We don't celebrate Christmas, but I do like to make an elaborate lunch once a year. This years required a fair bit of planning and incorporated lots of fresh seasonal fruit. The bread was an unexpected success, I've never worked such a wet dough by hand. The biggest disappointment was the ham glaze - it gave the ham a nice spicy flavour - but didn't melt into the glorious shiny coating I expected; the pickled cherries were great. The sorbets were fabulous, the nectarine was the better of the two and the cake was delicious - not at all like a typical Christmas cake - I'll post the recipe later in the week.
Nibbles
Acme's Herb Slabs (Artisan Baking - Maggie Glezer)
Hummous - Lebanese style (New Flavours of the Lebanese Table - Nada Saleh)
Beetroot Dip
Chicken Liver Parfait (jamie's kitchen - Jamie Oliver)
Main
Leg Ham with Danks Street Glaze and Pickled Cherries (Danks Street Depot - Jared Ingersoll)
Rosemary-Rock Salt Roast Potatoes
Green Salad with Walnuts and Roasted Beetroot and an Orange Vinaigrette
Dessert
Cherry Sorbet (The Perfect Scoop - David Lebovitz)
Nectarine Sorbet (The Perfect Scoop - David Lebovitz)
Fruit Cake
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