Time for fun and time for cheer.
Christmas weekend will be a busy one at the FoodieCompound. Our Very Jewy Christmas (Alternate name: Jingle Bell Wok) has morphed this year into a two day extravaganza. Christmas Eve will be the far busier of the two days, with thirty six people joining us for an Italian Feast of the Seven Fishes. The menu will comprise of:
- Mini Lobster Pot Pies (to showcase my love of miniaturized comfort foods)
- Pancetta and Sage wrapped Shrimp (Because everything’s better with bacon)
- Sriracha Crab Toasts
- Salmon Meatballs
- Tuna Tartare
- Oyster Sliders
And, for the main course:
- Linguini in Clam Sauce
Christmas Day will be a more subdued affair with just six of us. I was pondering what to make when The New York Times published a recipe for Garlicky Beef Tenderloin with Orange Horseradish Sauce. I genuinely don’t know which part of that sounds best? As if beef tenderloin isn’t good enough, lets make it garlicky. And if a classic horseradish sauce is too mundane, well then let’s just jazz it up with some orange. You had me at hello.
Pictures and recipes will follow. If any of them sound good enough that you want to make them for Christmas e-mail me at firstname.lastname@example.org and I’ll scramble to get you the recipe.
Merry Christmas to all of our FoodieFriends!