the French do. As usual, it was a seven course gala affair and a lot of fun…

 

The Lees' and Bretts' at Christmas

 

  • Pan-fried Foie Gras on toasted brioche, with miniature Amaretto jellies and a selection of homemade chutneys
  • Red Cabbage Gazpacho with Cucumber Brunoise and Pommery Grain Mustard Ice Cream
  • Tiger Prawns flambéed in Pastis with its herbed butter sauce
  • Homemade Rosé and Raspberry Sorbet refresher
  • Freerange Roast Turkey – served with Chestnut stuffing, Goose-fat roasted potatoes, Parmasan parsnips, Carrots sautéed in Honey and Ginger, Green beans wrapped in bacon, with Bread and Cranberry sauces and Gravy…
  • Cognac-laced Christmas Pudding served with homemade Cinnamon Ice Cream
  • Blue Stilon cheese served with Port
  • Coffee and homemade chocolate truffles

I personally love the look we get when people realise we are serving Mustard Ice Cream.  It is classic.

The idea of Mustard Ice Cream sounds very bizarre I know, but the flavour combination of the Red Cabbage soup with the ice cream is simply delicious.  Also, as it uses wholegrain mustard, the ice cream is not as strongly flavoured as you might imagine, but has a more subtle kick to it…  As savoury ice creams go, I think it is a winner!

I also love the richness of colour of the Rosé and Raspberry sorbet… which just coincidentally matched the red Christmas underplates brilliantly! No planning there… No, really! 😉

Homemade Rosé and Raspberry Sorbet

Everything was spot on.  Timings were good.  The free-range turkey was lovely – wonderfully flavoursome and moist.  I hate dried Turkey breast meat that many places serve, instead, this was simply gorgeous.  We actually cook the Turkey upside down to help maintain the moisture in the breast, and then turn it near the end to brown the meat.

We do not normally get to photograph our food as we are typically too busy concentrating on cooking and serving it – so we are very grateful to Yih San for all the photos that he took.  I feel they really capture the mood, vibrancy and colours!

 

Christmas Turkey dinner

I also love Helen’s table decorations.  It is all the multitude of little things that go to make up a truly wonderful experience…

 

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