So what should we bring to this years Virtual Holiday bash?

Discussion in 'Food & Cooking' started by cape chef, Dec 16, 2001.

  1. cape chef

    cape chef

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    So....Who brings what?
     
  2. chrose

    chrose

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    I'll start with a fine homemade Egg Nog with a with Napolean Brandy spike (on the side for the non drinkers) and a big bowl of Sweet and Savory Toasted Pecans.
     
  3. nancya

    nancya

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    That sounds terrific Chrose.

    I'll add triple chocolate bark with dried cherries and spiced roasted pecans.

    Someone should probably bring something to counter all the sweets....
     
  4. momoreg

    momoreg

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    Apple and cheddar biscuits. I can throw 'em together when I get home.:)
     
  5. kimmie

    kimmie

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    ...and I'm getting hungry! :rolleyes:
     
  6. isa

    isa

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    I'll bring shortbread with coca nibs. Trufffles, cadied orange zest, rum balls, Tahitian vanilla swirl chocolate and Champagne.
     
  7. thebighat

    thebighat

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    .
     
  8. momoreg

    momoreg

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    :eek:
     
  9. cape chef

    cape chef

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    Thebighat,

    Remeber this is a cooking forum.
     
  10. mezzaluna

    mezzaluna

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    Okay, I'll bring something savory: James Beard's chicken/pork pate wrapped in prosciutto, served on thin slices of toasted baguette. Did I bring that last year? How did it go over? :p I'll also bring a nice bowl of REAL chopped liver made with chicken livers only, mixed with schmaltz, salt and pepper, finely minced raw onion and minced HB egg- served on thin slices of rye.
     
  11. kimmie

    kimmie

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    Since you will be there, I will bring Tourtière just for you! :p
     
  12. cape chef

    cape chef

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    I better start my diet right now!!!!!!!

    I was thinking of making some gravlox and icing down a bottle of Aquavit
     
  13. kimmie

    kimmie

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    Don't worry Cc, the tourtière is for Mez...alone! :D
     
  14. isa

    isa

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    Pate? Someone said pate?


    Please Mezz can you share the recipe? I'll make you a tourtiere too.
     
  15. spiceberry

    spiceberry

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    :lips: How about that tourtiere recipe??? :p
     
  16. zorba the greek

    zorba the greek

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    The seat next to Mezzaluna and her plates is already taken by me...

    Sorry cape chef and momoreg and moderators but what the Big Hat said made me laught hard.

    We need some laughts from time to time
     
  17. cape chef

    cape chef

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    I have decided to set sail from the sound and sail up the coast of New England to hunt for the freshest seafood on earth.

    I will start in CT and harvest some blue points oysters (for momoreg)Then I will dive in the bay of Narragansett for there sweet milk white scallops, Then I will sail off the shores of Cape Cod, Until I reach wellfleet. Here I will devouer 2 dozen sweet briny wellfleet oysters (Don't worry Michelle I will save you one)
    Then I will go to the salt pond and harvest my little necks.

    Then back to the sailing until I reach the rocky coast of maine.
    This is where I will find our lobsters,I will be thoughtful to only take hard shells as to not disturb the evolution. and ofcourse I will put on my wet suit,hold my breath and take to the sea for the rosey,silky diver scallops. I think before I turn back I will continue on the prince edward island to harvest there shiny black mussels.

    I will then return home being sure that all our seafood in iced well and happy. I will buy only some lemons and a root of horseradish to grate and a mill of black pepper and butter. I will prepare for all of you the most glorious bounty of my shores. I should return just in time to share a glass of wine.
     
  18. athenaeus

    athenaeus

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    Cape Chef

    You need to be a Triton to accomplish all this...


    :rolleyes:
     
  19. cape chef

    cape chef

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    My Dear Athenaues,

    I have plenty of spirit, and a strong heart. I would do almost anything for my friends
     
  20. chrose

    chrose

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    This subject is not getting enough response so I'll add some more.
    Wild Greens with Sauteed Mushrooms and Arugula Essence Vinaigrette
    Achatine Escargot Profiteroles with Cepes and Thyme
    Pomegranate Sorbet
    Russian Coulbiac with Osetra Caviar butter sauce.
    Nougatine Glace

    There, take that Martha Stewart