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

[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...