Xmas dinner
Jan. 2nd, 2010 06:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
janewilliams20Well, a report on the bit of it I did, because it was rather fun.
Copying the description of the Flickr photo over here...
Dinner with the MiL, and she'd asked us to do the starter. Spec: something light, pre-prepared as there won't be any space in the kitchen. So I did bite-size versions of every traditional starter I could come up with, begging the use of the microwave for 30 sec to heat the soup.
Prawn cocktail: one king prawn, blob of seafood sauce, shredded iceberg lettuce, in a "croustade"
Tomato and basil soup in shot glasses.
Smoked salmon on mini blinis, with creme fraiche and dill.
Julienne-cut melon (green and orange) wrapped in parma ham
Chicken liver pate on "toast" (Ryvita Minis), topped with red pepper
Mushrooms stuffed with cream cheese and herbs
Smoked oysters with mature Cheddar on sticks.
Olives on sticks (there was space left on the serving tray)
Yes, naturally, that's soup that starts with tomatoes not a can, pate I made myself (using sherry instead of brandy is the latest variant, and it was nice), the herbs in the cream cheese were from my garden...
It was a good thing that I'd kept it light, because the MiL then produced roast turkey with trimmings and "a few" veg. When doing traditional food, she is an excellent cook, and her status in Overcaterers Anonymous puts mine to shame. I generally stop putting more types of veg on the table when there's no more room (assuming an eight-seater table and five people). She lets us serve the first "round" of veg, then removes the dishes and replaces with a new lot from the hostess trolley. I don't know how many types we had, I ran out of fingers.
Copying the description of the Flickr photo over here...
Dinner with the MiL, and she'd asked us to do the starter. Spec: something light, pre-prepared as there won't be any space in the kitchen. So I did bite-size versions of every traditional starter I could come up with, begging the use of the microwave for 30 sec to heat the soup.
Prawn cocktail: one king prawn, blob of seafood sauce, shredded iceberg lettuce, in a "croustade"
Tomato and basil soup in shot glasses.
Smoked salmon on mini blinis, with creme fraiche and dill.
Julienne-cut melon (green and orange) wrapped in parma ham
Chicken liver pate on "toast" (Ryvita Minis), topped with red pepper
Mushrooms stuffed with cream cheese and herbs
Smoked oysters with mature Cheddar on sticks.
Olives on sticks (there was space left on the serving tray)
Yes, naturally, that's soup that starts with tomatoes not a can, pate I made myself (using sherry instead of brandy is the latest variant, and it was nice), the herbs in the cream cheese were from my garden...
It was a good thing that I'd kept it light, because the MiL then produced roast turkey with trimmings and "a few" veg. When doing traditional food, she is an excellent cook, and her status in Overcaterers Anonymous puts mine to shame. I generally stop putting more types of veg on the table when there's no more room (assuming an eight-seater table and five people). She lets us serve the first "round" of veg, then removes the dishes and replaces with a new lot from the hostess trolley. I don't know how many types we had, I ran out of fingers.