COVID 19 Christmas Dinner
I have not been writing much since the pandemic hit. The obvious reason being lack of travel. We usually celebrate Thanksgiving in New Jersey, where my Niece and nephew have been playing the perfect hosts for years. So this TG day was spend alone. I made the mistake of ordering food from one of the local grocery store and it was a monumental disaster. I just threw it out after the first bite. With that history, I was determined to make my own Christmas dinner albeit for one.
I have always loved prime rib for Christmas. I am not a fan of turkey or ham. My primary protein these days is from the sea. I always have a good stock of it in my freezer. I decided to feast on a simple sea food dinner on Christmas eve. I made a simple cioppino of Argentine red shrimp and Mahi mahi. I used one of the brioche dinner rolls, I had bought for the Christmas dinner as the dipping bread.
Dinner Menu
Wine: cabernet sauvignon from Napa Valley
Festive beverage: Egg Nog with nutmeg, mace and cinnamon dusting ,grated orange rind and slices of orange.
Salad: Greens of spring with cherry tomatoes, sliced mushrooms ,apple wedges, fresh blue berries in balsamic vinegar and olive oil dressing. Brioche rolls.
Main dish: Prime rib roast for one, with a red wine au jus reduction accompanied by a roasted medley of tubers and vegetables of fingerling potatoes, asparagus spears, petite green beans, charred cabbage, mushrooms and brussels sprouts.
Desert: A parfait of raspberries, strawberries, blue berries, oranges, mangoes and dates in sweetened heavy cream topped with dried apricot
Bon Appetit
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