Nickyboy
Staff member
Well, no surprise...my wife and I are having our holiday meal here alone because my sister didn't see any fucking reason to invite us to her house, and they can't be bothered to travel for the holidays. Joy.
So, my wife and I are doing Christmas Eve and Christmas alone, together. What are you all going to make? Do you have long-held family traditions? Do you trade cooking tasks by house? Do just go out for a drive-in burger and call it a day?
For Christmas Eve my wife and I are going to make a small fondue for the two of us, with roasted chestnuts wrapped in Soppressatta as an appetizer. Plenty of white wine and tea to drink along with the fondue to avoid the "cheese ball" in the stomach. Torrone and Gianduja for dessert. Probably with some brandy along side.
For Christmas dinner I am going to make a rare beef roast from an Eye Roast that I will marinate for three days ahead to tenderize it to (hopefully) prime rib levels of tenderness. Served along side? Glad you asked! A first course of Vichyssoise with leeks and potatoes from the garden this year, then Yorkshire Pudding and roasted Brussels Sprouts from the garden as the main sides. We are going to make our famous caramel pumpkin deep-dish pie for dessert this year after a few years absence.
Food happiness wins over family happiness every time!!
Share your menu with me! I want to know what you are going to enjoy!
So, my wife and I are doing Christmas Eve and Christmas alone, together. What are you all going to make? Do you have long-held family traditions? Do you trade cooking tasks by house? Do just go out for a drive-in burger and call it a day?
For Christmas Eve my wife and I are going to make a small fondue for the two of us, with roasted chestnuts wrapped in Soppressatta as an appetizer. Plenty of white wine and tea to drink along with the fondue to avoid the "cheese ball" in the stomach. Torrone and Gianduja for dessert. Probably with some brandy along side.
For Christmas dinner I am going to make a rare beef roast from an Eye Roast that I will marinate for three days ahead to tenderize it to (hopefully) prime rib levels of tenderness. Served along side? Glad you asked! A first course of Vichyssoise with leeks and potatoes from the garden this year, then Yorkshire Pudding and roasted Brussels Sprouts from the garden as the main sides. We are going to make our famous caramel pumpkin deep-dish pie for dessert this year after a few years absence.
Food happiness wins over family happiness every time!!
Share your menu with me! I want to know what you are going to enjoy!