CWS4322
Chef Extraordinaire
I'm still trying to decide how much to do re: food since we can start on Wednesday and carry it through to Sunday. I have decided to do the Scandinavian thing one of those days--probably Christmas Eve. Christmas Day will be leftovers (because I don't imagine the Swedish Army will show up and I have a hard time scaling things back). We plan to insulate the basement over the holidays (doesn't that sound fun). I say "we" but I think I'll be in the kitchen more than I'll be in the basement. We will start with cold dishes around 4, have the hot dishes around 6, and finish with desserts later. I know which hot dishes I will make. The cold dishes are more like appys...there will be pickled herring, there will be hard boiled eggs topped with caviar, if my fishmonger can get me a decent piece of Pacific salmon, there will be gravlax, there will be Swedish cucumber salad, and beet and potato salad with herring, and open-faced mini sandwiches--I'll have to do a pork roast and a beef roast between now and then...I need that "plan" to get everything organized...I guess I could start making breads this weekend and freeze those. I have to dig out my recipes and previous years' plans...and then decide who else to invite...
Last edited: