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Christmas Feast 2017
8 years ago
Dragonwuff Musings
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Wuffy just finished half a day of "prep work" for tomorrow's Christmas Feast! Whew! Tired, but accomplished.
Note to self - next time Vrghr has to deal with Spiny Lobsters, WEAR GLOVES! They're called "Spiny" for a reason! OUCH!
This wuff wanted to get as much of the "can be made ahead of time" items done as wuffy could. This will not only give a nice buffer tomorrow, should something go amiss and take longer than planned. It'll also allow wuff to pop out of the kitchen from time to time, and socialize with the guests! Win Win!
After consulting with the guests for their preferences, this holiday unlike last year's Roast Beast meal, is going to be "Surf and Turf".
There will be sea scallops, seared in garlic butter. Seafood Thermidor, with Lobster (2 types), Shrimp, and Cod in a lovely, thick, complex, and RICH Thermidor sauce, topped with Panko and Parmesan and broiled.
And micro-beef Wellingtons for the "turf": Basically, "Steak Fingers" of ribeye steak that's been sous vide @ 129 degrees (really rare), then pan seared and cut into "fingers". Those will be wrapped in Crescent crust, atop a layer of Mushroom Duxelle, and painted with a bit of mustard. Then we'll deep-fry those to crisp the shell without over-cooking the steak within. A robust and flavorful Beef Jus will accompany those for folks who want to dunk!
Some Stir-Fried shredded Brussels Sprouts, tossed with some chopped pistachios and dried cranberries should be substantial enough to stand up to the rich entrees.
And for starch, we have Potatoes and Yams Pave (Wuff HOPES!). This last one has Vrghr concerned. Basically, you make scalloped potatoes in a terrine. though wuffy is using a combo of Purple Yams, Ruby Yams, and Russet potatoes. Then you press them overnight under weights in the fridge, in hopes that all the layers bind together.
On Feast Day, you remove them from the Terrine, slice into "paving stone" segments, and pan fry them on top and bottom.
Wuffy knows the flavors on these are GREAT! (had some extra potatoes and yams, so cooked them up and mashed them and had a "cook's snack", and they were delish!) However, they seemed rather delicate in their terrine. So Vrghr is worried about being able to extract them using their Parchment wraps, and then hopefully they'll slice nicely and hold together long enough to fry up!
All the prep is done for the terrine, thermidor sauce, seafood (poached and chopped), brussels (shredded and mixed with the right spices and shallots, read for stir-fry), Jus for the beef, Steak fingers, etc. So the "bring it together" ought to be a snap.
With that, Vrghr may attempt an Amuse Bouche - amuse the mouth - appetizer. A "deconstructed" Nigiri sushi! In a serving spoon, wuff will place a thin layer of Soy, Ponzu, Wasabi foam. Top with with a little circle or square of sushi rice. Then some shingled portions of salmon, ahi, and cod. Garnish with some Tamago eggs, shredded Nori, and a crescent of Cucumber. Hopefully will be a fun little thing to get the feast started!
That darn Seafood Thermidor is probably the most complex recipe this wuff has tried to date. Hopefully the finished result will reflect all the effort!
Of course, photos and recipes will follow!
Here's hoping your Christmas Day is as Merry as can be! And may all of your Holiday Season be Joyous and filled with friends, fellowship, and wonderful memories!
MERRY CHRISTMAS to all wuff's followers! *HUGS* Wuffy wishes he could have every one of you join in the celebration and partake of the feast!
Note to self - next time Vrghr has to deal with Spiny Lobsters, WEAR GLOVES! They're called "Spiny" for a reason! OUCH!
This wuff wanted to get as much of the "can be made ahead of time" items done as wuffy could. This will not only give a nice buffer tomorrow, should something go amiss and take longer than planned. It'll also allow wuff to pop out of the kitchen from time to time, and socialize with the guests! Win Win!
After consulting with the guests for their preferences, this holiday unlike last year's Roast Beast meal, is going to be "Surf and Turf".
There will be sea scallops, seared in garlic butter. Seafood Thermidor, with Lobster (2 types), Shrimp, and Cod in a lovely, thick, complex, and RICH Thermidor sauce, topped with Panko and Parmesan and broiled.
And micro-beef Wellingtons for the "turf": Basically, "Steak Fingers" of ribeye steak that's been sous vide @ 129 degrees (really rare), then pan seared and cut into "fingers". Those will be wrapped in Crescent crust, atop a layer of Mushroom Duxelle, and painted with a bit of mustard. Then we'll deep-fry those to crisp the shell without over-cooking the steak within. A robust and flavorful Beef Jus will accompany those for folks who want to dunk!
Some Stir-Fried shredded Brussels Sprouts, tossed with some chopped pistachios and dried cranberries should be substantial enough to stand up to the rich entrees.
And for starch, we have Potatoes and Yams Pave (Wuff HOPES!). This last one has Vrghr concerned. Basically, you make scalloped potatoes in a terrine. though wuffy is using a combo of Purple Yams, Ruby Yams, and Russet potatoes. Then you press them overnight under weights in the fridge, in hopes that all the layers bind together.
On Feast Day, you remove them from the Terrine, slice into "paving stone" segments, and pan fry them on top and bottom.
Wuffy knows the flavors on these are GREAT! (had some extra potatoes and yams, so cooked them up and mashed them and had a "cook's snack", and they were delish!) However, they seemed rather delicate in their terrine. So Vrghr is worried about being able to extract them using their Parchment wraps, and then hopefully they'll slice nicely and hold together long enough to fry up!
All the prep is done for the terrine, thermidor sauce, seafood (poached and chopped), brussels (shredded and mixed with the right spices and shallots, read for stir-fry), Jus for the beef, Steak fingers, etc. So the "bring it together" ought to be a snap.
With that, Vrghr may attempt an Amuse Bouche - amuse the mouth - appetizer. A "deconstructed" Nigiri sushi! In a serving spoon, wuff will place a thin layer of Soy, Ponzu, Wasabi foam. Top with with a little circle or square of sushi rice. Then some shingled portions of salmon, ahi, and cod. Garnish with some Tamago eggs, shredded Nori, and a crescent of Cucumber. Hopefully will be a fun little thing to get the feast started!
That darn Seafood Thermidor is probably the most complex recipe this wuff has tried to date. Hopefully the finished result will reflect all the effort!
Of course, photos and recipes will follow!
Here's hoping your Christmas Day is as Merry as can be! And may all of your Holiday Season be Joyous and filled with friends, fellowship, and wonderful memories!
MERRY CHRISTMAS to all wuff's followers! *HUGS* Wuffy wishes he could have every one of you join in the celebration and partake of the feast!
Always hoping to leave them happy, full, and impressed. *grin*
Everyone loved the foods, and we had great conversation and a lot of warm happy folks!
Wuffy was even offered a job as head chef at a new coffee shop one of the guests is considering opening! WOW! *LAUGHS* Vrghr is so honored!
Hope your day was suitably festive, and may the year to come be Joyous and Blessed!
Toivottavasti sinulla oli ihana loma!
Merry Christmas!
V.
Thank you! Hope your day was as Merry as you hoped it could be!
And may your new year be Joyous and Blessed!
V.