by Fruitcake on Wed Dec 24, 2008 7:46 am
As a General who likes to entertain his brother hoccifers, I have just finished my Xmas entertaining.
Last weekend I had 6 houseguests. They arrived Friday afternoon. The menu was designed and cooked, in the main, by me. (I admit to getting some outside paid help to sort the drudge work out).
Late afternoon, we all enjoyed hot buttered crumpets topped with some Tiptree strawberry Jam and a pot (china of course) of strong Tea.
For evening Dinner, we had an appetiser of freshly baked bread (by yours truly) dipped in a delicious mix of Clemente Giusti Balsamic vinegar whisked up with some hot pepper and Fior Fiore olive oil, then for Dinner itself we started with pan seared asparagus wrapped in Parma Ham, washed down with a very pleasant New Zealand Cloudy bay Chardonnay White. To follow I prepared some superb seared fillets of Lamb marinated in Port and freshly simmered, reduced red currants. I served the fillets pink for the men, well done for the girls, along with suitable veg and potatoes. We enjoyed some Chateau Quinault L'Enclos 1999 St Emilion to go with it. As a dessert, a very fine Stilton and fresh fruit. To go with the Stilton, we had some superb 1958 Quinta do Noval Vintage Port. Naturally the ladies who drank white had their options. The men then retired to the snooker room with nice box of King Edward cigars sent for this occasion to go with a nifty 1938 Armagnac I have.
Saturday daytime was split in a civilised fashion. The Ladies indulged in some retail therapy whilst the Men sat and enjoyed a few wagers on the Horse racing. That evening we all adjourned to a local Indian Restaurant for a reasonably light meal.
On Sunday I cooked a couple of delicious Geese with homemade spiced cranberry and apple stuffing. Naturally this came with the usual roast potatoes and vegtables. The wine was Chateau Clos du Clocher 1989 Pomerol, something of a rule breaker for me, but worthwhile all the same. Some then retired after lunch for a light sleep, while others, including myself, enjoyed a walk. Later that evening we enjoyed cold meats including a fine leg of Gammon I had soaked in wild honey and crushed cloves for 72 hours previously along my own salad creation, designed to be sweet and interesting. Naturally as this was lighter, we enjoyed a few bottles of chilled Bollinger and Laurent Perrier Rose Champagne.
After a late breakfast the next day my guests departed and I went to work. I am now looking forward to a couple of quiet days before we all meet up at Kempton Races on Boxing day. We have a private box booked with lunch as some others are joining us. I fully intend to have quite a wager on The King George and hopefully cover all my expenses.
Due to current economic conditions the light at the end of the tunnel has been turned off
Namor
