[Sca-cooks] 2013 Happy Holidays and Santa Stuff

[Euriol of Lothian]

This year, as I have done for the past few years, I made Beef Wellington for Christmas dinner, I purchased a whole beef tenderloin and since the butcher had already left for the day, part of my challenge was to break down the tenderloin. I wanted to bake individual Beef Wellingtons which was well received, by cutting down to 1.5" filets. I also took the trimmings from where I trimmed away the fat and left with odds and ends not large enough to consider a steak and made a Beef Stroganoff (sp?) the following day. Christmas dinner was paired with Cauliflower steamed in milk with a little freshly grated nutmeg; wedge salad with gorgonzola crumbles and a balsamic vinegar & honey reduction; roasted herbed red fingerling potatoes. Dessert was a "no bake" peppermint oreo individual pies.

 
Euriol


________________________________
 From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org> 
Sent: Sunday, December 29, 2013 7:59 PM
Subject: [Sca-cooks] 2013  Happy Holidays and Santa Stuff
 

The List has been rather quiet again this year. Maybe everyone is over on Facebook.
I am reminded yet again that We used to celebrate and share what we were served and ate over the holidays.
To get that ball rolling, we had ham for Christmas lunch in lieu of me grilling steaks. 
I am afraid that I am not going to be grilling or cooking anything for several weeks. [Maybe for Easter.]
So we did the simple lunch and supper this year of ham with some veggies. 
We also have our traditional pannetoni, cookies, and brownies for munchies.
Santa brought the Modernist Cuisine Photography book and Historic Heston.  

Johnnae

_______________________________________________
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org
http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org