This was my fourth year since taking over for my mom in cooking our family Christmas dinner, usually for about 18-25 people. Wanted to step it up, and year was on the low side at 17, so I decided to go all out, and take some risks with a few things I'd never made before… here's my full menu:
Poisson:
Salmon Crudo with Extra Virgin Olive Oil, Pickled Red Onion, Capers and Sea Salt
Seared Scallops with Yuzu-Butter Sauce and Pickled Ginger
Soup:
Chicken Pozole Rojo (small cup serving)
w/ Cabbage, shredded queso fresco, pickled radish & lime garnish
Salad (served w Main):
Arugula and Pickled Beet Salad with Dijon-Herb Mustard Vinaigrette, Toasted Almonds, and Shaved Pecorino
Side (served w Main):
Garlic pine nut multi color pearl couscous
Main:
Herb-Crusted Rack of Lamb
w/ Mint Chimichurri
Dessert:
Lemon Ricotta Cookies
Digestif:
Underberg, limoncello and dark chocolate truffles (+absinthe for the extra adventurous ones)
Shout out to chatgpt for all the help organizing my cooking timelines, adjusting ingredient quantities on the fly, et cetera truly a game changer
👨🍳🤝🤖
by mwwhite8038