So that is that for another year - presents opened, festive food cooked and (mostly) consumed, washing-up done. Here's what we ate:
|Potato scones, smoked salmon and bearnaise sauce for Christmas Day brunch - in the looming shadow of bubbly|
As planned, on Christmas Day we had a good brunch and then snacked on delicious nibbly things. Very simple potato scones, with lots of smoked salmon and some (bought) bearnaise sauce, with a glass of cava, made an excellent start.
In the late afternoon we had canapes with some more cava. Mini bagel toasts topped with cauliflower puree and salmon pearls (a favourite of ours for many years), and mini blinis topped with blue cheese mousse and marinated baby figs.
|Absolute little sods to peel|
Later in the evening we had 'nduja scotch quail eggs. Peeling the quail eggs almost cost me my sanity - there were a dozen when I started and you can see the condition the surviving eggs were in. It's a pig of a job and the waste upsets me no end. Next time I am going back to the ready-peeled ones. The fresh quail eggs can wait for times when I want a mini fried egg or something.
On Boxing Day we had another good brunch (although with coffee, not alcohol) - these breakfast-in-a-bap. I very nearly followed the recipe, although I used 1 slice of bacon per bap and added a slice of black pudding. Cute, less fiddle than a fry-up and less calorific than the way we'd usually do it too.
Our contribution was dessert. I made the Italian Christmas Pudding Cake from Nigellissima, in a half quantity. Instead of tuaca and marsala, I used Pedro Ximenez sherry. Very, very successful, although without the tuaca it had much less of a boozy kick than Nigella's did (it was one of the things she made for the afternoon tea I went to last month).
After dinner we sat in front of an open fire and nibbled cheese and crackers, while drinking port. A very merry Christmas.
|Boxing day dessert|