[Sca-cooks] Holidays

[David Walddon]

For Christmas we will have roast lamb and some other meat. Maybe a turkey.
Maybe ham, maybe a prime rib. Haven't thought about the details to much.

On the other hand . . .

Most of the details are worked out for New Years.
Here is the menu as it stands now (below).
60 people, sit down. The 10th year we have done it.
If you want to see pictures etc. from previous years you can at
www.vastrepast.net click on the New Year's link.

Eduardo 

PS - The theme this year is decadence!

Diamond Fizz Champagne Cocktail
A classic cocktail made with an Angostura Bitters sugar cube and fresh lemon
peel garnished with Carambola
 
Fois Gras, of Course
Fois Gras with Lingonberry and Cassis Gastric topped with Himalayan Pink
Mountain Salt
Armagnac Soaked Prunes filled with Fois Gras Mousse
 
Escargot three ways ­ Served with a 2006 Haystack Needle ­ The Eye
a la Bourguignon
Pesto Italiano 
Mushroom and Walddon Herb blend
 
Mushroom Trio 
Porcini Marinated in Garlic and Olive Oil Served with a Vinaigrette Sorbet
Chanterelle Mousseline topped with Maderia Jelly
Truffle Egg Custard
 
A Duet of Soups
Lobster and Shrimp Bisque
Vichyssoise
 
Caviar, of Course ­ Served with an Ice Cold Shot of  Garlic Infused Vodka
Beluga Caviar on a Roasted Potato with Crème Fraiche
Red Caviar served on a Buckwheat Blini
 
Wild Boar Belly Cassoulet with Haricort Tarbais, Housemade Duck Confit
and Handcrafted Herb de Provence  Sausages smoked over apple wood ­ Served
with a 2003 Sandhill Redmountain Merlot
 
Classic Wedge Salad with Roquefort Dressing
 
A Sorbet to Cleanse Your Palate
Champagne, Persevered Lemon and Persian Saffron
 
The Main Course ­ Served with a 2004 Sandhill Red Mountain Cabernet
Sauvignon 
Fillet Mignon enrobed with Sauce Diane
Lobster Tail with a dollop of Hollandaise Sauce
Green Bean Bundles Wrapped in Bacon
 
Cheese Course
Port Poached Pear with Gorgonzola Gelato, a Rosemary Asiago Digestive
and a Shaving of Parmegiana Regianno
 
Dessert Duo ­ Served in the lounge
Chocolate Decadence layered with Cheesecake dipped in Chocolate Ganache
Bailey's Irish Creme Pot a crème



On 12/18/09 11:52 AM, "Johnna Holloway" <johnnae at mac.com> wrote:

> Christmas is a week away and New Years two weeks.
> 
> So what are people having or fixing this year? Anything special?
> 
> For some reason, I don't have to bake this year. My husband has
> been arriving home every evening with baked goods that have been
> left for him in his office. Shortbread, jams, cookies, spiced pecans...
> Patrick went past today and they gave him a bag of fresh baked cookies.
> 
> I am distributing panettones and chocolates next week for his
> engineering department
> and senior staff. We also already sponsored a catered breakfast.
> 
> I hope that all of you have wonderful holidays and a great New Year.
> 
> Johnnae
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