Christmas Lunch 2011 #1 (entrée and main dish)

Merry Christmas everyone! I hope Santa filled your stockings with beautiful things and that your plates were full of beautiful and delicious things!

For my part, I had a wonderful Christmas with my family, was very much spoiled, and I also discovered the joy of cut-out circles used for a better presentation of the food (yes, I’m a little late … but there is no age to make discoveries that change your life!)

The highlight of this meal was, at least in my case that apple tatin with foie gras that I mentioned previously. A revelation! Amazingly simple, for a WoW result, for the presentation of the dish as well as its taste!

Everyone was delighted with this entrée – and I think that apples might actually go better with foie gras than figs do !

For the main course, there was no real kitchen disaster, but a tight schedule, and a large surplus of sweet potato cream(which was part of the entrée for the Christmas eve dinner – I must see if I can get photos of that dinner by the way, I had forgotten the camera for the 24th). So I replaced the butternut with the sweet potato cream, added a couple eggs and some cream cheese. The pie doesn’t appear on the picture because it was cut and distributed at the table (and let’s be honest, it would have been too crowded on the plate for the picture :p) To see what it looks like, I can refer you to the pictures I took of my very first butternut cheesecake, which is just a shade darker !

For the turkey stuffing it’s an approximative recipe of my moms, so I have no particular proportion of ingredients to give you. I just know she mixed boudin blanc, sausage, eggs, a little bit of port (I poured some over the turkey afterwards – a drunk turkey always has tender flesh I find :p) parsley, Granny Smith apple and yogurt. She prepares it the night before and adds bread soaked in milk on the D-day, and mixes it all together one more time before putting the bird to cook.