Tag Archives: canard

Fêtes . Dinners of Holiday. Many IDs, change of style.

A few ideas for holiday menus. Japan has a month to celebrate the end of the year with Bonenkai (funerals of the old year) parties. In other places, Yule, Noël, Xmas and New Year in many places. Add, yours…
I like trying different dishes and meal styles.

Take a hot cup of thé de Noël and enjoy :

Rétro Christmas, candlelight and rustic.

Simple appetizers.
Jambon en croute aux marrons (chestnut ham pie)
Provence’s style : 13 desserts of Christmas night
Nougat glacé (iced nougat)

Kani Nabe (crab hot pot)
Winter Japanese home parties are often nabe (hot-pots)
Japanese hot pot with Winter crab
Other nabe (hot pots) :
Nikomi Udon
Duck and veggie nabe
sukiyaki

Noël blanc
Everything white, and French flavors…
Full Menu White French Christmas
Boudin blanc (white pudding sausage was little people’s Xmas treat, DIY)
Blanc-Manger (Middle-Age style, not a dessert)
Canard aux airelles (duck with cranberry sauce)
Gateau Mont-Blanc (coconut Antilles’ whiteness)

A Japanese Christmas menu
chicken and sesame cooking class
marmalade and sesame wings
chicken slices with wine sesame sauce
tofu with wine sesame sauce
decorative potato sarada. (pote sarada)
sesame fruit cake

Mexican Navidad, Tamales
pickles and chicken tamales
yellow grits tamales
tamale pie

Islands
Christmas ham, from the Antilles (French Caribbean islands).
Petit jambon antillais (pineapple baked ham)
féroce d’avocat (cod fish spicy guacamole)

Classic French
potage Choisy
Le poulet de Gaston – Dijon chicken (mustard sauce)
bûche aux marrons glacés
Douceurs de beurre et marrons…

Osechi Ryori, a feast of good luck dishes for Japanese New Year, with the recipes. Click here.

Alsace influence. French and light.
Full Menu
Blinis with smoked salmon
Choucroute de la mer (seafood Sauerkraut)
Bûche forêt noire Blackforest log Yule cake
Bredele (season cookies)

Petit Jésus en brioche…
About this one, posts showing up soon :
Colorful first dish
Saucisson en brioche au safran (salami saffron pie)
Red wine red cabbage in rice cooker. The same in cocotte.
Chestnutty no-bake croquettes
Flocon de neige (streusel flocken-sahne). Berry Flockensahne.
Black sugar Nonnettes Kaki nonnettes. Mandarin nonnettes.

Terrine de canard aux noix et raisins

Terrine du jour.

Like supper at grandma’s…

A batch of mini terrines of duck with walnuts and raisins.

Home-baked bread.

There are always potatoes on the furnace…

And you have to eat your greens.

Well, I’ll start with a little tartine…

That’s how Mum tricked us into eating…

That’s how Mum tricked us into eating hamburgers. She was hiding the meat between veggies we loved so much. And she was hiding cookies under the leaves of salad. She was ordering us to swallow chocolate bars pretexting that was a medicine for our arthritis.

You don’t believe me ? You’re right.

Yummy carrots ! The color is bright and appetizing, isn’t ? When we were kids, with my brother and sister, we refused to eat one spoon of that. I don’t even say “that food” as we considered it to be table decoration that we’d push aside to get the food.

So my Mum would *hide* them inside the mashed potatoes. That’s not very discreet, we could see them. We couldn’t separate them from the precious potatoes, so that worked.
That was her version of “hachis parmentier”.

One more variation : instead of using ground beef, or leftovers of beef, I used duck meat. That’s what I scrapped from the bones I used to make stock a while ago. I refried it with onions in duck fat.

Layers.

Bread crumbs, black pepper and a little butter to make the crust.

That was good !

Terrinettes de la gourmande charcutière

Terrine de volailles aux herbes et noix.

Tartine de terrine au foie de volaille.

Today, 2 other mini-terrines. The first photo is a terrine of poultry with herbs and walnuts. The second, an open sand with a terrine of poultry liver.

All the terrines that cooked together… The red orange color is because I sprinkled paprika and turmeric at various stages. You may not know it but the natural color of all the terrines, ham, sausages is grey, sad ash grey and the pros add nitrates to make them be pinkish. I didn’t use nitrates.

It contains ground chicken, pasted liver, liver chunks and tarragon. It’s soft, easy to spread. There were 2 of this type.

Here we have a crunchy one with walnuts. It’s chicken and duck. I added a random mix of herbs from my garden (recently reviving after the heat wave) : mint, another mint, sage, basil, hori basil, lemon balm.

The third one :

October cornucopia terrine