It was only the two of us, but we made enough food for a small army of Hobbits and Elves. Below is my dinner plate with Roast Beast (prime rib) and grated horseradish, a brioche bun with Irish butter, Jalapeno-cranberry relish (recipe from Emeril Lagasse), and a medley of pewee potatoes, fingerling yams and Brussels sprouts roasted with rosemary and olive oil.
I think we probably have another three meals left from the remnants. Damn, Susan can cook!
Christmas Eve was our “feast of the seven fishes” which turned into more like 9 or 10 I think. She made fresh oysters on the half shell, baked Rockefeller style. Delish! then a cioppino stew with fresh halibut taken from a halibut collar she roasted; fresh mussels, clams of three types, dungenesee crab and shrimp! It was elegant!
Since we were just the two of us, we went with prime rib steaks with mushrooms and onions, baked potatoes and fresh brussel sprouts. Dessert : lemon cupcakes. Wonderful!! Our pictures are on Sarah’s phone so I will have to share later.
Oh I contributed the Christmas Day brunch of a breakfast skillet of fresh farm breakfast sausage, hashbrowns, eggs and cheese and mimosas. Cheers!
Sounds like a true feast. Glad you guys were able to enjoy it together.
And he, he himself, carved the roast beast.
Yes, indeed. 🙂
I hope that your holiday meal was equally yummy.