Christmas Fondue 2012

Christmas 2012 dawned clear and cool here in the midwest.  A far cry from the deluge of white that came through on the 26th.

We kicked off the day with some tasty grilled and stuffed pancakes. (The insides were spread with blueberry jam and sprinkled with blueberry white stilton cheese.  Folded up, the pancakes were  buttered and sprinkled with a cinnamon sugar mix before being crisped again in the pan.  Served on the top was  marscapone mixed with a little sugar and lemon white stilton.)

Even a few of the sheep got a bit of a taste of  the greener grass on the other side of the fence.

After such a tasty and delicious brunch, we didn't begin working on our annual christmas dinner till much later in the afternoon.

First Course was Cheese Fondue:

Cheeses included Gruyere, Emmenthaler, and Pearl Valley Swiss; liquids included apple cider, buttermilk, and a dash of sweet wine. Very tasty.Dippers included broccoli, carrots, mushrooms, and bread (French and Basque Shepherd).

Second Course was Green Salad with Pear, Fig, Pecans, and Gorgonzola Cheese with a vibrant Citrus Vinaigrette.

Juicing a Lemon for the Vinaigrette

Citrus (Lemon) Vinaigrette
     1 cup olive oil
     Juice from one lemon
     2 Tbsp lemon curd
     1 tsp salt
     1 Tbsp of honey
     1 tsp dijon mustard

Third Course was a Coq a Vin Broth Fondue with meat dippers to cook in the fondue:

While this was a very tasty course, if we repeat this, we will choose a fondue pot with an electric dial to regulate the broth temperature.  With the time between each  bite, you definitely savored each and every one! 

The broth included some of the red wine brewed by a friend of ours.

A bottle of the Viking's wine.

The heat on the electric skillet worked well, but the broad bottom
made the broth too shallow, switched to a fondue pot but then it took longer
to cook the meat. 

After all this wonderful feasting we took an intermission to go see Les Miserables with several friends. Wonderful company and a really beautifully filmed rendition of Les Mis.

Coq au Vin Broth Fondue

4 slices bacon

1 Tbsp flour

1 cup red wine

4 cups chicken broth

1/2 cup spaghetti sauce

2 cloves of garlic

2 tsp herbes de provence

salt and pepper to taste

Fry the bacon, until browned, add flour and cook 2 minutes.  Add rest of ingredients, and bring to boil. After hot transfer to fondue pot (works better with electric fondue pot to manage heat).  Enjoy with chicken, beef, lamb, shrimp, mushrooms, ravioli, etc.

We also served with horseradish, mustard, and sweet and sour dipping sauces for the cooked meats.

Dessert Course:

Dessert course was waiting at home- Eggnogg Cheesecake and fruit (apples, pears, pineapple) for dipping in a Dark Chocolate Fondue. The Colonel pulled off a perfect cheesecake with not a single crack in sight. A sweet ending to a special day spent with family and friends.

Christmas Dinner 2011 (or "Dutch Goose", Hog Maw, or whatever else you want to call it but it's still Pig Stomach)

We enjoyed a wonderful Christmas day together. Started off at church and then home to do some cooking.

Here is the James making a Grilled Crostini with Brie, Prosciutto, Arugula and Figs.

We made the bread earlier - an italian bread called pugliese. We started Christmas eve making the biga and finished it in the morning before church. Very good.

He made a few with a pesto brie (that I had gotten at Jungle Jim's) and the rest with regular brie, and truthfully I didn't like the pesto brie, so I won't be trying any more fancy bries - give me plain and I will dress it up myself or eat it by itself.

I made soup, a spinach tortellini soup. I made the tortellini Christmas eve, so it was pretty easy to throw together. The broth was just a boxed broth labeled tuscany broth, but it was very good and then I just tossed in the tortellini and topped with parsley. Delicious.

Janelle made a "dutch goose" or hog maw or whatever you want to call it. Straight up it is stuffed pig stomach. We have been talking about having pig stomach for Christmas dinner for a number of years so strange as it may seem, it was with great excitement that it was served up this year. It was good and served with a gravy and garnished with parsley, cranberries, and orange slices. Tasty.

We had gotten it pre-stuffed, and decided sometime we will have to stuff it ourselves. This stuffing had sausage, potatoes, onions and bread stuffing, which I think I would prefer it without the bread, so some day we will try it ourselves and I think I will try it with cabbage too.

Mom fixed a rhubarb raspberry roly-poly and english custard sauce. Fabulous.

Dad meticulously made red velvet cake, which he cut into 4 layers and frosted with a delicious buttercream frosting. Decadent.

The first course of soup and grilled crostini.

Second course of stuffed pig stomach.

Third course of Red Velvet Cake and roly-poly with custard sauce.

And for something different a little chai bubble tea.

Note: This post was written by Kristin and copied here. It was a good time with family and some wonderful food, that's for sure.