Wednesday, 26 December 2018

2018 Christmas Feasting

Merry Christmas, all! Hope you had the best possible day yesterday.

Last year, of course, we ate mostly vegetarian over the festive period - and very nice it was too. This year we were back on the beasts. And it was just us so we pared things back to a few indulgent meals.
Solstice dinner
We started on Friday, to mark the Solstice. A roast rack of cured pork, with roast autumn vegetables (a Diana Henry recipe), steamed kalettes and parsley sauce. We had some gorgeous Somerset cider brandy later on, to toast the turning of the wheel and the return of the sun.

There was loads of pork leftover. The bones and some of the meat made a lovely thick bean stew, and the rest of the meat went into sandwiches.
Stollen buns
I made a big batch of Spiced and Fruity Stollen Buns for our breakfasts this week. I don't think we'll get through them before they go stale, but the last few are going to make a magnificent bread and butter pudding.
Miso-butter double salmon rillettes
For Christmas Eve we had seafood. Mostly a bought seafood platter - which was vast, we have loads of prawns left - but I also made these absolutely gorgeous miso-butter double salmon rillettes. The miso gives the rillettes an extra deep savour. We had some of the leftover for lunch on Christmas Day, on toasted olive bread, and we're very happy to still have some tucked in the fridge.
Salmon rillettes on chicory leaves, garnished with finger lime
Seafood platter
We had our Christmas Dinner in the evening. As people who don't have a carved-in-stone traditional Christmas meal, it's snuck up on me that my most enduring tradition is Diana Henry's persimmon and chicory salad, which has adorned our Christmas table on three of the last four years, only missing Christmas 2015 because I couldn't get persimmons. This year I left out the pomegranate, because they were really expensive for just a bit of garnish. We had a really lovely lightly-smoked venison rack, and sort-of confit potatoes, cooked slowly with loads of garlic and thyme, and white wine, butter and vegetable stock.

Going easy on the main course left us with space for a very boozy almond tiramisu, made with an abundance of amaretto. And I used Paul's decaf coffee, so we both got a good night's sleep afterwards. 

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