It is a crazy time, the end of the year. Whether winter or summer, it is Christmas, gifts, parties, holidays, celebrations…and food. thank goodness it only happens once a year. I have decided to propose a menu over the following 5 days. A series of posts covering “Un Noël à la campagne“. (And non, it is NOT our Christmas menu.) I’ve chosen light food, a little bit more creamy, warm, cold, great French cheese and a showstopper dessert. But don’t fret. Most of the dishes can be made ahead of time and others without fuss or long processes. I hope it inspires you to play around with ideas of your own. The secret to a Christmas dinner is always… keep it simple and small and DON’T WASTE!
- Use any other fish you prefer, even tartare de poisson(raw fish).
- Cut the litchis on the opposite sides of the stem to make for pretty “lids”.
- Use small kiwis instead of litchis and crab meat instead of fish.
- Eat with small demitasse spoons.
- Keep in fridge until served.
- Use ham or other preferred cold meat instead of foie gras.
- When using cold beef, add some mustard between the layers.
- Use other firm slices of fruit in season instead of mango.
- Work on five helpings of each per person to leave room for the rest of the dinner to follow.
- The menu will continue tomorrow with the amuse bouche: Two salmon and avocado terrine.
- A nice French film for December – Tous les matins du monde with Gèrard Dépardieu ane Anne Brochet. It won the Louis Delluc prize for best film and the César for best music in 1992.
- Some links of the window displays: