Christmas Dinner 2021

Since we celebrated Christmas physically by ourselves without family, we made only dinner for 2 without all the dramatic presentations.  But delicious as ever.

This year, with everyone vaccinated within my family who could be with us at home, I decided to celebrate!

For appetizers we had Jamon Iberico de Belleto fed only with acorns, Gilda (peppers, anchovies and olives) I brought back from our trip in Bilbao and San Sebastián, cheeses from our neighborhood cheese place.

I was going to make the mashed potatoes and garnish it with fresh white truffle but I had no more time to sieve it nor mash the potatoes.  So I just cut them into pieces and added butter and sprinkled them with salt and shaved the white truffle on top.  Next time, I may drizzle some truffle oil too.

Desserts this year were Tunisian traditional desserts crafted by @Layla of California and festive chocolates with peanut butter centers by @JohnKelly 

If you need any of the recipes - please let me know.  

Below were sweets I ordered from the website  I provided in my link.  But I quickly made up my concocted dessert with some  japanese style cheesecake  with whipped cream, pink strawberries and crumbled French style meringue.

.Layla's Delicacies

John Kelly Foods, Inc

Roasting My Squab

First you wash the squab and trim off feet if it has any.  You may trim off the head too.

Season well with salt and let it hang dry by a meat hook for at least 2-3 hours.

Season well with 5-spice and ground star-anise in cavity and outside.  Or buy a  Chinese roast duck seasoning from Asian Groceries to season the cavity and all over the duck.

Brush all over with oil and place either on a baking rack.  You may also use a  roasting stand if you're making only 1 like myself for today:

Put hot water in the bottom of the pan.

Place duck in pan in preheated 350F degrees oven.

Bake for about 30 minutes.

Cool for 10 minutes before serving.

I cut the squab right in the center from head to end. Squeeze some lemon and ate it with cut up cilantro and scallions.

My favorite!

Using a chicken roaster makes a better golden brown skin bake evenly.

Moist and juicy scrumptious squab!