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Merry Christmas

After being away from my blog for two months, I come back again. Even this post, it's about Xmas. For three months, I've been having some problems in my neck due my cervical spine, so I've been wearing a soft collar, going to therapy, doctors etc... and I stopped using my computer as much as I could. Overall, I haven't been very energetic. 

But Christmas came along and all my kids came home. And, making an effort with the help of my dear ones, enthusiastic enough with a lot of love, I made my Christmas dinner. Which I am going to share with you.

I wanted to create a magic Xmas dinner. One where we would be sitting at the table eating unexpected flavors, having fun, being happy and surrounded by loved ones...

Three days before Christmas I couldn't sleep, so between dreams and wakefulness, I started dreaming about the textures and flavors I wanted to incorporated in the menu. 

And that is how everything started.

We opened dinner with a soup of leek, pear, tarragon, and a little bit of cognac. We called it: Velouté de poireaux et poire.

The salmon. I made it with a crust of almonds, pecans, sesame seeds, cranberries and orange peel. Seasoned with ginger and soy sauce. Saumon en croûte de semences.

My fabulous helper was Andy, my older son's girlfriend. She's already part of the family. My blondie daughter-in-law spent the whole day making all the apple delicatessen: apple cake, Apple Tart, and a special apple tart with amaranth and coconut flour for a special gluten-free guest.

Molecular honey caviar made for the appetizer. We had it over brie cheese brochettes. Another plate was sashimi with sake granita, this recipe I saw in Donna Hay. I added a seaweed topping that looks like caviar.

These are inspired by the Venezuelan Hallacas that are famous during Chistmas. I didn't have the time or the energy to make the Hallacas I usually make. 

So that night between dreams and wakefulness, these Hallacas dumplings came along. They are kosher and organic. We called them: Boulettes de Noël Vénézuéliens. We loved them for their size: they were a perfect food sample.

For fun, I incorporated two blind tastings into the menu (totally unexpected). One was a tequila lime jelly shot covered with crystals of lemon peel and sugar. And the other one was Mochi, the Japanese rice cake ice cream filled with lychee. 

We laughed so much just at the idea of a blind tasting. I think this is something I will do more often. The perfect way to break the ice or just to immediately change the mood.  

The dessert table was my Christmas wonderland decorated with small and tiny Xmas trees. We had the apple tart, a berry tart, and the famous Buche de Noël.

Some family moments...

The Christmas menu in French that Laura made. Big enough with 14 dishes to please and pamper everyone. Vegan, vegetarian, meat lover, pescetarian, kosher and gluten free.

The kings and queens getting ready for the family picture...

Santa came along and brought the total chaos of opening Christmas presents....

Wishing everyone a Happy New Year!!!  Remember, the best is yet to come.
Live with passion + dream big + eat slow + cook with love.  And then the magic comes along...
Thank you so much for being here.


This post first appeared on LOLA LOBATO, please read the originial post: here

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Merry Christmas


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