Christmas Dinner, 2017
Dec. 25th, 2017 09:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rscTo keep my record up-to-date:
Auguste Lepetit Brie
Smoked Oysters in Red Chile Pepper
Assorted crackers
Roast rack of lamb with garlic, rosemary, and thyme
Oven-roasted potatoes
Sautéed délicata squash and onions
Green salad with balsamic vinaigrette
Nashoba Brook Sourdough Boule
Gil's Maréchal Foch 2012
Denver Chocolate Pudding
Tealuxe "Orange Zephyr" tea
Another home-made wine from our friend Gil -- we don't have many left, and he's moved to California, so we probably won't be getting any more.
A very nice meal all around. A few notes for future reference:
I didn't notice until I was putting them out that the oysters were in red chile; they were pretty spicy, but not more so than![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
jwg could tolerate. Quite good, actually.
After my previous experience with rack of lamb (see 2012 and 2015), I figured I'd do it longer than the recipe referenced there said, but also decided to check with a meat thermometer after 15 minutes of lower temperature, and the thermometer claimed 145F, so I took it out. Turned out it was quite a bit rarer than intended, and I'm kind of annoyed at myself for not reporting the actual cooking time from the most successful one (2015). I think next time I'll just cut into the meat and see what it looks like before taking it out.
I don't know why all the recipes I looked at for sautéed delicata squash suggested cooking times of under 10 minutes, when it actually takes 15-20 to get it tender.
Auguste Lepetit Brie
Smoked Oysters in Red Chile Pepper
Assorted crackers
Roast rack of lamb with garlic, rosemary, and thyme
Oven-roasted potatoes
Sautéed délicata squash and onions
Green salad with balsamic vinaigrette
Nashoba Brook Sourdough Boule
Gil's Maréchal Foch 2012
Denver Chocolate Pudding
Tealuxe "Orange Zephyr" tea
Another home-made wine from our friend Gil -- we don't have many left, and he's moved to California, so we probably won't be getting any more.
A very nice meal all around. A few notes for future reference:
I didn't notice until I was putting them out that the oysters were in red chile; they were pretty spicy, but not more so than
jwg could tolerate. Quite good, actually.After my previous experience with rack of lamb (see 2012 and 2015), I figured I'd do it longer than the recipe referenced there said, but also decided to check with a meat thermometer after 15 minutes of lower temperature, and the thermometer claimed 145F, so I took it out. Turned out it was quite a bit rarer than intended, and I'm kind of annoyed at myself for not reporting the actual cooking time from the most successful one (2015). I think next time I'll just cut into the meat and see what it looks like before taking it out.
I don't know why all the recipes I looked at for sautéed delicata squash suggested cooking times of under 10 minutes, when it actually takes 15-20 to get it tender.
