Monday, December 14, 2015

International Christmas Five Course Dinner by a Commis Chef de Garde Manger (aka Chefy Daughter)

Oooo We are in for a treat today. Since this is a virtual Christmas dining event, casual attire is allowed.


I'd like to introduce my Chefy Daughter: 

Good Day and welcome to our restaurant. I'll be your personal chef today for our International Christmas meal.  Last week, we set the table. If you missed it, here's the link: New 
Ideas for Setting the Christmas Table 

Today, we'll serve a five course meal. I'll introduce our courses one by one.

May I start you off with freshly baked Challah? All our breads and pastries are baked in house and braided by our pâtissier. Challah is a Hebrew bread that can be made any time of the year, although it usually is made to celebrate Chanukah. This bread was prepared separately in order to remain Kosher and true to the traditions surrounding this rich culture.  Please enjoy. 

Challah Bread Six Braid 1.JPG
Photo Courtesy

To begin, we start with the soup course. This dish is from a rich, ancient culture--Greece.  We offer our Avgolemono, a lemon chicken soup garnished with mint.  This rich, creamy ambrosia with a sweet tangy aftertaste is the perfect, traditional start to a Greek Christmas meal. 

For the salad course, we offer an Ensalada de Noche Buena.  White Sapote is tossed with crunchy Jicama, ripe pineapple, oranges, and peanuts with a house made lime vinaigrette.  This tropical Mexican dish is typically served on Christmas Eve as a sweet way to celebrate the birth of the Savior.
Photo Courtesy

Between our salad and entree course, you may want to refresh your palate.  For our holiday intermezzo, we present the brilliant American cranberry in our humble Cranberry Apple Sorbet. Gently sweetened cranberries and sour Granny Smith apples are blended in this frozen delight. 
Photo Courtesy
Our entree is a featured dish found in any British Commonwealth country- mince pies. This pie marks the Christmas season all over the world.  We specifically derived this dish from New Zealand. Juicy, tender lamb is seasoned with rosemary and a spicy piri piri.  

Photo courtesy

Alas, our meal is nearly complete.  What sort of Chef would I be if I didn't offer you a dessert?  I searched my family's roots in Western Germany to present you with our finest Buche de Noel, prepared in miniatures for individual portions.  Designed to look like Yule logs, the Buche de Noel is a key part of French and German Christmas traditions.  Each cake is accompanied by meringue mushrooms and is lightly frosted with powdered sugar snow.

File:Bûche de Noël with meringue mushrooms sprinkled with confectioner's sugar.jpg
Photo Courtesy

Photo by Mary Vee of Chefy Daughter at
Culinary Arts School

Thank you so much for dinning with me today. 

Commis Chef de Garde Manger
Mary's Chefy Daughter

Bon Appétit
Merry Christmas!

Mary here: Did you have fun?
Are you stuffed?
Yeah, me too.

What favorite food does your family serve for Christmas?


Angie Quantrell said...

Looks delicious! I am stuffed. We always enjoy turkey quiche on Christmas morning. I pop it in the oven and we open gifts while it is baking. Merry Christmas!

Mary Vee Writer said...

Turkey quiche is a great idea! I especially like the ones that can be popped into the oven and forgotten about while I do other things. Thanks, Angie!