Tonight was the Christmas Eve tradition. My mom calls it Lobster Gratin, but I call it Lobster Crumble, as it’s not so “refined.” It is delicious though. The mix of lobster meat, Ritz cracker crumbs, lemon juice, a dash of Sherry and an unholy amount of butter turns into a bubbling dish of the sea. The cracker crumbs taste even more like the lobster than the pieces of lobster meat. It’s a basic recipe, but it has been passed down from my mother’s mother to my mother, and to me. It’s also an amazing match with Champagne, and especially Ramey Chardonnay!
I’ve been making my own version of cassoulet once or twice a year since the kids were little. They’re 18, 21, and 23 now, and they all still love it every time. Their favorite, though, was one I made 7 or 8 years ago with pheasants that their grandfather had gotten while hunting. They still talk about it. Well, we re-created it last night for Christmas Eve and it was a big hit.
Just arrived in Lisbon with the family. 6:00 on Christmas when we arrive so no chance to find a wine shop to grab anything.
I brought a flask of Flor de Cana 12 year dark rum. But there was an ounce or two or something else in the flask already when I hastily poured into it — I think Col Taylor. So this is like an 85/15 mix of Flor de Cana and Col Taylor. Oh, and this is Europe, so of course no ice in the freezer.
Pretty good really, after a pretty torturous day of LA to Madrid to Lisbon crammed into coach on the highest density Airbus possible.
Smells and tastes more like 50/50 than 85/15. Maybe even like 60% whiskey. You can find the caramel and banana notes but they’re significantly behind the whiskey profile.
Brig, I am requesting an exception for posting this note on your thread…
Not sure if it was a ‘miracle on 34th st’ or a ‘festivus miracle’, but stuff came together beautifully for our Christmas dinner tonight. A simple, but special, meal of tenderloin, bacon haricots-verts, and potatoes parboiled then roasted in duck fat. A couple of bottles of meet-or-exceed expectations California reds Good conversation around the table with wife and son. Tough to top.
The Merlot was rounded, fruited, with a smoky component slightly reminiscent of barbecue sauce. A lovely wine.
The Cabernet was a nice counterpoint to the immediate satisfaction of the Merlot. Had to pay a little more attention. Graphite-ed dark fruit. A pleasure.
Happy holidays to all however and whether you celebrate.
The Warden and her BFF said “make us a cocktail”. The short ribs are another hour away so here I go, making it up as I go…
They want Tito’s, easy. There’s a can of sparkling pomegranate juice on the counter. Grab a bottle sparkling lemon water. I think I saw a bag of frozen pomegranate seeds in a bag in the garage freezer about a month ago. Off I go…
Warden: I think I want rosemary in there.
Me: I’ll be in the garden
Needed a bit of acid so a lime from the tree provided the “cut”
I’ve been eating Ferrara‘a rainbow cookies since before I can remember. My grandma and papa would always bring some for holidays celebrations after their winter New York trip.
My wife doesn’t like them, my kids are split, but for me, the nostalgia factor is off the charts. I absolutely love these things.
Sorry Brig, no pictures, but made Morgan Ranch Short Ribs for Christmas dinner. Braised in red wine, onions, diced plum tomatoes, garlic, rosemary and cinnamon on Christmas Eve. Separate out the ribs from the marinade, strain, refrigerate, skim off the fat and reduce the sauce the next day. Gently warm and serve over a parsnip, pear and cognac purée, along with roasted Brussel Sprouts and bacon and homemade orange/cranberry/ginger chutney. Short ribs were fantastic - fork tender, fantastic flavor, best boneless short ribs I have ever had.
Mag of 2005 Grand Puy Lacoste was a great accompaniment.
Made a Brunswick Stew for a casual Xmas eve with the in-laws. Chicken, pork, potatoes, corn, lima beans and tomato in a vinegar bbq-spiked broth. Very tasty and paired fine with a NV Roederer Brut and a 2010 Tondonia.
Quiet Christmas Day dinner with just the two of us, after the craziness of Christmas morning with the kiddos. Seared Black Cod with toasted almonds, garlic and parsley, and roasted root vegetables with curry and kaffir lime leaves. Both finished with pea shoots and meyer lemon. Just perfect. Black Cod is available locally, caught off the Oregon Coast and is my very favorite. The curry and kaffir lime leaf recipe was one I have been meaning to try out of Ottolenghi’s “Plenty More” and was excellent. A complete departure from the warm/sweet tones that root vegetables are often paired with.
It’s a tradition that dates back to before we should properly drink.
We take turns blending the nog with ingredients from the front and back of the family liquor cabinet with a challenge to find the right balance of weird, wild, festive and delicious.
The road will go on forever and the party will never end.
End of the evening, this is one of Rick’s unheralded beers but the Schwarz is a great beer. Clean, derk, modest abv,with the freshness and balance that Heater-Allen does so very, very well.
Brig,
I love your choice in charity. I haven’t been online in a bit but when Megan posted about dinner, I asked who benefited from this week. I don’t know if we’ll get another note up, but I’ll put up a $100 to For Goodness Cakes as well. Everyone should get to celebrate their birthdays.
Another aged beer. Coincidentally from 2018. Very odd since I do not have any of this from other vintages. I have often bought one of these many years and aged them for a single year. Its nice to see Trader Joe’s partner with one of the better older school breweries for this.
A strong Belgian ale with spice additions. Not a dubbel. Just a strong ale. The spice is just right. This is definitely not something I want very often. Once a year during the cold months it fits perfect. This 2018 is barely showing it’s age. Still full and frothy. Not as lean as I would have expected. A nice interplay of spice and malt. Reminder to pick one up for next year.
Spent last night at a dear friend’s house as we finished up our holiday travels. She had made some egg nog that was much more nog than egg. We had already blown through a sparkler, a red and an Eiswein when she brought out the nog.
My noggin was laid flat. The five hour drive home today was a mix of traffic pain and head pain! Happy New Year!
Dang, I forgot all about this thread, but Resident Culture Lightning Drops Hazy IPA. World class and perhaps the best flagship Hazy IPA in the southeast and would compete at the national level. Charlotte’s Heist Citraquench’l is world class as well…
So good, but it takes a second to catch on. It’s brewed with peanut butter and that flavor comes through consistently, but it walks the line and isn’t overpowering. Earthy, complex, berry — so refreshing but also satisfying. Wife and I both enjoyed a pint.
