Hors d'Oeuvres:
Brie
Brie with Fig Preserves
Bagna Cauda: an Italian dip made with olive oil, butter, anchovies, sardines, and butter. It sounds peculiar but it's delicious!Main Dishes:
Deep fried marinaded pork roast: Just look at the color of that skin! My dad marinaded it for 24 hours in a mix of cajun spices, garlic, mustard, butter, olive oil, salt, pepper, etc. He must give me the exact measurements. Everyone moaned with each bite. That's the best part of food: Seeing people's enjoyment! And man was this the highlight of the meal!
Prime Rib: Look at that color and juice! We had a horseradish sour cream sauce to accompany the meat.
Roasted asparagus and cauliflower: Roasting just brings out the sweetness in every vegetable. This picture shows the vegetables coated in extra virgin olive oil, sea salt, and freshly ground pepper right before it went in the oven.
My Christmas Dinner Plate: Roasted asparagus and cauliflower in the back, mashed potatoes in the middle, prime rib with horseradish sauce to the bottom left, fried pork roast with homemade BBQ sauce at the bottom, and a dollop of bagna cauda to the right. YUM!Desserts:
Biscotti with Candied Fruits, Pistachio Fingers, and Chocolate Gobs with Creamy Filling
Pizzelles: Italian wafer cookies flavored with anise. They are SO good with a cup of tea! Super light and a welcome contrast to the heavier desserts.
The Table Setting: Complete with eggnog! Admitedly, I didn't like eggnog until this Christmas. For a lighter eggnog, add a splash of ginger ale. The ginger doesn't add much flavor, but it definitely lightens up the heavy and creamy texture of traditional eggnog.So there you have it!
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