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gold of christmas

In case anyone is interested there are a bunch of review of the year and music comps/things by month posts -- I've been doing them on slight time displace to avoid clogging other people's friendslists (though I think maybe one of the LJ clients ignores that so for anyone who got a huge torrent of posts, sorry). I'm doing a memory enhancement exercise, in case you're wondering.

Also a quick run-through of the Christmas meal I cooked. This year I was thinking about gold:

Hand-written menus - personalised, emphasising the parts of the meal each person was likely to find more interesting.

I did a menu

Golden Eggs on a cinnamon bhajee nest -- that's a golden cherry tomato next to the gilded quail's egg.

golden eggs

Gilded guineafowl (you can buy the gold leaf from the cake shop in the market, or e-bay, for £4.50/sheet) and candied pork belly (the sugar in the mix makes it go black).

Gilded Guinea Fowlcandied pork belly

Golden vegetables and brandied turnips. Yellow carrots taste very different to orange ones!

brandied turnips golden carrot coins golden carrot coins

The whole table, with golden coins for decoration. The green things are sprouts Heston style, the extra blackened things stuffing and sausages in bacon. Also a potted Boojum for mr_snips as per his request.

the full tablePotted boojum

Pudding, and chef. We actually had two puddings, but the chocolate baubles didn't get photographed.

cook shot pudding floating on a sea of flame


( 12 worms — Feed the birds )
6th Jan, 2014 11:03 (UTC)
Looks excellent :)
6th Jan, 2014 15:07 (UTC)
Looks amazing!

Was the Boojum farmed or wild? (But seriously, I'm always interested in recipes for veggie 'alternatives', what did you cook?)
6th Jan, 2014 19:19 (UTC)
it's basically a high protein stuffing
I always use a base of roughly mashed chickpeas (tinned -- Napolina are best) mixed with a good strong grated cheese (Tickler this year), finely chopped onion and some form of binding agent (a nice stuffing mix does very well). You can put an egg in, but you don't have to. This spiced, salted and generally geed up till it tastes tasty (I was all middle eastern this year, with savory and sumac, but you can also go the roast garlic and chopped herbs route). Cook as stuffing. The black stuff on top is edible glitter and the stars are little dried pasta pieces (which steam on top of the stuffing).
6th Jan, 2014 19:26 (UTC)
I was impressed by your memory in the memory-enhancement exercise.
7th Jan, 2014 07:56 (UTC)
you're only seeing half the process
Here's the other half:

dec 8th

Helps a lot for details

8th Jan, 2014 01:13 (UTC)
Likewise! I like to think my memory is OK but couldn't come up with anything like that much detail for most months.
7th Jan, 2014 06:31 (UTC)
That looks tremendously tasty and beautiful!

I read the year in review with interest, and would love to hear the compilations, if possible?
7th Jan, 2014 08:11 (UTC)
No prob. I'm doing a USB for J, would you like something similar? -- we could meet up for a (frugal!) lunch if you're still around town in the day for handover maybe?
7th Jan, 2014 08:20 (UTC)
That sounds perfect - I'm at Jordan Hill these days but am always glad for an excuse to come back. Friday maybe? Where do you like these days?
7th Jan, 2014 09:00 (UTC)
Zappi's gets my vote (on St Michael's St above the bike shop) but I'm in Banbury Friday. How about Monday 13th instead? Easier to find seats on a Monday, too.
7th Jan, 2014 09:20 (UTC)
Zappi's on Monday 13th works for me. 12.30?
7th Jan, 2014 14:21 (UTC)
See you then!
( 12 worms — Feed the birds )