Christmas Foods
Dec. 26th, 2017 10:47 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
chuckroWe did a LOT of cooking for the extended Christmas weekend. ARR had been with Jethrien's parents for most of the week before, and they all came out to our house last Friday.
On Saturday evening, we did the annual Christmas wine dinner, this year featuring less wine and more tiki drinks (and partially inspired by our visits to Celler 335). The first course was a fried macadamia-crusted tilapia with an official Roy's restaurant sauce and wilted bok choy. The second was a relative simple chuka soba (curly noodle) salad with mango and lots of veggies. The third was hickory-smoked, 5-spice-rubbed duck with chives, plum sauce and steamed buns. The dessert was orgeat cream puffs with sorbet and browned-butter pineapple. The drinks include the official Roy's mai tai and a modified zombie Jethrien named “Bwains?”
Side note: If you buy a duck from an Asian supermarket, apparently they leave the head and feet attached, but remove the giblets. This was briefly uncomfortable when I cleaned the birds. I composted those bits after removing them.
I put the two duck carcasses into my slow cooker overnight, so that the next day I could add some veggies and noodles to them and make a smoked duck soup. We also got shumai and pork and chicken buns from Ranch 99 to accompany that.
Christmas morning saw a traditional waffle brunch, including a pineapple and orange salad and both wild boar and rabbit-ginger sausages. (Jethrien's uncles sent us a wonderful gift box of specialty sausages.)
Then Jethrien's parents left to brave the snow and visit her brother's family, and my dad arrived to start his week of Holidays With ARR. So for Christmas dinner I made a whole smoked turkey (rosemary-sage rub, alder wood smoke) and giblet gravy; Jethrien made a chestnut-fruit-challah stuffing, cranberry sauce and mashed potatoes; and then a lemon meringue pie for dessert.
Now ARR is out on Long Island with my dad and Jethrien and I have two days of work before heading out to join them for continued family adventures. And those same two days to try to eat all the leftovers...
On Saturday evening, we did the annual Christmas wine dinner, this year featuring less wine and more tiki drinks (and partially inspired by our visits to Celler 335). The first course was a fried macadamia-crusted tilapia with an official Roy's restaurant sauce and wilted bok choy. The second was a relative simple chuka soba (curly noodle) salad with mango and lots of veggies. The third was hickory-smoked, 5-spice-rubbed duck with chives, plum sauce and steamed buns. The dessert was orgeat cream puffs with sorbet and browned-butter pineapple. The drinks include the official Roy's mai tai and a modified zombie Jethrien named “Bwains?”
Side note: If you buy a duck from an Asian supermarket, apparently they leave the head and feet attached, but remove the giblets. This was briefly uncomfortable when I cleaned the birds. I composted those bits after removing them.
I put the two duck carcasses into my slow cooker overnight, so that the next day I could add some veggies and noodles to them and make a smoked duck soup. We also got shumai and pork and chicken buns from Ranch 99 to accompany that.
Christmas morning saw a traditional waffle brunch, including a pineapple and orange salad and both wild boar and rabbit-ginger sausages. (Jethrien's uncles sent us a wonderful gift box of specialty sausages.)
Then Jethrien's parents left to brave the snow and visit her brother's family, and my dad arrived to start his week of Holidays With ARR. So for Christmas dinner I made a whole smoked turkey (rosemary-sage rub, alder wood smoke) and giblet gravy; Jethrien made a chestnut-fruit-challah stuffing, cranberry sauce and mashed potatoes; and then a lemon meringue pie for dessert.
Now ARR is out on Long Island with my dad and Jethrien and I have two days of work before heading out to join them for continued family adventures. And those same two days to try to eat all the leftovers...
