As much as I enjoy planning menus for every kind of meal and event, I'm finding myself beginning to stress a bit about what to serve this year at a variety of holiday get-togethers.
This weekend we were supposed to have friends and their kiddies over for holiday cheer, and I've been marinating a capon in wine for coq au vin since yesterday. But now the entire eastern seaboard is getting walloped with "blizzard 09" and everyone is staying home instead, watching Mamma Mia and eating bourbon balls, and the rooster will have to wait until tomorrow. Which goes to show that the best menu planning is really dependent on faith and the weather.
But there is still more food to prepare and meals to anticipate. Here's what I have to do:
-FRIDAY made a lemon tart for a dessert visit with friends to see our tree.
-SATURDAY marinating capon, assemble one of those gingerbread house kits without throwing a fit and throwing out the window
-SUNDAY make four huge batches of my special holiday granola for gifties.
-MONDAY order prime rib if I'm making it for Christmas Eve dinner, and start cold curing a whole salmon to serve as an appetizer.
-TUESDAY pick-up panetone from Sullivan Street Bakery.
-WEDNESDAY make 10 dozen(that's right, 10 dozen!!!!) cookies to bring along for my first ever cookies swap. If anyone has any suggestions for a cookie that easily multiplies, let me know.
-THURSDAY make Christmas Eve dinner for family and guests.
-CHRISTMAS make fantastic bang-up Christmas morning breakfast of biscuits, bacon, eggs and fruit salad.
I have yet to figure out exactly what I'm making for our Christmas Eve dinner. I've been thinking of everything, including fried chicken (I made Barefoot Contessa's the other night, which I like because you soak in buttermilk the night before and then fry only a bit and then stick in the oven to finish; but next I want to try Thomas Keller's version in his new book ad hoc at home because he does a brine soak and then a batter with buttermilk...but is fried chicken OK for Christmas Eve?). 
I've also thought of something more traditional like roasted prime rib and yorkshire pudding and brussel sprouts...And I'm also dying to make a punch this year but then who will keep an eye on the children when we are all fuzzy on spirits? So what are you making for your Christmas meals?—Caroline
I've also thought of something more traditional like roasted prime rib and yorkshire pudding and brussel sprouts...And I'm also dying to make a punch this year but then who will keep an eye on the children when we are all fuzzy on spirits? So what are you making for your Christmas meals?—Caroline
1 comments:
How about cod cakes? My mom has been using a great recipe for the past couple years. They are delicious, just tender pieces of cod held together with the bare minimum of batter.
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