Post Your Food Photos !

Cyn, which Musar vintage did you finally decide upon?

Cynthia, Stuart, that is just lovely.

1988, Otto. It was great with the soup!

1988, Otto. It was great with the soup!

I would shorten that to "it was great". One of the best Musars IMO.

I'd agree. My favorites have been '64, '70, '81, and '88. Absolutely world-class, as long as one understands the style (bretty, volatile, and just plain weird).

I'd agree. My favorites have been '64, '70, '81, and '88. Absolutely world-class, as long as one understands the style (bretty, volatile, and just plain weird).

The '81 great; I don't remember tasting the '64 or '70. '99, '91, '69, '59 have been favourites over here as has the one good bottle of '77 (lots of cork taint with that in my case: 5 of the 6 I have tried have had cork ).

I made a nice Tuscan winter dish.


Brasato al Chianti with Polenta Patties

Agar-agar jellies for Christmas Eve with my extended fam :

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An experimental Christmas truffle - centre is white chocolate ganache mixed with Christmas pudding and Kirsch, dipped in dark Callebaut chocolate :

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Celia, those candies sound very interesting.

I made Italian Frittole for Hannukah. I am calling them Italian Soufganyiot and for those of you that don't know, soufganyiot are jam-filled doughnuts that are typically served for Hannukah. The frittole contain apples, homemade candied orange rind from orange trees surrounding my house, raisins and pistachios.


Italian Soufganyiot - Frittole

Happy Hannukah and Merry Christmas!

A late dinner last night after Chat. Truffle fritatta by my personal chef. We opened a bottle of Stephane Robert 2000 Cornas Cuvee Prestige to go along with it. Yum!




Beginning



Finished

Christmas Dinner



Stuart made fresh pasta for the lasagna. It rocked.



A colorful salad, with a great vinaigrette.



Spinach and mushroom lasagna. With garlic bread from a homemade loaf.



Lemon tartlet with berries.

A fairly satisfactory dinner, if we do say so ourselves!

Some baking I did Christmas Eve and Christmas Day:

Christstollen:





Fig and Honey Galette:




Quite tasty, it was.

rwj

I made cauliflower latkes for Hannukah dinner on Friday. I served them with red mullet and a steamed artichoke.


Spicy Cauliflower Latkes with Zaatar Aioli

Gorgeous photos!! Good to see how well you've all been eating over the festive season!

White Chocolate Cake!

That looks delicous Celia.



Orange-Glazed Coffee Cake



This is a lovely coffee cake made with ricotta and candied orange.

Thanks Michelle! Yours looks amaazing - will check out the recipe on your blog! I'm always on the prowl for a decent ricotta cake...thanks!

Hope you all don't mind, but I am extremely proud of myself...so I thought I would post a pic of the Gluten-free, Egg-free, dairy-free Gingerbread house that I made and that my daughter and Mother-in-law helped to decorate. It came out so much better than I thought, and it tasted fantastic.

Outstanding work, Maria, especially given your restrictions!

Absolutely glorious, Maria!! Well done indeed - I have no idea how you managed. Maybe if you get time, you can post a recipe for the gingerbread, so that we have it in the forum records for the future? Thanks...

A friend brought over a new cheese for us to try yesterday. Oh my...she heated it in the oven in its box and then poured champagne into it, and served it with sourdough...unbelievably good! Here's a photo of what was left..

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This is the Lilly Pilly tree in my backyard...

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...and this is the jelly Pete made with its fruit!

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Here's a picture of the fruit, in case anyone's interested..

Such a neat bush and fruit, Celia! What's the fruit taste like?

I took those photos just for you, RR. Fruit isn't great to eat raw - it's crunchy and not very sweet. This is how it was described online : Most riberry fruit are seedless and has an amazingly aromatic, cinnamon, cranberry and clove flavour with the texture similar to that of a granny smith apple. (Riberry is another name for Lilly Pilly). The jelly has a very interesting, slightly tart tang to it. There's some more info here.