December 27, 2009

Boxing Day Breakfast

A growing tradition for Christmas: pannetone French toast made with egg nog. And short, strong espresso, of course. Then out for a brisk walk (after brushing our teeth).

Pannetone. An Italian brioche with candied peel, raisins and orange essence. Makes excellent toast.

Christmas Dinner

This one was just for the two of us, nice and quiet.

Coating the clove-studded ham with a mix of quince paste and mustard.

Glazed and smelling wonderful.

With leftover sweet potato strudel and snap peas. We opened Orofino's fantastic Reisling but found it overpowered so switched to a very tasty, and much more appropriate, Beaujolais Nouveau. The candied finish from the carbonic maceration was an excellent match with the glaze and the salty meat.

Christmas Wine

See Ya Later's Gewurztraminer was an excellent aromatic match with the kabocha ravioli with a walnut pesto.
Aromatic, rich and spicy fronted by smooth blueberry fruit. Deep inky blue/black. Deliciously matching the spiced rub on the roast.

Developed bouquet, suede-like tannins with dark, oaky fruit. Wonderful with the intense roast prime rib.

Christmas Party, 2009

Another wonderful Christmas party with dear, close friends. Aya planned and created the whole menu, as usual, with some familiar treasures and new delicious adventures.

Kabocha (Japanese pumpkin) ravioli.

Aya's new favourite tool: the ravioli wrinkle-cutter.

Rolling the sweet potato strudel.

Poached bosc pears.

The strudel with the prime rib roast.

Inside the strudel with golden raisins and cranberries.

Table decorations.
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