Me, I'm a traditionalist and like to have poultry at the center of my Christmas dinner. However, turkey is a bit much for a single person, even with guests, so I'm making chicken. Today's menu:
Dry-brined roast chicken
Roasted squash, mashed with butter, salt and pepper
Braised brussels sproutsApples in Calvados
2 tablespoons olive oil
1 tablespoon butter
300 grams mushrooms, thinly sliced
1 red onion or large shallot, sliced in very thin semi-circles
60 ml sherry
1 tablespoon flour
1 tablespoon fresh thyme
salt and pepper to taste
parsley for garnish
- In a large saucepan, heat the oil and butter over medium high heat, until the butter foam subsides.
- Add the mushrooms and sauté until they release their moisture.
- Add the onion and sauté for another 1 or 2 minutes.
- Add the flour, sherry, and thyme and continue to cook for 2 minutes.
- Add the beef fond, and simmer for 15-20 minutes.
- Serve and garnish with parsley.
100 ml calvados
1 packet vanilla sugar*
3 tablespoons sugar
grated lemon peel
2 tablespoons lemon juice
1 1/2 tablespoons butter, ice cold
- Peel and core the apples and cut them into 6 slices.
- In a saucepan, bring the calvados, vanilla sugar, lemon peel, and lemon juice to a boil.
- Add the apple slices, lower the heat, and cook gently for 10 minutes.
- Spoon the apple slices into dessert bowls.
- Beat the butter into the warm calvados sauce and then pour over the apples.
* If you can't get vanilla sugar, try adding a teaspoon of sugar and a 1/4 teaspoon pure vanilla extract.