Christmas dinner 2011
I continue the tradition of recording what we had for Christmas dinner, so we'll be able to check next year and avoid redundancy.
Brie and crackers
Shrimp with cocktail sauce
Sauteed duck liver
Marinated smoked olives
Roast duck with orange-rice stuffing
Yam and apple casserole
Sauteed snap peas¹ and mushrooms
Sourdough rolls
Tossed salad with mustard vinaigrette
Paul Dolan Pinot Noir 2007 (Mendocino County)
Pear and blackberry tart
Decaf Earl Grey tea
The duck was good, but a little dry. I think the next time we roast a duck (which will probably quite a while from now) we'll do some sort of sauce or gravy. Also, I think I'll take the suggestion I found in a couple of recipes to pour boiling water over the duck just before putting it in the oven so as to get a crisper skin. And I'll try to remember that, despite what every recipe I looked at said, two hours at 375F is more than enough.
Pictures here.
¹Into which a couple of snow peas and green beans sneaked while we were collecting them at the supermarket.
Brie and crackers
Shrimp with cocktail sauce
Sauteed duck liver
Marinated smoked olives
Roast duck with orange-rice stuffing
Yam and apple casserole
Sauteed snap peas¹ and mushrooms
Sourdough rolls
Tossed salad with mustard vinaigrette
Paul Dolan Pinot Noir 2007 (Mendocino County)
Pear and blackberry tart
Decaf Earl Grey tea
The duck was good, but a little dry. I think the next time we roast a duck (which will probably quite a while from now) we'll do some sort of sauce or gravy. Also, I think I'll take the suggestion I found in a couple of recipes to pour boiling water over the duck just before putting it in the oven so as to get a crisper skin. And I'll try to remember that, despite what every recipe I looked at said, two hours at 375F is more than enough.
Pictures here.
¹Into which a couple of snow peas and green beans sneaked while we were collecting them at the supermarket.