A Christmas Carol Feast

Roscommon’s best book club ate at my supper club last night for a festive feast.   Earlier this year I cooked the feast from Marlena di Blasi’s The Lady in the Palazzo for the same group.   For their final meeting of 2011 they read A Christmas Carol by Charles Dickens.  I was given free reign to choose a menu from foods mentioned in the book.

Negus & Roast Chestnuts

Turkey liver pate, figs & oranges

“Gruel”

Bob Cratchit‘s Prize Turkey

Sage & onion stuffing

Roast & mashed potato

Cranberry & apple sauce

Fresh apples & oranges, plum sorbet

Mince pies

Christmas pudding lit with brandy

‘Negus’ is hot port or wine, sweetened and spiced.  I served hot port with sugar, cloves, mace and orange slices as the book worms arrived.  Hot roast chestnuts were served at the table along with tiny turkey liver and fig canapes.

For “gruel”, I ladled a smooth, creamy mushroom soup over cooked and toasted barley and topped all with toasted golden oats and a swirl of cream.  It had the effect of looking like porridge but tasting like a comforting mushroom soup.

Main course was the turkey dinner with all the trimmings.  Scrooge buys the prize turkey on Christmas morning for his employee Bob Cratchit as a gift.  In the famous Christmas feast there’s goose.  We opted for the bigger bird to feed all 12 of the diners.  I bought the turkey from Castlemine Farm, who source it from the Friendly Farmer.  It was free-range and dry plucked.  Tasted amazing and well worth it!

Fresh and exotic fruit features a good bit in A Christmas Carol – piles of them in the green grocers and at the feasts.  Fruit was a treat – try convincing people this now!  T’would be a dietitian’s dream.  I featured slivers of apples and orange segments with a spicy fruit coulis and damson sorbet.

The fruit preceded the traditional mince pies, Christmas pudding and brandy cream. Coffee, tea and chocolates were distributed.  The book club ladies (all ladies) continued to digest and talk books for another while.

It’s said that with A Christmas Carol, Dickens put the Merry into Christmas.  What a feat.

Merry Christmas everyone!

Turkey Liver Pate

My turkey came with the liver, heart and neck.  I made enough pate for about 24 canapes with 1 liver.

1 small shallot, finely diced

2 cloves garlic, finely chopped

1 turkey liver

150ml red wine

salt & pepper

1 tbsp fresh herbs -e .g. parsley, thyme, sage

85g butter

Method:

  1. Melt 25g of butter in a frying pan over a low heat.
  2. Add the shallots and sweat gently until soft – 5 minutes or so.
  3. Add the turkey liver, garlic, pinch salt and pepper.  Increase the heat slightly and cook for 5-10 minutes until the liver is cooked through.
  4. Add the red wine and herbs and simmer until it reduces by three quarters.  Place the whole lot in a jug and blend with a hand blitzer.  Add the butter in small knobs, blitzing between each bit.  Taste and adjust seasoning.  Allow to cool fully before serving on bits of toast.
I served the pate with pieces of dried figs that I rehydrated in a simmering, spicy liquor of fresh orange juice (2 oranges), fresh lemon juice (1 lemon), sugar (to taste), mace and cloves.  It took about 10-15 minutes over a low, simmering heat to plump the figs up sufficiently.

 

 

 

 

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One response to this post.

  1. Posted by cait on December 21, 2011 at 7:33 pm

    A ‘novel’ idea for a book club and great fun. Food was wholesome and delicious. We’re looking for a good read to test the chef’s skills for our next supper meeting. Suggestions anyone??

    Reply

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