John Tangent (john_tangent) wrote,
John Tangent
john_tangent

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Christmas Dinner

still_asking and I had her mother over for Christmas Dinner. it went very well and all three of us were very happy with the dinner I prepared.

still_asking suggested that there was a LJ community that was set up for sharing menus. I have not been able to find this community. I did find one or two that seemed to be diet based, but I certainly did not serve a diet dinner. So since I could not find this group I am going to put the menu in my LJ. If anyone knows the of a community that would be good for such posts please let me know.

Christmas Dinner

  1. Bread Enriched with Extra Virgin Olive Oil (a variation of the standard Which is sort of like this:
    • 100 parts
    • 60 parts water
    • 2 parts yeast
    • 2 parts salt

    So I took1000 grams of flour, 600 grams of water (600 ml), 20 grams of yeast, and 20 grams of salt. To this I added the same amount of olive oil as salt or yeast, 20 grams. So I guess it was a 60/2/2/2.

  2. Potage de poireaux et pommes de terre Leak potato soup (inspired by Alton Brown's recipe)

  3. Asparagus, Gruyere & Olive Quiche
    For the Custard
    • 1 cup heavy cream
    • 2 eggs
    • 1 to 2 pinches kosher salt (I use 1 an a bit, remember the olive are oil & salt cured )
    • 1 pinch of Freshly grated nutmeg

    Filling
    • 4 oz Gruyere cheese, grated or shredded
    • 3 1/2 oz Asparagus, lightly steamed and cut into 1 to1 1/2 inch pieces
    • 2 1/8 oz Pitted, Oil Cured black Olives, chopped so that each olive is in 2 or 3 pieces

    You also need on of the following
    • 1 9 inch wide by 1 inch deep frozen pie crust
    • 4 4 1/2 inch wide by 1 inch deep frozen pie crust

    Directions:
    • Pre-heat oven to 350 degrees F.

    Make the mixture
    • In a nonreactive, stainless steel bowl with spout or glass pitcher, combine the cream and the eggs.
    • Whisk until combined thoroughly.
    • Add the salt and the nutmeg and whisk again.

    Fill the Crust
    • Evenly distribute the pie fillings in the pie crust.
    • Do not overfill the crust with the filling ingredients.
    • Do not pour too much custard into the crust: the eggs will expand upon cooking.

    Cook the Quiche
    • Bake the pie until it is firm to the touch like set Jell-O, about 45 minutes.
    • Cool the pie for at least 15 minutes before slicing.


  4. Crusted Ham (Alton Brown's recipe)

  5. Cheese Cake (Jeff Smith's recipe plus a pinch of nutmeg)
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