Christmas Meals

Ours...

Creme de Tomate Soup
Roasted Cornish Hens stuffed with wild rice and mandarin oranges glazed with orange marmalade
Cranberry orange baby steamed carrots sauteed in a Marsala wine reduction
Creamed Peas
Biltmore Estates Christmas White wine

Dans...

For me Christmas is the day I yank out my finest bottles and choose. This year I’ll choose from a 2000 Whitehall Lane Leonardini Cabernet, a 1998 Shafer Hillside Select or an 2001 Turley Petite Sirah. The food will determine the final choice... I cook... so, I already have a inkling I’ll go with the Whitehall Lane (monster wine!!!) paired with a roast tenderloin with a pan reduction of cognac, shallots and demiglace, along with crème fraish potatoes and something really chocolaty like a molten chocolate cake to finish. Starters will be my signature cream of carrot soup paired with  Lazy Creek Gewrtz. I still have more planning to do but this is a beginning.

Hey, from Joy and Dan;  Chris and I and the girls, Have a wonderful Christmas!!

Comments

[lauren]

Hey Dan - I'd love the recipe for your Cream of Carrot Soup...that is, if it's not a secret...

[dan perkins]

Lauren, this soup is so simple and has the taste of Christmas with each spoonful.

3 c carrots, peeled and diced.
2 cups or more chicken broth
1 medium shallot quartered
1 tsp dried tarragon, crumbled
1 bay leaf
Pinch of freshly grated nutmeg
T Tbsp all purpose flour
1 cup cream
Salt and freshly ground pepper

Combine carrots, broth, shallot tarragon, bay leaf and nutmeg in Dutch oven. Cover cook over med/high until carrots are tender (15min). discard bay leaf. Puree carrot mixture in processor or hand blender, return to dutch oven and bring to a boil. Melt butter in heavy small dkillet over med. Wisk in flour and cook about two minutes where it becomes a good paste. Wisk in carrot mixture, return to boil. Reduce heat to low and stir in cream. Season with salt and pepper. Mix in additional broth if thinner consistency is desired or add more cream for the heart attack! I like to finish this dish in the bowl with a small dollop of crème fraishe in the center and place a few thin chives over the top for garnish.

Makes about 4 to 5 cups

Enjoy!

[dan perkins]

woops, forgot the butter. It's what happens when trying to do this from memory (I just did it in the kitchen!)

It's 1 Tbsp. Butter and...
1 Tbsp flour