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ENTERTAINING

Christmas Cookies & Desserts
Recipes & Inspirations
Champagne
Table Decorations
Napkin Folding

Christmas Eve Menu 2000

Mixed Prawn Delight

shrimp on a pink brandy mayonnaise
rock shrimp ceviche
grilled tiger prawns with cocktail sauce

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Chicken Soup "Aztech"

spicy consommé with seasoned and roasted tortilla shells

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Roasted Beef Tenderloin "Choron"
Scalloped Potatoes
Vegetable Platter

beef tenderloin with tomato Hollandaise sauce
scalloped potatoes backed in cream and dusted with cheese
broccoli with almonds, roasted yellow tomato, sautéed mushrooms,
steamed baby carrots and green asparagus tips, grilled scallions

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Crème Caramel

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It's become a tradition that Klaus and I go to the Granville Island Market on December 23rd to gather all our groceries for the Christmas Eve dinner.

We usually start composing the menu at the beginning of December. For Klaus, an European trained chef, this is a serious undertaking. For me it adds one more reason to look forward to Christmas.

We rise early on the big shopping day because parking on Granville Island is limited. Our first order of business is having breakfast. After that we join all the other shoppers looking to buy something special for their Christmas dinner.

On December 24th Klaus takes over the kitchen and immerses himself into the creation of the Christmas Eve dinner. My responsibility is to prepare the dining table to its most beautiful glory; the silver and crystal is being polished, the napkins nicely folded and lots of candles are placed on the table.

Dinner usually starts at around six and can last several hours.

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