Christmas Eve

On this day more than any I miss my family terribly. Luckily I have my friend family near and dear here.

Had an egg white sandwich and cup of Christmas Eve morning coffee with Anna and lunch with Jessica and Henry on the beach. Not a bad start to a lonely day!

While driving up to the Baileys I called my sister and mom in the middle of their present opening. Had a lovely little chat where mom told me that my God Mother reads an email from me last summer every time she opens her email account. I could not help but cry at the thought of that.

Baby Alex was still up and opening and loving his Christmas gifts. Takes after mommy obviously!

Then I managed to get hold of my brother after leaving 2 messages. He had his head phones on and was busy making music. I would love to have an ounce of his energy. HE made a whole Swedish Julbord just for himself!!!! And while creating music he was enjoying a 2 fudge cake that he had also made. I made him promise to send me some recipes as I am not as creative when it comes to the sweets department. Can not wait to get my hands on some goodies ideas!

I managed to turn all that time wich i though was extra in to a ruched evening. I was about 90 minutes late to Jupiter Island and very stressed before even starting to cook dinner. Luckily Christmas Eve was a light night with only 7 Baileys.

All my jotted down ideas were thrown to the wind when half of the ingredients where not available at Publix Whole Market in Palm Beach Gardens but got my hands on some very nice Bosc Pears and turned it in to the first course.

1st Course.
Saffran Glogg and Vanilla Poached Bosc Pears with Fried Goat Cheese, Arugula and a Tangerine Vanilla Dressing.

Main Course
Herb Roasted Loin of Lamb, Individual Potatoes au Grautain, White Baby Carrots and a Chanterelle Garlic Cheese Sauce.

Dessert
Mini Cheese Cakes with Raspberry Carmel Sauce.

I was particularly happy with the individual grautains. Baked them in a large muffin pan and they came out very round and clean looking. Perfect for plating and this is something I am seriously considering for New Years!

The Chanterell sauce wasnt half bad either. I usually serve lamb with a red wine or pomegrantate sauce so this was a nice change and super easy. Sauteed mushrooms, juices from roasting pan and some cantadou garlic cheese, a little bit heavy cream and a spoonful of lingonberry produced a very flavorful and creamy sauce.

Tonight I am free from making dinner as we get Turkey and trimmings delivered but will throw together some passed apps and prepare the yummy chocolate and carmel fountains. I am also thinking about making some white chocolate truffles filled with the left overs of the raspberry carmel sauce....