Dinner

[karadinart]

appetiser
deviled eggs with blue cheese and bacon
mini mincemeat pies

prime rib roast
brussels sprouts w/ bacon, garlic and shallots
potato gratin with rosemary
dinner rolls

dessert
cranberry gingerbread w eggnog glaze

(eggnog glaze)
1 1/2 cups powdered sugar
3 tablespoons butter or margarine, softened
1/2 teaspoon vanilla
1 to 3 tablespoons eggnog

Comments

[marigold6.livejournal.com]

Sounds nummy...when's dinner?! ;)
Happy Holidays to you and yours, dear one.

[karadin.livejournal.com]

Thursday!

:D

[karadin.livejournal.com]

and thank you, I hope you have a great holiday too!

[ani-mama.livejournal.com]

Sounds lovely! We are going to a friends place, and taking wine. I think this is the first Christmas in ages when I did not have to do any cooking.

[karadin.livejournal.com]

I hope you have fun! Hopefully you won't fidget at all while dinner's doing and just relax and have a good time. ;D every few years I get dinners catered by the local grocery store with no guilt,

[wongkk.livejournal.com]

Your dinner sounds wonderful - I hope that you enjoy a great Christmas.

I have no oven as you know but made a red wine marinade last night for the venison which I will cook on the top of the stove (only has two rings) to have with potatoes and nuked (micro-waved) greens of some sort. This probably sounds quite simple compared to your feast! However, the main course will be followed by Fortnum and Mason's King George's Christmas pudding which is always magnificent :=) - and then there are endless nuts and chocolates and toasted tea cakes and crumpets until we are all sick!

Just took a peek at your recipes below for sweets - they look wonderful but I know I'd never have the patience to try making them!

Cute photo of somebody tired and taking a superhero break. Sure way to wake up with special powers :=)

[karadin.livejournal.com]

dude, if I could I would get you an Aga.

you know venison sounds fantastic, what's strange here is that you pretty much need a friend who goes hunting every season to get any, cos they never carry it in stores, neither do they carry rabbit (which is a shame because the best meal I ever had was a braised rabbit in a clear soup)

A microwave is a great way to get perfect steamed vegetables without getting them waterlogged, or overdone. I'm gonna ask Brendan what he thinks about a King Georges Xmas Pud, I wonder if they make any gluten free versions?

The fudge making isn't so bad (orange chocolate this year) but there's a reason I don't make caramels that often, it takes probably 30-40 min of non stop stirring!

I hope you have a great (and fattening) hols, (cos I know you will work it off!) your card, as they say, is in the mail!

[wongkk.livejournal.com]

That's strange about the venison not being availabe - I assumed that it would be plentiful over there. Here it is farmed but I always buy wild, shot venison as the farmed stuff is likely to be full of antibiotics.

My - 40 minutes of stirring is a lot of stirring. You must have awesome muscles!

That's kind (about the Aga) - I could have probably bought one instead of paying for the pudding! It has a description of (some of) the ingredients here:
http://www.fortnumandmason.com/p-8812-king-george-christmas-pudding.aspx

One day I'll find that T.E.Lawrence card that I bought for you in Dorset...