Food without memory is just digestion

Saturday, 27 December 2008

Yule be wondering ...

Regular Gentle Readers will be wondering what befell your Humble Correspondent. Unlike the effervescent Jon (Blog link here!) , travel to the wilds of Akita was not on the menu this year. Instead, I chose a much more sedate and familiar destination - Brisbane, Australia. While not yet feted as the point of origin for your Humble Correspondent, the City and I look forward to that happy day when foodies all over the world flock to its fair shores for ... um, food!

The point of my antipodean journey with the Child Bride and The Princess was of course to visit my ragged but treasured collection of parents, siblings, children, children-in-law, children-in-law-in-waiting, and grand-babies for a cacophonous convocation at Christmas. A bit of a tradition, you see, which your aging diarist both enjoys and quietly propagates.

Some say, Gentle Reader, that I sometimes tend to go over the top with regard to food and gatherings. Tee-hee to them, and pshaw! Going over the top happens to be a part of my core skill set, and in my (feeble) mind a consummation devoutly to be wished. How could people be so cruel as to suggest that importing a hand-made creche and Nativity Scene from Oberammergau by way of the blithe and generous George was over the top? My intention is to buy a new figurine every year, adding it to the display for the grand-babies to enjoy. [BTW: the figurines are 12cm high, so you can imagine how much space it takes up!]
But the food! Everything is lovingly hand-made by your Humble Correspondent each year. This year, for 20 people! Each year we add something to the mix that might be thought by ne'er-do-wells as "over the top". The Child Bride has long forsaken trying to curb these culinary passions - a good thing too, as covering my ears and poking out my tongue was lately feeling a little childish.

Here's what I prepared (and feel free to contact me for recipes):
Smoked Salmon Pate
Smoked Trout, Chive, and Chervil Terrine
Pressed Duck with Red Wine Vinegar in Aspic
Honey Mustard Glazed Ham
Slow Roasted Pork with Apple Cider Stuffing
Roast Turkey with Sage and Onion Stuffing
Forcemeat Stuffing Balls Wrapped in Pancetta
Roast Herbed Potatoes, Pumpkin, and Kumara
Steamed fresh-picked beans and Asparagus
Cherry and Macadamia Praline Cheesecake
Brandy and Citrus Peel Truffles
Over the top? Never ... just wait for next year! I'm already in planning mode.

2 comments:

Jon said...

Buggah, that's intense. I only made chicken, stuffing, mashed potatoes and creme brulee for 2!

Dom said...

We definitely need to lift our act in the Sydney Carter family! Woolies Turkey roll and ham with a potato salad and a bit of pudding was about as much as we could manage. I always knew I didn't fit in!!!