I hope Santa Claus is really good to all of you. Thanks for reading this blog. I hope also that you enjoy your Christmas dinner. Here's a preview of ours.
We ordered a bûche (called a Yule log, I think — it's the classic French dessert for Christmas) from the village baker this year. It's a bûche au beurre, or butter cream cake, as opposed to a bûche pâtissière, which is made with pastry cream. We ordered it with a coffee-flavored butter cream.
And this year we are cooking a turkey for our Christmas dinner. We ordered a small dinde fermière (farm-raised turkey) from the best poultry vendor in the area (in our opinion). I decided to poach it and this morning we will baste it and brown it in the oven. I'm making cornbread stuffing on the side to serve with it.
What would Christmas be without sprouts? These were about the prettiest choux de Bruxelles I've ever seen. They've been cooked, and today we will cut each sprout in half and sautée the halves in butter in a pan.
I'll probably post more pictures, maybe tomorrow, maybe later... Oops, I forgot to mention the foie gras and the baked winter squash.