All year my husband looks forward to Christmas Dinner at my parents.’ It’s a killer lineup that starts with caviar and all the fixings—Kendall Farms crème fraîche, finely chopped sweet Texas onion, hardboiled egg and fresh dill on toast points (Pepperidge Farm white works great). This year we served it with a bottle of 1998 Taittinger Comte de Champagne left over from our wedding. With Russian caviar prices through the ROOF, my dad got Siberian sturgeon caviar sustainably raised in Italy. Soooo good.
Last year there was the horseradish debacle. None of the stores in town had fresh, and all of the jarred had been premixed with cream and had no fight. A couple months ago, my dad grabbed a jar of Fortnum & Mason’s hot horseradish from the shop in Piccadilly to go with the 9 ½ pound standing rib roast, roasted Brussels sprouts and mashed potatoes with chives and a dollop of that crème fraîche. My mother shared two incredible local bottles—a 2004 Joseph Phelps Insignia and a 2003 Shafer Hillside Select Cabernet.
Typically we end the evening with stinky cheese and port, but we’re going to do that tonight instead. Last night’s meal ended with a persimmon steamed sticky pudding and hard sauce. Merry Christmas indeed!