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We usually have Christmas eve dinner after midnight Mass in the French tradition of seafood and champagne (usually oysters, shrimp, scallops, and salmon along with a seafood soup. Then on Christmas afternoon we usually have goose or ducks and slow baked virginia ham.
Along with this we always have corn bread stuffing with vidalia onions, bacon, pecans, and brandied plums; grilled asparagus; roast yams; oven baked new potatoes in pan dripping; and sometimes wild rice; all accompanied by a bordeaux blanc and a full bodied red like a Pommard. Then a cheese board with an assortment of cheeses and a good port and finally Christmas pudding with brandy butter, English sherry trifle and Champagne. This usually calls for a leasurly walk to shake things down and have a cigar and then back for New Orleans chicory coffee, cognac, and Belgian chocolates.
Way too much, but we all love it.
Merry Christmas all!
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