Our present day Christmas menu is relatively new to us. For years it was a repeat of our Thanksgiving menu, which we would supplement with ham. It was with great trepidation that I proposed a change to the boss, but to my surprise she embraced the idea enthusiastically. We then ran it up the flagpole to invite comment from other family members. Again, there was nary a complaint. Apparently we were all tired of repeating the same menu so close to Thanksgiving, and we set out to decide what the new menu would be.
We all love a good piece of beef and considered steak, but that also seemed repetitive. Then it dawned on us that it should be prime rib. From there it was easy. Add potatoes, a vegetable and a dessert. With some champagne for the festive holiday spirit, a good red wine to accompany our meal and something sweet to finish it off, our new menu was set.
Then I discovered the real reason my better half was so happy. She informed me I was the cook in charge of the whole shebang.
Duck Liver Cognac Mousse with Water Crackers
Paul Bara Grand Rose’ Brut Champagne, Grand Cru, Bouzy
Bone-in Standing Prime Rib Roast
Roasted Green Bean Bundles
Shea Cellars Willamette Valley Homer Pinot Noir 2015
Orange Infused Pecan Pie
Mandarin Napoleon Grand Cuvee Liqueur Imperiale