hot buttered rum
December 31st, 2012
Once again my friend Sue hosted her annual festive lunch, between Christmas and New Year, for 16 people!
We were greeted with a fantastic, warming, hot buttered rum (expertly made by Remy), containing rum, butter, spices and apple. This was followed by pickled herring on blinis with cream cheese
and then more of the same with smoked salmon!
smoked duck and winter fattoush
Our starter was an outstanding smoked duck, from Richard Waller with a Winter Fattoush Salad, containing fried pita bread.
The main course was a tender, pink, roast leg of lamb, roast potatoes, red cabbage, peas and gravy. The pease are worth a special mention, containing pancetta, fried onions, wilted gem lettuce and chicken stock – Petits pois à la Française.
Pudding was a lovely sharp lemon tart - I was seriously impressed by the edge of the pastry, before I even got to the lemon.
I’m not big on desserts, but tarte au citron, crème brûlée and cheese cake get me every time.
tête de moine
The cheese course was something extra special – the Tête de Moine (Monk’s Head) had a special cutter/shaver,
called a girolle – it scrapes the cheese off, into beautiful little florets, looking somewhat like girolle mushrooms (chanterelles).
…and there was more – Reblochon (pinch the cow’s udder again), Rosary Goats’ cheese and Colston Bassett Stilton,
with exceptional Scandinavian biscuits/crackers – somewhat like extra special Ryvita.
Rick provided entertainments, with a polystyrene plane kit for everyone. We drank a considerable amount of Burgundy, Rioja, Jumilla and finally, coffee, tea and homemade Damson Gin.
Sue most definitely outdid herself!
I got home at about 19.30 and promptly fell asleep for two hours…