Christmas Eve 2010

We joined together to make our annual Christmas dinner this year on Christmas Eve day. Again it was fun and a learning experience to spend time in the kitchen together and then savor the results of our efforts.

James preparing the Beef Wellington

Beef Wellington -delicious

Roast Duck with Currant Glaze

Welsh Rarebit. Kristin served this over Rye Toast topped with asparagus spears and shitake mushrooms. It was awesome.

Flaming the dried cherries and figs for the Figgy Pudding

The fare was tasty and delicious and we enjoyed savoring the flavors of food and family togetherness.

Menu: Beef Wellington, Roast Duck with Currant Glaze, Welsh Rarebit served over rye toast with asparagus spears and shitake mushrooms, Gem Salad, and Figgy Pudding.