There were ten of us last night for a blast-from-the-past Christmas Eve dinner.
We started with festive cocktails served in these beautiful green and gold glasses, then I brought out fondue!
I used the classic Beard Foundation recipe with white wine, emmental, garlic, black pepper and nutmeg, and served it with our own smoked ham, sourdough, roasted broccoli, and fingerlings.
I rang the dinner bell and we made our way to the magical Christmas dining room, where we began the meal by going around the table and sharing a favorite Christmas memory.
We then enjoyed ambrosia salad made with fresh tangerine, grapefruit, orange, and pineapple, with toasted coconut, pecans, and pomegranate held together with whipped cream and maple syrup.
I made cheese-filled meatloaves in my mini loaf pans and served them along with buttery mashed potatoes and maple roasted carrots and onions. And with all of that out of the way, it was time for the star of the show. Christmas tree baked Alaska.
At the core is a layer of homemade peppermint ice cream, then a dark chocolate ice cream. I made it using Dandelion Chocolate. The whole thing is surrounded by crushed chocolate cookies, and then piped and torched Swiss meringue.
It was a Merry Christmas and Happy Holidays to all. I hope that you were able to spend some time that holiday season enjoying special meals with people that you love. And I hope you do that year-round.