On Thu 15 Dec 2005 08:17:31p, Thus Spake Zarathustra, or was it Dr. Edward
Warren?
> Since 1981 we have committed ourselves beforehand to cooking and eating
> whatever is the main Christmas dinner in the December issue of Gourmet
> magazine. This forces us to cook and eat 2 or 3 things that we never
> had before every year. We become better cooks and expand our repetoire.
> This year it is an appetizer of mussels. The main entre is a crown
> roast of pork with sage stuffing, potatoes roasted with lardons, a puree
> of celeriac and apple, and French green beans. The dessert will plow
> new ground for me using pate au choux to make a Paris Brest that will be
> served with poached oranges.
> Sincerley yours,
> Ed Warren
I have always loved Gourmet's holiday menus. Although we haven't done it
with annual precision, we have duplicated their holiday menus many times
over the years. It is always an adventure and never a disappointment.
Enjoy!
--
Wayne Boatwright *¿*
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A chicken in every pot is a *LOT* of chicken!