Merry Christmas (or merry whatever holiday you chose to celebrate- Hanukkah, Festivus, Kwanzaa etc.) readers. I’m off to cook. Here’s the Christmas Eve Menu. We were trying to keep it lower key:
First Course: Cheese Plate
- - American Cream Cheese with homemade Green and Red Pepper Jelly
- - Polder Gold (aged goat cheese from the Netherlands)
- - Aged Asagio
Second Course:
Insalate Di Pompelmo e Avacado (Italian Grapefruit and Avocado salad)
Wine for first two courses: 2005 Domaine Carneros Methode Champenoise by Taittinger (92WS)
Third Course:
Tuscan Bean and Farro Soup w/ Cabbage and Winter Squash
Homemade Ciabatta Bread
Wine: 1998 Penfold’s Bin 389
Dessert Course:
Homemade Assorted Seasonal Treats:
– decorated cutout Christmas cookies
– dark chocolate peppermint cookies
– almond joy cookies
– Viennese crescent cookies
– Kate’s fudge
– homemade salted almond bark
Wine: Hardy’s Whisker’s Blake Tawny Port NV (RP95)
