The French have Christmas dinner on Christmas Eve and ours will start with foie gras on toast points served with Perrier Jouet Brut Champagne. Then sea bass served with a bone dry Alsatian Gewurtztraminer by Trimbach (don't worry, you can't find that in Mexico - we snuck it in. Alsatian Gewurtztraminer made by other producers can be found in Guadalajara and other big cities at finer wine stores. It is far superior, in our opinion, to that made anywhere else.), chicken stuffed with chestnuts* and brussel sprouts cooked the French way#. With that course we will have a Dominus '97 from Yountville in the Napa Valley. We'll end the meal with a salad we learned to make from Casa Oaxaca consisting of pears, apples, avocado and mixed greens with a dressing of oil and balsamic vinegar flavored with roasted pumpkin seeds. The thing ends with almond cake with a raspberry coulis followed by a glass of calvados and cafe express.
Now you know one of the reasons I married a frog instead of a southern belle walkin' around going, "Well, Ah do declare, that's the best Cold Duck Ah done ever tasted, Sweetie Pie."
* For those of you living in the lake Chapala area, we found chestnuts imported from Spain at Super Lake.
#That is, brussel sprouts parboiled and then sauteed in pure butter until a rich brown color. Lordy, lord, if you had any idea how we could ruin that fabulous vegetable down in South Alabama.
(This post was edited by Bubba on Dec 22, 2004, 9:00 AM)
Forums Index
Search Posts
Who's Online
Log In or Sign Up
