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Dec 20, 2006 07:55 PM

Celebrating Roast Beast-- Menu Options

On Christmas Eve we celebrate the classic American holiday of Roast Beast:

I am trying to decice between two menus-- please vote!

Latkes with with house-smoked salmon

Cream of Cauliflower Soup with Crème Fraiche and Caviar

Best Meat (Dry aged, prime New York steak cut as a roast- Lobels)
Brussel Sprouts with Chestnuts
Wild Rice with Cherries and Pistachios
A red burgundy of some type, probably a pommard

Crepes with Apricot Compote and Flaming Booze


Foie Gras Terrine with Pickled Prunes and Toasted Brioche

A salad of bitter greens, ripe avocado, and blood orange supremes with champagne vinagrette

Chacroute Garnie (with various cuts from our pig, including homemade bratburst, knockwurst, loin, as well as cured pork belly and maybe a bit of duck confit)
Small Buttered Potatoes
Gewertzraminer, dry and with a bit of age

Damson Plum Crostata (made with stone-ground cornmeal) and served with Raw Cream

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  1. I vote for menu number 1.

    1. I'm for Menu Number 2. Sounds more like a Christmas Eve dinner, for some reason. More rustic, maybe?

      1. (1) If you serve cauliflower soup and brussels sprouts at the same meal, you might be (ahem) sorry later in the evening or the next day.

        I vote for (2).

        1. I agree with Atlantis. How formal is your Christmas Eve? Menu #1 seems more formal to me, maybe more "New Year's Eve."

          1. I'll go with tradition on this one:
            Beef for Christmas, Pork for New Year's.
            Menu 1 for Christmas.
            Menu 2 for New Year's.

            One caveat: I wouldn't serve Champagne & Gewurtztraminer in the same meal.