The big day is almost here! (still totally behind with the shopping; annual cards haven’t gone out…) but don’t panic – the menu is done!
I have the best memories of my mother’s Christmas dinner. She was a goose lady, and it was delicious, gamey and not tough. She also went whole Anglo and made English Plum Puddings with hard sauce of butter/sugar/brandy…just what a kid needs.
I am doing none of the above. Some things are meant to be memories. This year we are keeping things relatively simple but you know, awesome. We will be enjoying champagne kept cold with frozen cranberry skewers. There will be salmon dip on rye. On Christmas Eve we will prep a pork shoulder with porchetta flavors and roast it Christmas morning (everyone deserves pork fat cracklings on Christmas). The pork requires fennel fronds, so let’s use the rest of the fennel in our potato gratin and bask in potato cream and gruyere glory. Because I live in Brooklyn and fall victim to stereotypes, we are serving a kale salad with crisp lemon dressing – there’s a twist – it has brussel sprout leaves too! And last but not least, chocolate mousse. I’ve recommended this mousse before and just love it. It’s not too heavy but it’s so decadent. And it’s made in advance so there’s no whipping drama.
Merry Christmas to all!
Tips and Notes
Please click SaveGourmet Christmas 2015 Game Plan for my plan – shopping list, recommended timeline, recipes. I also included Chicken Liver Mousse (two mousse Christmas!) because I love it and might be motivated enough to make another app. Any questions, email me at savegourmet@gmail.com 🙂
savegourmet.com 
Uh oh —–Mom is NOT doing a goose this year——-large pork loin in the refrigerator AND a super rich dark , dark chocolate mousse……….also Dino’s pumpkin pie since I did not get it for Thanksgiving. Hope you won’t mind pork and mousse two nights in a row. what a way to go….ho ho ho
I knew that 🙂 and it sounds perfect to me!!! never can have enough pork and mousse.