CELEBRATING CHRISTMAS WITH FAMILY AND FRIENDS

Twas the day before Christmas and all through the house, was the smell of food baking with the exception of grouse.  The cookies were placed by the chimney with care, for all Christmas guests who soon would be there.  OK so I’m not a poet!  What I am, though, is a person who loves to cook.     The anticipation of Christmas coming has always been a source of inspiration.  This year was no different.   In planning the menu, I wanted the food to be festive, interesting, luscious and a little over the top, yet traditional.  For traditional, I decided to go with eggs Benedict, Quiche, gravlax, bloody marys and roasted chestnuts.

Chestnuts in a Jar
Chestnuts in a Jar

For festive, there were ginger bread eggnog martinis. I thought miniature cheddar grit soufflés in their own little ramekins and prosciutto wrapped figs with balsamic reduction would be interesting and what could be more “over the top” then Blueberry – goat cheese – basil pie.

Blueberry – goat cheese – basil pie
Blueberry – goat cheese – basil pie

I needed a vegetable to round off the nutritional aspects of the meal so cauliflower gratin was thrown in for good measure. Oh, and one more thing, something special for my husband……….a raspberry crumb cake. He always has had a sweet tooth.

Gravlax with capers and mustard-dill sauce
Gravlax with capers and mustard-dill sauce

With all the food on the table (except the eggsBenedict, which were made to order), family and friends gathered enthusiastically to celebrate.  My daughter made a scalloped oyster dish that has been in our family since I was a small child.  A neighbor friend of ours shared the recipe with my Mom and Dad that had been in her family for generations.  We loved it so much, it has become a tradition.  My daughter’s boyfriend contributed a scalloped potato dish with a beautiful golden-brown crusty cheese top.

What a wonderful Christmas day it was. There is always an undeniable heartfelt connection when sharing food and conversation with friends and family.

As everyone left I heard them exclaim “Happy Christmas to all, and to all a good bite !”

Print Recipe
Basil infused Buerre Blanc Sauce
A delicious and elegant sauce that goes with anything from seafood to steak.
Course Sauces
Cuisine American
Cook Time 20 minutes
Servings
people
Ingredients
Course Sauces
Cuisine American
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. 1st prepare the sauce: In a small sauce pan, combine the wine, vinegar, shallots, peppercorns and thyme sprigs. Scrape the seeds from the vanilla bean and add to the pan with the bean. Turn the heat to medium high and reduce the contents until the pan is nearly dry.
  2. Add the heavy cream and cook until slightly reduced and the sauce coats the back of a spoon. Remove the pan from the heat. Whisk the butter into the sauce a piece at a time. Add the basil and let rest 10 minutes. Strain the sauce through a fine sieve. Season with a bit of salt. Use right away or hold in a warm bath. Serve with fish or steak. Makes 1/2 Cup
Recipe Notes

Filet mignon is a cut of beef taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. In French this cut can also be called filet de bœuf, which translates in English to beef fillet. © Galley Chef All Rights Reserved