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Holiday menus


Wilfrid

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the spread from tonight’s event

savory - noodle kugel, salmon dip with crackers, olives, chicken wings with ranch, brie with pastry, crudités, rollups, egg salad. shortly after i took this pic, the first of several trays of latkes were set out. there’s a selection of toppings at top left - sour cream, applesauce, and jalapeño applesauce. 

i think this is the first time i’ve had kugel. not bad…

 

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sweet - assorted cookies, fruit, the aforementioned cake, homemade rugelach (chocolate, fruit and nut, fig), chocolate and cardamom cookies. and some sufganiyot.

at foreground left is a giant tub of swedish meatballs. i have to figure out how to reverse engineer this because they were awesome.

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Edited by Diancecht
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Southern New Year's traditions prep under way. Black Eyed Peas are soaking to cook tomorrow. Gulf Pink Shrimp peeled and ready to boil--to be accompanied by St. Elmo's Cocktail sauce. Collards are ready. Tenderloin covered with garlic, rosemary and smoked sea salt awaiting roasting tomorrow. Champagne chilling. Cabs from Diamond Creek, Stag's Leap and Gemstone. Various other adult beverages/accutrements ready to go. Brillat Savarin, Epoisse and St. Andre cheeses. Snowy Topped Brownie Bites (Dorie G's recipe) dough ready to pop in the oven. Cheers! And an early Happy New Year to All! 

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We're having scallops cooked in garlic butter (plus crusty bread) for lunch today.  Later, there will be pre-dinner cocktails at our favorite tiki bar in Alameda, followed by dinner somewhere that doesn't have a NYE menu.  Tomorrow will be the Rose Parade on TV and black-eyed peas with sausage for midday meal.

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I have never liked this holiday. I could have spent time with family and shared my gloom. Instead, I am pacing through the evening, defying the thunder outside, with funny hors d'oeuvres plates.

Smoked salmon with scoops of Zabar's cream cheese and lox. Foie gras with black truffle butter. Pernil with lime. The last, portions chiselled from a vast pork shoulder.

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  • 2 weeks later...

I am a fool. I had one filet leftover from the holidays sitting in the freezer. I told myself it was venison. Duh, no it was elk like it was on Christmas Day.

But this was delicious, well seasoned, medium-rare with a pan sauce of red wine, cream and crushed peppercorns. I would pay restaurant prices for this, but the garnish should be better than the leftover lentils.

Followed by a plate of Cornish Yarg, this was a great meal. Well done me.

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I will happily order that elk again. But I am confused. I thought I found it on D'Artagnan and they liked my instagram post. But the order was fulfilled by Wild Fork Farms who say they get it from their partners, Fossil Farms.

I will track it down. About $29 for three filets and the best red meat I can remember buying in a while.

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