Christmas Dinner...

There have been questions about the exact nature of our Christmas dinner. We had 18 guests this year, down from 23 or so last year. We do service a la rousse, as opposed to service a la francaise, as wine pairings work much better when the courses come in order.

I omitted the mushroom quesadillas and the queso manchego, changed the agnelotti to lasagna, and changed a couple of the desserts (someone brought yummy homemade marshamllows coated in shaved coconut, so those where on there, and my breakfast panettone was so good I bumped the panforte for it (it had better have been good, since I did not get back from midnight mass until 2:30, and had to get the dough into the molds for second rise, keeping me up til 3). As for the specific cheeses I served: reggiano parmiggiana, pecorino con tartufi (da Pienza), Purple Haze, Explorateur, fontina val d'aosta.

As for the requested information about a Beef Wellington-centered menu, I will need to do some research and will hopefully come up with something tonight. I can guarantee that it will feature Brussels sprouts. Love them brussels sprouts!