We have created our own holiday to celebrate; ours is four days long and begins two weeks after Thanksgiving. We both enjoy cooking, so one thing that was important to us was to have a feast day where we can make delicious, beautiful food and share it with people we care about. This was our first year doing this and we had a wonderful time. I wanted to share it with all of you, too.
First, the menu. We printed it on nice paper. A lot of thought went into it and there were multiple drafts before we settled on these foods, but we were both very pleased with the outcome.
The amuse-bouche was an idea that came from my mom, which she had at my aunt and uncle’s house. It was an excellent idea. The beets were roasted, then sliced, and softened goat cheese was spread between the layers. The colors came out beautifully. There was a concern that the chevre would turn pink, but we decided that we rather liked that idea. Beets are one of those foods that people either love or hate, so not everyone loved them, but they came out nicely. They were topped with creme fraiche.
The hors d’oeuvres were fun to make. Popovers look impressive but are quite easy to put together. These were especially good because a small cube of Gruyere cheese was put into the batter for each popover right before they went into the oven. The cheese melted into the popover, then extra grated cheese was added to the top just as they came out of the oven. The wine, a Pinot Grigiot, was good; I don’t know enough about wine to comment on it much.
We both like soups, so this seemed like a nice addition to the meal. We have some very nice smoked Hungarian paprika which balanced the sweetness of the butternut squash. It was smooth and complex. The wine, a Gewürztraminer, was sweet to start and then dry.
The trou normand was Xander’s idea. Pear and hazelnut salad with blue cheese. The blue cheese was softened by the nuts and the pears, and the sharpness of the endive was really good. It was quite beautiful; I am not sure that the picture caught it well.
The main dish was vegetarian this year because one of our guests did not eat meat. I made the raviolis. It’s the first time I’ve made pasta. It was a pain, but once I got into the rhythm of it, I ended up really enjoying it. We have square cookie cutters, so I used those to make sure the size was consistent. The filling was mushrooms, onions, oregano, thyme, and a little bit of salt and pepper. Xander made the brown butter sage sauce. A dollop of creme fraiche and toasted pine nuts rounded it out. The wine was a burgundy, strong enough to stand up to the mushrooms and sage.
The fruit and cheese plate was the most beautiful of the courses, I think. Xander chose a wide assortment of cheese and we had fun choosing fruits that would both taste good and be pretty. The ice wine was sweet and cold. Many people don’t know much about ice wine, so this was the first time a few of our guests had ever tasted it.
The dessert was a rich chocolate cake. It may not look quite as impressive as some of the other courses, but the flavors were surprising – not just the chocolate, but the stout and the frosting, which was rich in its own right. A deep, dark flavor to end the main meal.
The final course did not get pictures. People picked coffee, tea, or hot chocolate (made with good chocolate and heavy cream, among other things) to drink. The biscotti was Xander’s idea and my creation: cardamom and candied ginger. Something to drink, something light and crunchy to finish off the meal, and another half an hour or so of chatting and enjoying excellent company.
We both enjoyed doing this. It will definitely happen again.