The Dinner's Eve

Know what sucks? Pink-Eye before Christmas.

Know what rules? A husband who can cook. In my low and itchy state, I couldn’t possibly think about cooking for the fam. In a move that always puts me to shame, he pulls whatever he can find from the fridge and makes a meal. He took a Niman Ranch pork roast, unwrapped it and pounded it flat. Then he layered it with sage, chopped green apples and brie cheese, then rolled it back up. He and the daughter threw down some risotto and we had something much better than my suggestion of rice and beans.

But we have 20 coming for Christmas Eve.

Truth be told, I’m not contagious and I’m feeling better, so it shouldn’t be too hard. As long as there is Bourbon present, I’ll be fine.

The group is interesting, family and friends, a mixed bag of palates, one who has a distinct aversion to cheese. All cheese, sigh. We pondered pork, ham, for a moment there was talk of roast goose and figgie pudding, but nay.

We’re going for rich and luxe but comfortable and accessible. Simple elegance, perhaps? It’s a surf n’ turf story we’re telling.

Cocktail Hour
Assorted cheeses, like Sottocenere and Ossau-Iraty
(most likely from Premier Cheese)
Prosciutto cups with arugula and herbed goat cheese
(I just made this up last week)
Escargot and puff pastry
(we’ll see who braves these morsels)

Dinner
Prime Rib Roast
(possibly done encrusted in rock salt)
Halibut
(most likely wrapped in parchment and cooked cartoccio style)
Zucchini with leeks
Mashed potatoes with olive oil and Manchego cheese (shhhh)
Creamy baked polenta
Creamed corn (a special request)
Oven roasted tomaotes with Cabrales cheese
Home baked bread
(ciabatta without fail, maybe we’ll attempt some whole grain rolls)

Post Feast
White and dark chocolate bread pudding with bourbon cream (duh)
Grand Marnier and cranberry torte (this one looks yummy to me)