I think we were slightly overambitious...This was a truly decadent meal but, not only did we miss the 10pm choral Christmas mass that we had planned on attending, we also all gave up before the cheese course and we are committed foodies and championship level eaters. Ebbie and L. made the meal and, as the person who is usually doing all of the cooking and cleaning up, I REALLY appreciated this holiday gift.
Ginger-Soy Broiled Martha’s Vineyard Smelts
with Mirin, Carrot and Carrot Green Chimichurri
L. saw smelts at the local fishmongers and practically had an aneurysm as they are among his favorite things and one can very rarely find them. He broiled them, stuffed with grated ginger and soy sauce, and we ate them dolloped with a delicious baby rainbow carrot, carrot green and orange zest chimichurri with mirin. I will be borrowing the chimichurri recipe at some point...
Katama Bay Oysters with Mignonette Jelly and Cocktail Sauce Granita
Ebbie had ordered 4 dozen of these. L, had the idea of turning classic mignonette into a chopped jelly and homemade cocktail sauce into a granita for topping purposes. Both were delicious but the granita was spectacular. I managed 3 oysters and they ate the rest.
Tasting of Four Caviars
Caviar is also one of L.'s favorite things and Ebbie surprised him with this extra course as L. was clearing the table. This, as they say in old novels, went down a treat.
Roasted Bay Scallops, Citrus Polenta,
King Mushrooms with Prosciutto, Sage Butter and Preserved Lemon
Hands down, the best polenta I have ever had, and a truly beautifully plated dish. What you can't see in the photo are the dozen in season and deliciously sweet bay scallops nestled in the polenta just beneath the crispy Prosciutto. The photo below will blurredly give a better idea of the magnitude of the dish.
Classic Beef Wellington “Presents”, Mushroom Cream
I am not sure exactly what Ebbie was thinking because these, while impressive and perfectly cooked, were the size of babies' heads and none of us even came close to finishing half of one. Gorgeous, tender, perfectly medium rare beef, lovely garlic kissed mushroom duxelles, a layer of prosciutto, spinach and buttery puff pastry tied with a bow. Add a creamy mushroom sauce and it was sheer over the top decadence.
I think last night is one of the very few times that I can remember crying uncle to the idea of putting food in my mouth. I see a fair few green salads in my future...All of us bailed on our planned Assortment of French Cheeses which consisted of a Brie, a goat's cheese log with herbs, a creamy Saint Agur and a practically liquid Epoisses. We also ignored our dessert: a pie duo – Berry and Apple – à la Mode.
Truly a foodie's Christmas and definitely a menu for once a year only.