Let's start with an appetizer of deviled eggs, shall we?
Sorry I don't have a picture of them, I totally forgot!
Deviled eggs are a staple at our family holiday dinners.
I mix the yolks with a bit of mayo, Dijon mustard,
garlic salt and pepper to taste.
Once the yolks are spooned into the whites, I then sprinkle with paprika.
Our next dish is one we have made several times for Christmas Eve
and it is always fantastic.
Our salad is an old favorite also.
Anything topped with seared goat cheese wrapped in prosciutto
has to be good, doesn't it?
The main course needs little introduction.
and steamed asparagus.
Here are a few 'behind the scenes' shots of the cooking process.
The Husband also prepared horseradish from the root for Horseradish Sauce.
The Sister and I are thankful every day that both our husbands
enjoy cooking, both simple and elaborate meals.
We happily stay out of the kitchen most of the time!
I sure wish I was a relative invited for Christmas Eve at your house! That looks divine!!!
ReplyDeleteThat looks fabulous! Did you say your husband prepares the horseradish sauce from the root? Where do you get a Horseradish Root? Can you breathe while grating it?
ReplyDeletePS: Love the dishes!
Beryl: He picked up the horseradish root in the vegetable section of either Reasor's or Petty's. He used a food processor to dice it, but even with that he was crying by the time he was finished!
ReplyDelete