CHRISTMAS 2014

For the past two years, we have been deeply concerned and shocked with the wars, civil strife and the incredible atrocities that are taking place all over the world.   We have, also, been extremely alarmed with the Ebola epidemic and the credit crunch.   Unfortunately, in 2014 conditions have deteriorated on all aspects.

This Christmas, we pray for peace, sanity and health, and we hope and dream for better days.

Since 2012, when I started my blog, I have shared with you many traditional Christmas recipes.   This year, I’ll give you menus for small lunch and dinner parties, which I hope you will enjoy.

                                                    

                                                     CHRISTMAS MENUS

                                                           Celeriac Soup

                                                 

                                                 Savoury Cheese Cake with a

                                                        Small Green Salad

                                           Pork Fillet Braised in Mavrodphe with

                                         Mushrooms, Potatoes and Glazed Carrots

                              

                                             Lemon Mousse with Whipped Cream 

                                                            CELERIAC SOUP

This is an aromatic, comforting soup.

1 celeriac peeled and cut into cubes

4-5 tender celery stalks, trimmed and sliced, a few leaves reserved for garnish

1 medium onion, chopped

2 large potatoes, peeled and cut into chunks

2 tbsp butter

1¼  litre (5 cups) hot chicken stock  

1 bouquet garni (1 dill stalk/1 parsley stalk/ ½ bay leaf)

250 ml (1 cup) milk

Freshly milled white pepper freshly grated nutmeg

A little salt if necessary

250 ml (1 cup) double cream

Sauté the first five ingredients in butter, over low heat, for 5-7 minutes, stirring all the time.   Add the chicken stock and the bouquet garni.   Lower the heat, and simmer, covered, until the vegetables are cooked.    Discard the bouquet

Blend the vegetables, until smooth.    Taste and add pepper, nutmeg and a little salt if necessary.   Stir in the milk and sieve the soup, if you want it smoother.    

Serve the soup hot, garnished with a tablespoonful of double cream and one or two tender celery leaves on top.

 

            

                     SAVOURY CHEESECAKE WITH FRESH AND SMOKED SALMON

I tried this interesting first dish on my bridge group and they approved!

Crust:

210 g (7 oz) rusks (please see the “Rusks” post)

45 g (1½ oz) melted butter

Freshly ground back pepper

½ tsp grated lemon rind

24 ml (¾ oz) water

Filling:

800 g (1 lb 10 oz) fresh salmon poached in a wine court bouillon (please see below)*

3-4 slices smoked salmon

A little salt and freshly ground black pepper

450 g (15 oz) cream cheese

1½ tsp snipped chives

½ tsp grated lemon rind

1 tbsp finely chopped dill

5 gelatin sheets, separated and steeped in ice cold water for 4-5 minutes

½ cup hot court bouillon

 

Garnish

3-4 slices of smoked salmon

Thin lemon slices

Chive stalks and

Dill sprigs

First make the crust.  Blend the rusks with salt, pepper and lemon rind and then add the melted butter and pulse for one minute more.   Pour in the water and blend until well combined.    Place in a dish and, with the help of a flat bottomed glass, press to even the surface.  Cover with cling film and refrigerate.

Meanwhile prepare the filling.   Blend the poached and fresh salmon until a thick paste is formed.   Add the cream cheese, grated lemon rind and chopped herbs and pulse until smooth and creamy.   Taste and add more salt, pepper or herbs, if necessary.  

Squeeze the soaked gelatin sheets and stir them in the hot salmon court bouillon until thoroughly dissolved and pour quickly into the creamy salmon mixture and blend until very well combined.   Then pour it over the crust and even the surface.  Cover and refrigerate for 2-3 hours or until completely set.

Garnish with smoked salmon, thin lemon slices and dill sprigs and serve with a small green salad.

*Court Bouillon:

187.5 ml (¾ cup) white wine

62.5 ml (1/4 cup) water

1 carrot, sliced

½ large onion, sliced

1 leek, white part only, sliced

A tender celery stalk, trimmed and sliced

1 bay leaf

A little salt

5-6 pepper corns

5-6 lemon slices

Simmer all the ingredients together for 7 minutes.

Place the salmon it in the court bouillon, cover with a few vegetables and lemon slices.  Poach for 12-15 minutes until the fish flakes easily and remove it from the stock with a slotted spoon.    (Strain the stock, reduce it and set aside for further use)

                                        PORK FILLET BRAISED IN MAVRODAPHNE

                            

                                                                                                Ready to serve

This is a recipe from Northern Greece.

6 pork fillets

24 prunes, stoned

Salt and pepper

Flour

1 tsp clarified butter

2 tbsp olive oil

62.5 ml (¼ cup) Metaxa brandy

375 ml (1 1/2  cup) chicken stock

250 ml (1 cup) Mavrodaphne (or any other sweet, red wine)

125 ml (½ cup) cream

 Slit the fillet open lengthwise, season with salt and pepper and stuff with the prunes.   Secure the fillets with toothpicks or kitchen thread, sprinkle with salt and pepper and roll in flour.

  

 Heat oil and butter in a saucepan and sauté the fillets on all sides.   Douse with brandy, cook for a few minutes and add the chicken stock.   Simmer for about 15 minutes, add the wine amd cook for 15 minutes more. or until the meat is tender.

Remove the fillets, add the cream and simmer gently until sauce thickens.    Taste, and season with salt and pepper, if necessary.  Remove the toothpicks or kitchen thread, slice the meat and heat thoroughly in the sauce.    Serve with pasta, rice or with creamy smashed potatoes, glazed mushrooms and sautéed vegetables of your choice.

 

                                                                   LEMON MOUSSE

This is a lovely light dessert.

250 g (½ lb) double cream, whipped stiff with

1 tbsp icing sugar or more if necessary and

A pinch of salt

200 g (1 tub) thick Greek yogurt

On 395 g (13 3/5 oz) tin sweet, condensed milk

150-200 ml (5–7 fl. oz) lemon juice

The grated rind of 1 lemon

 A small sprig of mint for garnish

Beat the yogurt to make it creamy and add it by the spoonful into the whipped cream.

Beat in the condensed milk and finally whip in the lemon juice.   Served sprinkled with grated lemon rind and garnish with a sprig of mint