So You Think Christmas Is Hectic
Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: Around the Kitchen Table
Forum Discription: A place to discuss general food talk, as well as general techniques for food preparation.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3958
Printed Date: 26 March 2026 at 21:49
Topic: So You Think Christmas Is Hectic
Posted By: HistoricFoodie
Subject: So You Think Christmas Is Hectic
Date Posted: 24 December 2013 at 19:43
My friend Kevin, who, among other things, used to be head chef at a 4-star resort in Alaska, was going through some notes and found one of his Christmas menus from the past.
You think you've been busy in the kitchen? Mebbe ss. But to show that things can always be worse, here's the menu he sent me:
Christmas Menu
Iced Shrimp Bowl
Sliced Venison Gallantine, Huckleberry Jam
Jewled Brie w/ Cranberry-Pineapple Chutney
Mixed Grille:
Proscuitto-Wrapped Alaskan Salmon, Pesto
Lamb Chop Lollipop- Minted Crabapple Jelly
Steamed King Crablegs Cluster
Duchesse Potatoes
Green Bean Bundles
Carrots/Parsnips/Turnips- Brown Butter
Sourdough Cloverleafs/Pumpkin Biscuits
Cinnamon Pinwheels
Chocolate-Peppermint Cheesecake
Maple Mousse, Caramel-Drizzle
White-Chocolate-Dipt Dried Colossal Apricots
Chocolate-Dipt Brazil Nuts
Cheddar & Pears
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Replies:
Posted By: gonefishin
Date Posted: 24 December 2013 at 20:20
Where do I sit? Looks like a nice menu!
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Enjoy The Food!
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Posted By: Margi Cintrano
Date Posted: 25 December 2013 at 10:52
Season´s Greetings To All,
Not quite sure of the goal of your post ... However, my younger daughter and I went to La Bodega, a Spanish owned and run Tapas Bar for lunch today in Zúrich, Switzerland and left the men with the kids !
We had a lovely formal 7 course shellfish dinner at my daughter´s Mom in law´s on the 24th ...
The carte:
1) Mantecato alla Veneziana = a cod fish taramasalata dip type classic of Venezia; always served with Focaccia and Prosecco, which is from the Veneto appellation ...
2) Adriatic Monkfish served in similar fashion to octopus on skewers with fresh ripe red cherry tomatoes
3) Sea scallops served in the Coquilles Saint Jacques classic style on shells
4) Antipasti, which included anchovies and the traditional ingredients of provolone and prosciutto with artichokes
5) Fresh wild salmon, salted and prepared in Carpacchio
6) Fresh wild Turbot prepared with White wine in oven
7) Cacciucco which is an Italian Boullabaisse prepared with John Dory, Crevettes, Lobster and Langoustines in a light based tomato and shellfish broth
*** Dessert was a variety of seasonal fruits, walnuts, pistachios and a cheese platter ...
*** A tiramisú ... However, I skipped on that ...
We had decided, on an epicurean escape of our own, and to catch up since we have not seen each other since August ...
We had a grand time ... it was truly wonderful catching up with Nathalia.
Have wonderful holiday ...
Margaux.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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