So, here is the plan. Christmas Eve will be spent at the Frog Family home, enjoying a French style celebration. I know that the menu will include their traditional oysters; foie gras; roast something, that's not turkey and a buche de Noël (christmas log), .
The 25th will see the Frenchies joining my family at our flat. The idea was a traditional English Christmas lunch served as a dinner.
I find it highly amusing that just before Christmas, Mum usually takes off, with her friends, on a 24 hour hop across the channel to stock up on cheaper French delicacies that can be found in northern, industrial France's hypermarchés.
This year, she will be crossing the channel with shopping bags filled with English items that are difficult to find in France, including single and double cream; paxo stuffing; crackers; stilton; extra large turkey foil; parsnips and home made Christmas pudding.
I am now struggling to sort out the starter in our English menu. We'll just have one starter (Frog Mother provides two) and I think something smoked salmony would fit the bill. I was thinking smoked salmon with mini blinis, créme fraiche and lumpfish (i.e. cheap, pretend caviar). Easy to assemble, tasty and not too expensive. The problem is that when I mentioned this to Frog, he got all French and said "well maybe with some asparagus and little cherry tomatoes..."
What think Frog is forgetting, is that our English main course is so much heavier than a French one. In fact, when we eat this at the correct lunch hour (2pm), we can't usually face pudding until the evening. I think my solution is correct but I don't want the French getting sniffy.
- Roast Turkey with crispy bacon
- Roast Potatoes
- Brussel Sprouts with chestnuts
- Roast Parsnips
- Bread Sauce
- Cranberry Sauce
Selection of English & French cheeses with Port
- Delia's Iced Chocolate Chestnut Creams with White Chocolate Sauce
- Christmas Pudding with Brandy Butter
- Coffee & After Eight Mint
Tell me I'm being really stupid to worry about this....