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Merry Christmas Part II

by - Monday, January 07, 2008

As any designer will tell you, its not only the things you have in a room, but how you put those things together which make a room memorable. The same can be said of a good meal. On Sunday, HandyMan and I hosted Family HandyMan for Ukrainian Christmas. We've never had the whole family over before so this was a big deal for us. Luckily, with 3 other holiday parties under our belts in the last two weeks, we were once again excited to flex our new-found culinary muscles.

We decided to host a holiday brunch. Eager to make use of our new wedding china, we set a formal table and enjoyed the meal of potato leek soup, fresh brioches with strawberry honey butter, oeufs en coquette, mushroom puff pastry rosti, and of course perogies and schvarki. The last of the Christmas presents were opened as we stuffed ourselves further with nutella crepes with homemade blueberry compote. I'm sure everyone had a splendid time but I'm also sure it wasn't just the food that made our meal enjoyable. We had all the right ingredients - a comfortable setting, beautiful accessories, a thoughtful menu, interesting conversation, and most of all, great guests. How could we miss!!

Strawberry Honey Butter Recipe

3⁄4 c butter, softened
1⁄2 c minced, hulled strawberries
2Tbsp honey
1Tbsp lemon juice
1⁄4 tsp orange zest

Combine butter, strawberries, honey, lemon juice and orange zest, and beat together until very smooth but not soft or oily.
The butter is ready to transfer to a pastry bag to pipe into rosettes and serve as a topping or spread now, or cover and store in the refrigerator for up to 2 days. Let the butter soften to room temperature before serving.

Pics to follow!

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