This Christmas we’d like to share two incredible holiday dinners – one suited for a smaller gathering and another for a large group. As with any large or special meal, make sure that you plan ahead (this includes reading through every recipe ahead of time, scaling recipes if need be, deciphering what you can prepare several days in advance and what should be prepared on the day of).
Our smaller menu features a braised duck as the star. The duck is elegant and delicious and makes a lovely main course in both taste and presentation. For more detailed instructions on how to make the duck featured here please take a look at this month’s on-line cooking class (December 2008).
(up to 8)
Goat Cheese & Prosciutto Stuffed Mushrooms
Braised Duck with Cranberries & Madeira Sauce
Risotto with Greens
Broccolini with Pecans
Maple Sugar Pumpkin Pie with Rum Cream
More traditional to a Christmas dinner, our second menu features a mouthwatering prime rib. Perfect for those who have had their turkey-fill at Thanksgiving, but are still looking for something delicious and special to serve for Christmas or your holiday meal. You will notice that this menu includes another appetizer, a soup and a salad and two desserts.
(up to 16)
Warm Goat Cheese Crostini with Honey, Rosemary & Walnuts
Mozzarella wrapped in Prosciutto
Mesclun with Pecans & Pomegranate Seeds
Cream of Shrimp Soup
Mustard & Bacon Crusted Prime Rib
Potato Mushroom Gratin
Brussel Sprouts with Pancetta
Buche de Noel
We hope you and your family have a wonderfully delicious holday!
- Chef Jessica