Because of everyone’s travels I held my Christmas dinner early this year. Nevertheless I pulled it off almost as nicely as last year.
My first course was a tuna tartare topped with a scallops ceviche served with a balsamic vinegar sauce and garnished with caviar!
The fresh scallops were marinated in olive oil, lemon juice and lemon zest, while the tuna was prepared with fennel, chives, olive oil, orange zest, dill and worcesteshire sauce. They were placed on top of each other and garnished with a bit of caviar…(If anyone wants the exact recipe just Email me)
The soup was celeri root and pear. The main course was beef. The vegetables, salad and cheese were good but nothing out of the ordinary. While the dessert was an experiment…and a succesful one at that: called a “Dacquoise” it is a jelly roll type of cake made with an almond meringue batter and the filling was a mix of passion fruits, grenade seeds and mascarpone cheese. Very refreshing!
I found this menu to be “lighter” than usual holiday meals…and something I will pursue…