It is the end of December. Another year has passed.
I, or we (Keith is just downstairs), want to wish you a Merry Christmas and Happy New Year.
With Christmas just around the corner, I will tell you a few things about a French Christmas. The night before Christmas (Veille de Noël) is the time many families celebrate Réveillon. I believe traditionally it was the meal after midnight Mass. But now it is a family dinner on Christmas Eve.
To continue with "food" as my train of thought, the stores here are packed with all kinds of chocolates, different sizes, flavors and packaging magic. It is an amazing display of chocolate. I try to stay clear, walk through this part of the store real fast.
Let us now move on. Next are all the special coolers that have been added to the aisle in the stores, and these are filled with all types and choices for Foie Gras. Do you want the liver to prepare yourself? or do you prefer it prepared and in a pretty package. Cooked or not cooked, season or no seasoning...duck or goose? mousse or solid? Whew...
And moving down the aisle, we arrive at the oysters! Did you know there are several types of oysters? and then it is important where they come from..
And of course wine and champagne everywhere....
Oh the culinary dilemma at this time of year!!! And yes, it is a season of great culinary delights and calories and cholesterol do not exist. That is the magic of Christmas, right?
Unfortunately for poor Keith, I am not an oyster person, so I do not buy them!! Maybe for New Years.
We will celebrate Christmas with Marie Thérèse and family, as usual. I am preparing the same dessert as I did last year, the chocolate cups filled with nougat semi-freddo ( a little white chocolat for decoration).
As for news this last month, it has been a slow month. We had some extraordinary frost, several days of build up. I did not get out to take a lot of photos, but here are a few.
|tree in our side yard|
|Back fence and frosty vines|
|Evening in Gevrey -Fog and frost on all the vines|
|Frosty tree in Gevrey|
|Photo was taken for the local newspaper|
- Pizza crust-(cookie sheet rectangle)
- 1 cup creme fraiche
- 4 oz of cream cheese
- 6 oz lardons ( thick bacon sliced into match sticks)
- 1 onion -sliced
- Saute onion and add lardons to cook
- Roll out the pizza crust
- Prebake until it just starts to turn color
- Mix cream cheese with the creme fraiche
- Remove crust from oven
- Spread the cream cheese mixture
- Add the onion and lardon mixture on top
- Return to oven until hot (10 minutes)