Christmas Feast at the Red ForkMonday, December 31, 2012Me! In words
The meal began with the classic egg nogg, which honestly was a first time for me and again a little of an acquired taste. It was nice, creamy and the shot of brandy helped, but in the end, I needed a little egging to finish it up.
This was followed by a platter of house baked breads - whole grain bread, bread sticks and rolls. This was served with herbed butter on one side and onion butter on the other. Herbed olive oil and chilli olive oil accompanied the platter as well. You know the breads are fresh and lovely to dig into with the olive oils and butters when your platter is wiped clean in a few minutes. That's what happened to ours... As usual, Anoushka decided to make most of her meal of this platter.
Appetizers came in next and we had smoked salmon on crostini... Very pretty on the plate and very nice on the palate. The crostinis were nice and crisp and made for two full mouthfuls. The salmon was not sliced stingily and with the little tangy toppings made for a nice starter.
The other starter potato croquettes with the little tamarind glaze on top. The croquettes were neatly shaped and the cover was really crisp. The stuffing was ample, steaming hot and when you bit into the center with a bit of that glaze, it gave you this nice hot, sour potatoey sensation in the mouth.
Roasted Duck with orange liqueur was the first of the two main courses. This was served with a sweet potato mash on the side and pickled red cabbage. The portions were ample for each of us, already stuffed from the appetizers; but that did not deter us from making a significant dent in this one. The only thing I found was that the duck was a little too tough and needed some serious hacking with the knife. The sides, especially the pickled red cabbage went really well with the duck. The orange liqueur sauce gave it that superb kick of tanginess.
and pickled red cabbage
The second course was of course the suckling pig, lovely juicy thick slices were served with a tangy tamarind apple sauce, with garlicky greens on one side. There was also a green salad that helped balance out the main dish. The pork was brilliantly juicy and the staff had taken to add on some of the juices that the pork naturally released when on the spit.
Of course this massive meal had to come to an end on a sweet note and it was with a generous christmas pudding with a vanilla bean and nut semifreddo. The pudding in itself was really really rich and I could just about get through half of it. I would however have liked it a little more warm to go better with the semi-freddo which was a great accompaniment.