The first morning I was home, I had a simple breakfast of bacon and kale:
For Christmas Eve dinner with family friends, I made three recipes. The first as a simple pot roast, the second was a parsnip and white and yellow carrot mash (a big hit with many non-paleo folk, also included lard and broth), and the third was a new liver pate recipe: blueberry balsamic liver pate, except I used half chicken and half duck liver. I doubled it, and was left with almost twice as much blueberry topping as I wanted but I thought it turned out really well. The two other liver-lovers at dinner weren't thrilled with it. I think they prefer it more savory. But for me, as much as I love savory liver pate when it's fresh and warm, I really don't like it cold as leftovers the next day. But this recipe I'm enjoying eating days later and luckily I have a lot leftover.
For Christmas Day...
As for New Year's Eve, I put some GT's kombucha in my champagne glass and snacked on caviar-topped cucumbers and then polished it off with some more pumpkin pie. It was later than some of us had stayed up in a while...
I realized there was no fat for me to eat, other than coconut oil, so I made a whole pound of bacon for that fat, and I took my first stab at making lard.
The verdict is........ well, it took me two hours to chop all that up, and even then it probably wasn't as small as it should be. The food processor looked like it was going to explode when I tried that, so I had to do it by hand. I probably ended up with about 3 c. of lard, much less than I was expecting. Sure, it tasted good and I was able to not burn any of it. But until I get a meat grinder or something, I don't think my frozen pork fat is going anywhere.
For Christmas Eve dinner with family friends, I made three recipes. The first as a simple pot roast, the second was a parsnip and white and yellow carrot mash (a big hit with many non-paleo folk, also included lard and broth), and the third was a new liver pate recipe: blueberry balsamic liver pate, except I used half chicken and half duck liver. I doubled it, and was left with almost twice as much blueberry topping as I wanted but I thought it turned out really well. The two other liver-lovers at dinner weren't thrilled with it. I think they prefer it more savory. But for me, as much as I love savory liver pate when it's fresh and warm, I really don't like it cold as leftovers the next day. But this recipe I'm enjoying eating days later and luckily I have a lot leftover.
For Christmas Day...
One little boy was very happy to have his own stocking
We started with an apple and fennel soup
The main course consisted of...
A beet and orange salad (I had to use regular oranges)
Cauliflower and leek stuffing (so good, it felt just like grits)
Roasted brussel sprouts in bacon fat
And a fresh ham (from my pig share) with apple sauce
I followed TPM's recipe, with some snafus in cooking times (I think I tried to stuff too much in the pan) plus I stuck in a lot of whole cloves
The night finished with another round of this pumpkin pie, this time with a little less gelatin. It turned out much better than last time and is shaping up to be a go-to recipe.
As for New Year's Eve, I put some GT's kombucha in my champagne glass and snacked on caviar-topped cucumbers and then polished it off with some more pumpkin pie. It was later than some of us had stayed up in a while...
We (I) added another four-legged addition to our family. This is my first experience with a shepherd and he's shaping up to be a doozy :)
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