Ted suggested this as part of the main course for our Christmas Eve dinner this year. I wasn’t really sure how to go about it so I decided to brine the thighs, cook them in the oven and glaze them at the end before serving.
A busy week called for an easy menu this week and there’s not much easier in my book than pasta and salad.
Ziti with tomato sauce
Salad greens with Quick Pickled Shallots, thinly sliced fennel and lemon vinaigrette.
Ted’s Saffron Herb bread
Gingerbread for dessert
While trying to come up with the menu for Christmas Eve dinner I came across a suggestion of deviled eggs as a party appetizer. This is nothing new, I’ve been making deviled eggs for probably as long as I’ve been cooking for friends. They are easy and generally well liked.
So in and of themselves they weren’t a fit for the menu. However I saw a suggestion of using a pickled egg as the basis for the dish and that intrigued me. We love us some beets in this house so a beet pickled deviled egg seemed fun and a bit different. And I think they look quite extraordinary.
Every year we have friends over on Christmas Eve for dinner. It is usually a subset of the group from our regular Saturday night gathering. We use it as a chance to present a slightly fancier meal than usual, with plated service instead of family style.
Hors d’oeuvre – Tomato-Rosemary Palmiers, picholine olives, cheddar, crackers
Amuse bouche – Beet-Pickled Deviled Eggs
First course – Butternut Squash Ravioli, Sage Brown Butter, Gingersnap dust
Entree – Pomegranate-glazed chicken thighs
– Smoked Paprika and Salt Crust Potatoes
– Creamed Brussels Sprouts with Bacon
Dessert – Gingerbread with mascarpone cream, sweetened whipped cream
– Cranberry Sorbet
I began prep for Christmas Eve dinner this morning by making Cranberry Sorbet.
The menu this week starts with fish tacos for our friend Joe whose birthday was last week. We try to make this for him each year because it isn’t something common to New England and he likes it.
Ground turkey tacos
Black Beans & Rice
assorted toppings for tacos
Purple Birthday Cake
Last week we visited our friends D&H&G for our annual Hanukkah dinner together. There was brisket and roast chicken, latkes, kuggel, chopped liver and homemade donuts. It was a wonderful celebration.
This week we are back home with a smaller than usual group. It is cold and the forecast is a bit dreary. So something a bit hearty and comforting was on my mind as I constructed this menu.
Braised Dark Meat Turkey
Buttered Egg Noodles
Chickpeas with tomatoes and peppers