Nothing says holiday like overeating and in 2006, we did a wonderful job of fixing a fantastic array of dinners that helped us do just that. We began the holiday season with a dinner of smoked gouda and prosciutto stuffed chicken breast accompanied by mock mashed potatoes made with cauliflower. That and the dessert of a carob cream pie was all done to do the right thing with some diabetic family members. But after that, healthy was something to dream about after welcoming in 2007. On Christmas Eve, we served the classic Duck with a port cherry sauce. Christmas dinner was sauteed quail with shiitake port sauce.
And we finalized the fine dining experience with a New Year's eve meal of beef medallions with brandy cream sauce. The wine was a 2002 bottle of Oberon cabernet sauvignon from Napa and the champagne was from Missouri, a wonderful bottle of 200 Stone Hill Brut.
