A close friend and chef, Alison, committed to come
for the weekend from Connecticut. What better reason to throw a Chanukah/Christmas
Soiree. Invitations were extended to friends and the pheasant breasts from a
South Dakota hunting expedition were pulled from the freezer and would be
seared and braised. I would augment the pheasant with two large Magret duck
breasts that would grilled and finished in the oven and links of wild boar sausage* that would come off the grill
as well. The three meats would be our “Mixed Grill of Game” entrée to celebrate Chanukah
and Christmas.
The day before, the pheasant breasts were placed in a marinade of apple cider and ginger and the duck breast were marinated in rosemary, peppercorn and orange. I had wanted Black Barley to accompany the protein but it was not to be found. A bag of Wild Rice from Lund’s**, my favorite Minneapolis grocer, was substituted from the cupboard. It would need a brunoises of carrots and celery for color and flavor. Roasted Green Beans would complete the entrée plate.
The day before, the pheasant breasts were placed in a marinade of apple cider and ginger and the duck breast were marinated in rosemary, peppercorn and orange. I had wanted Black Barley to accompany the protein but it was not to be found. A bag of Wild Rice from Lund’s**, my favorite Minneapolis grocer, was substituted from the cupboard. It would need a brunoises of carrots and celery for color and flavor. Roasted Green Beans would complete the entrée plate.
With the entrée plate complete, I now focused on finding an appropriate first course and a seasonally inspired dessert. The starter should be something slightly indulgent. I decided on Seared Sea Scallops with Roasted Garlic Sabayon. The sabayon would be a liquid cloud of roasted garlic! Micro greens were purchased to add color and texture to the plate.
What dessert would evoke childhood memories of holidays past? One of my favorites is warm Gingerbread Cake. On its own it would be too simple… I would have to dress it up for a sweet finale! I baked the gingerbread in individual 3” porcelain ramekins and topped them with a molasses flavored whipped cream and a dollop of cranberry apple chutney (which I make in the fall and have a large container in my refrigerator for the winter.) The dessert was received with a soulful oohs and aahs.
It was the first night of Chanukah and the last time before Christmas that we would be at the house. The decorations were quite simple. I purchased a large poinsettia for the living room, silver Chanukah gelt (dark chocolate) along with 2 sets of Latke Bingo. Sprigs of White Pine and assorted pods from the yard were picked and sprayed silver for the table arrangement. The Chanukah gelt was distributed on the table top for after dinner nibbling.
Sweet Potato Latkes were served with sour cream before dinner with Spiced Rum Cranberry Cocktail.
Dinner was served, Cairanne, Cotes du Rhone Villages, 2010, was poured and enjoyed. People talked and laughed a lot and talked some more. Unfortunately, there was not enough time for a game of Latke Bingo…next year for certain!
*Broken Arrow Ranch, www.brokenarrowranch.com , 3296
Junction Highway Ingram, TX 78025 830.367.5875
**Lunds, www.lundsandbyerlys.com
