Sooooooooooo, its kindof rare for us that Christmas Eve falls on a day when we have service - and while on one had, its taxing, on the other, it gives us an opportunity to rise to the occasion :) So, to begin with, our French toast will be using Stollen - a rich and dense Christmas bread made with a type of Brioche where almond paste is worked into the actual dough. This then is studded with rum soaked golden raisins, candied orange and lemon, Zante black currants, dried cherries and almonds. Finally, just before baking, a log of marzipan is folded into the dough. Anyway, were going to soak this in milk and cream, fry it in butter and serve it with fresh fruit and an apricot Creme Anglais :) Next, for a special breakfast, we thought what could be more special than an Eggs Benedict? We decided to put a special spin on ours - toasted Brioche rounds, a Peekeytoe crab hollandaise, shaved authentic Iberico ham and fresh avocado :) Now, for lunch, Ive always wanted to do a dish that Martina and I saved only for Christmas - New York Prime Steak :) First we brought in USDA prime beef tenderloin - this well serve with Potatoes Dauphinoise, buttered haricot verts and heirloom carrots and an amazing port wine shallot and bacon gravy - reminiscent of a fine New York steak house :) Finally, to finish off the meal, we thought wed offer a delicious shrimp and lobster bisque :) Of course weve baked extra chocolate and apricot babka, cinnamon babka, Stollen, Schwabische Apfeltorte (a type of Swabian apple and bavarian cream pie), Brioche, Sourdough and ciabatta - as well as our usual breakfast pastries :) Hopefully well see you tomorrow to sample all the things weve spent the past two days preparing!
Posted on: Tue, 23 Dec 2014 22:16:23 +0000
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