Xmas dinner 2020
Dec. 25th, 2020 08:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rscFor the record, as always.
Robiola due latti
Sautéed duck liver
Octopus in olive oil
Assorted crackers
Roast duck with cranberry-hazelnut stuffing
Roasted baby potatoes
Delicata squash sautéed in butter with shallots and tarragon
Tossed green salad with mustard vinaigrette
2017 Henry Lagarde Malbec
Denver chocolate pudding
Harney & Sons ginger tea
I took the Robiola out of the refrigerator after lunch, but didn't unwrap it; by hors d'oeuvres time it was almost liquid, and getting it out of its wrapping was rather a challenge. We were wondering how we would get it back into storage, but in the event we finished it (it wasn't very big), so we didn't have to deal with it.
The duck once again took under an hour and a half, starting at 425 and going down to 350 after half an hour (would have been sooner, but I forgot). The skin was not as crisp as I was hoping for (last time it was better); I'm not sure what I did differently this time (I did pour boiling water over it ahead of time, as recommended). Maybe I need to do something to cause more of the fat to drain off.
The dessert came out the right consistency this time – it's sometime been to gooey in the past (and it was little dry the last time), and I've had to make adjustments with the proportions, complicated by the fact that I was aiming to make ⅔ of the recipe. Using only half the full-recipe amount of milk and sugar seems to work well. (And who uses ⅔ of a square of baking chocolate?)
Robiola due latti
Sautéed duck liver
Octopus in olive oil
Assorted crackers
Roast duck with cranberry-hazelnut stuffing
Roasted baby potatoes
Delicata squash sautéed in butter with shallots and tarragon
Tossed green salad with mustard vinaigrette
2017 Henry Lagarde Malbec
Denver chocolate pudding
Harney & Sons ginger tea
I took the Robiola out of the refrigerator after lunch, but didn't unwrap it; by hors d'oeuvres time it was almost liquid, and getting it out of its wrapping was rather a challenge. We were wondering how we would get it back into storage, but in the event we finished it (it wasn't very big), so we didn't have to deal with it.
The duck once again took under an hour and a half, starting at 425 and going down to 350 after half an hour (would have been sooner, but I forgot). The skin was not as crisp as I was hoping for (last time it was better); I'm not sure what I did differently this time (I did pour boiling water over it ahead of time, as recommended). Maybe I need to do something to cause more of the fat to drain off.
The dessert came out the right consistency this time – it's sometime been to gooey in the past (and it was little dry the last time), and I've had to make adjustments with the proportions, complicated by the fact that I was aiming to make ⅔ of the recipe. Using only half the full-recipe amount of milk and sugar seems to work well. (And who uses ⅔ of a square of baking chocolate?)
